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carbonara


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In Italy, a dish of spaghetti or other pasta served alla carbonara comes with a sauce made from eggs, olive oil, cream and strips of bacon. The term may refer for some unexplained reason to the Carbonari, members of a nineteenth-century secret society working for a unified Italy, so called because they disguised themselves as carbonari, ‘charcoal-burners’ after being driven into hiding in the forest of the Abruzzi; or it might be a more direct (but still obscure) reference to ‘coal’.

Subjects: Cookery, Food, and Drink.


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