Cookbook talk:Carbonara Pasta

This recipe is totally bogus and should be removed. The authentic version contains only four ingredients: 1) pancetta, guanciale, or bacon 2) egg yolks (or whole eggs in some variations), 3) pecorino romano (or parmigiano reggiano as a substitute), and 4) freshly ground black pepper. You may also need a bit of olive oil to brown the pancetta. '''There is no thyme, lemon rind, onion, or creme fraiche. Punto e basta!'''

Furthermore, just because the author read something on an uncited website doesn't make it true. A carbonaro is a coal carrier, or, more likely in this context, a charcoal carrier, not a coal miner, which wouldn't make sense anyway since this dish originated in Rome and there are no coal mines in central Italy. A carbonara would be the carbonaro's wife.

Finally, the correct Italian name for this pasta is "[spaghetti] alla carbonara", not "[spaghetti] carbonara", which is pidgin Italian. Unfortunately, this grammatical abomination is also made by many self-proclaimed English-speaking "experts" on Italian food, including famous TV cooking show hosts and cookbook authors, who for some reason think that you can speak Italian by stringing together Italian words with English syntax.

Mariolina 15:50, 3 August 2010 (UTC)

I agree with all the above comment, although maybe not with their tone. I propose the recipe be moved to the North American section. PS why couldn't a carbonaro be a carbonara's husband? ;) Djkrysa (discuss • contribs) 16:59, 15 October 2014 (UTC)