Fettucine alla Carbonara with Streaky American Bacon & 12 Month Aged Parmigiano
Fettucine alla Carbonara with Streaky American Bacon & 12 Month Aged Parmigiano
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Fettucine alla Carbonara with Streaky American Bacon & 12 Month Aged Parmigiano

The origins of the now iconic Carbonara are highly contentious. Whilst there are those who advocate the theory that it originated as a hearty meal for coal miners, others would say it was a dish cooked by woodcutters over a hardwood charcoal fire. What therefore seems apparent is the connection with coal, something evoked by the very name itself. Alla carbonara literally means ‘coal worker’s style’. Visually, the abundant use of coarsely ground black pepper — now an integral component of the dish’s very identity — is even said to resemble coal flakes. An even more fanciful tale suggests that food shortages after the liberation of Rome in 1944 (occupied then by German forces) were so severe that Allied troops distributed military rations consisting of powdered egg and bacon, which locals used to season easily-stored dried pasta.

Soon thereafter, it appeared on American menus as GIs returned home from Italy and popularised it. Our Italo-American interpretation sees the addition of an American favourite; good ole’rootin-tootin streaky bacon. Characteristic of the American ‘diner’ experience, and distinct for its streaky mix of fat and meat, this moist, crispy version acts as a wonderful textural contrast to the smooth, silky pasta. As is only appropriate, the bacon is paired with another wonderful diner partner: egg yolk. The egg yolk within our sauce not only gives the pasta a lovely, golden hue, it creates a rich, gloriously creamy carbonara. And that’s exactly where the fettuccine comes in. This thicker and chewier variation of spaghetti allows for the luxuriant sauce to really coat the pasta inside and out, down to the very last strand. Comfort food at its most indulgent, and exactly how it should be!

Photo: @timatkinsphoto

Allergens in bold and underlined

Fettucine: Wheat Flour, Egg, Durum Wheat Flour, Salt

Carbonara Sauce: Cream (Milk), Bacon (25%), Parmigiano Reggiano (Milk, Salt, Rennet), Egg Yolk (18%), Water, Black Pepper

Parmigiano Reggiano: Milk, Salt, Rennet

Please find recipe card here
Calories
Fettucine: 165g, 284kCal (per 100g) 
Carbonara Sauce: 160g, 108kCal (per 100g)
Parmigiano Reggiano: 8g, 28kCal (per portion)
Please note the above nutritional guidance is based on our estimates only.

    Story

    The origins of the now iconic Carbonara are highly contentious. Whilst there are those who advocate the theory that it originated as a hearty meal for coal miners, others would say it was a dish cooked by woodcutters over a hardwood charcoal fire. What therefore seems apparent is the connection with coal, something evoked by the very name itself. Alla carbonara literally means ‘coal worker’s style’. Visually, the abundant use of coarsely ground black pepper — now an integral component of the dish’s very identity — is even said to resemble coal flakes. An even more fanciful tale suggests that food shortages after the liberation of Rome in 1944 (occupied then by German forces) were so severe that Allied troops distributed military rations consisting of powdered egg and bacon, which locals used to season easily-stored dried pasta.

    Soon thereafter, it appeared on American menus as GIs returned home from Italy and popularised it. Our Italo-American interpretation sees the addition of an American favourite; good ole’rootin-tootin streaky bacon. Characteristic of the American ‘diner’ experience, and distinct for its streaky mix of fat and meat, this moist, crispy version acts as a wonderful textural contrast to the smooth, silky pasta. As is only appropriate, the bacon is paired with another wonderful diner partner: egg yolk. The egg yolk within our sauce not only gives the pasta a lovely, golden hue, it creates a rich, gloriously creamy carbonara. And that’s exactly where the fettuccine comes in. This thicker and chewier variation of spaghetti allows for the luxuriant sauce to really coat the pasta inside and out, down to the very last strand. Comfort food at its most indulgent, and exactly how it should be!

    Photo: @timatkinsphoto

    Ingredients

    Allergens in bold and underlined

    Fettucine: Wheat Flour, Egg, Durum Wheat Flour, Salt

    Carbonara Sauce: Cream (Milk), Bacon (25%), Parmigiano Reggiano (Milk, Salt, Rennet), Egg Yolk (18%), Water, Black Pepper

    Parmigiano Reggiano: Milk, Salt, Rennet

    Recipe Card

    Please find recipe card here

    Nutrition 

    Calories
    Fettucine: 165g, 284kCal (per 100g) 
    Carbonara Sauce: 160g, 108kCal (per 100g)
    Parmigiano Reggiano: 8g, 28kCal (per portion)
    Please note the above nutritional guidance is based on our estimates only.