Carbonara

Carbonara is one of the most popular pasta dishes found on pub menus, celebrated for its rich and satisfying flavours. This classic dish is built around a creamy sauce made with eggs, cream, bacon, or sometimes pancetta, along with a selection of cheeses, all tossed through perfectly cooked pasta. While spaghetti and the flat, ribbon-like fettuccine are the most commonly used types of pasta, other varieties are often substituted depending on personal preference or regional styles. The simplicity of its ingredients, combined with the luxurious texture of the sauce, has made Carbonara a favourite for pasta lovers around the world.

The dish’s popularity isn’t limited to its taste—it carries a fascinating backstory with variations in its origin. In the USA, Carbonara is sometimes referred to as ‘Coal Miner Spaghetti,’ based on the belief that it was originally served to coal miners in Italy. Another account suggests it was first created in the Italian town of Rimini, designed as a hearty meal for US troops during World War II. Regardless of its true beginnings, the dish has evolved over time, with each region and cook adding their own twist while staying true to its comforting essence.