One of the things I learned early on about The Wife is that she really liked carbonara. It’s a great sauce, and for a long time, I thought it got its name from the black pepper, resembling coal loaded into charcoal burning carbonari.
Apparently, I was wrong. According to Dr. Jeremy Parzen, a food historian, Italian translator and proprietor of the Do Bianco blog. He mentions the historical significance of the carbonari — a secret society of Italian revolutionaries — and the fact that alla carbonara is a Sicilian cooking style that uses cuttlefish cooked in its ink. So, the coal miner thing is out. Continue reading