#carbonara - the origin of the dish can be ascribed to 1) coal miners; 2) American soldiers who mixed “bacon and eggs” and pasta after occupying Italy in the post-war era; and 3) Ippolito Cavalcanti, the highly influential nineteenth-century Neapolitan cookery book author, whose landmark 1839 Cucina Teorico-Pratica included a recipe for pasta with eggs and cheese. No matter which be true, today’s #homemade version I made was #mouthwateringgoodness - thanks to #thenewyorktimes #recipe it took not more than 15 minutes and I did have the two large servings. #panchetta #pecorinoromano #parmesianoreggiano #eggs #oliveoil #saltandpepper definitely going on the #seconds list. A great way to end the weekend... of course with a glass of #pinotnoir #wine to wash it down. (at Dubai, United Arab Emirates)