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Pasta Carbonara is a deeply loved and one of the most famous pastas from Italy. It uses simple, fresh ingredients as well as a specific technique to achieve a high degree of creamy richness and depth.
There is much debate as to the origins of Carbonara, ranging from the the Charcoal burners of the Lazio region, to American soldiers and the "K" rations to variation of Cacio e Ova, a dish from Abruzzo.
Also discussed was the term "worth your weight in salt" and Vanessa mentions the book Salt
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