The term “carbonara” refers to a traditional dish of Lazio and it was given this name because it used to be cooked by the woodsmen who went to the Apennines to make charcoal. Instead of mezzani, they used spaghetti to make the dish. The original recipe consists of fried streaky bacon, garlic and lard all blended with egg yolks, Pecorino cheese and seasoned with black pepper.
Cut the vegetables into julienne strips.
In a wide-bottomed pan, melt the butter and leave the vegetables to sweat with the garlic.
In the meantime, cook the pasta until it is “al dente” following the instructions on the packet.
Drain the pasta and add to the pan with the vegetables.
Pour on the cream and the milk, salt to taste.
Flavour with pepper and Pecorino cheese and leave to blend.
Serve, sprinkling the dish with poppy seeds and sieved boiled egg.