I loved reading all of the suggestions for the pasta dish that I had the other day. After investigating a little bit about the name of the dish, I could not leave behind the "Carbonara" in the title. No one really knows why it is called "carbonara", but one of the theories suggests that the flecks of ham and pepper look like coal ashes. That seems to make the most sense. My pasta dish is really a carbonara in essence, because all of the ingredients in it are the same, except the guanciale. And the anchovies chopped up fine still provide for the resemblance to coal ashes. I was going to call it "Carbonara with Anchovies" but that means that it would have both ham and anchovies, and I did not want to turn people away. So finally, I have decided to name is Spaghetti alla Carbonara al Mare, Spaghetti Carbonara by the Sea.

If any of you vehemently oppose I would love to hear you out!

Next up: a healthy Sweet Potato puree that I like to call Spuddy Puddy!