Rome and carbonara: an inseparable duo, and one truth remains—one could not exist without the other. Carbonara is one of the most beloved and iconic dishes of Italian cuisine. Anyone visiting Rome will have tasted it at least once. Trattorias and restaurants compete fiercely for the title of the original recipe and the best carbonara. While there’s no debate about the ingredients that must be used in its preparation, its origin is shrouded in mystery and legend. This simple dish, composed of just a few ingredients like eggs, pecorino, guanciale, and black pepper, has captured the hearts of millions around the world.
But what is the real story behind carbonara? How was this dish born, and what curiosities lie behind its preparation?
The Origins: Myth or Reality?
The origin of carbonara is a subject of debate among gastronomic historians. There are several theories that attempt to explain the birth of this dish, each with its own charm.
- The American Theory
One of the most popular theories links carbonara to the arrival of American troops in Italy during World War II. It is said that American soldiers, tired of field rations, began mixing bacon (a product similar to guanciale) with powdered eggs and pasta. This mixture is thought to have given birth to the very first version of what we now know as carbonara. However, this theory is often criticized because it does not account for the traditional use of pecorino and guanciale, which are typical ingredients of Roman cuisine. - The Charcoal Burners Theory
Another widely circulated and rather fascinating theory traces carbonara back to the charcoal burners of the Apennines (hence the name “carbonara”). It is said that these workers, engaged in the production of charcoal, prepared a hearty and easy-to-cook meal with the ingredients they had at hand: pasta, eggs, cheese, and guanciale. The dish was simple to prepare even in difficult conditions, such as in the woods where they worked, and provided the necessary energy to face long working days. - The Roman Hypothesis
Some argue that carbonara is a natural evolution of Roman “cucina povera” (peasant cooking). Dishes like “gricia” (another recipe based on guanciale and pecorino) were already present in the culinary tradition of Lazio. The addition of eggs could have been a more recent evolution, probably occurring in the 20th century.
The Ingredients: Tradition vs. Innovation
As mentioned earlier, the traditional recipe for carbonara is highly respected but also frequently debated. The traditional ingredients are few but well-defined: pasta (usually spaghetti or rigatoni), guanciale, eggs, pecorino romano, and black pepper. However, over the years, various versions have emerged, introducing elements such as cream, garlic, onion, and even parmesan.
- Guanciale vs. Pancetta: Tradition calls for the use of guanciale, which is pork cheek, but in some versions, it is replaced with pancetta, which is easier to find in some areas and more economical. However, the flavor difference between the two is significant, with guanciale offering a richer, more distinctive taste.
- Pecorino Romano vs. Parmesan: Another debate concerns the use of cheese. While pecorino romano is the traditional cheese used in carbonara, some prefer or add parmesan, which is sweeter and less tangy.
- The Egg: Only the yolk or also the white? Another major dilemma is which part of the egg to use. Anyway, the real secret to a perfect carbonara lies in the cooking of the egg, to avoid the “frittata” effect. The creaminess of the dish depends on the right cooking of the eggs, which must combine with the heat of the freshly drained pasta.
Curiosities About Carbonara
- Carbonara Day: Since 2017, every year on April 6th, “Carbonara Day” is celebrated, a day entirely dedicated to this dish. During this day, cooking enthusiasts and chefs from all over the world share their recipes and versions of carbonara on social media, making it a truly global event.
- Carbonara Abroad: Carbonara is one of the most replicated Italian dishes abroad, but often with questionable results. In many countries, carbonara is made with cream, garlic, and onion—ingredients that would be considered almost sacrilegious for this dish in Italy.
- Seafood Carbonara: An interesting variant is “seafood carbonara,” which replaces guanciale with seafood like shrimp or clams. Although far from the traditional recipe, this version has gained its own following, especially in coastal areas.
- Carbonara Record: In 2018, in Rome, a record was set for the world’s largest carbonara, with over 10,000 servings served at once. This event was organized to celebrate Roman culinary tradition and saw the participation of hundreds of chefs.
Conclusions
Carbonara is much more than just a simple pasta dish; it is a symbol of Italian cuisine and an example of how tradition can evolve and adapt to modern times. Whether you prefer the traditional recipe or one of its many variations, carbonara continues to be a dish that unites, intrigues, and excites. The next time you’re in Rome, book a table at a typical trattoria, sit down to enjoy a carbonara, and remember that you are savoring a piece of culinary history, rich in anecdotes and centuries-old traditions.
