Spaghetti alla Carbonara

Anecdotes are varied and vague about the true nascence of carbonara.

First thought to be a dish from ancient Rome, the name was said to come from a meal made in the Appenine mountains of the Abruzzo by woodcutters who made charcoal for fuel and would cook the dish over a hardwood fire. Another version is that given the meaning of alla carbonara (coal worker’s style), the dish was prized by miners because the few ingredients could easily transported on the way to work, and because the abundant use of coarsely ground black pepper resembles coal flakes. A more recent tale is that food shortages after the liberation of Rome toward the end of World War II were so severe that Allied troops distributed military rations of powdered eggs and bacon which the locals mingled with water to season dried pasta. A more diverse theory is that in the region of Lazio halfway between Roma and Benevento, pasta was seasoned with eggs, lard, and pecorino cheese. During the German occupation of Rome during the World War II, many families dispersed from the city into Lazio to escape the oppressiveness of the occupation and were awakened to this delicacy along the way.

Whatever myth is truth, this should be a table regular. A symphony of eggs, cured pork, cheese and pasta…is there more to life?

Leave A Comment