Pasta Carbonara
OriginItaly
Year1944
Key IngredientsPasta/Egg/Cheese/Guanciale
About Pasta Carbonara
The origin is debated. One theory says American GIs shared bacon and eggs with Roman cooks after WWII. Another claims it originated with carbonari charcoal workers. Authentic version uses guanciale, not bacon, and no cream ever. The egg cooks from residual heat, never direct flame. Adding cream is considered a crime in Rome.
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