The Spaghetti Carbonara is a very tasty traditional Italian dish known all over the world. The’origin of Carbonara is uncertain, although it seems that the following two versions are the most plausible.
According to some, Pasta alla Carbonara was invented in Rome by coal miners in the Apennines who needed a dish that was made with simple, readily available ingredients and provided enough energy to work every day in the mines. While others claim that Carbonara is not Roman, but rather from Emilia-Romagna and that it was chef Renato Gualandi who invented it during World War II. Inspiring him were the American bacon and the egg yolk powder of the Allies.
In the Authentic Spaghetti Carbonara Recipe, the pasta format par excellence is precisely Spaghetti, but know that to make a tasty Pasta alla Carbonara you can also use linguine and penne or, if you prefer, rigatoni.
We have many variations of the traditional Carbonara: there are those who use guanciale and those who use bacon, those who put cream in it and those who despise it, those who use only yolks and those who use whole eggs. In short, the variants are many and more than ever “colorful” but the one you find below is the real authentic recipe: Italian approved!
If you are looking for other tasty Roman Recipes also try the Saltimbocca alla Romana, the Homemade Roman Style Pizza (Pinsa), the Trippa alla Romana and the very tasty Roman-Jewish Fried Artichokes.