Pasta is one of the most worshipped meals in Italy. Easy to prepare, healthy and one of the specialities of the “Nonna” or “Mamma”, Italy’s unofficial pasta masters. The more you travel through Italy, the more you realize how many different kinds and varieties of pastas are available in every different region.
Carbonara is well known all over the world and it is one of the essential dishes of Lazio and Abruzzo food culture.
As you probably may guess, everything that is related to food is taken very seriously in Italy. For this reason, talking about the origins of a Carbonara is a very “dangerous” subject.
Generally, Carbonara could be a synonym of Lazio and its surroundings, but there is a one of a kind debate about its real heritage. Some say that Carbonara is a delicacy that has its birthplace in Polesine (Rovigo) in the northern part of Italy, because according to this version, it was the main dish of the secret sect of “Carboneria”.
Others, support that this meal derives from a reinterpretation of a typical food of the Slovenian cuisine. Another theory is that Carbonara came from the Neapolitan cuisine and its traces can be found in a specific recipe book. But, the most fascinating story is the one recounting a strong US-British influence on the genesis of this variety of pasta. This captivating tale is based on two main facts: first, there is no trace of this dish in any of the historic recipe books before 1944, and second, during that period the US and British forces were in massive presence all over Italy, Rome in particular, and the eggs and bacon were two of the major staples of their diet.