Carbonara is one of Italy’s most famous pasta dishes, originated from Rome.
INGRIDIENTS 100g spaghetti per pers.
50g guanciale or pancetta per pers
2 egg yolks per pers
50g pecorino romano cheese
salt(Only pasta’s water)
pepper
According to this thesis, it would seem that during the Second World War the American soldiers who arrived in Italy by combining the most familiar ingredients they could find, namely eggs, bacon and spaghetti, preparing to eat, gave the idea to the Italian cooks to the real recipe that will develop fully only later. According to Marco Guarnaschelli Gotti “when Rome was freed, the food shortage was extreme, and one of the few resources was the military rations, distributed by the allied troops; these included eggs (powder) and bacon (smoked bacon), that some unknown genius would have had the idea of mixing by seasoning the pasta. In support of these hypotheses, the aforementioned fact remains that the recipe was unknown in Rome before the war.
