The origin of carbonara is unclear with several competing theories: [1] It may have originated with charcoal workers in Abruzzo who cooked the pasta over charcoal fires. [2] Another story is that Allied troops in Rome after WWII distributed rations including powdered eggs and bacon to locals, who used it to season pasta. [3] Alternatively, it may have developed from a similar Neapolitan pasta dish that was brought to Lazio during WWII. The simplest explanation is that the dish evolved over time within families and local restaurants in Rome.

1. PASTA CARBONARA HISTORY

2. 
The whole story of the origin of this dish and
its place in cucina romana is vague.
The origin of carbonara is much discussed,
yet no one really knows.
1- First, although thought of as a typical Roman dish, the
name is said to come from a dish made in the Appenine
mountains of the Abruzzo by woodcutters who made
charcoal for fuel. They would cook the dish over a
hardwood charcoal fire and use penne rather than
spaghetti because it is easier to toss with the eggs and
cheese. Second, is the obvious one that given the
meaning of alla carbonara, coal worker’s style, that the
dish was a dish eaten by coal workers or that the
abundant use of coarsely ground black pepper
resembles coal flakes.

3. 2- Another story is that food shortages after the
liberation of Rome in 1944 were so severe that
Allied troops distributed military rations consisting
of powdered egg and bacon which the local
populace used with water to season the pasta.
3- There is also a theory that in the province of Ciociaria, in
the region of Lazio about halfway between Rome and
Benevento, pasta was seasoned in a Neapolitan style
with eggs, lard, and pecorino cheese. During the German
occupation of Rome during the World War II, many middle
class families dispersed from Rome into this region to
escape the oppressiveness of the occupation and learned
about this dish. After the war, Roman cuisine became very
popular throughout Italy and this dish, now transformed into
carbonara, became a prime example.

4. 4- A highly unlikely story told in Il nuovo cucchiaio d’argento
(translated recently into English as The Silver Spoon) is
that the dish was originally made with black squid ink and
therefore acquired its name as it was as black as coal.
5- The simplest story, and therefore the most likely, is that
the dish had always existed at the family level and in local
osterie before traditional Roman cuisine got its stamp of
fame.

5. PASTA CARBONARA RECIPE
Spaghetti Carbonara is one of the most popular Italian pasta dishes.
This carbonara recipe combines cream, eggs, cheese and bacon.
The traditional Italian version omits the cream, but if you like it, you
can add a bit of cream.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:

1 pound spaghetti

¼ cup heavy cream

4 eggs

½ pound of bacon, cut into ½ inch small cube

extra virgin olive oil

2 tablespoons of chopped parsley

Salt and freshly ground black pepper, to taste

¾ cup freshly grated pecorino-romano cheese (parmesan may be
substituted)

6. Preparation:

Fill a large soup pot with cold water and add a handful of salt. Stir
and taste; it should taste like seawater. Cover the pot and heat
the water until it boils.

Add the diced bacon to a frying pan and cook slowly over a low
heat for 10 to 15 minutes. Remove bacon from pan and drain on
paper towels.

Drop the spaghetti into the boiling salted water and cook
according to package instructions, about 6 to 9 minutes or until al
dente (tender but still firm to the bite).

While the pasta cooks, combine the eggs, cheese, cream and
olive oil in a bowl and beat with a whisk (rapid motion) until
completely mixed.

Drain pasta, mix with the egg and cream mixture, then add the
cooked bacon and chopped parsley. Serve right away, with
additional grated cheese if desired.

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