Where did this dish originate from?
Good news for Italians is that, although the history surrounding this type of pasta has been somewhat turbulent, it is 100% confirmed that it is a dish originating in Italy; however, it is unknown exactly when the idea to prepare it as we know now first arose.
Of course, there are various theories that try to explain this; the most credible suggests that the first time a carbonara was made was during World War II, by a chef in Rome, who offered American soldiers a plate of pasta accompanied by egg, bacon, pepper, and cheese; a fact that positively surprised the soldiers, who, at the time, were the first to taste it.
Recommendations when preparing carbonara
To achieve the perfect pasta carbonara, the first thing to consider is the cooking time, so that the ingredients do not burn or lose their flavor during the process, especially the bacon. Regarding the eggs, make sure they are only lightly cooked and pour them into the pot with the freshly boiled pasta, so they finish cooking in the same pot and the flavors meld more harmoniously.
As for the cheese, it should be grated, so you can do this while waiting for the pasta to cook with the eggs. Finally, keep in mind the pepper; it’s best to give each person the option to add as much as they like to their plate. It’s often said that the more pepper added, the less cheese is used. And there you have it, a carbonara fit for a king.
