April 6th is Carbonara Day around the world, one of the best-known dishes of Roman cuisine.
This Wednesday there will be a virtual marathon of carbonara-themed events, which is also a good excuse to visit your favorite restaurant for a plate of the much-loved Roman dish – with five essential ingredients: pasta, guanciale, pecorino, egg and pepper (no cream, please).
O #CarbonaraDay, organized by Italian Food Union and International Pasta Organization Since 2017, it has presented a series of online culinary events, with the chance to follow carbonara recipes from the best chefs live from your own kitchen.
But what are the origins of the classic dish that can be found in Italian restaurants around the world? The answer is a little nebulous.
To some, the name suggests a connection to coal workers, the Carbonari, from the regions of Lazio e Abruzzo, with the black pepper used to season the dish that resembles charcoal dust.
This would indicate that carbonara was first created in the mid-19th century.
However, another theory suggests that the dish arrived in Rome during the Second World War, when American troops brought their army rations of bacon and eggs to the italian capital.
