Strictly long format pasta, eggs, cheese, bacon and pepper are the ingredients that make the carbonara one of the most popular dishes and delicious Roman cuisine.
The origins of this dish are still uncertain. Not mentioned in the classic Roman cookbook of Ada Boni, published in 1930, it is assumed that the recipe is an evolution of the Lazio "cheese and eggs", the meal consumed Carbonari in working days. Very accredited is also the argument that the carbonara date from the period immediately following the liberation of Rome in 1944. According to this view it would appear that the American soldiers, arrived in Italy, combining the ingredients they are familiar with, they gave the idea to the Italian chefs for the recipe itself, which developed fully only later.