There are a number of grand theories, and personal tales, for the origins of one of the cuisine’s most popular dishes—carbonara.
rowsing the web, you'll run across many cooking sites offering the "original" recipe for carbonara. They flood you with hundreds of tips, but almost all focus on the three ingredients considered canonical: eggs, guanciale and pecorino, plus an abundant sprinkling of pepper.
The invention of carbonara is a widely debated topic, and the absence of any written record of the dish in the first half of the twentieth century makes it even more contentious. In any case, there seem to be no reliable sources pointing to its existence until the 1950s. The place it turns up is disconcerting, to say the least. It's not in Rome, as one might expect, but rather in the United States. More specifically, in an illustrated guide to Chicago restaurants, by Patricia Bronté, titled. The book describes various establishments in this neighborhood, including one, Armando's, that served carbonara..
If carbonara suddenly began to rise in the ranks of Italy's favorite pasta dishes, it was in part because it embodied the kind of postwar reconstruction that everyone wanted: rich, calorific and English-speaking. Then there's the second theory, centered on charcoal burners: laborers from the lowest rungs of society who were forced to go up into the mountains for months at a stretch, often with their families in tow, to gather wood and transform it into charcoal.
Another less frequent hypothesis is that it came from "carbonata," a term often encountered in recipe books, from the 1400s all the way to the mid-twentieth century. This was a method of cooking meat that got its name from the glowing embers on which the pan or grill was placed. It was most commonly used in reference to mutton, beef, or veal; pork, too, at times, but not with anything approaching the same frequency.
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