Thanks for sharing the interesting info and the recipe
According to the food historian, Clifford Wright, the origin of pasta carbonara is not really known. There are several competing theories, but all are anecdotal.
The first theory is said to come from a dish made in the Apennine mountains of 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 was easier to toss with the eggs and cheese.
The second theory is the one that gives the meaning to the dish’s name – alla carbonara or coal worker’s style. This name implies that the dish was eaten by coal workers or that because of the abundant use of coarsely ground black pepper the dish resembled coal flakes.
Another story is that due to the food shortages after the liberation of Rome in 1944, the Allied troops distributed military rations consisting of powdered…
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