guanciale

Spaghetti alla Carbonara is a typical dish of Rome, whose origins still seem uncertain: The most accredited hypotheses make it a typical Lazio tradition, coming from the carbonari who came to Rome from the Lazio and Abruzzo Apennines. The “carbonari” (Roman term for charcoal burners) prepared a dish called “cacio e ova” of Lazio and Abruzzo origins, a very popular dish because of the easy availability of the ingredients. This dish was prepared the day before, then brought to work inside the “tascapane”. Hence the diffusion of a dish of pasta “alla Carbonara” made of eggs and cheese.