Where did spaghetti alla carbonara originate? Vicolo della Scrofa, for those who know Rome, is one of the most characteristic and symbolic streets. It is precisely in a trattoria in this street, hence the name of the alley, that the first carbonara was apparently made, in 1944. The most reliable story about this first dish, in fact, tells of the encounter between the ingredients available to American soldiers and the imagination of a Roman cook. The result was the prototype of spaghetti alla carbonara: eggs, bacon (later guanciale) and cheese. Gradually the recipe has evolved into the one we all know today and can enjoy at the homes of true (and voracious!) Roman friends, in trattorias as well as in starred restaurants in the capital, throughout Italy and abroad, in countless versions: with or without pepper, with one yolk per person or the addition of at least one whole egg, with guanciale (cheek of pork cheek) or pancetta tesa (bacon).

The sauce for carbonara can be prepared in a matter of minutes, like so many other Roman delicacies (think cacio e pepe!). All you need is spiced guanciale cut into strips, a golden cream made with egg yolks (in our version) and lots of freshly grated Pecorino Romano cheese.