Where To Eat The Best Carbonara In Rome

Eggs Carbonara Version - Restaurant In Rome

The history of Carbonara is uncertain, mysterious and debated. There is not an official version recognized by all but many and various hypotheses about the birth of this delicious dish of the gastronomic tradition of Lazio Region, like the Amatriciana and Gricia.
 
There is a nationalist hypothesis that says that the birth of the Carbonara is related to the woodsmen who were producing charcoal during their seasonal migrations to the Apennines between Lazio and Abruzzo. They would bring saddlebags with eggs, pecorino cheese and pork cheek and they would prepare the pasta on open fires. In this case the recipe would be the evolution of the "cacio e ova" typically consumed by the farmers and by the woodsmen of these lands.

Da Danilo Carbonara Version - Restaurant In Rome

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There is another (interesting) version that says that the recipe was born by chance during the occupation by the American troops in Italy, around 1944 with the introduction of bacon and lyophilized eggs. The legend says that American soldiers added their ration composed of bacon, cream and powdered eggs to spaghettis.
 
After the liberation of Rome, the dish became increasingly part of the menu of Roman taverns from 1946 onwards.

Pipero Carbonara Version - Restaurant In Rome

Carbonara’s history is complicated and uncertain while present-day Carbonara’s offer is much more clear and definite! That is why we want to present you a guide of the top 7 Carbonara’s in some of the best Roman restaurants.
Have a look to the Puntarella Rossa article from last year (still up to date) clicking here.

Roscioli Carbonara Version - Restaurant In Rome