History of Carbonara

No Cream, No Peas, Just Pure Italian Tradition

Let’s talk about the world’s most debated pasta dish: Carbonara. While many argue about its origins, I’m here to set the record straight. The truth is, Carbonara’s roots are firmly planted in Abruzzo, the region I proudly call home. This isn’t just about sharing a recipe; it’s about sharing a part of myself. Through Vincenzo’s Plate, I’ve had the honor of turning home cooks into Carbonara-making experts, and now you know why I’m so passionate about it. The secret to a perfect Carbonara? It’s literally in my DNA.

Watch History of Carbonara: The World’s Most Controversial Pasta Dish

The Unwritten History of Carbonara

Carbonara is one of the world’s most talked about pasta dishes, and one of the most searched online (and I can understand why!). But the origins of the dish are clouded by mystery and lots of misinformation. While many online claim to know the real story, the truth is actually a bit deeper.

So many people have reached out to me and asked, Did American soldiers invent it? Is it truly a Roman creation? The answers are in the unwritten history of Italian cuisine, where tradition has been passed down through generations and not cookbooks.

To understand the history of Carbonara, you should first be familiar with its Roman cousins (and if you have been following me for a while, you will know these by name, and I bet your kitchen will be familiar with them too!): Cacio e Pepe, Amatriciana, and Gricia. The oldest of these is Pasta alla Gricia, often considered the “ancestor” of both Carbonara and Amatriciana.

Pasta alla Gricia: The Ancestor of Carbonara 

Going back to around the 18th century, and maybe even before, Pasta alla Gricia is a simple yet satisfying dish made with guanciale, Pecorino Romano cheese, and black pepper. It originated in the town of Amatrice, which was historically part of Abruzzo and not Rome. The dish’s name also likely comes from “gricio,” the name for old-school food sellers. Or the name might have originated from the town of Grisciano which was a nearby village. 

Cooks in Italy began using tomatoes in the 16th century and transformed Gricia into the beloved Pasta all’Amatriciana. This evolution highlights how much Italian cuisine changed with the adoption of a single ingredient, and it was very tasty addition. 

The True Origin of Carbonara: Abruzzo’s Contribution 

While Rome is famous for Carbonara, the strongest evidence actually shows that its truest of true origins are in the Abruzzo–Apennine mountains. This is known as the “Carbonari Hypothesis” which suggests the dish was created by charcoal burners (known as carbonari) who needed simple, hearty food for long days when they were out working in the woods. Their meals were often made up of ingredients that were readily available and easy to transport, like eggs, aged Pecorino, and guanciale (which if you don’t know by now, is cured pork cheek). 

The Abruzzese language even provides a clue: the word carbonada refers to salted pork cooked over coals. This connection reinforces the idea that Carbonara’s roots are firmly in Abruzzo. (And yes, I am from there too, so it must be in my blood to be so obsessed with this dish!). Many people overlook this region, even though it plays an important role in defining central Italian cuisine. Both Pecorino cheese and guanciale—the two non-negotiable ingredients in authentic Carbonara—are products of Abruzzo. Do I need to say more? Are you still unsure? 

The Evolution of Carbonara: From Rustic to Silky Smooth 

The Carbonara we know and love today differs greatly from the version cooks prepared 50 years ago. In post-war Italy, Carbonara was a humble meal not really worth celebrating, and the earliest written references only actually appeared in the 1950s. 

Cooks in the 1970s and 80s made Old-School Carbonara with whole eggs, creating a rustic, almost scrambled-egg texture. Italians call this texture bavosa, meaning “soft and slightly creamy.” Over time, chefs began to evolve (and in my opinion, improve) the recipe. 

At the same time, in Italy, Carbonara as a pasta dish became much more widely known outside of Rome, when a famous woman, a Nonna (who was a cook, restaurant owner and actress) started to appear in movies alongside famous actors and was constantly advocating for these dishes that were not so popular in other parts of Italy. She was known as “Sora Lella”  and she quickly became a household name (in today’s world, she would be known as an influencer!). She was so passionate about dishes such as Carbonara that today are well-known in households globally. 

The Modern Carbonara that we are familiar with globally, emerged in the last decade or so.  Chefs started using only egg yolks to create a richer, smoother, and more stable emulsion that beautifully coats the pasta. This silky, glossy sauce is what most people expect today and is a testament to how Italian cuisine is both timeless and constantly evolving. The key point I am trying to make here is that both old-school and modern Carbonara use the same ingredients, only the method has changed slightly.  

Why Authentic Carbonara Has No Cream (and No Peas!) 

When Italians introduced Carbonara to America and other countries, families often adapted it with cream and bacon. This led to a common mistake that continues to confuse people worldwide. And is the reason my mission is so important. 

The truth is simple: Authentic Italian Carbonara has no cream. The signature creamy sauce is created by emulsifying the raw eggs with the melted Pecorino cheese and a small amount of the starchy pasta water (which I like to call, liquid gold). This creates a silky sauce that is far richer and more flavorful than any other cream-based ingredient. Using guanciale instead of bacon is also crucial. It has such a unique flavor and high fat content, both which are essential to the dish. 

What are the five key ingredients in authentic Carbonara? 

The five essential ingredients for authentic Carbonara are: guanciale, Pecorino Romano cheese, whole eggs and/or egg yolks, black pepper, and pasta (typically spaghetti, rigatoni, or bucatini). 

Did Americans invent Carbonara? 

No. Many people claim American soldiers shaped the history of Carbonara because they shared their rations in post-war Italy, but the combination of pasta with eggs, cured pork, and cheese already existed. The most compelling evidence points to its origins among charcoal burners in the Abruzzo region (and yes that makes me very proud). 

Is bacon the same as guanciale? 

No, not at all! Bacon uses smoked or cured pork belly, while guanciale uses cured pork jowl. Guanciale has a higher fat content and a distinct, rich flavor that is essential for an authentic Carbonara. 

What is the difference between Gricia, Amatriciana, and Carbonara? 

These three Roman classics are closely related but all make very different Roman pasta dishes: 

• Gricia: Pasta with guanciale, Pecorino, and black pepper. 

• Amatriciana: Gricia with the addition of tomato. 

• Carbonara: Gricia with the addition of raw egg. 

Does authentic Carbonara have cream? 

Please don’t ask! No, Carbonara does not have cream! The creamy texture of authentic Carbonara comes from the emulsion created by mixing the egg, Pecorino cheese, and a small amount of starchy pasta water. Adding cream is a modern, non-traditional adaptation, and truthfully, scares me. 

Why is black pepper so important in Carbonara? 

Toasting and freshly grinding black pepper (pepe) gives Carbonara its signature spicy and aromatic kick. The dish takes its name, Carbonara, from black pepper, which looks like fine charcoal.