The origins of this classic Roman specialty remain shrouded in mystery. Due to the fact that its name derives from carbonaro (charcoal burner), some say it was a popular meal among the Italian charcoal workers, while others believe it has something to do with the Carbonari (charcoalmen), a secret Italian society, but in reality none of these theories can be confirmed.
From typical trattorias to high-class restaurants, there are plenty of venues serving decent Spaghetti alla Carbonara in Rome, but some of the best are Vascello (Monteverde), Salumeria Roscioli (Campo dei Fiori), and Da Danilo (Esquilino).
The authentic recipe calls for fresh eggs, guanciale (pork jowl), Pecorino Romano cheese, and black pepper. Never ever use cream in Carbonara!