Carbonara is a traditional Italian dish based on eggs, cheese (Pecorino cheese or Parmesan), guanciale (or pancetta) and black pepper. Is considered a perfect topping for long-shaped pasta, such as Spaghetti, Fettuccine, Rigatoni, Linguine and Bucatini. The origins of the dish and its name are mainly obscure. For sure, is has a very close relation with the recipe of Gricia and other pasta-based dishes involving guanciale, pancetta, pepper and cheeses. A very credible hypothesis surrounding its name, is that it is derived from carbonaro (Italian for “charcoral burner”): according to this theory, Carbonara might have been the main dish of those charcoral workers, who needed stregth and energy. Another hypothesis, claims that it was created as a tribute to the secret society of Carboneria, operating during the process of Italian national unification. After the Second World War, it was described as a Roman dish, when many Italians were eating eggs and bacon provided by the troops from the United States. Another connection to Carbonari and the mountains close to Rome can be found at Ristorante la Carbonara, which dominates a flank of Rome’s Campo de’ Fiori. The original Restaurant, named Il Carbonaro, was estabilished in 1912 by a coal salesman, who had planty of contact with the region’s carbonari. It’s no coincidence that Penne alla Carbonara is the estabilishment’s signature dish.