Is carbonara the most popular dish of the Eternal City?

ROME-One of the four pasta dishes of Rome, carbonara has its own day, April 6. It was created in 2017 by the Unione Italiana Food and the International Pasta Organization to celebrate the worldwide popularity of this Lazio dish.

 The dish is one example of “the magic of Italian food,” said Paolo, Deputy Chairman of the Barilla Group and the 4^th generation of the family leading the company. A former Formula One racecar driver and winner of the 1985 “24 hours of Le Mans,” he spoke at the Foreign Press Club at a presentation for the 10^th anniversary for Carbonara Day.

 He was referring to the power of the Italian kitchen. “We may not be able to export our soccer lately, but we are able to export our food,” Pablo said, referencing the global popularity of the dish.

 This quote reminded me of a story I heard. Francesco, an adopted Roman native, originally from Matera. “I moved to Brighton in the UK for my wife’s job. One night, I ordered the carbonara at an Italian restaurant. It tasted horrible, so I spoke with the chef/owner immediately.”

 After disapproving of the ingredients the restaurant was using, he begged the chef, “Let me make a carbonara in the kitchen my way. The chef was so impressed, he offered me a job” Without any formal chef training (other than being Italian), Francesco worked there for six months.

 New research from the Unione of Italiana Food shows 63 percent of Italians like carbonara a lot, while 30 percent like it somewhat. Asked why they like the dish, 64 percentresponded because it delicious, while 27 percent responded it was a traditional dish. The biggest mistake you can make is add cream to the dish, say 35 percent of Italians.

 There are numerous stories about how, when and where carbonara was invented. One theory is that the dish evolved from an older recipe from Umbria without cheese, just eggs, sausage, and pork fat. Another theory suggests that it evolved from a recipe from the 19^th century made with cacio and eggs.

 The most agreed upon theory is the dish is connected to the Liberation Day of Rome in 1944. American Soldiers based in Rome during Second World War received rations of eggs and bacon during their deployment. Italian cooks then combined them with pasta. The dish soon began to have popularity.

 First published in 1952 in Chicago, by Patricia Bronte in her cookbook followed by the first publication in Italy two years later in La Cucina Italiana magazine. By the 1960s the dish had become a worldwide staple.

 The traditional modern recipe consists of five ingredients, including pasta, guanciale (pork cheek), egg yolks, Pecorino Romano cheese, and black pepper. Today there are multiple versions: vegan, gluten free, and even versions made with duck eggs and duck bacon.

 No matter what your version is, 66 percent of Italians agree Rome is the best city to taste the dish. There are many great options, though my two favorite places are Fiaschetteria Marini in Sallustiano, and Osteria Mamma Mia in Flamino. I tend to celebrate the dish multiple times per year, relishing one of the many benefits of being a resident of the city.