The carbonara sauce seems to have been invented by a young Bolognese chef named Renato Gualandi, who in Riccione had to improvise a lunch for the American liberating troops in 1944. He only had bacon, eggs and cheese. He decided to create a sauce for the pasta, adding only a little black pepper to these ingredients. The satisfaction was such that the young Italian was hired as a cook for the American army in Rome. So it was that carbonara pasta became an extremely well-known and widespread dish, right from the city of Rome. Nowadays there are many versions: with or without pepper, with one yolk per person or the addition of at least one whole egg, with bacon or bacon.
Taste• Trust • Love
