I'm sure that many people heard about this sauce for pasta. Perhaps, this is the second most common dish after the Bolognese. The recipe is quite simple in cooking, while the taste is completely magical. Almost every region of Italy seeks to attribute authorship to itself. Someone thinks that the dish appeared in Umbria, someone refers it to the typical kitchen of Piedmont, and some believe that the carbonara appeared in Apulia, on the outskirts of the city of Bari. Carbonara – most historians of Italian cuisine agree that Alla Carbonara paste was born in Abruzzo and its name is due to coal miners – people who went away for a long time in the woods to harvest charcoal (Italian carbone) and led an almost reclusive way of life. Every self-respecting hermit cannot smoked corned beef in stock (usually pig cheeks, brisket, lard) and sheep cheese. In the original (if you can say so) recipe pancetta is used or other smoked meat, you can use bacon (American style).