Carbonara Day: history, recipe, and where to enjoy it in Rome

Pasta Carbonara

A tribute to Rome’s most iconic dish, a symbol of tradition and flavor that brings everyone together

Since 2017, April 6 has marked Carbonara Day, a celebration dedicated to one of the most famous — and most frequently reinterpreted — dishes in Roman culinary tradition. The event aims to promote Made in Italy and the rich history of Italian cuisine. It’s the perfect occasion to gather with family or friends and rediscover a simple yet extraordinary recipe, where just a few carefully balanced ingredients create an unforgettable dish.

The name “carbonara” first appeared in a 1950 publication, but its origins remain shrouded in mystery. Some believe the dish dates back to the 19th century, possibly invented by a Roman innkeeper. However, the renowned recipe book La scienza in cucina e l’arte di mangiar bene (Science in the Kitchen and the Art of Eating Well) by Pellegrino Artusi, published in the late 1800s, makes no mention of carbonara. This suggests it was likely created in the 20th century.

There are two main theories regarding its origins. One traces the dish back to coal miners in the central Apennines, who prepared a hearty meal using ingredients that were easy to transport and store — eggs, guanciale, and pecorino cheese. The addition of black pepper, possibly reminiscent of coal ash, enhanced the flavor.

The second theory takes us to World War II: during the liberation of Rome in 1944, American soldiers are said to have mixed powdered eggs and bacon with Italian pasta. Some even attribute the perfected version of this dish to Renato Gualandi, a Bolognese chef, who supposedly prepared it for the generals of the Allied troops.

However, evidence points to a deeper Italian heritage, with roots in regional dishes like strascinati from Cascia and Monteleone di Spoleto. These early variations were mentioned as far back as 1931 in the Italian Touring Club’s Guida Gastronomica d’Italia, edited by Arturo Marescalchi. This dish, which combined pasta with set eggs, cheese, and pork sausage, closely resembles the modern-day carbonara, casting doubt on the theory of an American origin.

Regardless of its origins, carbonara has become an undisputed symbol of Roman cuisine, celebrated worldwide on Carbonara Day. This event, promoted by the Italian Food Union in collaboration with the International Pasta Organization (IPO), has transformed into a social event. Every April 6, influencers, chefs, and pasta lovers share their creations on social media with the hashtag #carbonaraday, flooding feeds with thousands of photos and videos celebrating this traditional spaghetti dish.

The New York Times estimates that there are as many as 400 variations of carbonara worldwide, but the authentic recipe sticks to the basics — no cream, no onions, and no other non-traditional ingredients. The authentic recipe requires just five key ingredients: durum wheat spaghetti, guanciale (never pancetta!), egg yolks, Pecorino Romano DOP, and black pepper. The first published recipe appeared in Italy in 1954 in the periodical La Cucina Italiana, though back then it included egg noodles, garlic, Gruyère, and bacon.

Gianfranco Vissani, a two-Michelin-starred chef, believes the key to the perfect carbonara is using a cast-iron skillet to crisp up the guanciale (cut into strips, not cubes!) without adding oil. To avoid turning the dish into an omelet, you should toss the pasta with the crispy guanciale over low heat before combining it with a mixture of egg and pecorino cheese. After a quick blend, the dish is ready to be served with a final sprinkle of Pecorino and black pepper. Now, all that’s left to say is: Buon appetito!

The best places to enjoy carbonara in Rome

Our top ten picks, by neighborhood

Anyone who’s visited Rome at least once has likely indulged in a hot plate of carbonara, made with the classic combo of eggs, guanciale, and Pecorino cheese. If you are craving it again — or if you’re yet to try it — here are ten of the best places to enjoy this iconic dish.

Roscioli (Historic Center) – In the heart of Rome’s historic center, at 21 Via dei Giubbonari, Roscioli has been serving up quality cured meats, cheeses, and wines for four generations. Since 2002, the iconic deli has also been a renowned restaurant. Gabriele Giura’s carbonara is made with artisanal Benedetto Cavalieri spaghettoni, a trio of peppers, Paolo Parisi’s eggs, and Pecorino Romano DOP.

Trecca (Garbatella) – If you’re in the Garbatella area, Trecca’s carbonara is a must-try. Brothers Manuel and Nicolò Trecastelli source their ingredients from local markets, offering honest, delicious cuisine at affordable prices. Their rigatoni comes from the Lagano pasta factory, the eggs are from Livorno chickens raised by the Pulicaro organic farm, and the Pecorino Romano is from the Deroma cheese factory, the only DOP producer in the province of Rome.

Pipero (Corso Vittorio Emanuele II) – The Michelin-starred restaurant Pipero serves a rich and luxuriously creamy carbonara, made with high-quality ingredients and a perfect balance of Pecorino and Parmigiano Reggiano.

Taverna Cestia (Aventine Hill) – A historic trattoria founded in 1967 and now passionately run by Valerio Salvi. Their carbonara is made with maccheroni, organic eggs, and Amatrice guanciale. The lively atmosphere and affordable prices make this a great spot for a classic Roman meal.

Eggs (Trastevere) – The only restaurant in Rome to offer a Carbonara Carta, featuring ten variations of the dish: from Carbonara 54 (a tribute to the first published recipe) to the classic version, as well as creative twists with truffle, artichokes, ‘nduja, stracciatella, and pumpkin. Chef Barbara Agosti presents an original and sophisticated menu, paired with a selection of natural wines. Outdoor seating is also available, providing the perfect setting for a memorable meal.

Armando al Pantheon (Near the Pantheon) – Since 1961, the Gargioli family has run this historic trattoria, famous for its impeccable carbonara and champagne pairings. The dish is made with guanciale from Montefiascone, red yolk eggs from San Bartolomeo, Martelli pasta, Roman pecorino, and parmesan. True to Roman tradition, the pasta is served “al dente”.

Luciano (Campo de’ Fiori) – Chef Luciano Monosilio prepares a scientifically precise carbonara, cooking the eggs in a bain-marie for the perfect texture. The guanciale is expertly seasoned, and the creamy sauce is made with egg yolks, pecorino cheese, and a hint of Grana Padano.

L’Arcangelo (Prati) – Chef Arcangelo Dandini was the first to eliminate egg whites and pepper from the traditional recipe, using mezze zite di Gragnano instead of spaghetti.

Santo Palato (San Giovanni) – Chef Sarah Cicolini offers a vintage-inspired dining experience with a carbonara made from Re Norcino guanciale and short pasta (occasionally spaghettoni). The menu also features several fifth-quarter dishes.

Wherever you choose to dine, tasting authentic Roman carbonara is an experience you won’t want to miss!

The taste of tradition and relaxation at Ada Home – Luxury Guest House

From the most tempting carbonara to absolute comfort: the perfect Roman experience

If you are in Rome for Carbonara Day, why not make the experience even more special with a stay at Ada Home – Luxury Guest House? After savoring the best carbonara of the year, take a moment to relax in the heart of Rome.

Nestled in the prestigious Parioli district, just steps away from Villa Borghese and the charming Coppedè district, Ada Home offers rooms where every detail is designed for your comfort. Wake up to a buffet breakfast with fresh, carefully selected products, and start your day in the best way possible.

Thanks to our prime location, you’ll have easy access to all of Rome’s most famous attractions. Book your stay at Ada Home now and experience the Eternal City in style!