Hi, I’m Gianluca.
I studied cultural anthropology, and I’ve always been fascinated by the different ways people live, move, and experience a place.
Rome is not only my city – it’s the environment I love observing, understanding, and sharing through these small stories.
Together with my wife Connie, we host travellers in our small hotel near the Vatican, where we enjoy meeting people from all over the world and exchanging perspectives – just as I do here in the blog.
If you ever feel like saying hello while exploring Rome, you’ll find us on our terrace as well, where every morning we serve breakfast with a view.
Gianluca
When it comes to quintessential Italian cuisine, few dishes are as universally beloved as Pasta alla Carbonara. This creamy, savory delight is a cornerstone of Roman culinary tradition, embodying simplicity, quality ingredients, and rich flavors. At QuodLibet Bed and Breakfast, we often recommend this dish to our guests seeking an authentic taste of Rome.
The Origins of Carbonara: A Recipe Shrouded in Mystery
The history of Pasta alla Carbonara is the subject of much debate, with theories ranging from its invention by Roman shepherds to its association with coal miners (hence the name “carbonara,” derived from “carbonaro,” meaning charcoal burner).
A popular theory suggests that the dish as we know it today was born in the 1940s, during World War II, when American soldiers introduced bacon and powdered eggs to Italy, inspiring local cooks to create this iconic pasta. While the true origins may remain unclear, one thing is certain: Carbonara is a dish rooted in the heart of Roman culture.
The Authentic Ingredients
A true Carbonara consists of just a handful of ingredients, but their quality and preparation make all the difference:
- Pasta: Traditionally, spaghetti is used, but tonnarelli or rigatoni are also popular choices.
- Guanciale: Cured pork cheek, preferred for its rich, fatty flavor, is essential. Substitute with pancetta only if guanciale is unavailable.
- Eggs: Used raw and mixed to create a creamy sauce without cream.
- Pecorino Romano: A sharp, salty cheese that defines the flavor of the dish.
- Black Pepper: Freshly cracked for an aromatic kick.
How It’s Made
The beauty of Carbonara lies in its simplicity:
- Cook the pasta until al dente. Reserve some of the starchy pasta water.
- Fry guanciale in a pan until crispy, then remove from heat.
- Beat eggs with grated Pecorino Romano and a generous amount of black pepper.
- Combine the hot pasta with the guanciale, then mix in the egg mixture off the heat. The residual heat creates a creamy sauce without scrambling the eggs.
- Serve immediately with extra Pecorino and pepper.
What Makes Carbonara Uniquely Roman?
- Local Ingredients: The dish highlights staples of Roman cuisine, like guanciale and Pecorino Romano, which are integral to many other traditional dishes.
- No Cream Rule: Unlike variations found outside Italy, authentic Carbonara relies solely on eggs for creaminess.
- Cultural Identity: Carbonara reflects the Roman culinary ethos—simple, bold, and utterly satisfying.
Where to Enjoy Carbonara in Rome
Rome is brimming with trattorias and osterias where you can savor a plate of Pasta alla Carbonara. Some local favorites include:
- Roscioli: Famous for its meticulous attention to ingredients.
- Trattoria da Enzo al 29: A cozy spot known for its traditional Roman dishes.
- Giacomelli: Located near QuodLibet Bed and Breakfast, it offers a delicious Carbonara with a homey feel.
Experience Roman Cuisine at QuodLibet
At QuodLibet Bed and Breakfast, we take pride in guiding our guests to the best dining experiences in Prati and beyond. Our proximity to some of Rome’s finest trattorias ensures that you’ll have no trouble finding the perfect plate of Carbonara during your stay.
