The term carbonara sauce was first mentioned in 1950 in the Italian newspaper La Stampa, referring to a dish popular among American soldiers in Rome. It quickly gained popularity and started appearing in English-language cookbooks in the 1960s. In Italian, carbonara translates to “in the manner of coal miners”, with various theories trying to explain this unique name. Some suggest it was a dish enjoyed by coal miners, while others believe it was named after the Carbonara restaurant in Rome. Another theory connects it to a secret revolutionary society called the Carbonari. The true origin remains uncertain, but the intrigue surrounding it adds to its allure.
