As we say here in Rome: it\u2019s never too cold to eat gelato, and never too hot to eat carbonara.<\/h3>\n\n\n\n

Compared to Rome\u2019s other pasta classics, pasta alla carbonara<\/em> is the new dish on the block. No trace of it can be found before the 1950s, but in these few years it has become, perhaps, the dish most beloved by Romans and certainly the dish of which they\u2019re most protective.<\/p>\n\n\n

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The origins<\/a> of pasta alla carbonara<\/em> are lost. Depending on who you ask, it\u2019s connected either with U.S. soldiers during WWII, who would cook it to use up their bacon and powdered egg rations, or with charcoal burners (carbonari<\/em>) who invented it as a lunchtime protein burst. Judging by the name, the second theory seems more likely, but alas, we might never know the truth.<\/p>\n\n\n\n

On the surface, carbonara is very simple: crispy, pan-fried guanciale<\/em> (cured pork cheek) tossed together with pasta, and a mixture of egg and pecorino Romano cheese. The heat of the just-cooked pasta causes the eggs and cheese to turn into a creamy, buttery, sauce. Though it sounds simple, the sauce can be a bit tricky. If the temperature of the pasta is too high, or\u2014heaven forbid\u2014the eggs and pasta are mixed in a frying pan, the eggs run the risk of being scrambled. And as any Roman will tell you, that is not a carbonara.<\/p>\n\n\n\n

Young Romans often debate the finer details of the recipe. Should you really use guanciale,<\/em> or is pancetta<\/em> (bacon) okay? Should you use whole eggs or just the yolks? Is it permissible to add anything else to the recipe? In fact, some Romans get quite upset when they discover foreign recipes featuring ingredients like peas or cream.<\/p>\n\n\n\n

But the reality is even Romans mix it up sometimes, so \u201creal carbonara\u201d comes in many forms. Are you ready to step into the inner circle and enjoy carbonara as the Romans do? Here is our guide to the five places with the best carbonara in Rome.<\/p>\n\n\n\n

SEE ALSO<\/em><\/strong>: Best-Ever Traditional Roman Carbonara Recipe<\/a><\/em><\/p>\n\n\n\n

1. Classic carbonara<\/h2>\n\n\n\n

If you want to try pasta alla carbonara<\/em> just like a Roman\u2019s nonna<\/em> would make, then Armando al Pantheon<\/a> is your place. They\u2019ve been serving carbonara since 1961, since the pasta\u2019s early days. They take their pasta carbonara so seriously that they recently held a carbonara and champagne pairing dinner. Couple this, along with the restaurant\u2019s location\u2014a stone\u2019s throw from the historic Pantheon\u2014and they are certainly in the running for the best traditional carbonara in Rome.<\/p>\n\n\n\n