National Carbonara Day in Italy Date in the current year: April 6, 2024

Carbonara (pasta alla carbonara) is a pasta dish that originated in the Italian region of Lazio; it is most commonly associated with Roman cuisine. Carbonara is made with pasta (typically spaghetti), cured pork, hard cheese, eggs, and black pepper.

Pasta dishes made with bacon, cheese and pepper have been known in Italy since the early 19th century, but the name “carbonara” was first used after World War II. It is mentioned in a 1950 issue of the Turin daily newspaper La Stampa, where pasta carbonara was described a Roman dish that American soldiers sought out after the 1944 liberation of Rome. It was allegedly made with bacon and eggs brought by Allied troops.

Despite the obscure origins of the dish and its name, carbonara has become one of the most iconic dishes of Italian cuisine. It is typically made with spaghetti, but other long, thin types of pasta (bucatini, fettuccine, linguine, rigatoni, tagliatelle) may also be used.

Guanciale and pancetta are the most commonly used types of meat for carbonara in Italy, but they are often substituted with bacon or ham in other countries. A variation of the dish called seafood pasta carbonara (pasta alla carbonara di mare) uses fish (tuna or salmon) and seafood instead of meat. The cheese is usually Pecorino Romano, occasionally Parmigiano-Reggiano (Parmesan) or a mixture of both.

To make carbonara, the pasta is cooked al dente and strained. While the pasta is boiling, the meat is finely chopped and briefly fried in its own fat. Raw eggs or egg yolks are mixed with cheese and ground black pepper to make a creamy sauce. The sauce is combined with the hot pasta (which should not be too hot, otherwise the egg will curdle). The fried meat is than added to the pasta, and the mixture is tossed to ensure that the sauce and meat are evenly spread.

Most Italian recipes do not use cream or garlic, but these ingredients are often employed outside of Italy. In other countries, carbonara may be made with additional ingredients such as broccoli or baby broccoli, green peas, onions, leeks, other vegetables, or mushrooms. According to the Italian Academy of Cuisine, the original carbonara recipe is the most “falsified” Italian recipe abroad.

National Carbonara Day was established by the Italian Association of Confectionery and Pasta Industries (AIDEPI) and the International Pasta Organization to increase pasta consumption by raising awareness of an iconic pasta dish. Although National Carbonara Day is originally an Italian holiday, you can celebrate it regardless of where you live. For example, you can go out to your favorite Italian restaurant and treat yourself to a plate of delicious carbonara, learn how to make authentic carbonara at home, or share your favorite carbonara recipes on social media with the hashtags #NationalCarbonaraDay and #CarbonaraDay to spread the word about the holiday.