According to one of the most popular legends, it is the coal miners from Abruzzo who attribute the origin of this dish. The history of the name itself comes from the Italian carbonaio - coal. Workers worked in the mountains and led an almost reclusive lifestyle, so going to the mountains they took with them a decent supply of food: hard cheeses, pasta, lard, dried pork (usually brisket, pork cheeks) pepper, salt. This entire list of products is stored for a long time, and does not require special storage conditions. To prepare a favorite recipe, only eggs are enough that coal miners could buy or barter from peasants who lived near coal mines, as well as found in the forest in bird nests. Cooking is very simple and does not require special equipment. It is quite possible to cook Carbonara pasta in a pot on a fire, where the animal fat was initially melted and pork meat was cooked, then the pasta was boiled and poured with egg, and sprinkled with grated cheese (pecorino or parmesan) and added a lot of black pepper.
According to another version, which is criticized by the Italians themselves, the American soldiers came up with carbonara. It seems that the Americans supplied the Italian army during the Second World War, the crates contained eggs and bacon, from which the first carbonara was cooked. This option was questioned by the elderly Italians. They claimed that before the war they ate carbonara. The recipe was also doubted, since in the initial version the ingredients included dried pork, as well as fresh eggs, and not bacon with egg powder, which was supplied by the Americans.