One of my favorite Roman dishes is pasta alla carbonara. Traditionally made with spaghetti, it combines eggs, cheese, pepper and guanciale or pancetta. So what's not to love, right?
It's an interesting dish also because of its history. Although the official origin is unknown, it is likely a recent, 20th century dish, as it was unheard of in cookbooks prior to the 1950's. It is believed to have become an entity in Rome during WWII, when many Italians were eating eggs and bacon supplied by US troops. And what an amazing way to make the best of everyday available items to create an incredibly delicious meal!
While there are other roman dishes that make use of similar ingredients - specifically pasta alla gricia - spaghetti carbonara is a widely known specialty all over the world. Because of its fame it is imitated in many ways, some worse than others, all over the world. No cream, garlic or vegetables are allowed in traditionalcarbonara.
I guess the only way to make sure you're eating real and authentic carbonara is to enjoy it at a local trattoria in Rome. So what are you waiting for?