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Mila Cook
@foodmylife
Pasta carbonara originated in Italy in the mid-20th century. One popular theory says Roman cooks created it for American soldiers after World War II, using available ingredients: eggs, bacon (instead of guanciale), cheese, and pasta. The name is often linked to carbonari—charcoal workers—since the dish was simple, hearty, and its black pepper specks resembled coal dust.
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