Pasta alla carbonara in Naples
If you think of one of the most famous dishes of Italian cuisine, pasta alla carbonara, everyone (or almost) would say that the Romans should be thanked for this invention, but everyone (or almost) would be wrong. Some historical documents trace the origin of the famous pasta alla carbonara, none other than, to the city of Naples.
But let's find out why carbonara pasta was born in Naples.
The historical motivations of Neapolitan cuisine
The theory that pasta alla carbonara was born in Naples was supported by some reasons like some historical treatises on Neapolitan and Roman cuisine. In 1837 Ippolito Cavalcanti, Duke of Buonvicino, published in Naples his treatise "The theoretical-practical kitchen", in which all the recipes that were consumed in Naples at the time were present and among which there was already a rudimentary experiment of pasta alla carbonara, which, net of the bacon, had the same preparation process. Furthermore, in 1929 "La Cucina Romana" by Ada Boni was published in Rome, in which, however, no mention is made of any recipe similar to pasta alla carbonara.
These two reasons seem to be irrefutable proof of the Neapolitan origin of pasta alla carbonara.