This famous Roman dish has many stories about its birth and name, ranging from being named after the charcoal burners called “carbonaro” to being born from the bacon and eggs left over by the American troops of WWII.   While origins of this famous and simple dish are very blurred, one thing is for sure: it is delicious, especially when it has the twist of Chef Simone Proietti Pesci.  Chef Simone enjoys his carbonara with pasta alla chitarra, a staple pasta of central Italy.