Talk:Carbonara

Carbonara's creation has nothing to do with the american soil. I understand that one of the hypothesis is that americans contributed to its creation but even then it was in Italy. So please show respect and don't mention the US in Place of origin. Spaghetti with meatballs is american because it was invented in the US, let pasta alla carbonara to Italy because it was invented in Italy please. 148.66.102.101 (talk) 02:34, 17 June 2023 (UTC)

Again (see above): in the article there is nowhere an "American hypothesis". The Americans' contribution is (probably) limited to supplying large quantities of bacon and powdered eggs to the Roman people. Who made the first carbonara is unknown, but the place is definitely Italy. Cesari (the used source) writes that the 1952 recipe has been likely brought to Chicago by an American soldier or an Italian emigrant to the States:

It means that not only had carbonara already landed in the United States, but by 1952 it was already being served to customers in at least one restaurant in Chicago. How it got there is impossible to know, perhaps an American returned home after a stay in our country (presumably as a result of the military operations of World War II) or an Italian transplanted to the United States.

As a matter of fact, Carbonara is attested in Italy since 1950, and both cited sources in 1950 and 1951 speak of carbonara as an already very popular recipe in Rome at that time. Even in the 1951 source, a film (the youtube reference is in the article), Aldo Fabrizi, the most popular Roman actor at the time, uses carbonara as the first question of a test to see if a maid on trial knows Roman cuisine (the second question concerns amatriciana). Alex2006 (talk) 16:59, 13 July 2023 (UTC)

There is a description in the article which in effect says "Simple, just use some other meat instead of pork".

But cheese is one of the essential ingredients in carbonara. Isn't meat (any kind) a problem when there is cheese? TooManyFingers (talk) 22:03, 16 May 2024 (UTC)

Plus one of the citations is just a recipe for mushroom carbonara which a) does not mention its kosher or halal status and b) isn't carbonara to begin with. 2001:4C4E:205C:7000:C56F:7680:7FF7:F5CB (talk) 12:36, 29 May 2024 (UTC)

I think the subsection on Halal or kosher versions is irrelevant and unnecessary to the the main article. Frankserafini87 (talk) 21:40, 14 July 2024 (UTC)

I merged what little sourced content was in that section into the previous sentence about vegetarian versions. --Ahecht (TALK
PAGE) 20:09, 2 April 2025 (UTC)

Regarding this (in my opinion gravely biased, and therefore 100% unreliable) newspaper article (I'm referring to the article, the newspaper is authoritative), I quote here a user's reply within this post: https://www.linkedin.com/posts/financial-times_everything-i-an-italian-thought-i-knew-activity-7045303339403608064-HB23; "The professor is just a sensationalist who made up a catchy title for his podcast just to publish on an international paper. He’s vastly (and rightfully) ignored in Italy.
Of course the modern versions of Italian traditional food are “only” 70 years old, but the basis of the recipes date centuries ago and the evolution is a direct consequence of 1) progress 2) wealth and aboundance 3) growing affordability of sophisticated food by the masses.
Let me give you an example: green olives from Ascoli Piceno are famous from the Roman times (as we can tell from mentions from Cato, Marziale and many other classic Roman writers). Around 1600 people started stuffing them with herbs (onions, carrots, leek…cheap stuffing). Around 1800 the stuffing started including mixed meat (pork, beef, veal and some cheese and nutmeg): the leftovers from rich families’ banquets.
In 1875 the production bacame industrial (Mariano Mazzocchi production, who also started the first marketing of the product).
Around the late 1950s, with the progressive growth in wealth of Italy, the recipe started making its way into households and morphed even further, including parmisan.
Nowadays you can find them fish stuffed or even a full vegan version." JacktheBrown (talk) 23:20, 29 June 2024 (UTC)

Where you draw the cut-off point in where a recipe came to exist is subjective, and represents a spectrum. Grandi occupying one part of that spectrum does not render him unreliable, and as WP:BIASED says, "reliable sources are not required to be neutral, unbiased, or objective." Rollinginhisgrave (talk | edits) 01:24, 1 January 2026 (UTC)

@JacktheBrown, what are you trying to accomplish with this revert? WhatamIdoing (talk) 21:38, 15 December 2025 (UTC)