Podcast Episode 11: Carbonara

In this episode I talk about carbonara, perhaps Italy’s most controversial dish.

Subscribe: Apple Podcasts | Google Podcasts | Amazon Music | Spotify | Stitcher | Podcast Addict | Podchaser | Pocket Casts | Deezer | Listen Notes | Player FM | Podcast Index |

Show notes

If you have any questions about this episode, please write them in the comments below and I will answer them as soon as possible. As always, if you enjoyed the episode, please share it with someone else you think might enjoy it. If you have a moment, please rate and/or write a review for this episode on iTunes. This will help other people to find and enjoy the podcast. Thank you so much for your continued support of Luca’s Italy and for all the wonderful feedback I’ve received so far. If you’d like to help me create and develop this podcast and receive exclusive bonus material and updates, please consider becoming a patron. Full details are on my Patreon site. Grazie mille!

The episode includes:

  • The controversial ‘Smoky Tomato Carbonara’ recipe.
  • Italians Mad at Food
  • The accepted recipe for
  • The ‘carbonaio’ origin myth
  • La Carbonara restaurant in Campo dei Fiori
  • The Second World War origin story
  • The first mention in a 1951 film
  • The first recipes
  • The development of the recipe
  • Carbonara today


The New York Times ‘Smoky Tomato Carbonara‘ recipe.

Italians Mad at Food on Facebook.

Cameriera bella presenza offresi. The reference is as 13:09.

La Carbonara restaurant.

Renato Gualdini the inventor of the original dish.

Luca Cesari’s article about the influence of cinema (in Italian).

The development of the carbonara recipe (in Italian).

My carbonara recipe.

2 thoughts on “Podcast Episode 11: Carbonara”

  1. I remember when spaghetti was about the only pasta with macaroni known to British supermarkets (roughly 1976/77). Back then the spaghetti was long, about half a metre perhaps, wrapped in blue paper, and on the wrappers was a recipe. We made carbonara following that, and as I remember it it was bacon cut up small and gently fried, that and beaten egg and pepper were added to the cooked spaghetti. I can still recall our pleasure eating it. Simple pasta dishes have an appeal all of their own.

  2. A good Carbonara is a joy to eat…..but so many lacklustre versions around, sadly…… Another great and interesting podcast Luca!!!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: