Spaghetti Carbonara

Rome's most debated pasta -- egg yolk, Pecorino Romano, guanciale (cured pork cheek), and black pepper, with no cream under any circumstances -- is served at restaurants in 87 countries but is correctly prepared in perhaps a handful outside of Lazio. The dish first appeared in print in 1952 and was likely created by Roman restaurants adapting American G.I. rations of powdered egg and bacon after liberation in 1944, making it one of the few Italian dishes with a specific historical origin point.