The whole story of the origin of this dish is vague, almost a legend. There are several competing theories, but all are anecdotal.
First, the name is said to come from a dish made in the Appenine mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use spaghetti because it is easier to toss with eggs and cheese.
Second, is the obvious one that given the meaning of alla carbonara, coal worker’s style, that the dish was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes.
Another story is that food shortages after the liberation of Rome in 1944 were so severe that Allied troops distributed military rations consisting of powdered egg and bacon which the local populace used with water to season the easily stored dried pasta.
What we know for sure, is that it's a delicious and fast dish that perfectly resembles Italian traditions!

Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining. In a large saucepan, cook guanciale over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese. Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes. Serve hot topped with remaining cheese and freshly ground pepper.

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