There is a nationalist hypothesis that says that the birth of the Carbonara is related to the woodsmen who were producing charcoal during their seasonal migrations to the Apennines between Lazio and Abruzzo. They would bring saddlebags with eggs, pecorino cheese and pork cheek and they would prepare the pasta on open fires. In this case the recipe would be the evolution of the "cacio e ova" typically consumed by the farmers and by the woodsmen of these lands.
After the liberation of Rome, the dish became increasingly part of the menu of Roman taverns from 1946 onwards.
Have a look to the Puntarella Rossa article from last year (still up to date) clicking here.