carbonara
Sign in to saveCarbonara () is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.
AI overview
Carbonara is a pasta dish from Italy's Lazio region made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It developed into the dish known today in the mid-20th century and has become a widely recognized Italian classic.
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Key facts
- Food.name
- Carbonara
- Food.image
- Espaguetis carbonara.jpg
- Food.image_size
- 250px
- Food.country
- Italy
- Food.region
- Lazio
- Food.course
- (Italian course)
- Food.main_ingredient
- Pasta (usually spaghetti), guanciale (alternatively pancetta), , eggs, black pepper
via Wikipedia infobox
Article
11 sectionsContents
- Origin and history
- Etymology
- Pre-WW2 theory of origin
- WWII theory of origin
- Evolution after creation
- Preparation
- Variations
- Sauce <span class="anchor" id="Carbonara sauce"></span>
- See also
- References
- Further reading
Carbonara () is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.
The cheese used is usually . Some variations use Parmesan, Grana Padano, or a combination of cheeses. Spaghetti is the most common pasta, but bucatini or rigatoni are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta, and lardons of smoked bacon are a common substitute outside Italy.