Alternative names | Pasta alla carbonara |
---|---|
Course | Primo (Italian pasta course) |
Place of origin | Italy |
Region or state | Lazio |
Main ingredients | Pasta, guanciale (or pancetta), hard cheese (usually pecorino romano, occasionally Parmesan or Grana Padano, or a mixture), eggs, black pepper |
Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper.[1][2][3][4][5][6] It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.[7]
The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses.[6][8][9] Spaghetti is the most common pasta, but rigatoni or bucatini are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta,[6][5] and lardons of smoked bacon are a common substitute outside Italy.
There are various hypotheses on the origin of the recipe and, as is often the case in this field, there are no certainties. The latest historical research has led to the thesis that it dates back to the period immediately after the end of the Nazi occupation of Rome, due to the combination of the military rations brought by the allied armies, which included eggs and bacon, with Italian pasta.
Gosetti
was invoked but never defined (see the help page).buccini
was invoked but never defined (see the help page).It is made with egg, pecorino romano, grana padano, guancale, strictly long pasta.