Carbonara
Carbonara
Carbonara (/kɑːrbəˈnɑːrə/; from Italian: [karboˈnaːra]) is a traditional Italian dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini can also be used. The cured pork is usually guanciale, but pancetta or local bacon are also used.
Etymology
The term carbonara is derived from carbonaro (the Italian word for 'charcoal burner'). Some believe the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term "coal miner's spaghetti", which is used as a synonym for spaghetti alla carbonara in parts of the United States.
Ingredients
- Egg
- Hard cheese (usually Pecorino Romano or Parmigiano-Reggiano)
- Cured pork (usually Guanciale or Pancetta)
- Black pepper
Preparation
The pasta is cooked in slightly salted boiling water. The guanciale is briefly fried in a pan in its own fat. A mixture of raw eggs, grated Pecorino Romano, and a large amount of ground black pepper is combined with the hot pasta away from additional heat to avoid coagulating the egg. The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of pork.
Variations
There are many variations and twists on the original recipe. For example, cream is not used in most Italian recipes, but is often used in other countries.
See also
External links
- Medical encyclopedia article on Carbonara
- Wikipedia's article - Carbonara
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