Carbonara
Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century.
Spaghetti alla carbonara | |
| Course | Primo (Italian pasta course); main course |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Serving temperature | Hot |
| Main ingredients | Guanciale (or pancetta), eggs, hard cheese (usually pecorino romano, occasionally Parmesan or Grana Padano, or a mixture), black pepper, spaghetti |
| Variations | Using penne, or adding cream, garlic, or vegetables |
The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses. 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, and lardons of smoked bacon are a common substitute outside Italy.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.