Carbonara
Italian pasta dish / From Wikipedia, the free encyclopedia
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This article is about the pasta dish. For other uses, see Carbonara (disambiguation).
Carbonara (Italian: [karboˈnaːra]) is a pasta dish[1][2] 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.[3]
Quick Facts Course, Place of origin ...
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 |
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The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses.[1][4][5] 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,[1][2] and lardons of smoked bacon are a common substitute outside Italy.