Carbonara: Difference between revisions
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==See also== |
==See also== |
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* [[Fettuccine alfredo]] |
* [[Fettuccine alfredo]] |
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==Recipes== |
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* [http://www.ostematto.it/primi-di-terra/417-spaghetti-alla-carbonara.html ''Pasta alla carbonara'' recipe] {{it}} |
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==Notes== |
==Notes== |
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Revision as of 10:26, 11 November 2011
 Spaghetti alla carbonara | |
| Course | Primo or main course |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Created by | Italians |
| Serving temperature | Hot |
| Main ingredients | eggs bacon (guanciale or pancetta) cheese (pecorino or parmesan) cream (sometimes) |
| Variations | (US) Peas, mushrooms, or other vegetables |
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese (pecorino or Parmigiano-Reggiano),[1] bacon (guanciale or pancetta), and black pepper. The dish was created in the middle of the 20th century.[2]
The pork is fried in fat (olive oil or lard), then hot pasta is dropped into the pan to finish cooking for a few seconds. A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream)[3] is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks.[2][1][4] Guanciale is the most usual meat, but pancetta,[5][6] or local bacon are also used.[7][8]
Cream is not common in Italian recipes, but is often used elsewhere.[7][9][10][8][11] Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.[9] Many of these preparations have more sauce than the Italian versions.[12] As with many other dishes, there are ersatz versions made with commercial bottled sauces.
Origin and history
Like most recipes, the origins of the dish are obscure, and there are several hypotheses about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy.[13]
Carbonara was included in Elizabeth David's Italian Food, an English language cookbook published in Great Britain in 1954.[14] The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.[15]
See also
Recipes
Notes
- ^ a b Gosetti della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milan: Solares. p. 696.
- ^ a b Alberini, Massimo (1984). Guida all'Italia gastronomica. Touring Club Italiano. p. 286.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Carnacina, Luigi (1975). Roma in Cucina. Milan: Giunti Martello. p. 91.
{{cite book}}: Unknown parameter|coauthor=ignored (|author=suggested) (help) - ^ Accademia Italiana della Cucina, Ricettario nazionale delle cucine regionali italiane
- ^ Carnacina, Luigi (1977). La cucina rustica regionale (Vol. 2. Italia Centrale). Rizzoli.
{{cite book}}: Unknown parameter|coauthor=ignored (|author=suggested) (help) republication of La Buona Vera Cucina Italiana, 1966. - ^ Buonassisi, Vincenzo (1985). Il Nuovo Codice della Pasta. Rizzoli.
- ^ a b Herbst, Sharon Tyler (2007). "alla Carbonara". The New Food Lover's Companion, Fourth Edition. Barron's Educational Series. ISBN 0-7641-3577-5.
{{cite web}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ a b "Fettucine Carbonara". Better Homes and Gardens. Yahoo!7 Food.
- ^ a b Labensky, Sarah R (2003). On Cooking, Third Edition: Techniques from expert chefs. Pearson Education, Inc. ISBN 0-1304-5241-6.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Wright, Jeni (2006, 2007). Italy's 500 Best-Ever Recipes. London: Hermes House, Anness Publishing. ISBN 0-681-46033-4.
{{cite book}}: Check date values in:|year=(help)CS1 maint: year (link) - ^ "How to cook Spaghetti alla carbonara（カルボナーラの作り方）". YouTube.
- ^ Perry, Neil (2006). The Food I Love: Beautiful, Simple Food to Cook at Home. Simon and Schuster. p. 114. ISBN 9780743292450.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Mariani, Galina (2000). The Italian-American cookbook: a feast of food from a great American cooking tradition. Harvard Common. pp. 140–41. ISBN 9781558321663.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ David, Elizabeth (1954). Italian Food. Great Britain: Macdonald.
- ^ Davidson, Alan (1999). Oxford Companion to Food. Oxford: Oxford UP. p. 740. ISBN 0-19-211579-0.
