|Course||Primo (Italian pasta course); main course|
|Place of origin||Italy|
|Region or state||Lazio|
|Main ingredients||Guanciale (or pancetta), eggs, hard cheese (usually Pecorino Romano, Parmesan, or a mixture), black pepper|
Carbonara (Italian: [karboˈnaːra]) is an Italian pasta 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 are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.
Origin and history
The dish forms part of a family of dishes involving pasta with bacon, cheese and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some researchers and older Italians, may have been the pre-Second World War name of carbonara.
There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself. Since the name 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. In parts of the United States, this etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ('charcoalmen') secret society prominent in the early, repressed stages of Italian unification in the early 19th century. It seems more likely that it is an "urban dish" from Rome, perhaps popularized by the Roman restaurant of the same name.
The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War; notably, it is absent from Ada Boni's 1930 La Cucina Romana ('Roman cuisine'). The carbonara name is first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by the American officers after the Allied liberation of Rome in 1944. It was described as a "Roman dish" at a time when many Italians were eating eggs and bacon supplied by troops from the United States. In 1954, it was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain.
The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its own fat. A mixture of raw eggs (or yolks), grated Pecorino (or a mixture with Parmesan), and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish, but away from direct heat, to avoid curdling the egg. The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout. Although various shapes of pasta can be used, the raw egg can only cook properly with a shape that has a sufficiently large ratio of surface area to volume, such as the long, thin types fettucine, linguine, or spaghetti.
Guanciale is the most commonly used meat for the dish in Italy, but pancetta and smoked pancetta affumicata are also used, and in English-speaking countries, bacon is often used as a substitute. The usual cheese is Pecorino Romano; occasionally Parmesan. Recipes differ as to how eggs are used—some use the whole egg, some others only the yolk, and still others a mixture.
Cream is not used in most Italian recipes, though there are exceptions; it is often employed elsewhere. Similarly, garlic is found in some recipes, mostly outside Italy.
Outside Italy, variations on carbonara may include green peas, broccoli, broccolini, leeks, onions, other vegetables, and/or mushrooms, and may substitute a meat like ham or coppa for the fattier guanciale or pancetta.
Carbonara sauce is often sold as a ready-to-eat convenience food in grocery stores in many countries. Unlike the original preparation, which is inseparable from its dish as its creamy texture is created on the pasta itself, the commercial versions of carbonara are prepared sauces to be applied onto separately cooked pasta. They may be thickened with cream and sometimes food starch, while often using bacon or cubed pancetta slices as its meat of choice instead of guanciale.
- Gosetti della Salda, Anna (1967). Le Ricette Regionali Italiane (in Italian). Milan: Solares. p. 696. ISBN 978-88-900219-0-9.
- Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milan: Giunti Martello. p. 91. OCLC 14086124.
- Alberini, Massimo; Mistretta, Giorgio (1984). Guida all'Italia gastronomica (in Italian). Touring Club Italiano. p. 286. OCLC 14164964.
- Buccini, Antony F. (2007). Hosking, Richard (ed.). On Spaghetti alla Carbonara and related Dishes of Central and Southern Italy. Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. pp. 36–47. ISBN 9781903018545.
- "Carbonara recipe and origins". The Foodellers.
- Mariani, Galina; Tedeschi, Laura (2000). The Italian-American cookbook: a feast of food from a great American cooking tradition. Harvard Common. pp. 140–41. ISBN 978-1-55832-166-3.
- "Myths" in Gillian Riley, The Oxford Companion to Italian Food, 2007, ISBN 0-19-860617-6, p. 342
- Davidson, Alan (1999). Oxford Companion to Food. Oxford: Oxford UP. p. 740. ISBN 0-19-211579-0.
- Russo, Andrea. "La Carbonara, una storia di famiglia" (in Italian). La Carbonara. Archived from the original on 2015-09-26.
- "La Stampa - Consultazione Archivio". archiviolastampa.it.
- David, Elizabeth (1954). Italian Food. Great Britain: Macdonald.
- Ricettario Nazionale delle Cucine Regionali Italiane. Accademia Italiana della Cucina.
- Carnacina, Luigi; Veronelli, Luigi (1977). "Vol. 2, Italia Centrale". La cucina Rustica Regionale. Rizzoli. OCLC 797623404. republication of La Buona Vera Cucina Italiana, 1966.
- Buonassisi, Vincenzo (1985). Il Nuovo Codice della Pasta. Rizzoli.
- Herbst, Sharon Tyler; Herbst, Ron (2007). "alla Carbonara". The New Food Lover's Companion, Fourth Edition. Barron's Educational Series. ISBN 0-7641-3577-5.
- "Fettucine Carbonara". Better Homes and Gardens. Yahoo!7 Food.
- Contaldo, Gennaro (2015). Jamie’s Food Tube: The Pasta Book. Penguin UK.
- Antonio, Carluccio (2011). 100 Pasta Recipes (My Kitchen Table). BBC Books.
- "Spaghetti Carbonara Recipe". ItalianPastaRecipes.it.
- Perry, Neil; Carter, Earl; Fairlie-Cuninghame, Sue (2006). The Food I Love: Beautiful, Simple Food to Cook at Home. Simon and Schuster. p. 114. ISBN 978-0-7432-9245-0.
- Carluccio, Antonio (2002). "Spaghetti alla Carbonara". Antonio Carluccio's Southern Italian Feast. BBC Worldwide. ISBN 0563551879.
- "Spaghetti alla Carbonara (all'uso di Roma)". Archived from the original on 2016-09-10. Retrieved 2016-08-28.
- Marchesi, Gualtiero (2015). La cucina italiana. Il grande ricettario. De Agostini. ISBN 8851127336.
- Labensky, Sarah R.; House, Alan M. (2003). On Cooking, Third Edition: Techniques from expert chefs. Pearson Education, Inc. ISBN 0-13-045241-6.
- Oliver, Jamie (2016). "Gennaro's classic spaghetti carbonara".
- Beltramme, Ilaria. Magna Roma - 110 ricette per cucinare a casa i piatti della tradizione romana, Arnoldo Mondadori Editore, Milano, 2011, pag. 73, ISBN 978-88-04-60723-6
- Cloake, Felicity (9 May 2012). "How to cook the perfect spaghetti carbonara". The Guardian. Retrieved 14 May 2019.
- Zanini De Vita, Oretta; Fant, Maureen B., eds. (2013). "Sauces & Shapes: Pasta the Italian Way". W. W. Norton & Company. p. 75. ISBN 9780393082432. Retrieved 24 August 2019.
- Cooking Sauce Carbonara, 15 oz. Jar (Directions For Me)
- Buccini, Anthony F. (2007). "On Spaghetti alla Carbonara and Related Dishes of Central and Southern Italy". In Hosking, Richard (ed.). Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. pp. 36–47. ISBN 9781903018545.