Spaghetti alla Carbonara or simply Carbonara is a type of pasta dish. It is made with meat and an egg custard. The meat can either be guanciale or pancetta. The egg custard is made of egg yolks, black pepper and parmesan and/or pecorino.
Origins
[change | change source]The dish cannot be found under this name before 1939. On 23 August 1939, journalist Norah Berkhuijsen mentioned it in an article titled People and Things of Rome.[1][2] Some people claim that the name Carbonara comes from the black carbon look that the peppers give off.[3] Others believe that the origins of Carbonara come from an old dish eaten by shepherds in Lazio. This dish was called cacio e ova.[4]
Preparation
[change | change source]In traditional Italy, cream is not used[5] (instead they use yolk), but in other countries, cream is applied to the pasta as it makes the dish more stable.[6]
References
[change | change source]- ↑ Janneke Vreugdenhil Een ‘kleine revolutie’ en geweldig nieuws voor de Romeinen: pasta carbonara blijkt tóch een echt Italiaans gerecht. NRC, 6 februari 2026
- ↑ Menschen en Dingen van Rome: Umberto en Alfredo. De Koerier, 23 augustus 1939
- ↑ Bianchi, Do (2012-10-29). "Carbonara, a new theory for its origins and name". Do Bianchi. Retrieved 2021-05-12.
- ↑ Forti, Laura (2021-04-05). "Carbonara, la ricetta originale dal 1954 a oggi [Carbonara, the original recipe from 1954 to nowadays]". La Cucina Italiana (in Italian). Retrieved 2023-02-09.
- ↑ "Spaghetti alla Carbonara (all'uso di Roma)". Accademia Italiana della Cuisina. Archived from the original on 10 September 2016.
- ↑ "Why You Shouldn't Be Adding Cream To Your Carbonara". Mashed.
