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Carbonara
Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.
The cheese used is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses. Spaghetti is the most common pasta, but bucatini or rigatoni 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.
As with many recipes, the origins of the dish and its name are obscure; most sources trace its origin to the region of Lazio.
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 (lit. 'Roman cuisine'). The 1931 edition of the Guide of Italy of the TCI describes a pasta (strascinati) dish from Cascia and Monteleone di Spoleto, in Umbria, whose sauce contains whipped eggs, sausage, and pork fat and lean, which could be considered as a precursor of carbonara, although it does not contain any cheese.
The name spaghetti alla carbonara first appears in print in a 1939 Dutch East Indies Dutch language newspaper (De Koerier), which mentions a restaurant in the Trastevere region of Rome that was known for a dish by that name, but does not describe the dish itself. In 1950, the Italian newspaper La Stampa said that American officers had been seeking out "spaghetti alla carbonara" in Trastevere restaurants for years, but similarly didn't describe it.
The first attested recipe is in an illustrated cookbook published in Chicago in 1952 by Patricia Bronté. It should also be noted that a major Italian cookbook published in 1950, Il cucchiaio d'argento, has no mention of this dish.
In 1954, the first recipe for carbonara published in Italy appeared in La Cucina Italiana magazine, although the recipe featured pancetta, garlic, and Gruyère cheese. The same year, carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain.
There are many theories for the origin of the name carbonara, which is probably more recent than the dish itself:
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Carbonara
Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.
The cheese used is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses. Spaghetti is the most common pasta, but bucatini or rigatoni 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.
As with many recipes, the origins of the dish and its name are obscure; most sources trace its origin to the region of Lazio.
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 (lit. 'Roman cuisine'). The 1931 edition of the Guide of Italy of the TCI describes a pasta (strascinati) dish from Cascia and Monteleone di Spoleto, in Umbria, whose sauce contains whipped eggs, sausage, and pork fat and lean, which could be considered as a precursor of carbonara, although it does not contain any cheese.
The name spaghetti alla carbonara first appears in print in a 1939 Dutch East Indies Dutch language newspaper (De Koerier), which mentions a restaurant in the Trastevere region of Rome that was known for a dish by that name, but does not describe the dish itself. In 1950, the Italian newspaper La Stampa said that American officers had been seeking out "spaghetti alla carbonara" in Trastevere restaurants for years, but similarly didn't describe it.
The first attested recipe is in an illustrated cookbook published in Chicago in 1952 by Patricia Bronté. It should also be noted that a major Italian cookbook published in 1950, Il cucchiaio d'argento, has no mention of this dish.
In 1954, the first recipe for carbonara published in Italy appeared in La Cucina Italiana magazine, although the recipe featured pancetta, garlic, and Gruyère cheese. The same year, carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain.
There are many theories for the origin of the name carbonara, which is probably more recent than the dish itself: