Carbonara

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 
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.Janneke Vreugdenhil Een ‘kleine revolutie’ en geweldig nieuws voor de Romeinen: pasta carbonara blijkt tóch een echt Italiaans gerecht. NRC, 6 februari 2026Menschen en Dingen van Rome: Umberto en Alfredo. De Koerier, 23 augustus 1939 Some people claim that the name Carbonara comes from the black carbon look that the peppers give off. Others believe that the origins of Carbonara come from an old dish eaten by shepherds in Lazio. This dish was called cacio e ova.

 Preparation 
In traditional Italy, cream is not used (instead they use yolk), but in other countries, cream is applied to the pasta as it makes the dish more stable.

 References 

Category:Pasta
Category:Italian food