Spaghetti alla Carbonara
Classic Italian pasta dish with spaghetti, eggs, pancetta, Parmesan cheese, and black pepper.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
Funzionalità Premium
Restaurante Spaghetto
Funzionalità Premium
The precise origin of Spaghetti alla Carbonara is debated, but it likely emerged in Rome during or shortly after World War II. One popular theory suggests it was created to satisfy the appetites of American soldiers stationed in Italy who were accustomed to eggs and bacon for breakfast. The dish may have also been influenced by 'pasta alla gricia', a Roman dish similar to carbonara but without eggs.
Funzionalità Premium
Carbonara is a beloved staple of Roman cuisine and a symbol of Italian culinary simplicity and resourcefulness.
Regional Variations
While the classic recipe is relatively consistent, slight regional variations may exist in the types of cured pork used (guanciale is preferred in Rome) and the specific cheese blend.
Authenticity Debates
Carbonara is often the subject of culinary debate, particularly regarding the use of cream. Authentic carbonara does *not* include cream. The creaminess comes solely from the emulsification of egg yolks, cheese, and pasta water.
Roman Staple
Carbonara is deeply ingrained in Roman culinary identity and is a common dish found in trattorias and restaurants throughout the city.
Funzionalità Premium
Spaghetti alla Carbonara offers a rich, savory, and creamy flavor profile.
The dish is dominated by the salty, umami-rich flavor of guanciale (or pancetta), complemented by the creamy texture and richness of egg yolks. Parmesan cheese adds a sharp, nutty, and salty note, while black pepper provides a spicy kick and aromatic depth. The combination creates a satisfying and well-balanced taste experience.
Funzionalità Premium
Use Guanciale (if possible)
Guanciale, cured pork cheek, is the traditional and most flavorful choice for carbonara. Pancetta is an acceptable substitute, but avoid bacon, which has a smoky flavor that doesn't belong in the dish.
Emulsify Properly
The key to a creamy, not scrambled, carbonara is to emulsify the egg yolks, cheese, and pasta water properly. Add the pasta water gradually while stirring vigorously to create a smooth sauce.
Temperature Control
Take the pan off the heat before adding the egg mixture to prevent the eggs from curdling. The residual heat from the pasta and pan will cook the eggs gently.
Don't Overcook the Pasta
The pasta should be cooked al dente, with a slight bite, as it will continue to cook slightly in the sauce.
Funzionalità Premium
Esplora piatti e ristoranti aggiuntivi di Classic Italian
Esplora Classic ItalianScopri i migliori ristoranti ed esperienze culinarie a Curitiba.
Esplora CuritibaScopri di più sulla cultura gastronomica, la scena dei ristoranti e il patrimonio culinario di Brazil.
Esplora Brazil