Carbonara
Classic Roman pasta dish with egg yolks, guanciale, Pecorino Romano 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.
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The origins of Carbonara are debated, with some theories linking it to the postwar period when American soldiers stationed in Italy requested a dish using ingredients readily available (eggs and bacon). Others believe it is a Roman adaptation of 'pasta alla gricia'. The first documented mention appears in 1950s Rome.
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Carbonara is a staple of Roman cuisine, deeply ingrained in the city's culinary identity. It's a dish often associated with comfort food and is a source of pride for Romans.
Regional Identity
Carbonara is strongly associated with Rome and its surrounding Lazio region. Variations exist throughout Italy, but the authentic Roman version adheres strictly to the traditional ingredients.
Culinary Debate
The dish is often the subject of debate among chefs and food enthusiasts, particularly regarding the use of cream, pancetta, or other non-traditional ingredients. Purists insist on guanciale, Pecorino Romano, and eggs.
Family Meal
Carbonara is a common dish prepared in Italian households, often enjoyed as a simple yet satisfying family meal.
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Carbonara is a rich and savory pasta dish characterized by its creamy texture and salty, peppery flavors.
The primary flavors come from the rendered fat and crispy guanciale (cured pork cheek), the umami-rich Pecorino Romano cheese, the emulsified egg yolks providing a creamy base, and the sharp bite of freshly ground black pepper. There's no cream in authentic carbonara; the creaminess comes solely from the emulsification of egg yolks with starchy pasta water and rendered guanciale fat.
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Emulsification
The key to a creamy carbonara is emulsifying the egg yolks with starchy pasta water and rendered guanciale fat. Gradually add the pasta water, whisking constantly, to create a smooth sauce. Do not cook the eggs directly over high heat.
Guanciale Quality
Use high-quality guanciale for the best flavor. Render it slowly over low heat to crisp it without burning.
Temperature Control
Remove the pasta from the heat before adding the egg mixture. The residual heat will gently cook the eggs without scrambling them.
Pasta Selection
Traditionally, pasta such as spaghetti, rigatoni, or bucatini are used. The shape should allow the sauce to cling well.
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