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Suggest pagesCarbonara
 Spaghetti alla carbonara |
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| Origin | |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Details | |
| Course | Primo or main course |
| Serving temperature | Hot |
| Main ingredient(s) | eggs, bacon, grated cheese |
| Variations | (US) peas, mushrooms, or other vegetables, cream |
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini), is an Italian pasta dish based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),[1] bacon (guanciale or pancetta), and black pepper. The dish was created in the middle of the 20th century.[2]
The pork is fried in fat (olive oil or lard), then hot pasta is dropped into the pan to finish cooking for a few seconds. A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream)[3] is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks.[2][1][4] Guanciale is the most commonly used meat, but pancetta[5][6] and local bacon are also used.[7][8]
Cream is not common in Italian recipes, but is often used elsewhere.[7][9][10][8] Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.[9] Many of these preparations have more sauce than the Italian versions.[11] As with many other dishes, ersatz versions are made with commercial bottled sauces.
[edit] Origin and history
Like most recipes, the origins of the dish are obscure, and there are several stories about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy.[12] It seems more likely that it is an urban dish from Rome.[13]
Carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain in 1954.[14] The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.[15]
[edit] See also
[edit] Notes
- ^ a b Gosetti della Salda, Anna (1967) (in Italian). Le ricette regionali italiane. Milan: Solares. p. 696.
- ^ a b Alberini, Massimo; Giorgio Mistretta (1984). Guida all'Italia gastronomica. Touring Club Italiano. p. 286.
- ^ Carnacina, Luigi; Vincenzo Buonassisi (1975). Roma in Cucina. Milan: Giunti Martello. p. 91.
- ^ Accademia Italiana della Cucina, Ricettario nazionale delle cucine regionali italiane
- ^ Carnacina, Luigi; Luigi Veronelli (1977). La cucina rustica regionale (Vol. 2. Italia Centrale). Rizzoli. republication of La Buona Vera Cucina Italiana, 1966.
- ^ Buonassisi, Vincenzo (1985). Il Nuovo Codice della Pasta. Rizzoli.
- ^ a b Herbst, Sharon Tyler; Ron Herbst (2007). "alla Carbonara". The New Food Lover's Companion, Fourth Edition. Barron's Educational Series. ISBN 0-7641-3577-5. http://www.answers.com/topic/alla-carbonara.
- ^ a b "Fettucine Carbonara". Better Homes and Gardens. Yahoo!7 Food. http://au.food.yahoo.com/recipes/recipe/-/5348809/fettucine-carbonara/.
- ^ a b Labensky, Sarah R; Alan M. House (2003). On Cooking, Third Edition: Techniques from expert chefs. Pearson Education, Inc.. ISBN 0-13-045241-6.
- ^ Wright, Jeni (2006, 2007). Italy's 500 Best-Ever Recipes. London: Hermes House, Anness Publishing. ISBN 0-681-46033-4.
- ^ Perry, Neil; Earl Carter, Sue Fairlie-Cuninghame (2006). The Food I Love: Beautiful, Simple Food to Cook at Home. Simon and Schuster. p. 114. ISBN 978-0-7432-9245-0. http://books.google.com/books?id=f9--loJsVdUC&pg=PA114.
- ^ Mariani, Galina; Galina Mariani, Laura Tedeschi (2000). The Italian-American cookbook: a feast of food from a great American cooking tradition. Harvard Common. pp. 140–41. ISBN 978-1-55832-166-3. http://books.google.com/books?id=Mz5tt-4yHIQC&pg=PA140.
- ^ "Myths" in Gillian Riley, The Oxford Companion to Italian Food, 2007, ISBN 0-19-860617-6, p. 342
- ^ David, Elizabeth (1954). Italian Food. Great Britain: Macdonald.
- ^ Davidson, Alan (1999). Oxford Companion to Food. Oxford: Oxford UP. p. 740. ISBN 0-19-211579-0.
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