Carbonara
A pasta dish of cured pork, cheese, eggs, and pepper.
Carbonara is a pasta dish made with cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy and took its modern form and name in the middle of the 20th century.
Lore & Background
The origins of carbonara and its name are obscure, with most Italian sources tracing it to Lazio.
Reader's Guide
Carbonara's significance lies in its debated origins and evolution into a canonical Italian dish. Theories for its name range from a meal for charcoal workers to a tribute to the Carbonari secret society. A post-World War II origin is supported by many food writers, who note that Allied personnel provided ingredients like bacon and cheese. The dish likely evolved from a 'spaghetti breakfast' requested by Allied troops. The recipe slowly changed over time: pecorino and guanciale became standard in the late 1950s and 1960s, and cream was widely removed only in the 1990s. Today, carbonara is a globally recognized pasta dish, though variations outside Italy often include cream, garlic, or vegetables. Its first attested recipe being American has sparked debate in Italy about its authenticity.
Did You Know?
- Some researchers note that Italians born before World War II associate the name 'cacio e uova' with the dish now known as carbonara.
- The widespread removal of cream from carbonara recipes only happened in the 1990s.
Frequently Asked Questions
Who is Carbonara?
Carbonara is a classic pasta dish from the Lazio region of central Italy, built around cured pork, a hard cheese, eggs, salt, and black pepper. It settled into its modern form and received its name around the mid-20th century.
What are Carbonara's core ingredients?
The dish relies on cured pork (guanciale, pancetta, or bacon), a hard cheese such as pecorino romano, Parmesan, or Grana Padano, eggs, salt, and freshly cracked black pepper. Cream is not part of the traditional recipe.
Where does Carbonara originate from?
Carbonara is rooted in the Lazio region of Italy, the area surrounding Rome. It is regarded as a regional specialty of that part of central Italy rather than a dish from the north or south.
What pasta does Carbonara traditionally use?
The dish is most commonly served over spaghetti, bucatini, or rigatoni. These shapes grip the egg-and-cheese sauce well and remain the standard choices in Lazio kitchens.
Elsewhere in the Classic Dishes universe
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