Carbonara
Italian pasta dish / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Carbonara?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
This article is about the pasta dish. For other uses, see Carbonara (disambiguation).
Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. It is typical of the Lazio region of Italy.[1][2] The dish took its modern form and name in the middle of the 20th century.[3]
Quick Facts Alternative names, Course ...
Alternative names | Pasta alla carbonara |
---|---|
Course | Primo (Italian pasta course) |
Place of origin | Italy |
Region or state | Lazio |
Main ingredients | Spaghetti, guanciale (or pancetta), eggs, hard cheese (usually pecorino romano, occasionally Parmesan or Grana Padano, or a mixture), black pepper |
Close
The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses.[2][4][5] Spaghetti is the most common pasta, but rigatoni or bucatini are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta,[2][1] and lardons of smoked bacon are a common substitute outside Italy.