This article is about the pasta dish. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. The dish lasagna puttanesca part of a family of dishes involving pasta with bacon, cheese and pepper, one of which is pasta alla gricia.
There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself. The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its own fat. Pecorino romano and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish, but away from direct heat, to avoid curdling the egg. Some preparations have more sauce and therefore use tubular-shaped pasta, such as penne, which is better suited to holding sauce. Carbonara sauce is often sold as a ready-to-eat convenience food in grocery stores in many countries.
On Spaghetti alla Carbonara and related Dishes of Central and Southern Italy. Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Myths” in Gillian Riley, The Oxford Companion to Italian Food, 2007, ISBN 0-19-860617-6, p. Ricettario Nazionale delle Cucine Regionali Italiane.
La Buona Vera Cucina Italiana, 1966. Jamie’s Food Tube: The Pasta Book. The Food I Love: Beautiful, Simple Food to Cook at Home. On Cooking, Third Edition: Techniques from expert chefs. Magna Roma – 110 ricette per cucinare a casa i piatti della tradizione romana, Arnoldo Mondadori Editore, Milano, 2011, pag. How to cook the perfect spaghetti carbonara”.
On Spaghetti alla Carbonara and Related Dishes of Central and Southern Italy”. Delish editors handpick every product we feature. We may earn commission from the links on this page. Pasta puttanesca might have a slightly scandalous history, but we love it all the same. With an extremely fragrant sauce, this pasta is to die for.
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