Carbonara

Carbonara

Spaghetti alla carbonara
Alternative names	Pasta alla carbonara
Course	Primo (Italian pasta course)
Place of origin	Italy
Region or state	Lazio
Main ingredients	Pasta, guanciale (or pancetta), hard cheese (usually pecorino romano, occasionally Parmesan or Grana Padano, or a mixture), eggs, salt, black pepper
Cookbook: Carbonara   Media: Carbonara

Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy.^{[1][2][3][4][5][6]} The dish took its modern form and name in the middle of the 20th century.^[7]

The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses.^[6][8][9] 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,^[6][5] and lardons of smoked bacon are a common substitute outside Italy.

There are different hypotheses on the origin of the recipe and, as is often the case in this field, there are no certainties, although the latest historical research has led to the thesis that it dates back to the period immediately after the end of the Nazi occupation of Rome, due to the combination of the military rations brought by the military allied armies, which included eggs and bacon, with Italian pasta.^{[citation needed]}