RCI-ND.003.0042

Carbonara

Origin: Rome, Lazio, ItalyPeriod: Mid-20th centuryWikidata: Q10297457

A Roman pasta dish combining egg yolks, cured pork (guanciale), hard aged cheese (Pecorino Romano), and black pepper into an emulsified sauce created through residual heat.

Cultural Significance

One of Rome's four iconic pasta dishes alongside Cacio e Pepe, Gricia, and Amatriciana.

Defining Characteristics

  • Egg yolk emulsion sauce
  • Cured pork (guanciale or pancetta)
  • Hard aged sheep's cheese
  • Coarse black pepper
  • No cream in traditional form

Also Known As

  • Pasta alla Carbonara
  • Spaghetti Carbonara

Key Techniques

  • Emulsification
  • Residual heat cooking

Variants (4)

RCI-ND.003.0042.004

Carbonara

An Italian term that refers to a pasta dish of spaghetti with a sauce of eggs, Parmesan cheese, grou

intermediate45 min
RCI-ND.003.0042.003

Carbonara di Zucchine

A vegetarian reinterpretation

Modern Italianintermediate35 min
RCI-ND.003.0042.002

Carbonara Americana

The cream-enriched American adaptation

United Statesbeginner30 min
RCI-ND.003.0042.001

Carbonara Romana

The traditional Roman preparation

Rome, Italyintermediate30 min