Dish
Pasta carbonara
Pasta carbonara is made with spaghetti or another long, thin pasta that is cooked al dente and then tossed with a sauce made with eggs, Parmesan cheese, and pancetta or bacon. The heat from the pasta cooks the eggs and creates a creamy, rich sauce that is full of flavor. The dish is typically garnished with additional Parmesan cheese and black pepper. Pasta carbonara is a delicious and satisfying dish that is perfect for any pasta lover.
Origins and history
Pasta carbonara originated in Rome, where it was a popular dish among Italian coal miners. The dish has been a staple in Italian cuisine for centuries and is now enjoyed all over the world.
Dietary considerations
Pork, Dairy
Variations
There are many variations of pasta carbonara, including adding additional vegetables, such as peas or asparagus, to the dish. Some people also like to add a splash of cream to the sauce for a creamier texture.
Presentation and garnishing
Pasta carbonara is typically served in a large bowl or platter and garnished with additional Parmesan cheese and black pepper.
Tips & Tricks
To make the dish even more flavorful, try using guanciale instead of pancetta or bacon.
Side-dishes
Pasta carbonara is typically served as a main course and can be paired with a variety of side dishes, including a simple green salad or roasted vegetables.
Drink pairings
Pasta carbonara pairs well with a full-bodied red wine, such as Chianti or Barbera.
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Cuban-Style Pasta Carbonara
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Latin American Pasta Carbonara
Sabor Latino Pasta Carbonara
Croatian-style Pasta Carbonara
Istrian Delight: Creamy Pasta Carbonara with a Croatian Twist
Thai-Style Pasta Carbonara
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Latvian-style Pasta Carbonara
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French-style Pasta Carbonara
Savory French Pasta Carbonara with a Twist
Japanese-style Pasta Carbonara
Umami-packed Pasta Carbonara with a Japanese Twist
Indo-style Pasta Carbonara
Spicy Indonesian Pasta Carbonara with a Twist
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