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Dish

Carbonara

Noodle and Dumpling Dishes

Carbonara is a pasta dish made with cured pork, hard cheese, eggs, salt, and black pepper, typical of the Lazio region of Italy, which took its modern form and name in the middle of the twentieth century. Pecorino romano is the cheese most often used, sometimes with Parmesan or Grana Padano; spaghetti is the most common pasta, though bucatini or rigatoni are also used, and guanciale is the traditional cured pork, with pancetta or smoked bacon lardons common substitutes outside Italy.

Facts
Disputed
Origin Period, From (Year)
from 1944 1
Sourced to the subject's own accountMarks the Allied liberation of Rome in 1944, the point the WW2 theory of origin (Davidson, Cesari, Cozzella) credits for carbonara's creation; a rival pre-WW2 theory holds an earlier, undated precursor (pasta cacio e uova, documented from 1839) was already close to the modern dish.
Origin Period, To (Year)
to 1954 1
Sourced to the subject's own accountMarks 1954, when the first Italian-published carbonara recipe appeared in La Cucina Italiana (with pancetta, garlic and Gruyere, not yet the canonical guanciale-and-pecorino version); the first attested recipe anywhere was actually 1952, in a Chicago cookbook, ahead of this Italian debut.
Classification
Dietary SuitabilitySourced to the subject's own account
Contains Meat or Poultry 1
Origin RegionSourced to the subject's own account
Lazio, Italy 1
Connections

In Cuisine

Italian Cuisine, Cuisines
Source Carbonara (Wikipedia)

Uses Ingredient

Black Pepper, Ingredients
Source Carbonara (Wikipedia)
Guanciale, Ingredients
Source Carbonara (Wikipedia)
Pancetta, Ingredients
Source Carbonara (Wikipedia)
Pecorino Romano, Ingredients
Source Carbonara (Wikipedia)
Spaghetti, Ingredients
Source Carbonara (Wikipedia)
In the Other Atlases
  • Also in Geography Atlas: Italy, originated there.
Sources
1. Carbonara (Wikipedia)
Wikipedia
  • Introduction, region
    It is typical of the Lazio region of Italy.
  • WW2 theory of origin
    A review of the history of carbonara's appearance in cookbooks and other forms of media (see above) supports a post-World War II origin of this dish after the Allied liberation of Rome in 1944.
  • Origin and history, 1954 recipe
    In 1954, the first recipe for carbonara published in Italy appeared in La Cucina Italiana magazine, although the recipe featured pancetta, garlic, and Gruyere cheese.
  • https://en.wikipedia.org/wiki/Carbonara (dietary-suitability)
    Carbonara is a pasta dish made with cured pork, hard cheese, eggs, salt, and black pepper.
  • Uses Ingredient: Black Pepper, Infobox main_ingredient field: Pasta (usually spaghetti), guanciale (alternatively pancetta), pecorino romano, eggs, black pepper
  • Uses Ingredient: Pancetta, Infobox main_ingredient field: Pasta (usually spaghetti), guanciale (alternatively pancetta), pecorino romano, eggs, black pepper
  • Uses Ingredient: Pecorino Romano, Infobox main_ingredient field: Pasta (usually spaghetti), guanciale (alternatively pancetta), pecorino romano, eggs, black pepper
  • Uses Ingredient: Spaghetti, Infobox main_ingredient field: Pasta (usually spaghetti), guanciale (alternatively pancetta), pecorino romano, eggs, black pepper
  • Uses Ingredient: Guanciale, Infobox main_ingredient field: Pasta (usually spaghetti), guanciale (alternatively pancetta), pecorino romano, eggs, black pepper
  • In Cuisine: Italian Cuisine, lead paragraph
    It is typical of the Lazio region of Italy.
View the Source
Wikidata: Carbonara
Wikidata Q876624, class allow-list match (w-wdresolver-0926)View the Source
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