Carbonaras

Carbonaras are a pasta dish associated with Rome and the Lazio region of Italy. The precise origin is debated; the recipe did not appear in Italian cookbooks until the 20th century. The name is often linked to carbonari, charcoal workers, or to the black pepper used in the sauce, but there is no single accepted explanation. The dish has become widely known internationally, with many regional and restaurant variations.

Traditional carbonara is made with spaghetti or other long-cut pasta, guanciale (cured pork jowl) or pancetta, Pecorino Romano cheese, eggs (usually yolks or a yolk-egg mixture), and black pepper. Cream is not part of the classical recipe in Rome; the sauce is created by emulsifying eggs with cheese and rendered fat from the meat using the hot pasta and a splash of reserved pasta water. The dish is served immediately to prevent the eggs from scrambling.

Variations exist outside Italy. Some substitute Parmigiano-Reggiano or other cheeses, add cream, butter, or different meats; pasta shapes can differ. In North America and other regions, creamed versions are common, while authentic Italian cooks emphasize simple ingredients, proper heat control, and fresh guanciale.

Carbonaras are typically shared as a quick, hearty dish and are a prominent example of cucina romana. They remain a focal point of Italian culinary identity, though recipes vary widely by household and restaurant.