carbonara

Carbonara is an Italian pasta dish originating from the Lazio region, traditionally associated with Rome. It typically combines long pasta such as spaghetti with a sauce made from eggs, hard cheese, cured pork, and black pepper. The most common cheeses are Pecorino Romano, with Parmigiano-Reggiano used in some versions. The pork component is usually guanciale (cured pork jowl), though pancetta is sometimes substituted.

Preparation involves cooking the pasta until al dente, rendering the guanciale in its own fat, then tossing the hot pasta with a mixture of beaten eggs and cheese off the heat, so the eggs thicken into a creamy sauce without scrambling. Reserved pasta water is added to emulsify the sauce and coat the strands. The result should be a glossy, peppery sauce that clings to the pasta.

Although strongly associated with Rome, carbonara's exact origins are disputed. The dish is widely believed to have developed in the 20th century, and its name may derive from carbonara coal miners or from the black pepper that resembles carbon. There is no single authoritative recipe, and regional or household variations exist.

Authentic carbonara does not contain cream, milk, or butter; those ingredients appear in some nontraditional American versions. Other variations may use different shapes of pasta or cheese. The dish remains a staple of Italian cuisine and a popular subject of home cooking and restaurant menus worldwide.