Carbonara
 Spaghetti alla carbonara | |
| Ajangan | Primo (Italian pasta course); main course |
|---|---|
| Panggonan asal | Italy |
| Tlatah utawa praja | Lazio |
| Hawa ajangan | Hot |
| Woworan pokok | Guanciale (or pancetta), eggs, hard cheese (usually Pecorino Romano, Parmesan, or a mixture), black pepper |
 Buku masakan: Carbonara  Médhia: Carbonara | |
Carbonara ( palafalan jroning basa Italia: [karboˈnaːra] ) minangka sajian pasta Italia saka Roma [1] [2] digawe nganggo endhog, keju keras, daging babi sing wis mari, lan mrica ireng . Sajian kasebut teka ing bentuk modern, kanthi jeneng saiki, ing pertengahan abad kaping 20. [3]Keju biasane Pecorino Romano, Parmigiano-Reggiano, utawa kombinasi saka kekarone. Spaghetti minangka pasta sing paling umum, nanging fettuccine, rigatoni, linguine, utawa bucatini uga digunakake. Biasane guanciale utawa pancetta digunakake kanggo komponèn daging, nanging lardons saka garang daging babi sing sulih umum njaba Italia.
Referensi[besut | besut sumber]
- ↑ Gosetti della Salda, Anna (1967). Le Ricette Regionali Italiane . Milan: Solares. kc. 696. ISBN 978-88-900219-0-9.
- ↑ Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina . Milan: Giunti Martello. kc. 91. OCLC 14086124.
- ↑ Alberini, Massimo; Mistretta, Giorgio (1984). Guida all'Italia gastronomica . Touring Club Italiano. kc. 286. OCLC 14164964.