Karbonara
 Spaghetti alla carbonara | |
| Kurso | Primo (Italyanong pasta na kurso; panginot na kurso |
|---|---|
| Ginikanang lugar | Italya |
| Rehiyon o estado | Lazio |
| Temperatura nin pagsirbe | Mainit |
| Pangenot na salak | Guanciale (o pancetta), sugok, matagas na keso (harus Pecorino Romano, minsan Parmesan, o an salak), pamintang itom, ispageti |
| Baryasyon | Paggamit nin penne, o pagdaugang nin krema, bawang, o gulay |
An karbonara o carbonara (Italian: [karboˈnaːra]) iyo sarong Italyanong pasta na luto gikan sa Roma[1][2] na gibo sa sugok, matagas na keso, kuradong karne nin orig, asin pamintang itom. An luto nag-abot sa modernong hitsura kaini, kaiba an presenteng ngaran, sa katahawan kan ika-20 na siglo.[3]
An keso iyo harus Pecorino Romano, Parmigiano-Reggiano, o an salak kan duwa.[1][4] An ispageti iyo an pinakamidbid na pasta, pero an fettuccine, rigatoni, linguine, o bucatini nagagamit man. Normal man na nagagamit an guanciale o pancetta para sa komposisyong karne,[1][2] pero an lardons kan pinaasohang bacon iyo sarong midbid na panribay sa luwas kan Italya.
Bibliyograpiya[baguhon | baguhon an source]
- Buccini, Anthony F. (2007). "On Spaghetti alla Carbonara and Related Dishes of Central and Southern Italy". In Hosking, Richard. Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. pp. 36–47. ISBN 978-1-903018-54-5.
Toltolan[baguhon | baguhon an source]
- ↑ 1.0 1.1 1.2 Gosetti della Salda, Anna (1967). Le Ricette Regionali Italiane (in Italian). Milan: Solares. p. 696. ISBN 978-88-900219-0-9.
- ↑ 2.0 2.1 Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milan: Giunti Martello. p. 91. OCLC 14086124.
- ↑ Alberini, Massimo; Mistretta, Giorgio (1984). Guida all'Italia gastronomica (in Italian). Touring Club Italiano. p. 286. OCLC 14164964.
- ↑ Buccini, Antony F. (2007). Hosking, Richard (ed.). On Spaghetti alla Carbonara and related Dishes of Central and Southern Italy. Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. pp. 36–47. ISBN 978-1-903018-54-5.
