Kamil Perry
Carbonara is a pasta dish that originated in Italy, specifically the Lazio region. The dish is typically made with fatty cured pork, hard cheese, eggs, salt, and black pepper. The type of cheese used in carbonara is usually pecorino romano, but some variations use Parmesan, Grana Padano, or a combination of cheeses. The pasta used is typically spaghetti, but bucatini or rigatoni are also common alternatives. The dish is best enjoyed freshly made as it tends to thicken and congeal as it sits.
| Characteristics | Values |
|---|---|
| Cheese Type | Hard Cheese |
| Cheese Names | Pecorino Romano, Parmesan, Grana Padano |
| Cheese Texture | Grated |
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What You'll Learn
Pecorino Romano is the usual cheese
Carbonara is a pasta dish that originated in the Lazio region of Italy. It combines fatty cured pork, hard cheese, eggs, salt, and black pepper. The usual cheese used in carbonara is Pecorino Romano, a hard cheese made from sheep's milk. It is saltier than other cheeses such as Parmesan, adding a distinct flavour to the dish.
While Pecorino Romano is the traditional choice, some variations of the dish use other cheeses such as Parmesan or Grana Padano, either on their own or in combination. The use of these alternative cheeses may be due to their wider availability and lower cost. For example, one variation of the recipe includes 50g of grated Pecorino cheese and 50g of grated Parmesan. However, some traditionalists insist on using only Pecorino Romano, deeming it the "classic" and "only acceptable" option.
The type of cheese used can significantly impact the flavour and texture of the carbonara. Pecorino Romano, for instance, is known for its salty and sharp taste, contributing to the overall savouriness of the dish. Additionally, the use of freshly grated cheese is strongly recommended over pre-grated options, as the latter often contains preservatives that can affect the melting and texture of the cheese.
The preparation of the cheese is also an important consideration. In carbonara, the cheese is typically grated and combined with raw eggs (or just egg yolks) and black pepper to create a creamy sauce that coats the pasta. This mixture is then tossed with the fried meat and pasta, resulting in a rich and indulgent dish.
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Parmesan is sometimes used
Carbonara is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. The cheese used in carbonara is usually pecorino romano, but some variations use Parmesan, or a combination of the two. Parmigiano Reggiano is also a popular choice.
Parmesan, or Parmigiano Reggiano, is a hard cheese made from cow's milk. It has a rich, nutty flavor and a flaky texture. When grated, it adds a salty, savory note to pasta dishes like carbonara. While pecorino romano is the traditional choice for carbonara, Parmesan can be a good substitute, as it has a similar flavor and texture.
Some people prefer to use a combination of pecorino romano and Parmesan in their carbonara, as it adds a layer of complexity to the flavors. Pecorino is made from sheep's milk and is saltier than Parmesan, so when substituting one for the other, it is important to adjust the salt accordingly.
When making carbonara, it is important to grate your own cheese, as pre-grated cheese often contains preservatives that can affect the texture and flavor of the dish. It is also worth noting that carbonara is best enjoyed freshly made, as the sauce will thicken and congeal as it sits.
In addition to the choice of cheese, the type of pasta used in carbonara can vary. While spaghetti is the most common, bucatini or rigatoni are also used. The meat in carbonara is typically guanciale, a cured pork jowl, but variations include pancetta, bacon, or even sausage.
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A combination of hard cheeses can be used
While the usual cheese used in carbonara is pecorino romano, some recipes call for a combination of hard cheeses. This could be a combination of pecorino and Parmesan, or Parmesan and Grana Padano. One source recommends using both pecorino and Parmesan, rather than substituting one for the other, as it adds a layer of complexity to the flavours. Pecorino is made from sheep's milk and is saltier than Parmesan, so you may need to adjust the salt content of your dish if you substitute one for the other.
Some recipes suggest using Parmesan if you're on a budget, as pecorino romano is the more expensive option. One source recommends using a half-and-half mixture of Parmesan and Grana Padano for a smooth and less salty flavour. Another suggests using Asiago cheese for a smooth and less salty flavour.
It is important to grate your own cheese for carbonara, as pre-grated cheese contains preservatives that affect the texture and prevent the cheese from melting together properly.
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Gruyère is a less common choice
Carbonara is a pasta dish that typically includes fatty cured pork, hard cheese, eggs, salt, and black pepper. The dish is usually made with pecorino romano cheese, although some variations use Parmesan, Grana Padano, or a combination of cheeses.
While pecorino romano is the most traditional choice for carbonara, some people may prefer to use Gruyère for a variety of reasons. One reason could be that Gruyère has a more mild and nutty flavor compared to the sharper, saltier taste of pecorino romano. Additionally, Gruyère is a good melting cheese, which can create a smoother and creamier sauce.
When using Gruyère in carbonara, it is important to consider the other ingredients and adjust the recipe accordingly. For example, the saltiness of the dish may need to be adjusted, as Gruyère is less salty than pecorino romano. Additionally, the nuttiness of Gruyère may pair well with other ingredients, such as toasted walnuts or a drizzle of truffle oil.
Ultimately, the choice of cheese for carbonara comes down to personal preference and the desired flavor profile. While pecorino romano is the classic option, Gruyère can be a unique and interesting alternative, adding a subtle twist to this traditional Italian dish.
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Pecorino and Parmesan can be combined
Pecorino Romano is the usual cheese used in carbonara, but some recipes combine it with Parmesan to add a layer of complexity to the flavours. Parmigiano Reggiano, as it is also known, is made from cow's milk, while Pecorino is made from sheep's milk and is saltier. Therefore, when using Parmesan instead of Pecorino, you may need to adjust the salt in your dish.
Some recipes recommend using a 50/50 split of grated Pecorino and Parmesan, while others suggest that a combination of these two hard cheeses is the "only acceptable answer". However, some traditionalists insist that Pecorino Romano is the only cheese you should use in a carbonara.
While the name carbonara was first mentioned in an Italian newspaper in 1950, the first recipe appeared in an illustrated cookbook published in Chicago in 1952 by Patricia Bronté. The first recipe published in Italy featured pancetta, garlic, and Gruyère cheese and appeared in La Cucina Italiana magazine in 1954.
As with many recipes, the origins of the dish and its name are obscure, but most sources trace its origin to the Lazio region of Italy.
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Frequently asked questions
Carbonara is usually made with pecorino romano cheese. However, some variations use Parmesan, Grana Padano, or a combination of hard cheeses.
Other types of cheese that can be used in carbonara include Gruyère, Asiago, and Parmigiano Reggiano.
In addition to cheese, carbonara is typically made with fatty cured pork, eggs, salt, and black pepper. The most common type of pasta used is spaghetti, but bucatini or rigatoni are also sometimes used.
