Bushra Griffith
Carbonara is a pasta dish that originated in Italy's Lazio region. It typically includes fatty cured pork, hard cheese, eggs, salt, and black pepper. The type of cheese used in carbonara is a topic of some debate, with traditional recipes calling for Pecorino Romano, a sheep's milk cheese. However, some variations use Parmesan, Grana Padano, or a combination of these cheeses. The dish took on its modern form and name in the middle of the 20th century, and the first recipe was published in Italy in 1954, featuring pancetta, garlic, and Gruyère cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Pecorino Romano, Parmesan, Parmigiano Reggiano, Grana Padano |
| Cheese texture | Finely grated, snow-like |
| Cheese ratio | 2:1 ratio of Pecorino Romano to Parmesan |
| Pasta type | Spaghetti, bucatini, rigatoni, penne |
| Other ingredients | Eggs, fatty cured pork (guanciale, pancetta, bacon), salt, black pepper |
Explore related products
What You'll Learn
Pecorino Romano is the usual cheese
Carbonara is a pasta dish that originated in Italy's Lazio region. It typically includes fatty cured pork, hard cheese, eggs, salt, and black pepper. While the dish's origins are unclear, it first appeared in print in 1950, when an Italian newspaper described it as a Roman dish enjoyed by American officers following the Allied liberation of Rome in 1944.
The cheese used in carbonara is typically Pecorino Romano, a sheep's milk cheese. It is salty and adds a distinct flavour to the dish. While some variations of carbonara use Parmesan, Grana Padano, or a combination of cheeses, Pecorino Romano is the classic choice. It is important to grate the cheese finely, almost snow-like, to ensure it melts easily into the sauce.
Some recipes recommend a 2:1 ratio of Pecorino Romano to Parmesan, while others suggest a 50/50 blend for a balanced flavour. The key is to avoid using pre-grated cheese, as it contains additives that affect the texture and flavour of the dish.
The type of pasta used in carbonara is typically spaghetti, but bucatini or rigatoni are also options. The pasta is cooked in moderately salted water due to the saltiness of the cheese and cured meat. The meat is fried briefly in its own fat, and then combined with the hot pasta, grated cheese, raw eggs, and black pepper to create a rich, creamy sauce.
While cream is sometimes added to carbonara, especially in variations outside of Italy, traditional recipes do not include it. Instead, the creaminess of the sauce comes from the combination of eggs and cheese.
Cheddar Cheese Pasta: Ultimate Comfort Food
You may want to see also
Parmesan is sometimes used
Carbonara is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. The dish took its modern form and name in the middle of the 20th century. The cheese used is usually pecorino romano, but some variations use Parmesan, or a combination of hard cheeses.
Parmesan is a common substitute for pecorino romano in carbonara. Parmigiano Reggiano is a premium variety of Parmesan that has been aged to develop more complex flavours. It adds salt to the sauce and helps to thicken it. When using Parmesan in carbonara, it is important to grate it finely, so it melts easily into the sauce. Some recipes call for a combination of Parmesan and pecorino romano, which adds a layer of complexity to the flavours. Parmesan is saltier than pecorino romano, so adjusting the salt in the dish may be necessary.
While Parmesan can be a good substitute for pecorino romano in carbonara, it is important to note that the flavours of the two cheeses are distinct. Pecorino romano is made from sheep's milk and has a saltier taste than Parmesan. Therefore, when substituting Parmesan for pecorino romano, it is crucial to consider the salt content and adjust the recipe accordingly.
In addition to pecorino romano and Parmesan, other types of cheese that can be used in carbonara include Grana Padano, Gruyère, and a combination of hard cheeses. The choice of cheese can depend on factors such as availability, personal preference, and desired flavour profile.
When making carbonara, it is also important to consider the quality and freshness of the cheese. Pre-grated cheese, for example, often contains preservatives to prevent clumping and may not melt as well in the sauce. Using a whole wedge of high-quality cheese and grating it yourself can improve the texture and flavour of the dish.
Creative Ways to Cook with Low-Salt Cheese
You may want to see also
Grana Padano is an alternative
Carbonara is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. The dish took its modern form and name in the middle of the 20th century. The cheese used is usually pecorino romano, but occasionally parmesan, or a combination of hard cheeses are used. Grana Padano is a suitable alternative to the cheeses traditionally used in carbonara. It is similar to parmesan, and while it may not be as high-quality, it is a more affordable option.
While the traditional recipe for carbonara does not include cream, it is often added outside of Italy to make the dish more stable. Similarly, garlic is sometimes added to the recipe, but this is mostly done outside of Italy. The pasta used in carbonara is typically spaghetti, but bucatini or rigatoni are also used. The meat in the dish is usually guanciale, a cured pork jowl, but some variations use pancetta, or smoked bacon outside of Italy.
The first recipe for carbonara was published in Italy in 1954 in La Cucina Italiana magazine. However, the name carbonara first appeared in print in 1950 when the Italian newspaper La Stampa described it as a Roman dish. According to one hypothesis, the dish was created in 1944 by a young Italian Army cook named Renato Gualandi, along with other Italian cooks, as part of a dinner for the U.S. Army.
When making carbonara, it is important to grate the cheese finely, so it easily melts into the sauce. The ratio of cheese to other ingredients is also crucial to achieving the right balance of flavours. For example, one recipe recommends a 2:1 ratio of pecorino romano to parmesan, while another suggests a 50/50 blend of pecorino romano and parmesan.
In summary, Grana Padano is a suitable alternative to the cheeses traditionally used in carbonara. It is similar to parmesan in taste and texture but is a more affordable option. When using Grana Padano in carbonara, it is important to grate it finely and adjust the ratios of ingredients to achieve the desired balance of flavours.
Fontina Cheese: Uses and Applications
You may want to see also
Explore related products
A blend of cheeses is recommended
While the traditional cheese used in carbonara is pecorino Romano, a blend of cheeses is recommended to add a layer of complexity to the flavours. A blend of finely grated pecorino Romano and Parmigiano Reggiano, or Parmesan, is a popular choice. The two cheeses are similar, but pecorino Romano is made from sheep's milk and is saltier than Parmesan. Therefore, if you substitute one for the other, you will need to adjust the salt accordingly.
Some recipes suggest a 2:1 ratio of pecorino Romano to Parmesan, while others recommend a 50/50 blend. In addition, if you are unable to source pecorino Romano, you could try substituting it with Grana Padano. This combination will still create an authentic-tasting carbonara, and one that Italians would be proud of.
When grating the cheese, it is important to use the finest side of the grater to create a snow-like consistency. This will help the cheese to emulsify into the sauce more easily. It is also crucial to grate your own cheese, as pre-grated cheese contains preservatives that can affect the texture of the sauce.
Cheese-filled Pasta: Which Cheeses Work Best?
You may want to see also
Parmigiano Reggiano is a premium option
Parmigiano Reggiano, a premium type of Parmesan, is a popular cheese option for carbonara. It is made from cow's milk and aged for a minimum of 12 months, resulting in a complex flavour profile and a granular texture. The ageing process also contributes to its higher price compared to other cheeses.
When selecting Parmigiano Reggiano for carbonara, it is essential to choose a wedge of cheese rather than pre-grated options. Grating the cheese yourself ensures a better melting consistency and avoids the additives found in pre-grated cheese, which can affect the texture and flavour of the dish. Finely grate the cheese using a microplane grater to achieve a snow-like consistency, allowing it to seamlessly blend into the sauce.
The saltiness of Parmigiano Reggiano adds a unique savoury note to the carbonara sauce. Its granular texture also helps to thicken the sauce, creating a rich and indulgent mouthfeel. The cheese's complex flavours, derived from the ageing process, enhance the overall taste experience of the dish.
While Parmigiano Reggiano is a premium choice, it is worth noting that it is not the only cheese used in carbonara. Some recipes call for a combination of cheeses, such as pairing Parmigiano Reggiano with Pecorino Romano, a sheep's milk cheese. This blend of cheeses adds depth and complexity to the dish, with the saltiness of Pecorino Romano complementing the nutty notes of Parmigiano Reggiano.
In summary, Parmigiano Reggiano is a premium option for carbonara, offering a sophisticated flavour profile and textural advantages. Its ageing process, granular texture, and salty flavour elevate the dish, making it a favoured choice among carbonara enthusiasts.
Basket Cheese: A Versatile Ingredient for Delicious Dishes
You may want to see also
Frequently asked questions
The usual cheese used in carbonara is pecorino romano. However, some recipes use parmesan, grana padano, or a combination of hard cheeses.
Pecorino is made from sheep's milk and is saltier than parmesan. It is also known as pecorino cheese.
Yes, you can use parmesan instead of pecorino romano. However, you may need to adjust the salt accordingly as pecorino is saltier.
Some recipes use a combination of pecorino romano and parmigiano reggiano. However, it is recommended not to substitute one for the other as it adds a layer of complexity to the flavours.
![Goodles Shella Good Aged White Cheddar and Shells Pasta - Nutrient Packed with Real Cheese, Fiber, Protein, Prebiotics, Plants, & Vegetables | Non-GMO, Organic Ingredients [Shella Good, 6 oz. 1 Pack]](https://m.media-amazon.com/images/I/61jX4+c2NwL._AC_UL320_.jpg)
