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carbonara
Carbonara () is an Italian pasta dish from Rome〔 based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),〔 bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century.
==Preparation==
The pork is cooked in fat, which may be olive oil, lard, or less frequently butter.〔Anthony F. Buccini, "On ''Spaghetti alla Carbonara'' and Related Dishes of Central and Southern Italy", in Richard Hosking, ''Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006'', Prospect Books 2007, ISBN 1903018544, p. 36-47〕 The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or rarely cream)〔 away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle.〔〔〔Accademia Italiana della Cucina, ''Ricettario nazionale delle cucine regionali italiane''〕 Guanciale is the most commonly used meat in Italy, but pancetta〔 republication of ''La Buona Vera Cucina Italiana'', 1966.〕 and local bacon are also used.〔〔(【引用サイトリンク】title=Fettucine Carbonara )〕 Recipes differ in the use of egg: some use the whole egg, others only the yolk, some a mixture.〔(【引用サイトリンク】title=Spaghetti Carbonara Recipe )〕
Cream is not common in Italian recipes but is often used elsewhere. Garlic is similarly found mostly outside Italy.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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