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{{Short description|Italian pasta dish}}
{{About|the pasta dish}}
{{pp-protected|small=yes}}
{{Use dmy dates|date=March 2024}}
{{Infobox food
| name = Carbonara
| image = Espaguetis carbonara.jpg
| image_size = 250px
| caption = {{lang|it|Spaghetti alla carbonara}}
| alternate_name = {{lang|it|Pasta alla carbonara}}
| country = [[Italy]]
| region = [[Lazio]]
| creator = 
| course = {{lang|it|[[Italian meal structure#Formal meal structure|Primo]]}} (Italian course)
| type = 
| served = 
| main_ingredient = [[Pasta]] (usually [[spaghetti]]), [[guanciale]] (alternatively [[pancetta]]), {{lang|it|[[pecorino romano]]}}, [[Eggs as food|eggs]], [[black pepper]]
| variations = 
}}

'''Carbonara''' ({{IPA|it|karboˈnaːra|lang}}) is a [[pasta]] dish made with [[Adipose tissue|fatty]] [[Curing (food preservation)|cured]] pork, [[Types of cheese#Hard cheese|hard cheese]], [[Eggs as food|eggs]], salt, and black pepper.<ref>{{cite web
|url=https://www.barilla.com/it-it/ricette/tutte/spaghetti-alla-carbonara
|title=Spaghetti alla Carbonara
|publisher=Barilla
|access-date=18 June 2024}}</ref><ref>{{cite web
|url=https://www.lacucinaitaliana.com/recipe/pasta/classic-carbonara
|title=Classic Carbonara
|publisher=La Cucina Italiana
|access-date=18 June 2024}}</ref><ref>{{cite web
|url=https://www.lacucinaitaliana.com/italian-food/how-to-cook/how-to-make-original-carbonara
|title=Classic Carbonara Recipe
|publisher=La Cucina Italiana
|access-date=18 June 2024}}</ref><ref>{{cite web
|url=https://www.lacucinaitaliana.it/news/cucina/carbonara-original-italian-recipe/
|title=Carbonara: the original Italian recipe
|publisher=La Cucina Italiana
|access-date=18 June 2024}}</ref><ref name="Carnacina">{{cite book|last1=Carnacina|first1=Luigi|first2=Vincenzo|last2=Buonassisi|year=1975|title=Roma in Cucina|location=Milan|publisher=Giunti Martello|page=91|language=it|oclc=14086124}}</ref><ref name="Gosetti" /> It is typical of the [[Lazio]] region of [[Italy]]. The dish took its modern form and name in the middle of the 20th century.<ref name="Alberini">{{cite book|first1=Massimo|last1=Alberini|first2=Giorgio|last2=Mistretta|title=Guida all'Italia gastronomica|language=it|publisher=Touring Club Italiano|year=1984|page=286|oclc=14164964}}</ref>

The cheese used is usually {{lang|it|[[pecorino romano]]}}. Some variations use [[Parmesan]], [[Grana Padano]], or a combination of cheeses.<ref name="Gosetti" /><ref name="buccini" /><ref name="luciano">{{cite news |title=La ricetta della Carbonara raccontata da chi l'ha trasformata in arte |url=https://www.agi.it/cronaca/news/2023-04-06/carbonara_day_ricetta_perfetta-20835887/ |access-date=19 December 2023 |work=Agi |language=it |quote=It is made with egg, {{lang|it|pecorino romano}}, Grana Padano, guanciale, strictly long pasta.}}</ref> [[Spaghetti]] is the most common pasta, but [[bucatini]] or [[rigatoni]] are also used. While [[guanciale]], a cured pork [[jowl]], is traditional, some variations use [[pancetta]],<ref name="Gosetti" /><ref name="Carnacina"/> and [[lardon]]s of smoked [[bacon]] are a common substitute outside Italy.

==Origin and history==
As with many recipes, the origins of the dish and its name are obscure;<ref>{{cite web | title=Authentic Spaghetti Carbonara Recipe from Rome|first=Veruska|last=Anconitano| publisher=The Foodellers| date=8 May 2020 | url=https://thefoodellers.com/en/spaghetti-carbonara-recipe}}</ref> most sources trace its origin to the region of Lazio.<ref>{{cite web
|url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/carbonara-origins-and-anecdotes-of-the-beloved-italian-pasta-dish
|title=Carbonara: Origins and Anecdotes of the Beloved Italian Pasta Dish
|first=Francine
|last=Segan|date=5 April 2022
|publisher=La Cucina Italiana
}}</ref><ref name="Gosetti" /><ref name="Carnacina" />

===Mentions in historical texts and media===
The names {{lang|it|pasta alla carbonara}} and {{lang|it|spaghetti alla carbonara}} are unrecorded before the [[Italian campaign (World War II)|Second World War]]; notably, it is absent from [[Ada Boni]]'s 1930 {{lang|it|La cucina romana}} ({{literally|Roman cuisine}}).<ref name="buccini" /> The 1931 edition of the Guide of Italy of the [[Touring Club Italiano|TCI]] describes a pasta ({{lang|it|strascinati}}) dish from [[Cascia]] and [[Monteleone di Spoleto]], in [[Umbria]], whose sauce contains whipped eggs, sausage, and pork fat and lean, which could be considered as a precursor of carbonara, although it does not contain any cheese.<ref>{{cite web|url=https://www.lastampa.it/il-gusto/2023/04/06/news/carbonara_day_e_umbra_la_nonna_del_piatto_piu_amato-395047698/|title=Carbonara day: altro che americana, la ricetta è nata in Umbria|author= Luca Cesari|author2= Jacopo Fontaneto|date=6 April 2023|website=La Stampa|access-date=6 April 2023|language=it}}</ref>

The name {{lang|it|carbonara}} first appears in print in 1950, when the Italian newspaper {{lang|it|[[La Stampa]]}} described it as a [[Roman cuisine|Roman dish]] sought out by American officers after the [[Allies of World War II|Allied]] [[Battle of Anzio|liberation of Rome]] in 1944.<ref name=Achivio50>{{cite web|url=http://www.archiviolastampa.it/component/option,com_lastampa/task,search/mod,libera/action,viewer/Itemid,3/page,3/articleid,0044_01_1950_0176_0003_10225103|title=Il papa ha "passato ponte"|publisher=La Stampa|date=26 July 1950|access-date=1 November 2020|work=archiviolastampa.it|language=it}}</ref>

The dish is mentioned in [[Cameriera bella presenza offresi...|an Italian movie from 1951]],<ref>{{YouTube|G4lcnCy_20Y}}</ref> while the first attested recipe is in an illustrated cookbook<ref>{{Cite book|title=Vittles and Vice: An Extraordinary Guide to What's Cooking on Chicago's Near North Side|author=Patricia Bronté|publisher=H. Regnery Company|location=Chicago|year=1952|page=34}}</ref> published in Chicago in 1952 by Patricia Bronté.<ref name=cesari2>{{Cite web|author=Luca Cesari|title=La storia della carbonara – Capitolo 2. Gli esordi 1951-1960 |url=https://www.ricettestoriche.it/2018/03/11/la-storia-della-carbonara-capitolo-2-gli-esordi-1951-1960/|language=it|date=12 March 2018|access-date=5 May 2023}}</ref><ref name="bres2012">{{Cite web|url=http://bressanini-lescienze.blogautore.espresso.repubblica.it/2012/12/03/lorigine-della-carbonara-il-commissario-rebaudengo-indaga/|title=L'origine della Carbonara. Il commissario Rebaudengo indaga|date=3 December 2012|language=it|access-date=5 May 2023|author=Dario Bressanini}}</ref> It should also be noted that a major Italian cookbook published in 1950, ''[[Il cucchiaio d'argento]]'', has no mention of this dish.<ref name=Cozzella>{{multiref2|1={{cite web |last1=Cozzella |first1=Eleonora |title=Eleonora Cozzella presenta "La carbonara perfetta" |url=https://www.youtube.com/watch?v=l36LsaY8LYQ |website=YouTube |date=16 May 2020}}|2={{cite book |isbn=9788899876289}}}}</ref>

In 1954, the first recipe for carbonara published in Italy appeared in {{lang|it|[[La Cucina Italiana]]}} magazine, although the recipe featured [[pancetta]], garlic, and [[Gruyère cheese]].<ref name="lacucina">{{cite magazine |title=Carbonara: How We Made It in the 1950s |url=https://www.lacucinaitaliana.com/italian-food/how-to-cook/carbonara-how-we-did-it-in-50s |access-date=14 May 2024 |magazine=La Cucina Italiana |publisher=Condé Nast |date=5 April 2022}}</ref> The same year, carbonara was included in [[Elizabeth David]]'s ''Italian Food'', an English-language cookbook published in Great Britain.<ref>{{cite book|title=Italian Food|first=Elizabeth|last=David|year=1954|publisher=Macdonald|location=Great Britain}}</ref>

===Etymology===
{{Refimprove section|date=October 2025}}
There are many theories for the origin of the name {{lang|it|carbonara}}, which is probably more recent than the dish itself.<ref name="buccini" /> There is no good evidence for any of them:
* Since the name is derived from {{lang|it|carbonaro}}, some people believe the dish was first made as a hearty meal for Italian [[charcoal]] workers.<ref name="Gosetti" /> In parts of the United States, this etymology gave rise to the term ''coal miner's spaghetti''.{{citation needed|date=October 2025}}
* John F. Mariani writes that some people believe it was created as a tribute to the [[Carbonari]] ({{literally|[[charcoal burner]]s}}) secret society prominent in the early, repressed stages of [[Italian unification]] ({{lang|it|Risorgimento}}) in the early 19th century.<ref name="Mariani2000">{{cite book|last1=Mariani|first1=John F.|first2=Mariani|last2=Galina|title=The Italian-American Cookbook: A Feast of Food From a Great American Cooking Tradition|publisher=Harvard Common|year=2000|pages=[https://archive.org/details/italianamericanc00john/page/140 140]–41|url=https://archive.org/details/italianamericanc00john|url-access=registration|isbn=978-1-55832-166-3}}</ref>

===Pre-WW2 theory of origin===
The dish forms part of a family of dishes consisting of pasta with cured pork, cheese, and pepper, one of which is {{lang|it|[[pasta alla gricia]]}}. It is very similar to {{lang|it|pasta cacio e uova}}, a dish dressed with melted [[lard]] and a mixture of eggs and cheese, but not meat or pepper.<ref name="buccini" /> {{lang|it|Cacio e uova}} is documented as far back as 1839 and, according to some researchers, anecdotal evidence indicates that some Italians born before [[World War II]] associate that name with the dish now known as "carbonara".<ref name="buccini" />

Gillian Riley comments that carbonara is likely an "urban dish" from [[Rome]].<ref>"Myths" in Gillian Riley, ''The Oxford Companion to Italian Food'', 2007, {{ISBN|0-19-860617-6}}, [https://books.google.com/books?id=-HStec87HdcC&pg=PT369 p. 342].</ref>

===WWII theory of origin===
A review of the history of carbonara's appearance in cookbooks and other forms of media (see above) supports a post-World War II origin of this dish after the Allied liberation of Rome in 1944.<ref name=Cozzella/> This is the opinion of Food writer Alan Davidson, food blogger and historian Luca Cesari, and historian Eleonora Cozzella. Multiple sources support that Allied personnel enjoyed the dish<ref name=Cozzella/> and played a role in its genesis by providing abundant ingredients such as bacon and cheese.<ref name=gambero/>

According to one particular narrative,<ref name="bres2012"/> a young [[Italian Army]] cook named Renato Gualandi created the dish in 1944, with other Italian cooks, as part of a dinner for the U.S. Army, because the Americans "had fabulous bacon, very good cream, some cheese and powdered egg yolks".<ref name=gambero>{{Cite web|url=https://www.gamberorosso.it/notizie/storie/le-origini-della-carbonara-linvenzione-di-gualandi-avvenne-a-roma-la-scoperta-di-igles-corelli/|title=Le origini della carbonara. L'invenzione di Gualandi avvenne a Roma: la scoperta di Igles Corelli|access-date=2 October 2020|language=it}}</ref>

According to the interviews and research into historical documents by Eleonora Cozzella, the dish was born out of a dish called "spaghetti breakfast" that would be requested by Allied personnel when they visit Italian cookeries: a kind of bacon and eggs served on top of spaghetti.<ref name=Cozzella/> British historian Luca Cesari concurs by saying that bacon and eggs as a combination is more familiar to the American and British than it is to the Italians of the time.<ref>{{cite book |last1=Cesari |first1=Luca |title=A brief history of pasta: the Italian food that shaped the world |date=2022 |publisher=Profile Books |location=London |isbn=9781788169394}}</ref><ref name=cesari1>{{Cite web|author=Luca Cesari|title=La storia della carbonara – Capitolo 1. I precedenti|url=https://www.ricettestoriche.it/2018/03/12/la-storia-della-carbonara-capitolo-1-i-precedenti/ |language=it|date=12 March 2018|access-date=5 May 2023}}</ref><ref name=davidson>{{cite book|last=Davidson|first=Alan|author-link=Alan Davidson (food writer)|title=[[Oxford Companion to Food]]|publisher=Oxford UP|year=1999|location=Oxford|page=[https://archive.org/details/oxfordcompaniont00davi_0/page/740 740]|isbn=0-19-211579-0}}</ref>

===Evolution after creation===
As mentioned above, carbonara was first described in a 1952 cookbook about food being made in Chicago. Cesari writes that the recipe was probably brought to the United States by an American serviceman who had passed through Rome during the [[Italian campaign (World War II)|Italian campaign]] or by an [[Italian American]] who had encountered it in Rome,<ref name=cesari2/> making carbonara a dish that closely links Italy and the United States.<ref name=cesari2/> Italian academic [[Alberto Grandi]] has said that carbonara's first attested recipe is American, citing Cesari, a claim that has been criticized in Italy.<ref>{{cite news |url=https://www.theguardian.com/world/2023/mar/27/italian-academic-cooks-up-controversy-with-claim-carbonara-is-us-dish |title=Italian academic cooks up controversy with claim carbonara is US dish |first=Angela |last=Giuffrida |date= 27 March 2023 |work=The Guardian}}</ref>

The version of the dish found in the 1954 ''[[La Cucina Italiana]]'' slowly evolved into the "canonical" carbonara of today. Pecorino and guanciale slowly made their way into carbonara recipes in the late 1950s and the 1960s. Recipes from that time still featured cream: in fact, the widespread removal of cream only happened in the 1990s. Grandi and Cesari comment that the removal of ingredients appear to be motivated by a wish to have the dish fit better with the "idyllic Italian stereotype of the rustic kitchen".<ref name=taberna>{{cite web |last1=History In Taberna |title=Everything you know about Italian food is (maybe) false! |url=https://www.youtube.com/watch?v=QQxO34GYvk8 |date=8 May 2025}} &ndash; A fact-check of several claims by Grandi using sources such as Cesari and Cozzella, both also cited in this article.</ref>

==Preparation==
[[File:Spaghetti alla Carbonara (cropped).jpg|thumb|250px|{{lang|it|Spaghetti alla carbonara}}]]
The pasta is cooked in boiling water salted only moderately, due to the saltiness of the cured meat and the [[Types of cheese#Hard cheese|hard cheese]]. The meat is briefly fried in a pan in its own fat.<ref name="buccini">{{cite book|last=Buccini|first=Antony F.|chapter=On ''Spaghetti alla Carbonara'' and related Dishes of Central and Southern Italy|title=Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006|editor-last=Hosking|editor-first=Richard|publisher=Oxford Symposium|year=2007|isbn=978-1-903018-54-5|pages=36–47|chapter-url=https://books.google.com/books?id=cfP6jHmSLnMC&pg=PT36}}</ref> A mixture of raw eggs (or yolks), grated cheese, and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish or [[bain-marie]],<ref name="luciano" /> but away from direct heat, to avoid [[curdling]] the egg.<ref name="Carnacina"/> The fried meat is then added and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout.<ref name="Gosetti">{{cite book|last=Gosetti della Salda|first=Anna|title=Le Ricette Regionali Italiane|publisher=Solares|location=Milan|year=1967|page=696|language=it|isbn=978-88-900219-0-9}}</ref><ref name="Alberini" /><ref name="buccini" /><ref>{{cite book|title=Ricettario Nazionale delle Cucine Regionali Italiane|publisher=Accademia Italiana della Cucina}}</ref> Various shapes of pasta can be used, almost always dried durum wheat pasta.<ref>{{Cite web |last=Gustiblog |date=2020-03-27 |title=On Serious Eats: a Pasta Rant |url=https://www.gustiamo.com/gustiblog/on-serious-eats-a-pasta-rant/ |access-date=2023-06-21 |website=Gustiamo}}</ref>

==Variations==
Guanciale is the most commonly used meat for the dish in Italy, but pancetta and {{lang|it|pancetta affumicata}} ('smoked pancetta') are also used<ref name="crr">{{cite book|first1=Luigi|last1=Carnacina|first2=Luigi|last2=Veronelli|title=La cucina Rustica Regionale|chapter=Vol. 2, Italia Centrale|publisher=Rizzoli|year=1977|oclc=797623404}} republication of ''La Buona Vera Cucina Italiana'', 1966.</ref><ref name="ncp">{{cite book|first=Vincenzo|last=Buonassisi|title=Il Nuovo Codice della Pasta|publisher=Rizzoli|year=1985}}</ref><ref name="buccini" /> and, in English-speaking countries, bacon is often used as a substitute.<ref name="flc"/> The usual cheese is {{lang|it|pecorino romano}};<ref name="Gosetti" /> occasionally Parmesan, Grana Padano, or a combination of hard cheeses are used.<ref name="luciano"/><ref>{{cite book|last=Contaldo|first=Gennaro|title=Jamie's Food Tube: The Pasta Book|publisher=Penguin UK|year=2015}}</ref><ref>{{cite book|last=Antonio|first=Carluccio|title=100 Pasta Recipes (My Kitchen Table)|publisher=BBC Books|year=2011}}</ref> Recipes differ as to which part of the egg is used—some use the whole egg, some others only the yolk, and still others a mixture.<ref>{{cite web|url=http://www.italianpastarecipes.it/recipes/spaghetti-carbonara-recipe/|title=Spaghetti Carbonara Recipe|work=ItalianPastaRecipes.it|access-date=2013-11-18|archive-date=2019-08-11|archive-url=https://web.archive.org/web/20190811083340/http://www.italianpastarecipes.it/recipes/spaghetti-carbonara-recipe/}}</ref> The amount of eggs used also vary, but the intended result is a creamy sauce from mild heating.<ref name="buccini" /> For vegetarians or those observing Jewish [[kosher]] laws, there are also recipes that utilize mushrooms and vegetables instead of meat.<ref>{{Cite web |last=Music |first=Carla Lalli |date=2020-04-27 |title=Vegetarian Carbonara |url=https://www.bonappetit.com/recipe/vegetarian-carbonara?srsltid=AfmBOor8N7ATXl2S9Rf0xJCdN_rY8NySkDhktmdoCmjfKwHwChesrURi |access-date=2025-01-22 |website=Bon Appétit |language=en-US}}</ref><ref>{{cite web |last1=Baz |first1=Molly |title=Mushroom Carbonara |url=https://www.bonappetit.com/recipe/mushroom-carbonara |website=Bon Appétit |publisher=Condé Nast |access-date=19 December 2023 |date=22 March 2019}}</ref><ref>{{Cite book|author=Benedetta Jasmine Guetta|title=Cooking alla Giudia: A Celebration of the Jewish Food of Italy|publisher=Artisan|isbn=978-1-57965-980-6|year=2022|page=114}}</ref>

Some preparations have more sauce and therefore use tubular pasta, such as [[penne]], which is better suited to holding sauce.<ref name="buccini" /><ref>{{cite book|title=The Food I Love: Beautiful, Simple Food to Cook at Home|last1=Perry|first1=Neil|author-link=Neil Perry|first2=Earl|last2=Carter|first3=Sue|last3=Fairlie-Cuninghame|publisher=Simon and Schuster|year=2006|page=114|url=https://books.google.com/books?id=f9--loJsVdUC&pg=PA114|isbn=978-0-7432-9245-0}}</ref> Cream is not used in most Italian recipes,<ref name="accademia">{{cite web|title=Spaghetti alla Carbonara (all'uso di Roma)|url=http://www.accademiaitalianacucina.it/en/content/spaghetti-alla-carbonara-alluso-di-roma|access-date=2016-08-28|archive-url=https://web.archive.org/web/20160910215224/http://www.accademiaitalianacucina.it/en/content/spaghetti-alla-carbonara-alluso-di-roma|archive-date=2016-09-10}}</ref><ref name="marchesi">{{cite book|last=Marchesi|first=Gualtiero|date=2015|author-link=Gualtiero Marchesi|title=La cucina italiana. Il grande ricettario|publisher=De Agostini|isbn=978-88-511-2733-6}}</ref> with some notable exceptions from the 20th century.<ref name="ncp"/><ref name="crr"/><ref name="buccini" /> However, it is often employed in other countries,<ref name="flc">{{cite book|last1=Herbst|first1=Sharon Tyler|author-link=Sharon Tyler Herbst|first2=Ron|last2=Herbst|title=The New [[Food Lover's Companion]] |edition=Fourth |publisher=Barron's Educational Series.|isbn=978-0-7641-3577-4 |chapter=alla Carbonara|year=2007}}</ref><ref name="OnCooking">{{cite book|last1=Labensky|first1=Sarah R.|last2=House|first2=Alan M.|title=On Cooking, Third Edition: Techniques from expert chefs|publisher=Pearson Education, Inc.|year=2003|isbn=0-13-045241-6}}</ref> as adding cream makes the dish more stable.<ref>{{cite web|url= https://www.mashed.com/1258818/reason-not-to-add-cream-carbonara/|title= Why You Shouldn't Be Adding Cream To Your Carbonara}} </ref><ref>{{cite web|url=https://whynow.co.uk/read/dear-dairy-who-put-cream-in-carbonara|author=Louis Thomas|title=Dear Dairy: Who Put Cream in Carbonara?}}</ref> Similarly, garlic is found in some recipes, but mostly outside Italy.<ref name="buccini" /><ref name="oliver">{{cite web|last=Oliver|first=Jamie|author-link=Jamie Oliver|title=Gennaro's classic spaghetti carbonara|url=http://www.jamieoliver.com/recipes/pasta-recipes/gennaro-s-classic-spaghetti-carbonara|year=2016}}</ref> Outside Italy, variations on carbonara may include green peas, broccoli, [[tenderstem broccoli]], leeks, onions,<ref>Beltramme, Ilaria. ''Magna Roma - 110 ricette per cucinare a casa i piatti della tradizione romana'', Arnoldo Mondadori Editore, Milano, 2011, p. 73. {{ISBN|978-88-04-60723-6}}.</ref> other vegetables or mushrooms,<ref name="OnCooking"/> and may substitute a meat such as [[ham]] or {{lang|it|[[Capocollo|coppa]]}} for the fattier guanciale or pancetta.

==Sauce <span class="anchor" id="Carbonara sauce"></span>==
{{Refimprove section|date=October 2025}}
A product described as carbonara sauce is sold as a ready-to-eat [[convenience food]] in grocery stores in many countries. Unlike the original preparation, which is inseparable from its dish as its creamy texture is created on the pasta itself, the [[ultra-processed]] versions of carbonara are prepared sauces to be applied onto separately cooked pasta.<ref>{{cite book|url=https://books.google.com/books?id=rUczAQAAQBAJ&q=carbonara+sauce+cream+starch&pg=PA75|title=Sauces & Shapes: Pasta the Italian Way|editor1-last=Zanini De Vita|editor1-first=Oretta|editor2-last=Fant|editor2-first=Maureen B.|page=75|year=2013|publisher=W. W. Norton & Company|isbn=978-0-393-08243-2|access-date=24 August 2019}}</ref><ref>{{Cite web |url=http://www.directionsforme.org/item/10841099Prego%C2%AE |title=Cooking Sauce Carbonara, 15 oz. Jar (Directions For Me) |access-date=2019-08-24 |archive-date=2019-12-25 |archive-url=https://web.archive.org/web/20191225221041/http://www.directionsforme.org/item/10841099Prego%C2%AE}}</ref> They may be thickened with cream and sometimes [[food starch]], and often use bacon or cubed pancetta slices instead of guanciale.{{citation needed|date=October 2025}}

==See also==
{{Commons category-inline}}
{{Cookbook-inline|Spaghetti alla Carbonara}}
{{Portal|Italy|Food}}
* [[Roman cuisine]]
* [[List of pasta]]
* [[List of pasta dishes]]

==References==
{{Reflist}}

==Further reading==
* {{cite book |last=Buccini |first=Anthony F. |chapter=On Spaghetti alla Carbonara and Related Dishes of Central and Southern Italy |chapter-url=https://books.google.com/books?id=cfP6jHmSLnMC&pg=PT36 |title=Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006 |editor-last=Hosking |editor-first=Richard |publisher=Oxford Symposium |year=2007 |isbn=978-1-903018-54-5 |pages=36–47}}
* {{cite book |last1=Zanini De Vita |first1=Oretta |last2=Fant |first2=Maureen B. |year=2013 |url=https://books.google.com/books?id=rUczAQAAQBAJ&pg=PA75 |title=Sauces & Shapes: Pasta the Italian Way |location=New York |publisher=W. W. Norton & Company |isbn=978-0-393-08243-2}}

{{Pasta dishes}}
{{Cuisine of Italy}}

[[Category:Cuisine of Lazio]]
[[Category:Spaghetti dishes]]
[[Category:Italian sauces]]