Carbonara For Every Season
What is Carbonara?
Carbonara is said to have begun in the Lazio region of Italy. It’s a simple pasta dish of few humble ingredients. A true carbonara is made up of cured pork (guanciale); eggs; the hard Italian cheese, Pecorino Romano; and a generous sprinkle of freshly ground black pepper. The resulting dish is creamy, rich and smooth with an irresistibly savory porky flavor.
To get a little more technical, a carbonara begins by combining piping-hot pasta with sautéed pork. Then, you toss in a mixture of beaten eggs* and grated hard Italian cheese. The whole egg to egg yolk ratio is vital. When added, the eggs will start to curdle alongside the hot pasta. This is the secret to carbonara’s signature creaminess. If this doesn’t happen, this is where that hot, starchy pasta water comes in. Just a few tablespoons will get your carbonara sauce right where it needs to be—creamy, luscious, amazing. To see our step-by-step guide on how-to make carbonara, click here!
Recipe: Bucatini alla Carbonara
There have been more variations and evolutions of the famous Italian dish that are worth noting. For instance, most chefs will say guanciale is the best choice for pork, but many use pancetta or bacon as a common substitution. The bacon adds a smoky flavor giving the sauce a new dimension of flavor. Some carbonaras are creamier than others, using more egg yolks to thicken up the sauce, while others have a slick look about them. And to the chagrin of most Italians, a lot of the carbonara recipes here in the U.S. include heavy cream—an addition that most Italians would shake their heads at.
All that to say, outside of Italy, carbonara sauces have become more exciting with the inclusion of greens and vegetables like fresh peas, broccoli, leeks, mushrooms, etc. Garlic is another addition that has diverged from the original dish—especially here in the U.S., where we are known for our love of garlic (maybe even more so than Italians themselves!)
Carbonara often gets confused with Alfredo. Just to be clear, though, Alfredo isn’t a sauce found in Italy, but an Italian-American creation with a foundation of butter and heavy cream. Carbonara, on the other hand, is made up of egg and pork.
Like many other Italian dishes, the precise origin of carbonara is unclear. As far as the rich culinary history of Italy goes, carbonara is a relatively new concept. The lore surrounding this creamy pasta dish stems from its name, which just may be derived from the Italian word carbonaro, meaning “coal burner.” Some say the dish was first made as a hearty meal for coal workers. Others say, the abundant use of black pepper gave it a dark black “coal” color. Another idea proposed on the origins of Carbonara is that dish was named in honor of the Carbonari, an early secret society in Italy… but that just seems far-fetched.
What we do know for sure is that the dish named Carbonara wasn’t documented until 1950, where it was noted in an Italian newspaper as a dish sought out by American soldiers after the Allied Liberation of Rome in 1944. During this time, Italians were eating eggs and bacon supplied by U.S. troops. In 1954, a Carbonara recipe was included in Italian Food, a cookbook by Elizabeth David was published in Great Britain.
Though we are purists at heart, we love carbonara and are never too proud to try on our favorites in exciting new ways.
Pasta Carbonara Recipes — Winter Carbonara
With its rich flavors, creamy texture and filling presence (from the eggs and pork), carbonara is the definition of comfort food, really. This classic is more than ready to take on the winter months—especially now that we’ve got a few variations up our sleeves. These killer pasta carbonara recipes add some seasonal flair and add some color to your winter meal lineup.
Spaghetti Carbonara is an Italian pasta dish with creamy egg, diced bacon, grated cheese and copious amounts of black pepper—a Roman dish reminiscent of an American breakfast. @skinnytaste created this lightened up version perfect for all your New Year’s resolutions.
For a fall-inspired twist on this classic pasta carbonara recipe, we include earthy kale, creamy butternut squash and fragrant sage. Who says you can’t teach an old dog new tricks?
Talk about comfort. We love this delicious pasta Carbonara recipe created by one of our favorite blogger friends, Skinnytaste!
This is another one of our carbonara favorites, using in-season Brussels Sprouts. A win-win all the way around.
Flowers and trees aren’t the only things going green this season. Just take a look in the kitchen!
What do you get when you take an iconic Italian pasta Carbonara dish and dress it up with the fresh flavors of spring? We’re celebrating Carbonara with 3 incredible new recipes inspired by the season. These dishes introduce the rich and savory pasta you crave to the bright, sweet and fresh green flavors of the spring. Oh, and we’ve including your favorite springtime veggies, of course: sweet peas, fennel and asparagus. Ready to add some season flair to your springtime meal lineup?
Featured Spring Carbonara Recipes
Did you know you can create perfectly portioned pasta nests with your muffin pan? These gorgeous pasta nests keep things light and easy for your spring meals.
Summer means a lot of things to a lot of people, but for us, it’s all about the pasta.
Pasta is a food for all seasons, but during the hotter months, it really shines with all those in-season ingredients ready to add fresh flavors and colors to your noodles and sauces. We wanted to show you just what summer can do for a classic Italian pasta recipe. Carbonara is all about the creaminess—a texture that comes from adding fresh eggs to hot pasta rather than heavy cream or a bunch of cheeses. In these summertime pasta Carbonara recipes, we stay true to tradition with that same irresistible creaminess, but add in some farmers’ market favorites like sweet summer corn, zucchini squash, garden cherry tomatoes and fresh herbs.
It’s not summer until we’ve had some crisp, sweet summer corn on the cob. This seasonal Carbonara is loaded with fresh corn, basil leaves and juicy shrimp… and ready to rock your summer menu.
Get out your garden zucchini and get to the kitchen to make this incredible summer-inspired pasta Carbonara dish. Top it off with creamy, cool burrata and a kiss of citrus.
Make your Carbonara a well-rounded summer meal with this roasted chicken recipe featuring garden cherry tomatoes and fresh basil.
What comes to mind when you think of fall? Cooler weather, falling leaves, sweaters, pumpkin lattes… what about pasta?
No matter the season, pasta is always on our mind. That’s because pasta is on-point all year long—no matter the weather, no matter the occasion. Autumn, in particular, is the perfect pasta season. We can’t think of a better way to wind down and transition into the cooler weather than cozying up with a hot plate of pasta. So how can you take a classic Italian comfort food like creamy Carbonara and bundle it up for fall?
Carbonara’s signature creamy texture is irresistible and a tasty foundation for warm and inviting fall flavors. In the following fall Carbonara recipes, we introduce seasonal favorites like apples, pumpkin and leafy kale. Now get out your scarves and sweaters and get in the kitchen to create a fall fabulous carbonara.
It isn’t fall until you’ve introduced warm, crisp fall flavors to your kitchen creations. This incredible twist on the classic Italian pasta dish, Carbonara, is the perfect way to celebrate your favorite season.
The smoky-sweet goodness of roasted cauliflower is the heart of this fall-inspired Carbonara recipe. Everyone is going to love the warm, savory flavors of this pasta night creation.
Sure, you’ve had lattes and pies, but have you had pumpkin in your pasta? We add some heat to the mild, slightly sweet squash and turn your classic Carbonara into a dreamy fall recipe to kick off the season.