Karbonara
{{Infobox food|name=Karbonara|image=Espaguetis carbonara.jpg|image_size=250px|caption=Spaghetti alla carbonara|country=[[Italya]]|region=[[Lazio]]|course=Primo (Italyanong pasta na kurso; panginot na kurso|served=Mainit|main_ingredient=[[Guanciale]] (o [[pancetta]]), [[sugok]], matagas na keso (harus [[Pecorino Romano]], minsan [[Parmesan]], o an salak), pamintang itom, ispageti|variations=Paggamit nin [[penne]], o pagdaugang nin krema, bawang, o gulay}}

An '''karbonara''' o '''carbonara''' ({{IPA-it|karboˈnaːra|lang}}) iyo sarong Italyanong pasta na luto gikan sa [[Roma]]<ref name=":0">Gosetti della Salda, Anna (1967). ''Le Ricette Regionali Italiane'' (in Italian). Milan: Solares. p. 696. ISBN <bdi>[[:en:Special:BookSources/978-88-900219-0-9|978-88-900219-0-9]]</bdi>.</ref><ref name="Carnacina">{{cite book|title=Roma in Cucina|last1=Carnacina|first1=Luigi|last2=Buonassisi|first2=Vincenzo|publisher=Giunti Martello|year=1975|location=Milan|page=91|language=it|oclc=14086124}}</ref> na gibo sa sugok, matagas na keso, kuradong karne nin orig, asin pamintang itom. An luto nag-abot sa modernong hitsura kaini, kaiba an presenteng ngaran, sa katahawan kan ika-20 na siglo.<ref name="Alberini">{{cite book|title=Guida all'Italia gastronomica|last1=Alberini|first1=Massimo|last2=Mistretta|first2=Giorgio|publisher=Touring Club Italiano|year=1984|page=286|language=it|oclc=14164964}}</ref>

An keso iyo harus [[Pecorino Romano]], [[Parmigiano-Reggiano]], o an salak kan duwa.<ref name=":0" /><ref>Buccini, Antony F. (2007). Hosking, Richard (ed.). ''[https://books.google.com/books?id=cfP6jHmSLnMC&pg=PT36 On Spaghetti alla Carbonara and related Dishes of Central and Southern Italy]''. ''Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006''. Oxford Symposium. pp. 36–47. ISBN <bdi>[[978-1-903018-54-5]]</bdi>.</ref> An [[ispageti]] iyo an pinakamidbid na pasta, pero an [[fettuccine]], [[rigatoni]], [[linguine]], o [[bucatini]] nagagamit man. Normal man na nagagamit an [[guanciale]] o [[pancetta]] para sa komposisyong karne,<ref name=":0" /><ref name="Carnacina" /> pero an [[Lardon|lardons]] kan pinaasohang [[bacon]] iyo sarong midbid na panribay sa luwas kan Italya.

==Bibliyograpiya==
* {{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}}

== Toltolan ==
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An karbonara o carbonara () iyo sarong Italyanong pasta na luto gikan sa RomaGosetti della Salda, Anna (1967). Le Ricette Regionali Italiane (in Italian). Milan: Solares. p. 696. ISBN 978-88-900219-0-9. na gibo sa sugok, matagas na keso, kuradong karne nin orig, asin pamintang itom. An luto nag-abot sa modernong hitsura kaini, kaiba an presenteng ngaran, sa katahawan kan ika-20 na siglo.

An keso iyo harus Pecorino Romano, Parmigiano-Reggiano, o an salak kan duwa.Buccini, Antony F. (2007). Hosking, Richard (ed.). On Spaghetti alla Carbonara and related Dishes of Central and Southern Italy. Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. pp. 36–47. ISBN 978-1-903018-54-5. An ispageti iyo an pinakamidbid na pasta, pero an fettuccine, rigatoni, linguine, o bucatini nagagamit man. Normal man na nagagamit an guanciale o pancetta para sa komposisyong karne, pero an lardons kan pinaasohang bacon iyo sarong midbid na panribay sa luwas kan Italya.

Bibliyograpiya
 

 Toltolan