carbonara, alla
[ kar-boh-NAH-rah ]
The Italian term describing a
PASTA dish of spaghetti (or other noodles) with a sauce composed of cream, eggs, Parmesan cheese and bits of bacon. The sauce is heated only until it begins to thicken (2 to 3 minutes). It's important that the
PASTA be very hot so that when the sauce is poured over it, the eggs will briefly continue to cook. Fresh green peas are sometimes added for flavor and color.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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