Как пишется паста карбонара

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Можно ли уже, на ваш взгляд, использовать в текстах (журнальных и т. п.) слово «карбон» в значении «углепластик»? Употребляется оно широко и звучит красиво :), но есть сомнения, поскольку имеется значение «каменноугольный период», а в исходном английском carbon – это просто «углерод». Спасибо!

Ответ справочной службы русского языка

Если читателям журнала понятно, о чем идет речь, то почему бы и нет.

Здравствуйте!
Скажите, пожалуйста, какая форма слова будет корректной:

Три наиболее часто используемых дикарбоновых кислоты, ПРИМЕНЯЕМЫЕ для контроля плотности поперечных связей в полиэфирах.
или
Три наиболее часто используемых дикарбоновых кислоты, ПРИМЕНЯЕМЫХ для контроля плотности поперечных связей в полиэфирах.

Спасибо!

Ответ справочной службы русского языка

Предпочтительно: Три наиболее часто используемые дикарбоновые кислоты, применяемые для контроля плотности поперечных связей в полиэфирах.

Спасибо за оперативный ответ № 249643.
Безусловно, карбонара — название кулинарного блюда. А если в одном меню есть и Спагетти «Карбонара» и Пицца «Карбонара», а еще и Спагетти «Болоньезе» и Пицца «Болоньезе», использовать кавычки нужно однозначно?
И как быть с такими общеизвестными названиями и блюдами (в этом же меню): Салат «Цезарь» (классический), Салат «Греческий»?

Ответ справочной службы русского языка

Выступающие в качестве собственных имен названия кулинарных блюд (тем более – неосвоенные или мало освоенные русским языком, тем более – выступающие в сочетании с родовым словом) корректно во всех случаях писать с прописной в кавычках: спагетти «Карбонара», пицца «Карбонара», спагетти «Болоньезе», пицца «Болоньезе», пицца «Маргарита». Что касается более привычных нам названий блюд, то в меню в целях единообразия и их следует писать с прописной в кавычках: салат «Цезарь», салат «Греческий». А вот в бытовом употреблении возможно написание со строчной без кавычек: на ужин решила приготовить греческий салат (но ср.: вряд ли возможно даже в случае бытового употребления написать решила приготовить карбонару; верный вариант все же – решила приготовить «Карбонару»).

Здравствуйте.
Как правильно писать «условные» названия блюд в меню? Нужно ли их кавычить?
Салат «Лето» 150 г 200 рублей.
Спагетти «Карбонара» 200 г 250 рублей.
Пицца «Ницца» 400 г 360 рублей.
Спасибо.

Ответ справочной службы русского языка

Условные названия заключают в кавычки. Сомневаемся насчет «условности» названия карбонара — ведь это слово употребляется в русском языке исключительно как название кулинарного блюда (в отличие от слов лето, Ницца и др.).

нужны ли запятые?
патина, состоящая из карбонатов и сульфатов, а также(,) иногда(,) и хлоридов

Ответ справочной службы русского языка

Указанные в скобках запятые не нужны.

Как правильно карбонат или карбонад?

Ответ справочной службы русского языка

В значении «свиное филе» правильно: _карбонад_. Как химический термин – _карбонат_ (соль угольной кислоты (сода, поташ и т.п.); общее название минералов, представляющих углекислые соединения различных металлов).

Spaghetti alla carbonara
Course	Primo (Italian pasta course); main course
Place of origin	Italy
Region or state	Lazio
Serving temperature	Hot
Main ingredients	Guanciale (or pancetta), eggs, hard cheese (usually Pecorino Romano, occasionally Parmesan, or a mixture), black pepper, spaghetti
Variations	Using penne, or adding cream, garlic, or vegetables
Cookbook: Carbonara   Media: Carbonara

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome^[1][2] made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.^[3]

The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.^[1][4] Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component,^[1][2] but lardons of smoked bacon are a common substitute outside Italy.

Origin and history[edit]

As with many recipes, the origins of the dish and its name are obscure;^[5] however, most sources trace its origin to the region of Lazio.^[1][2]

The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some researchers and older Italians, may have been the pre-Second World War name of carbonara.^[4]

There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself.^[4] Since the name is derived from carbonaro (the Italian word for ‘charcoal burner’), some believe the dish was first made as a hearty meal for Italian charcoal workers.^[1] In parts of the United States, this etymology gave rise to the term «coal miner’s spaghetti». It has even been suggested that it was created as a tribute to the Carbonari (‘charcoalmen’) secret society prominent in the early, repressed stages of Italian unification in the early 19th century.^[6] It seems more likely that it is an «urban dish» from Rome,^[7] perhaps popularized by the restaurant La Carbonara in Rome.^[8][9]

The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War; notably, it is absent from Ada Boni’s 1930 La Cucina Romana («Roman cuisine»).^[4] The carbonara name is first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by American officers after the Allied liberation of Rome in 1944.^[10] It was described as a «Roman dish» at a time when many Italians were eating eggs and bacon supplied by troops from the United States.^[8] In 1954, it was included in Elizabeth David’s Italian Food, an English-language cookbook published in Great Britain.^[11]

Preparation[edit]

The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its own fat.^[4] A mixture of raw eggs (or yolks), grated Pecorino romano and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish, but away from direct heat, to avoid curdling the egg.^[2] The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout.^{[1][3][4][12]} Although various shapes of pasta can be used, the raw egg can only cook properly with a shape that has a sufficiently large ratio of surface area to volume, such as the long, thin types fettuccine, linguine, or spaghetti.^{[citation needed]}

Guanciale is the most commonly used meat for the dish in Italy, but pancetta and pancetta affumicata are also used^[13][14][4] and, in English-speaking countries, bacon is often used as a substitute.^[15][16] The usual cheese is Pecorino Romano;^[1] occasionally Parmesan.^[17][18] Recipes differ as to how eggs are used—some use the whole egg, some others only the yolk, and still others a mixture.^[19]

Variations[edit]

Some preparations have more sauce and therefore use tubular pasta, such as penne, which is better suited to holding sauce.^[4][20] Cream is not used in most Italian recipes,^[21][22] with some exceptions.^[14][13] However, it is often employed in other countries.^[15][23] Similarly, garlic is found in some recipes, but mostly outside Italy.^[4][24] Outside Italy, variations on carbonara may include green peas, broccoli, broccolini, leeks, onions,^[25] other vegetables or mushrooms,^[23] and may substitute a meat like ham or coppa for the fattier guanciale or pancetta.^[26]

Carbonara sauce[edit]

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 commercial versions of carbonara are prepared sauces to be applied onto separately cooked pasta. They may be thickened with cream and sometimes food starch, while often using bacon or cubed pancetta slices as its meat of choice instead of guanciale.^[27][28]

See also[edit]

• Cacio e pepe
• Fettuccine Alfredo
• Pasta primavera

References[edit]

Bibliography[edit]

• Buccini, Anthony F. (2007). «On Spaghetti alla Carbonara and Related Dishes of Central and Southern Italy». In Hosking, Richard (ed.). Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. pp. 36–47. ISBN 978-1-903018-54-5.

Spaghetti alla carbonara
Course	Primo (Italian pasta course); main course
Place of origin	Italy
Region or state	Lazio
Serving temperature	Hot
Main ingredients	Guanciale (or pancetta), eggs, hard cheese (usually Pecorino Romano, occasionally Parmesan, or a mixture), black pepper, spaghetti
Variations	Using penne, or adding cream, garlic, or vegetables
Cookbook: Carbonara   Media: Carbonara

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome^[1][2] made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.^[3]

The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.^[1][4] Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component,^[1][2] but lardons of smoked bacon are a common substitute outside Italy.

Origin and history[edit]

As with many recipes, the origins of the dish and its name are obscure;^[5] however, most sources trace its origin to the region of Lazio.^[1][2]

The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some researchers and older Italians, may have been the pre-Second World War name of carbonara.^[4]

There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself.^[4] Since the name is derived from carbonaro (the Italian word for ‘charcoal burner’), some believe the dish was first made as a hearty meal for Italian charcoal workers.^[1] In parts of the United States, this etymology gave rise to the term «coal miner’s spaghetti». It has even been suggested that it was created as a tribute to the Carbonari (‘charcoalmen’) secret society prominent in the early, repressed stages of Italian unification in the early 19th century.^[6] It seems more likely that it is an «urban dish» from Rome,^[7] perhaps popularized by the restaurant La Carbonara in Rome.^[8][9]

The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War; notably, it is absent from Ada Boni’s 1930 La Cucina Romana («Roman cuisine»).^[4] The carbonara name is first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by American officers after the Allied liberation of Rome in 1944.^[10] It was described as a «Roman dish» at a time when many Italians were eating eggs and bacon supplied by troops from the United States.^[8] In 1954, it was included in Elizabeth David’s Italian Food, an English-language cookbook published in Great Britain.^[11]

Preparation[edit]

The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its own fat.^[4] A mixture of raw eggs (or yolks), grated Pecorino romano and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish, but away from direct heat, to avoid curdling the egg.^[2] The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout.^{[1][3][4][12]} Although various shapes of pasta can be used, the raw egg can only cook properly with a shape that has a sufficiently large ratio of surface area to volume, such as the long, thin types fettuccine, linguine, or spaghetti.^{[citation needed]}

Guanciale is the most commonly used meat for the dish in Italy, but pancetta and pancetta affumicata are also used^[13][14][4] and, in English-speaking countries, bacon is often used as a substitute.^[15][16] The usual cheese is Pecorino Romano;^[1] occasionally Parmesan.^[17][18] Recipes differ as to how eggs are used—some use the whole egg, some others only the yolk, and still others a mixture.^[19]

Variations[edit]

Some preparations have more sauce and therefore use tubular pasta, such as penne, which is better suited to holding sauce.^[4][20] Cream is not used in most Italian recipes,^[21][22] with some exceptions.^[14][13] However, it is often employed in other countries.^[15][23] Similarly, garlic is found in some recipes, but mostly outside Italy.^[4][24] Outside Italy, variations on carbonara may include green peas, broccoli, broccolini, leeks, onions,^[25] other vegetables or mushrooms,^[23] and may substitute a meat like ham or coppa for the fattier guanciale or pancetta.^[26]

Carbonara sauce[edit]

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 commercial versions of carbonara are prepared sauces to be applied onto separately cooked pasta. They may be thickened with cream and sometimes food starch, while often using bacon or cubed pancetta slices as its meat of choice instead of guanciale.^[27][28]

See also[edit]

• Cacio e pepe
• Fettuccine Alfredo
• Pasta primavera

References[edit]

Bibliography[edit]

• Buccini, Anthony F. (2007). «On Spaghetti alla Carbonara and Related Dishes of Central and Southern Italy». In Hosking, Richard (ed.). Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Oxford Symposium. pp. 36–47. ISBN 978-1-903018-54-5.

Паста Карбонара (или спагетти Карбонара) — очень популярное блюдо итальянской кухни. Это спагетти с кусочками гуанчиале (сыровяленые свиные щёки), смешанные с соусом из яиц, сыра пармезан, соли и свежемолотого черного перца. Гуанчиале нередко заменяется панче́ттой (с итальянского pancetta — «грудинка» — разновидность бекона), поэтому пусть вас не пугают названия незнакомых мясных продуктов итальянской кухни, берите известные вам грудинку или бекон, только не копчённые. Соус Карбонара доходит до полной готовности от тепла только что сваренной горячей пасты. В классическом итальянском варианте соус Карбонара готовится без сливок, только с желтками, но в других странах сливки в соус нередко добавляют. Я предлагаю готовить пасту Карбонара со сливками, мне такой вариант больше нравится. Чеснок тоже в классическую пасту Карбонара не добавляется, но как мы уже выяснили, мы с вами будем готовить не самую аутентичную пасту, а уже немного адаптированную.

Из указанного количества ингредиентов получается 4 порции Пасты Карбонара.

Приготовление