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The amount of eggs used also vary, but the intended result is a creamy sauce from mild heating. [8] Some preparations have more sauce and therefore use tubular pasta, such as penne, which is better suited to holding sauce. [8] [34] Cream is not used in most Italian recipes, [35] [36] with some notable exceptions from the 20th century.
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Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
The sauce is made with shellfish (clams and mussels) and crustaceans (shrimp and prawn). This dish is a variant of the spaghetti allo scoglio: Scrippelle 'mbrusse: Abruzzo: A Teramo dish made of scrippelle, a pasta similar to a thin pancake, made from wheat flour and eggs, served in chicken broth Spaghetti aglio, olio e peperoncino: Lazio
Carbonara Scrivia, a comune in the Province of Alessandria in the Italian region Piedmont; Carbonara al Ticino, a comune in the Province of Pavia in the Italian region Lombardy; Pizzo Carbonara, the highest peak of the Madonie mountains in Sicily; San Giovanni a Carbonara, a church in Naples, southern Italy; Karbunarë, a village in Fier County ...
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes [4] such as spaghetti alla carbonara and sauces such as sugo all'amatriciana. [6] It is a specialty of central Italy, particularly Umbria and Lazio.
pasta dish with a sauce made with guanciale, black pepper and grated pecorino romano: Penne all'arrabbiata: pasta dish with a sauce made from garlic, tomatoes and dried red chili peppers, cooked in olive oil Rigatoni con la pajata: pasta dish with a sauce made with ringed intestines of a milk-fed veal and pecorino romano [12] Saltimbocca alla ...