Chicken Carbonara, pasta alla chicken carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century. Chicken Carbonara recipes vary, though all agree that cheese (pecorino, parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard), then the hot pasta is dropped in the pan to finish the cooking for few seconds; the mixture of eggs, cheese, and butter or olive oil is then combined with the hot pasta away from the fire, avoiding to cook the egg that must remain liquid.
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