diff --git a/carbonara.cook b/carbonara.cook
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+++ b/carbonara.cook
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+---
+title: Carbonara
+source: //cooking.nytimes.com/recipes/12965-spaghetti-carbonara
+description: This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.
+author: Ian Fisher
+course: Dinner, Main Course, Pastas
+cuisine: Italian
+servings: 4 servings
+totalTime: 30 minutes
+prepTime: 5 minutes
+cookTime: 25 minutes
+tags: Bacon, Cheese, Easy, Egg, Five Ingredient, Pancetta, Quick, Spaghetti
+---
+
+== Ingredients ==
+, @large eggs and 2 large yolks{2}, @(about ⅓ packed cup) grated pecorino Romano{1%ounce}, @(about ⅓ packed cup) grated Parmesan{1%ounce}, @Coarsely ground black pepper, @olive oil{1%tablespoon}, @½ ounces of slab guanciale (see recipe){3}, @spaghetti (about ¾ box){12%ounces}
+== Method ==
+Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water (to warm the bowl for serving), and set aside.
+
+In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
+
+Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
+
+Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
+
+Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
diff --git a/carbonara.json b/carbonara.json
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+++ b/carbonara.json
@@ -0,0 +1,554 @@
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+ "description": "Ian Fisher worked for The New York Times from 1990 to 2017, reporting from nearly 60 countries and serving as bureau chief in East Africa, Eastern Europe, Rome and Jerusalem. He later returned to New York, where he served as deputy foreign editor, as a masthead editor in charge of The Times’s digital transition, as head of investigations, and as weekend editor. His final role at The Times was Jerusalem bureau chief.",
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+ "name": "Carbonara",
+ "nutrition": {
+ "@type": "NutritionInformation",
+ "calories": "534.5 kcals",
+ "carbohydrateContent": "64.4 grams",
+ "cholesterolContent": "121.6 milligrams",
+ "fatContent": "19.9 grams",
+ "fiberContent": "2.8 grams",
+ "proteinContent": "22.4 grams",
+ "saturatedFatContent": "6.9 grams",
+ "sodiumContent": "412 milligrams",
+ "sugarContent": "2.5 grams",
+ "unsaturatedFatContent": "2.8 grams"
+ },
+ "prepTime": "PT0H5M",
+ "publisher": {
+ "@id": "https://cooking.nytimes.com/#publisher",
+ "@type": "Organization",
+ "name": "NYT Cooking"
+ },
+ "recipeCategory": "Dinner, Main Course, Pastas",
+ "recipeCuisine": "Italian",
+ "recipeIngredient": [
+ "Salt ",
+ "2 large eggs and 2 large yolks, room temperature ",
+ "1 ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving ",
+ "1 ounce (about ⅓ packed cup) grated Parmesan ",
+ "Coarsely ground black pepper ",
+ "1 tablespoon olive oil ",
+ "3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about ¼ inch thick by 1⅓ inch square ",
+ "12 ounces spaghetti (about ¾ box) "
+ ],
+ "recipeInstructions": [
+ {
+ "@type": "HowToStep",
+ "text": "Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water (to warm the bowl for serving), and set aside.",
+ "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-1"
+ },
+ {
+ "@type": "HowToStep",
+ "text": "In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.",
+ "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-2"
+ },
+ {
+ "@type": "HowToStep",
+ "text": "Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.",
+ "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-3"
+ },
+ {
+ "@type": "HowToStep",
+ "text": "Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.",
+ "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-4"
+ },
+ {
+ "@type": "HowToStep",
+ "text": "Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.",
+ "url": "https://cooking.nytimes.com/recipes/12965-spaghetti-carbonara#recipe-step-5"
+ }
+ ],
+ "recipeYield": "4 servings",
+ "review": [
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "ELBSeattle"
+ },
+ "datePublished": "2026-06-14T02:42:35.000Z",
+ "reviewBody": "About the garlic debate: if you like garlic, add it. If you don’t, don’t. I think 100% authenticity would only matter if this dish were being made in a competition, for a grade in a culinary school or if one is a chef at an Italian restaurant. Otherwise, I think it is 100% fine to color outside if the lines when cooking fir one’s self, family and friends. (My version of gâteau basque has a very inauthentic layer of coconut cream, and no one has complained.)"
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Tea Totaler Adjacent"
+ },
+ "datePublished": "2026-06-13T17:48:33.000Z",
+ "reviewBody": "I use Fontinella instead of Romano. Very hard to find though."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Richard X"
+ },
+ "datePublished": "2026-06-13T21:33:07.000Z",
+ "reviewBody": "My family prefers a portion size of about 4 oz. We don't \"look at packages\" for dining tips."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Rick Davidson"
+ },
+ "datePublished": "2026-06-13T16:37:51.000Z",
+ "reviewBody": "Look at the package. A single portion of pasta is 2-2.5 oz."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Pat"
+ },
+ "datePublished": "2026-06-13T05:34:10.000Z",
+ "reviewBody": "you need to temper a bit of the egg and cheese mixture into the pasta rather than dumping it in all at once- otherwise you will have scrambled eggs. I have also started using Trader Joe’s pancetta for an easier to make dish, topped with parsley to finish"
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Barbara"
+ },
+ "datePublished": "2026-06-13T03:38:24.000Z",
+ "reviewBody": "PLEASE! NO CREAM!"
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Richard X"
+ },
+ "datePublished": "2026-06-13T12:27:09.000Z",
+ "reviewBody": "The water that was in the bowl has now cooled a bit, and we don't want that. A quick wipe of the bowl is not a burdensome step. Nit-picky indeed."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Equilibrist"
+ },
+ "datePublished": "2026-06-13T00:00:57.000Z",
+ "reviewBody": "This is nit-picky, I know, but why would you dry the bowl that has had hot water in it before adding a pasta and pork mix that is just going to have more water added? I guess I just like it when recipes are streamlined, and this adds a completely unnecessary step."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Susan"
+ },
+ "datePublished": "2026-06-12T22:52:52.000Z",
+ "reviewBody": "Good tips on how not to make \"scrambled egg\" pasta."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Showsomebackbone"
+ },
+ "datePublished": "2026-06-12T22:02:38.000Z",
+ "reviewBody": "Huh! Guanciale looks a lot like salt pork lol. Goes to show similarities in foods across cultures/countries. \nHas anyone ever included sautéed (in the bacon fat), diced, sweet onion?"
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Bailey"
+ },
+ "datePublished": "2026-06-12T22:31:27.000Z",
+ "reviewBody": "Considering what a disaster getting ingredients to make this ended up being (for context I made this at 6pm, my almost 3 year old happily playing, so I could not leave to fix the errors) when I asked someone to grab the few things I didn’t already have on hand (the cheese, and bacon) and ended up with pre cooked bacon (why 😭) and the powdered cheese you get in a green bottle\n(Double why), I still made this dish and it ended up being very good! Will definitely\nMake again with the proper ingredients, but even without, this one gets 5 stars!"
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Pete E. Pye"
+ },
+ "datePublished": "2026-06-12T20:11:55.000Z",
+ "reviewBody": "This recipe is fine as is, and the tips below are excellent. I add a 1/2 cup of white wine at the step where I reheat the pancetta, to deglaze the pan and also cause ya know, wine."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Richard"
+ },
+ "datePublished": "2026-06-14T09:19:10.000Z",
+ "reviewBody": "Every recipe should \"triple the garlic.\" Ask any NYT Cooking readers."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Lisa"
+ },
+ "datePublished": "2026-06-12T19:22:48.000Z",
+ "reviewBody": "Spaghetti carbonara does not have garlic in it. Ask any Italian."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Rockothecat"
+ },
+ "datePublished": "2026-06-12T17:38:59.000Z",
+ "reviewBody": "My father severed in the US Army during WWII from Napoli, Roma, Southern France and the Rhineland. He learned to speak Italian, while there and he talked about a dish the locals made for the US solders, pasta alla carbonara, with bacon, egg and cheese, to remind the soldiers of an American breakfast they would have had back home,\nAfter the war, my father went to college on the GI bill, got a Masters in Agricultural Economics and was posted to the US Embassy in Rome in 1958 where I was born."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "rockothecatcat"
+ },
+ "datePublished": "2026-06-12T17:52:33.000Z",
+ "reviewBody": "While in Roma,1958, my mother learned a local recipe for pasta alla carbonara: slab cured pork, egg, diced onion, parsley, Parmesan cheese, pepper, red wine. I use thick cut bacon. How to: bacon and onion saute till light brown, pour off excess fat, set aside, boil spaghetti al dente, in a bowl, beat one egg, add copped parsley, fresh ground pepper, set aside. Heat up pan again, use red wine to deglaze. Place hot drained spaghetti in bowl, mix, add deglaze bacon/onion, sprinkle cheese, serve."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Kevin"
+ },
+ "datePublished": "2026-06-12T17:30:31.000Z",
+ "reviewBody": "Toss the hot pasta in the bowl with the egg and cheese mixture. Then stir in the cooked guanciale or pancetta."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "ken"
+ },
+ "datePublished": "2026-06-12T17:35:59.000Z",
+ "reviewBody": "I prefer to use a large plastic mixing bowl or salad bowl to beat the eggs and cheese. If you mix the pasta into that the pasta will stay warmer than if you use a metal or ceramic bowl (even if you warm the bowl). Heat the individual pasta bowls. Cold carbonara is an abomination, or at least a different dish."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Julian Fernandez"
+ },
+ "datePublished": "2017-10-30T15:18:00.000Z",
+ "reviewBody": "Never combine the ingredients in the pan you have had on the burner. The eggs will cook and harden. Place a stainless steel mixing bowl under your colander and let the pasta water heat the bowl. Discard the water and use the heated bowl to combine all ingredients. Toss for at least two minutes."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Julian Fernandez"
+ },
+ "datePublished": "2017-10-30T15:20:22.000Z",
+ "reviewBody": "At Step 2, a clove or two of minced or pressed garlic should be added to the egg and cheese mixture. I've never seen a carbonara recipe that did not include garlic.
At Step 3, you can replace the olive oil with 1/4 C. water. Sounds crazy, but the bacon will remain tender and flavorful. After it has cooled slightly, whisk one or two tablespoons of rendered bacon fat, in a slow stream, into the egg/cheese/garlic mixture. Much creamier and flavorful."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Max H."
+ },
+ "datePublished": "2017-10-24T15:12:50.000Z",
+ "reviewBody": "This recipe is spot on. My wife thinks I'm a pro when I cook it :) I do have 1 tip though. Don't be afraid to add the starchy water at the end. Doing so makes it more smoothy and creamy. It might seem a little too wet at first but it will cool down and be just right. The first 2 times I made this dish I only added a 1/4 cup of water because it looked wet enough. However once the dish cooled it got a bit sticky and dry. I regretted not adding more water and learned my lesson."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Alexa H"
+ },
+ "datePublished": "2017-10-30T15:51:39.000Z",
+ "reviewBody": "Just of interest, where is the garlic that is mentioned so frequently in the reviews? In eating Roman spaghetti carbonara there was absolutely no garlic. Much food in Italy has very spare amounts of or even no garlic. It is in America that we add so much garlic to Italian food."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Mark"
+ },
+ "datePublished": "2017-10-24T17:24:51.000Z",
+ "reviewBody": "Good version of carbonara. I generally buy pasteurized eggs when I make this. I prefer all yolks rather than whole eggs. I don't generally buy pecorino, so I use all parmesan. If you use bacon, don't get anything too heavily smoked. I generally use bacon because pancetta is triple the cost and guanciale is even more costly. And for goodness sake, why on earth would anybody create a recipe for 3/4 lb pasta. Toss in another egg and a few additional slices of bacon."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Steve Muni"
+ },
+ "datePublished": "2017-10-24T19:47:24.000Z",
+ "reviewBody": "I also saute half a chopped onion with the pancetta, and add half a cup of chopped parsley at the very end. That's the way I was taught by my mother, who learned it from the cook at a little Rome trattoria in 1951."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Cheryl"
+ },
+ "datePublished": "2017-10-30T15:55:20.000Z",
+ "reviewBody": "Regardless of whether it should have garlic or shouldn't, whether cream negates it as carbonara or not, whether eggs are necessary (um, yes), this is delicious. I went on a carbonara kick a few weeks ago, and I've tried out eleven recipes so far, and this is my favorite by far for its ease and quickness."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "kate"
+ },
+ "datePublished": "2017-10-01T19:30:36.000Z",
+ "reviewBody": "You need to add the HOT pasta to the egg/cheese mixture to slightly/lightly cook it, and to coat the pasta with the \"creamy\" mixture. If you had pasta to bacon grease FIRST, the egg/cheese mixture will not adhere to the pasta, and you will end up with a lumpy mess in the bottom of the bowl-- it will slide off the pasta.
Speaking as someone who grew up in Rome, (a) capitol of Carbonara."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Paolo"
+ },
+ "datePublished": "2017-10-01T19:29:04.000Z",
+ "reviewBody": "Recipes are guidelines people! If the end result is good, who cares if it doesn't conform exactly to what your grandmother did. More than likely her version varied depending on what was around. I can't believe people become angry over varieties of grated cheese."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Publius"
+ },
+ "datePublished": "2017-10-24T18:43:15.000Z",
+ "reviewBody": "NO!!! No garlic!!!!"
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Elisabeth P"
+ },
+ "datePublished": "2017-10-30T15:51:07.000Z",
+ "reviewBody": "Beat whole eggs (2 @ person?) in pasta bowl, add some olive oil or butter. Cook bacon pieces/pancetta, drain on paper towels; cook sliced onion & garlic, add bacon back in, add white wine or dry vermouth. Cook spaghetti, then spoon some hot pasta water into eggs, stirring, then using tongs put all hot spaghetti into eggs quickly, let sit two seconds, toss. Toss in bacon mixture, seasonings (parsley, oregano, hot pepper flakes?), more pasta water if dry, serve with grated pecorino."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "PTFogarty"
+ },
+ "datePublished": "2017-10-30T15:49:41.000Z",
+ "reviewBody": "Thank you for not including cream or milk, as many \"so called\" carbonara recipes do. Cream makes it Alfredo. I fell in love with carbonara when I was stationed in Naples, Italy, with the US Navy. In my version, I only use Parmesan, not Romano, but often add a bit of garlic to the frying bacon.
And yes, eggs are necessary. The dish was invented at the end of WWII when Napolitans discovered the GI's powered eggs."
+ },
+ {
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+ "author": {
+ "@type": "Person",
+ "name": "Patrizia"
+ },
+ "datePublished": "2017-10-01T15:28:38.000Z",
+ "reviewBody": "I've lived in Rome. Never had a Carbonara made with garlic. I do like the version with onions,though. Authentic Roman Carbonara is always made with guanciale. We definitely dribbled the guanicale fat in with the egg mixture. Produces that gorgeously sensual lip slicking as you fork the twirled pasta into your mouth. I especially love carbonara with lots of coarse ground pepper--the 'carbon' of the recipe."
+ },
+ {
+ "@type": "Review",
+ "author": {
+ "@type": "Person",
+ "name": "Joe B."
+ },
+ "datePublished": "2017-10-30T14:48:37.000Z",
+ "reviewBody": "Well, I suppose you could use eggbeaters. But then again, you could substitute smoked ham, Velveeta and noodles for the other three ingredients and get an acceptable dinner. It just wouldn't be Spaghetti Carbonara."
+ },
+ {
+ "@type": "Review",
+ "author": {
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+ "name": "greg b"
+ },
+ "datePublished": "2017-10-24T18:52:51.000Z",
+ "reviewBody": "I made pork belly and had some leftover. I thought, \"why not make carbonara?\".
First, I used a wide noodle, parpardelle, and all of cheese was parmesan, but otherwise I followed this recipe to a tee as I've always made it that way.
The pork belly, sliced into lardons about 3 cm x 1 cm, were substituted for the bacon.
Mind blown...oh my goodness, this was the BEST version of this dish I have ever made or tasted."
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