Carbonara Carbonara Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon. The dish was created in the middle of the 20th century. The pasta is cooked in moderately-salted boiling water. The guanciale is briefly fried on the pan without the
Roman type variety of designs, for instance characters resembling what would now be considered blackletter. Printers and typefounders such as Nicolas Jenson and Aldus Manutius in Venice and later Robert Estienne in France codified the modern characteristics of Roman type, for instance an 'h' with a nearly straight right leg, serifs on the outside of the capital 'M' and 'N', and 'e' with level cross stroke, by the 1530s. Popular roman typefaces include Bembo, Baskerville, Caslon, Jenson, Times New Roman and Garamond. The name "roman" is customarily applied uncapitalized distinguishing early Italian typefaces of the Renaissance period and most subsequent upright types