|
gptkbp:instance_of
|
gptkb:cuisine
|
|
gptkbp:associated_with
|
Roman cuisine
|
|
gptkbp:color
|
gptkb:white
gptkb:yellow
|
|
gptkbp:cooking_method
|
gptkb:seasoning
boiling
sautéing
mixing
tossing
emulsification
combining ingredients
whisking
draining
serving immediately
rendering fat
|
|
gptkbp:cooking_time
|
20 minutes
|
|
gptkbp:course
|
main course
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:cultural_significance
|
traditional Roman dish
|
|
gptkbp:flavor
|
savory
|
|
gptkbp:garnished_with
|
black pepper
parsley
|
|
gptkbp:has_variations
|
gptkb:Pasta_alla_Gricia
gptkb:Pasta_alla_Puttanesca
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Pasta alla Carbonara
|
|
gptkbp:is_documented_in
|
mid-20th century
|
|
gptkbp:is_popular_in
|
gptkb:Italy
gptkb:United_States
|
|
gptkbp:main_ingredient
|
gptkb:Pecorino_Romano_cheese
spaghetti
eggs
guanciale
|
|
gptkbp:nutritional_value
|
high in protein
high in fat
contains carbohydrates
|
|
gptkbp:occasion
|
everyday meal
|
|
gptkbp:pairing
|
gptkb:wine
|
|
gptkbp:produces
|
10 minutes
|
|
gptkbp:region
|
gptkb:Lazio
|
|
gptkbp:served_in
|
hot
|
|
gptkbp:serving_temperature
|
hot
|
|
gptkbp:texture
|
smooth
creamy
|
|
gptkbp:bfsParent
|
gptkb:Rome
|
|
gptkbp:bfsLayer
|
4
|