Mastering Carbonara: A Timeless Italian Pasta Dish

Name: Mastering Carbonara: A Timeless Italian Pasta Dish
Cuisine: Other

Intro

Carbonara is more than just a pasta dish; it’s a beautiful harmony of flavors that transports you straight to the heart of Italy. While anyone can toss noodles with some sauce, mastering the art of carbonara involves understanding its history, the significance of each ingredient, and the techniques that make it a beloved classic. From the creaminess of the sauce to the crunch of the pancetta, each element plays a pivotal role in this Italian treasure. Let's take a step back and appreciate the depths of this culinary masterpiece.

Ingredients:

To create a memorable carbonara, starting with quality ingredients is paramount. Here’s what you’ll need:

Spaghetti or Fettuccine - 400 grams
Guanciale (Italian cured pork cheek) - 150 grams, cut into small pieces
Egg yolks - 4 large
Whole eggs - 1 large
Pecorino Romano cheese - 100 grams, finely grated
Freshly cracked black pepper - to season
Salt - as needed for pasta water

These simple yet exquisite ingredients will ensure that the dish excels in flavor and authenticity.

Preparation Steps:

Prep the Ingredients: Start by cutting the guanciale into small cubes. Grating the cheese should also be done at this stage to ensure you’re ready for assembly later.
Whisk the Eggs: In a medium bowl, combine the egg yolks, the whole egg, and the grated Pecorino Romano. Whisk vigorously until the mixture is smooth and slightly frothy. Set it aside.
Prepare the Pasta Water: Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Salt is crucial as it not only flavors the pasta but also enhances the dish's overall taste.

Technical Aspects:

Temperature settings: Keep the water at a rolling boil before you add the pasta. This ensures that the pasta cooks evenly.
Timing specifics: Cook the spaghetti according to the package instructions, typically around 8-10 minutes, but check a minute or two earlier for "al dente" texture, since it will cook a bit more in the sauce.
Critical techniques: It's essential not to overcook the pasta—an important factor to getting that perfect carbonara.

Cooking Process:

Cook the Pasta: Once the water is boiling, add the spaghetti and cook until al dente.
Cook the Guanciale: In a large skillet over medium heat, cook the guanciale until it’s crispy, which should take about 5 minutes. Sound will be your friend here; listen for that delightful sizzle.
Combine: Reserve a cup of pasta water and then drain the pasta. Quickly add the hot pasta to the skillet with the guanciale, ensuring every piece of pasta is coated in the tasty fat.
Mix in the Egg Mixture: Remove the skillet from heat and quickly pour in the egg mixture. Stir vigorously and add a splash of reserved pasta water if necessary to reach that creamy consistency. It’s here the magic happens, as the heat from the pasta gently cooks the eggs without turning them into scrambled eggs.

Troubleshooting Tips:

If the sauce is too thick: Add a bit more reserved pasta water until you reach the desired creaminess.
If the egg mixture cooks too fast: Make sure to remove the skillet from the heat before mixing in the egg mixture. It should be warm enough to cook the eggs gently but not so hot that they scramble.
For variations: Feel free to mix in some sautéed mushrooms or peas for a modern twist.

Remember: No cream is necessary in traditional carbonara! The creamy texture comes purely from the emulsification of the egg and cheese with hot pasta.

Enjoying the Result:

Once plated, top with additional Pecorino Romano and a generous grind of black pepper. The first bite should be rich, balanced, and filled with the love of Italian cuisine. This delightful dish not only satiates hunger but also brings a piece of Italy to your home.

Whether you’re cooking for family or gathering friends, knowing how to prepare an authentic carbonara will definitely earn you praises. Dig in, and enjoy!

Preface to Carbonara

Carbonara stands as not only a beloved Italian dish, but as a culinary masterpiece that captures the essence of comfort food. It’s important to understand how the components of this dish harmonize to create a rich, satisfying experience. This introduction sets the stage for the reader, drawing attention to the cultural roots and the artistry behind a successful Carbonara.

Cooking Carbonara is an art form, one that comes with its own techniques, traditions, and flavors that are essential for a true experience. When you learn about Carbonara, you gain insights not just into a recipe, but into a rich cultural heritage. It’s more than merely following instructions; it's about understanding the balance of ingredients, the history behind them, and how they interact.

A Brief History

The origins of Carbonara are subject to much speculation, with various theories attempting to trace its beginnings. Some suggest that it arose from the coal miners of the Apennine region, who needed a hearty meal that could be easily prepared over a fire. This historical context adds an earthy authenticity to the dish, grounding it in a real-world necessity.

Other tales tie the dish back to the aftermath of World War II when American soldiers brought bacon and eggs to Italy, leading to a fusion that birthed the Carbonara we know today. This crossing of cultures not only gave rise to a delightful dish but also speaks volumes about food as a unifying force.

Cultural Significance

The cultural resonance of Carbonara is immense. It's a dish that reflects the very soul of Italian dining—passing it among families, sharing it with friends. Eating Carbonara is more than just a meal; it’s a tradition that brings people together.

In Italy, Carbonara is beloved across the regions, but it carries unique flavors and adaptations depending on where you are. It symbolizes the local pride of using fresh, regional ingredients, and highlights the elegance of Italian cooking, where simplicity and quality create extraordinary meals.

"A good Carbonara can turn a simple table into a grand feast, echoing the rhythm of love and camaraderie that Italian dining embodies."

To embrace Carbonara is to appreciate the stories that each ingredient carries, reflect on traditions, and connect to the broader Italian culinary sphere.

Core Ingredients

The choice of core ingredients in carbonara is pivotal, serving as the backbone of its flavor and authenticity. Each component brings its own unique qualities, workin together to create a delightful culinary experience. The right selection not only elevates the dish but also connects you to the traditions and culture from which it originates. Let’s dig into the essentials.

Types of Pasta

Spaghetti

Spaghetti is perhaps the most iconic choice for carbonara, providing a thin, long shape that beautifully captures the creamy sauce. Its texture holds onto each morsel of sauce, ensuring that every bite is a perfect blend of flavors. The beauty of spaghetti lies in its versatility; it’s readily available and familiar to most cooks. However, one downside is that it can become too soft if overcooked, thereby losing that wonderful al dente bite that’s critical in a perfect carbonara.

Bucatini

Bucatini, with its hollow center, adds a unique twist to the traditional carbonara. This feature allows the sauce to cling both inside and out, creating a richer taste with every forkful. Typically thicker than spaghetti, bucatini is instrumental in providing a satisfying chew. One consideration is its availability; it might require a special trip to find, especially in areas where pasta choices are limited.

Fettuccine

Fettuccine offers a wider, flatter shape that can hold more sauce than many of its counterparts. This makes it a great option if you prefer a more decadent mouthfeel. It gives a luxurious experience as it glides smoothly over your palate. However, one must keep in mind that it might overshadow the delicate balance of flavors that can be lost in wider noodles if not carefully handled.

Pork Varieties

Pancetta

Pancetta, known for its salt-cured flavor, is a great addition to carbonara. Its softness brings a pleasant texture alongside a rich taste. One of the key features is its ability to provide a depth of flavor without overpowering the dish. This makes it a popular choice, though some might argue it lacks the robust, intense character that guanciale offers.

Guanciale

Guanciale, the star ingredient in many authentic carbonara recipes, brings an unparalleled richness and a slight sweetness. Sourced from the cheek or jowl of the pig, it has a higher fat content that melts beautifully into the pasta. Its unique flavor profile is what makes traditional carbonara stand out; however, it can be a bit harder to find outside of specialty shops.

Bacon Alternatives

Bacon can be used as a more accessible substitute, bringing a smoky flavor to the dish. While this can create an appealing taste, it may deviate from the classic characteristics that carbonara fans cherish. The main drawback here is that bacon often has a different fat content, potentially altering the sauce's consistency.

Cheese Selection

Parmigiano-Reggiano

Parmigiano-Reggiano is a must-have for carbonara lovers. This hard cheese adds a nutty, savory depth that enhances the overall flavor profile. The key characteristic is its crumbly texture, which melts perfectly when combined with the heat from the pasta and sauce. While some readers might opt for cheaper alternatives, the authentic version yields a more sophisticated result, albeit at a higher cost.

Pecorino Romano

Pecorino Romano, with its sharp, salty notes, brings a distinct character to carbonara. As a sheep's milk cheese, it provides a contrasting taste that complements the richness of the sauce. This bold flavor means you can use less, avoiding overwhelming the dish, yet it is essential to balance it well with the other ingredients to prevent the dish from becoming overly salty.

Eggs and Their Role

Freshness

When making a carbonara, the eggs are pivotal for achieving that luscious sauce. Fresh eggs not only enhance the flavor but also ensure a creamy consistency when combined with the hot pasta. The vibrant yolks add a beautiful color, enriching the overall dish. That being said, it’s essential to trust your source for eggs; anything less than fresh will compromise your carbonara.

Temperature considerations

Eggs need to be at room temperature for the best fusion with pasta without scrambling. This allows for a smoother integration into the sauce. A practical tip is taking them out of the refrigerator about half an hour before you start cooking. If eggs are too cold, it can lead to clumps, detracting from that velvety texture we all seek in a perfect carbonara.

Preparing the Pasta

Preparing the pasta is a crucial step in crafting the perfect carbonara. The way you handle this key component can greatly influence the texture and overall flavor of your dish. It’s not just about boiling water and tossing in some noodles; it involves understanding the intricacies of cooking pasta to maintain its optimal bite and compatibility with the sauce. The goal here is to achieve a harmonious blend between the pasta and the creamy carbonara sauce, ensuring each strand holds a delightful amount of flavor.

Water Selection and Salting

Starting with water, it’s essential to choose the right source. Tap water often contains minerals and impurities that may affect the taste of your final dish. If possible, use filtered water for a cleaner flavor. The next step is salting; this is where many cooks go astray. The cooking water should be seasoned like the sea. A generous amount of salt not only enhances the pasta’s natural flavor but also prevents it from becoming bland. Think of this as the first seasoning of the dish, setting the stage for the layers of taste to follow.

Cooking Techniques

Cooking techniques can make or break your dish. Two methods stand out in the preparation of pasta for carbonara: the Al Dente technique and integrating the sauce correctly. Let’s dive into these aspects more closely.

Al Dente Technique

The Al Dente technique, meaning "to the tooth" in Italian, is all about texture. When done right, it leaves the pasta firm in the center, offering a slight resistance when bitten into. This is vital in carbonara because the pasta continues to cook slightly once tossed with the sauce, achieving that ideal creamy coating without becoming mushy. The key characteristic of Al Dente is its satisfying chewiness—it’s a popular choice for pasta lovers and is crucial for a refined dining experience.
An interesting feature of this method is that it requires precise timing. A minute too long in the pot can lead to pasta that lacks the desired texture. Therefore, always check the package instructions and taste the pasta a minute before the recommended time to ensure you hit that sweet spot.

Integrating the Sauce

Integrating the sauce seamlessly is another pivotal step in preparing your pasta. Once your pasta is cooked to perfection, you need to marry it with your sauce so they become one delightful mixture. The key characteristic here is that the sauce should cling to the pasta, enveloping it in rich flavors rather than sitting atop like an afterthought.
A unique aspect of this technique is the use of residual heat from the pasta to coax out the creamy texture of the sauce. It’s beneficial because it helps emulsify the fat from the pork and the cheese with the pasta starchy water, creating a luscious coating that clings beautifully to each strand. However, one must exercise caution to avoid scrambling the eggs in the sauce, which could ruin the entire dish. Always work off the heat while mixing to maintain the sauce's smooth consistency.

Integrating these techniques not only enriches the dish’s flavor profile but also showcases a cook's attention to detail. With its simplicity, carbonara can easily be transformed into a show-stopper worthy of any dinner table when prepared correctly.

Crafting the Sauce

Crafting the sauce is where the heart of carbonara truly lies. It differentiates a standard pasta dish from a memorable one. The sauce's texture and flavor are paramount to achieving the authentic essence of this classic Italian meal. An expertly made sauce binds all the components of the dish together, creating that delectable, creamy finish that keeps everyone coming back for seconds.

Combining Ingredients

Render the Pork

Rendering the pork is a crucial step in crafting the sauce for carbonara. It involves slowly cooking pork, typically pancetta or guanciale, to release its fat. This not only imparts flavor into the dish but also creates a rich base for the sauce. The keen cook will note that allowing the pork to crisp enhances its texture, adding a crunch that contrasts beautifully with the pasta.

Using guanciale is often preferred due to its flavor profile. It offers a depth that is unmatched, giving your carbonara a traditional Italy touch. It deserves a reputation for being both beneficial and popular; its unique characteristic lies in how it elevates the dish without overwhelming it. However, one downside might be its availability—if you can't find it, quality pancetta will also do.

Whisking Eggs and Cheese

Another essential part of the sauce preparation is whisking eggs and cheese together. This technique is the secret to a creamy, luscious sauce without the need for heavy cream. The combination of freshly grated Pecorino Romano with eggs creates a velvety texture that clings beautifully to each strand of pasta. The key here is to use room temperature ingredients to ensure proper emulsification. This choice is beneficial as it brings a strong umami flavor associated with genuine carbonara.

The unique aspect of whisking eggs and cheese is its simplicity yet effectiveness. The right balance between egg yolks and cheese achieves that creamy consistency, but too much of either can spoil the sauce. Watch for an imbalance; too rich can turn your dish heavy instead of light.

Achieving the Right Texture

Getting the right texture for your carbonara sauce is a fine art. It influences both the mouthfeel and the overall experience of eating this beloved dish.

Emulsification Techniques

Emulsification techniques are vital in ensuring the liquid fat from the pork marries perfectly with the egg and cheese mixture. By slowly incorporating rendered fat into the whisked eggs and cheese, you can create a luscious and cohesive sauce. This method prevents the eggs from scrambling, keeping everything silky. It's favored among chefs and home cooks alike because it yields consistent results. The unique feature of this approach lies in how well it seamlessly integrates flavors and textures. Not using it could lead to a clumpy sauce, which nobody wants on their plate.

Consistency Adjustment

Consistency adjustment is another important aspect to focus on. As the sauce cooks, you may find it can become too thick. It’s crucial to have a reserved bit of the pasta cooking water ready to loosen the sauce as needed. This preparation helps in making sure your final dish achieves that perfect cling on the pasta without being runny or overly thick. It's a beneficial choice, providing flexibility rather than forcing you to panic if your sauce didn’t turn out right after mixing.

The unique feature of consistency adjustments lies in the cook's intuition; you'll learn over time how to read your sauce. While experiencing is the best teacher, remember that too much water can dilute the flavors, so always add slowly while tasting along the way.

"The art of crafting the sauce is not just a task, but a dance where each ingredient works in harmony to create something truly special."

Accomplishing all these steps with attention to detail will bring you one step closer to a delightful carbonara experience—one that encapsulates tradition, taste, and a touch of finesse.

Finishing Touches

The importance of finishing touches in crafting carbonara cannot be overstated. This is the stage where the subtle yet impactful details come into play, determining not only the dish's flavor but also its visual appeal. These finishing strokes weave everything together, taking a simple pasta dish to an extraordinary culinary experience. Each element must be considered carefully, as they can elevate the end product significantly.

Seasoning and Adjustments

Salt and Pepper Balance

Achieving the right salt and pepper balance is crucial in any cooking, and carbonara is no different. The seasoning's role is to accentuate the flavors already present without overpowering them. Too much salt can render the dish inedible, while too little can leave it flat. A well-balanced seasoning makes each bite a joy.

One key characteristic of this balance is that it highlights the richness of the cheese and the savory notes of the pork. A judicious sprinkle of sea salt can enhance the creaminess, while freshly cracked black pepper offers a delightful warmth that makes the dish sing.

The unique feature of salt and pepper in this recipe is their ability to adapt to personal taste. While the foundational choices are solid, there is room for adjusting based on preference. However, as with any good recipe, restraint is the name of the game; overdoing it can lead to a dish that’s more shock than satisfaction.

Optional Ingredients

Optional ingredients can serve as a delightful twist or personalization in carbonara. Whether it’s a splash of white wine for acidity or fresh herbs to add complexity, these choices allow the cook to make the dish their own. They provide a chance to play with flavors, keeping the classic essence while introducing new elements.

The key characteristic of optional ingredients lies in their flexibility. They can transform the dish based on seasonal availability or personal cravings. However, one must tread carefully—too many additions can clutter the dish, rendering it less like carbonara and more like a hodgepodge of flavors.

Notably, optional ingredients can enhance the visual appeal too. A pop of green from fresh parsley or a dusting of chili flakes can catch the eye and invite eager taste buds to the table.

Presentation Techniques

Garnishing Options

Garnishing options are not merely for aesthetics; they can significantly contribute to the overall sensory experience of your carbonara. A well-placed garnish, like a sprig of parsley or a few shavings of Parmesan, can elevate the dish's presentation, making it look as good as it tastes.

One distinct characteristic of garnishing is that it provides an opportunity to add layers of flavor. While the classic carbonara is rich and warming, a garnish of lemon zest can introduce brightness, enhancing the dish's complexity.

Unlike heavy sauces, garnishes are light, allowing the star ingredients to shine while offering a complementary touch. It also prompts curiosity about what lies beneath the surface, with visuals inviting the first forkful.

Serving Suggestions

When it comes to serving suggestions, the goal is to create an environment that encourages enjoyment. Serving carbonara in a warm bowl can preserve its delicate texture, and tossing in a few extra shavings of cheese right before serving can generate excitement.

A key characteristic of serving suggestions is that they set the mood for the meal. Using elegant plates or rustic bowls can evoke different atmospheres, turning a simple dinner into a memorable occasion. Remember, the way food is served can enhance the experience just as much as how it's prepared.

The unique feature of serving suggestions is that they allow for customization. Whether it's pairing with a specific wine or complimenting the main dish with a side salad, these options can help cater to your audience’s preferences. Proper presentation becomes not just a feast for the palate but also the eyes, making it feel like a special treat.

Remember, the final touches are what leave a lasting impression—both in flavor and presentation.

Common Mistakes to Avoid

When it comes to making carbonara, there are several common pitfalls that can derail your culinary masterpiece. Understanding these mistakes not only enhances your cooking skills but also ensures that the end result is up to snuff. Each step in the process comes with its nuances, so being aware of what can go wrong is crucial for anyone eager to impress family or friends with a plate of authentic carbonara.

Overcooking the Pasta

Cooked spaghetti tossed in carbonara sauce

One of the most critical errors you can make is overcooking your pasta. It's essential to achieve that coveted al dente texture, which literally means "to the tooth." When the pasta cooks too long, it becomes mushy and loses texture, turning your carbonara into a gloppy mess. This not only affects the mouthfeel but also the overall experience of the dish.
To avoid this:

Keep a close eye on the clock.
Taste the pasta a couple of minutes before the box suggests.

To be more precise, if you're cooking spaghetti, it's wise to strain it one minute before it’s officially done. This will allow it to finish cooking in the sauce, marrying flavors perfectly.

Improper Ingredient Ratios

Another frequent error in carbonara preparation is getting the ratios wrong. Finding the right balance between the ingredients is key, particularly with the cheese and egg mixture. Too much cheese can make the sauce overly salty and cloying, while too few eggs can lead to a watery consistency.

Make sure to follow the recipe closely, but also trust your instincts. Sometimes the choice of cheese can alter the flavors significantly, so choose wisely.

Consider these tips for balancing your ingredients:

Use about one egg for every 100 grams of pasta.
A general guideline is one part cheese to two parts pasta to keep flavors in check.

Neglecting Heat Control

Heat control is paramount when making carbonara. Many novice cooks might crank the stove up too high, thinking it will cook the sauce faster. In reality, using too much heat can cause the eggs to scramble instead of creating a smooth and creamy coating over the pasta. Nobody wants bits of scrambled eggs in their carbonara.

Instead, follow these guidelines:

Start with medium heat while rendering the pork.
Once you combine the egg and cheese mixture with the pasta, remove it from direct heat; the residual warmth will cook the eggs gently.

"Cooking is an art, and the flames of passion need to be nuanced. Too hot, and you might end up ruining the canvas of flavors."

By avoiding these common mistakes, you'll be well on your way to creating a carbonara that impresses even the most discerning palate. Each step, from boiling the water to the final stir, counts toward the ultimate success of this iconic dish.

Variations of Carbonara

When one begins to explore the art of carbonara, it’s not just about the classic recipe you might see in cookbooks. Carbonara is a living dish that has adapted and morphed across different regions and dietary needs. Understanding the variations of carbonara can deepen your appreciation for this pasta dish. It opens up doors to new flavors and textures, making the experience of cooking and eating carbonara much more enjoyable. Plus, knowing how to adapt the recipe can make home cooking not just easier, but also more personalized to taste preferences and health considerations.

Regional Differences

Italian cuisine is as diverse as its regions. Carbonara is no different. In Roma, where the dish originated, the traditional recipe sticks to guanciale, pecorino Romano cheese, and a simple sauce made from egg yolks. However, venture into other regions and you might find their own twists.

For instance, in the Lazio region, some may use a combination of pancetta and guanciale, leading to a slightly softer flavor, while in Bologna, you might encounter a version that incorporates onions. This abundance of regional variations reflects the local ingredients available and the culinary traditions passed down through generations. Each twist tells a story of the land and its people.

"Food is not just sustenance; it’s culture served on a plate."

Adding to this, even within Italy, family recipes can vary substantially. A grandmother's take on carbonara may involve specific types of pasta or unique seasoning - perhaps even a sprinkle of nutmeg or a dash of cream, where it’s traditionally frowned upon. These nuances contribute to the authentic culinary identity of an area, making each dish a small piece of regional pride.

Vegetarian Options

In today’s culinary landscape, accommodating dietary restrictions has become a necessity. Vegetarian carbonara has gained popularity and, while it might stray from tradition, it doesn’t diminish the essence of what makes this dish beloved. Instead of guanciale, various ingredients can bring depth and umami to the table.

Consider using mushrooms, particularly shiitake or portobello. Their robust flavor can mimic the savory profile of meat, while roasted garlic can infuse the dish with aromatic richness. Furthermore, adding peas or asparagus aids in delivering that freshness which makes the dish light and delightful.

When modifying the cheese component, one could opt for a blend of pecorino and a bit of nutritional yeast to maintain a cheesy flavor without using animal products. Whisking silken tofu with some lemon juice creates a creamy texture, adding much-needed richness without the eggs. This vegetarian version can satisfy your cravings and cater to those opting for a plant-based lifestyle.

Non-Traditional Ingredients

As cuisine evolves, so does the carbonara. Non-traditional ingredients can introduce entirely new layers to this classic dish, turning it into something uniquely personal. Imagine tossing in some smoked salmon instead of the usual pork for a brunch twist. This not only enhances the dish’s flavor but brings a fancy, upscale edge.

Alternatively, consider adding sun-dried tomatoes or artichoke hearts for a Mediterranean flair, or even incorporating a splash of white wine into the sauce for a bit of acidity. The beauty about carbonara is the freedom to experiment while still honoring the core idea of a pasta dish that combines simple ingredients to create something divine.

It's a canvas for culinary creativity; just ensure you balance the flavors properly to maintain the essence of this beloved pasta dish.

In summary, recognizing and embracing the variations of carbonara enriches our understanding and love for this dish. Whether respecting regional differences, adapting for vegetarians, or innovating with non-traditional ingredients, each twist on carbonara reflects personal taste and creativity.

The End

As we wrap up our journey through the world of carbonara, it’s clear that mastering this classic dish takes more than just following a recipe. It involves an understanding of its rich background, the careful selection of ingredients, and the precision in execution. This culinary art form is not just about feeding the belly but also about tradition and love.

Recap of Key Points

To summarize the essential ingredients and techniques discussed:

Core Ingredients: Each component, from the choice of pasta to the specific type of pork, plays a vital role in flavor and texture. Quality matters.
Preparing the Pasta: Knowing how to boil pasta perfectly—al dente is the golden standard—ensures a satisfying chew.
Crafting the Sauce: In carbonara, the sauce must be silky and luxurious—all thanks to the right combo and whisking of eggs, cheese, and rendered fat.
Avoiding Mistakes: Simple oversights, like neglecting heat control or overcooking pasta, can ruin the dish. Awareness is key.

This recap serves as a checklist for both novice and proficient cooks aiming to create an authentic carbonara experience.

The Essence of Mastery

To truly master carbonara or any dish, it’s about cultivating an instinct for cooking. Cooking becomes an expression rather than just a task. This includes:

Understanding Flavor Profiles: Experiment with different types of cheeses or even explore regional variations.
Technique and Feel: The more you cook, the better your instincts become for textures and flavors. It’s like riding a bike; you just get the hang of it over time.
Being Adaptive: Sometimes, you might not have all the ingredients. Learning to adapt, whether it’s using a different type of pasta or a substitute for pork, can enhance your cooking confidence.

More Awesome Stuff: