An egg yolk or even egg white? Only pecorino or with an addition of parmesan? Cream? In this case the answer is only one: never. Because if it is true that everyone has their own version of carbonara, it is equally true that to call it “carbonara” it must follow some rules. You can find them in the gallery above, along with the recipe of the “king” of carbonara, Luciano Monosilio the first chef to have cleared customs this popular dish in Roman haute cuisine: these are perfect tips to celebrate the international day dedicated to this magnificent Italian dish, namely the Carbonara Day, April 6th.
Carbonara Day was born thanks to an idea of ​​the pasta makers of Italian Food Union with IPO (International Pasta Organization), who have well thought of celebrating a tradition that never ceases to fascinate: in this year spent mostly at home, according to Just Eat data we have ordered over 14,000 kilos of the dish at home (with a growth of + 16% compared to 2019), in the meantime they are well 1.4 million contents on Instagram of the hashtag #Carbonara, and over the years thanks to Carbonara Day they have been reached beyond 1.4 billion people.
This year, starting at 10, the Carbonara Day begins with a live tweeting and then continues with a direct social on the WeLovePasta channels (on Facebook, Instagram, Twitter). Con i pasta makers of Unione Italiana Food, the journalist Eleonora Cozzella author of the book The perfect Carbonara, the youtuber and pasta lover Wilwoosh and the chef Luciano Monosilio, we will talk about the origins of this dish – which is not yet known whether it was born from the K ration of American soldiers (i.e. powdered egg yolk and bacon) or from the Apennine charcoal burners – and how customize it according to the rules. The hashtag, in addition to #CarbonaraDay, is #MyCarbonara, just to remember that everyone has their perfect carbonara, but also to emphasize that the recipe must respect the spirit of the original.
«Carbonara – says Monosilio – is like a God without a country: precisely because it does not have well-defined origins, everyone has professed his religion, made it his own by proposing many variants. Basically there are 5 ingredients, that is pasta, pepper, cheese, egg and a salami, which can vary, too if for me the only carbonara is with the bacon. In Rome, carbonara has found its dimension because Rome is the capital, the largest city in Italy that has always welcomed cultures, ideas, travelers. I often say that Roman cuisine is the first concept of world fusion cuisine and carbonara is a perfect example of this ». The complex part, however, more than in the ingredients, is in the execution: carbonara is not as simple a recipe as it seems. «The difference between one carbonara and another – says Monosilio – lies in the touch: many times not even a professional chef can make a perfect carbonara at the first try. It takes a lot of practice in dosing the ingredients and putting them together ». To start, browse the gallery above, with the advice of Italian pasta makers and Luciano Monosilio’s recipe (also at the bottom of this article)
Other special places to try carbonara in Rome? TheFork analyzed the reviews of its partner restaurants with the highest rating that prepare carbonara, and compiled a ranking of the addresses where you can taste the traditional recipe and the variations, all of which are in Rome. In the first place there is Dar Bruttone, famous for the Carbonara Top (classic recipe with DOP products) and carbonara tartufata, per second Sellero & Ventresca Due, at the third La Gattabuia, which also makes a veg with Roman zucchini or artichokes. To see Monosilio’s tricks, browse the gallery above
The recipe of Luciano Monosilio’s Carbonara:
Ingredients: 280 g of spaghetti, 4 organic egg yolks, 200 g of bacon cut into 1 cm cubes, 30 g of grated Grana Padano, 20 g of grated pecorino romano, 2 g of freshly ground pepper.
Procedure: cook the pasta in boiling water, in the meantime roll the bacon cubes until crispy on the outside and soft on the inside. In a bowl, whisk the egg yolks with the Grana, the pecorino and the fat obtained from the browned bacon. Let the cream rest. Once the pasta is cooked, mix it with the cream, ground pepper and bacon cubes in a bowl, adding a little hot water and stirring to make everything creamier. Finishing: Serve the pasta, grate the remaining pecorino, finish with a handful of pepper. Serve at the right temperature: not hot or boiling, but lukewarm.
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