Nobody touches us there bacon and egg: it remains a sacred dish of Roman cuisine and one of the most loved throughout Italy and the world. A research commissioned by the pasta makers of Unione Italiana Food at the Piepoli Institute reveals that for 8 out of 10 Italians it is a “matter of the heart”, which for 9 out of 10 is always eaten in company (especially in the family) and that for 67% the best Carbonara is the one prepared at home. The occasion to taste it? The Carbonara Day, which falls on April 6, thanks to the Unione Italiana Food which, together with the International Pasta Organization, has been promoting the day for years: an opportunity to give ourselves a moment of lightness, also by following the hashtags #CarbonaraDay and #CarbonaraSharing on social networks.
It’s up to us to decide which version to try to celebrate: purists have no doubts that carbonara is strictly made with eggs, pecorino cheese, bacon and black pepperbut it is equally true that the variants proposed over the years – for example the one without bacon which becomes perfect for vegetarians, or with vegetables or fish for those who want to vary – are increasingly common in our kitchens.
The rules of Carbonara
Because yes, basically everything is fine, as long as they respect each other two fundamental rules: never, never cream, and even less bacon instead of bacon. Two dogmas: it is one of those cases in which oral tradition dictates the law, and with good reason. The extra advice? Choose the pasta well: it is true that spaghetti, the great classic, is a wild card that goes well with many types of sauce including that of carbonara, but if it is produced with high quality grains and also bronze drawn, therefore rough and full-bodied, it traps eggs much better and pecorino.
The recipes to try
To test it, start with the Carbonara Square: a recipe proposed by La Molisana with its «Quadrato» spaghetti. Basically it is the classic recipe, but try it with this type of pasta – or, indeed, with any bronze drawn spaghetti – gives an idea of the difference.
Another proposal to vary is to make carbonara with a format of short and striped pastaalways better if bronze drawn, which offers the advantage of tasting all the elements of the sauce in one bite: on the outside it is wrapped in the egg and on the inside it retains the pieces of bacon, and perhaps also other condiments. The artichokes, for example, which are the protagonists together with the bacon of carbonara created by Chef in Shirt for La Molisana.
In this gallery you will find both recipes
Source: Vanity Fair
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