There pasta carbonara it is certainly one of the most loved Italian dishes, not only at a national level: it is no coincidence that a Carbonara Day has even been established. It is the most social pasta dish and it is also the one that we share with our loved ones with greatest pleasure: a commissioned research come on pasta makers of the Italian Food Union toPiepoli Institute reveals that for 9 out of 10 Italians (95%) carbonara is always eaten in company, especially with the family.

Carbonara is known and appreciated all over the world and there are many recipes that chefs have invented to create the perfect and most original carbonara.

We too, in our editorial kitchen, had fun experimenting and pushed the typical ingredients of carbonara on different bases, such as polenta and omelette. And going beyond the bacon or bacon debate (obviously, the answer is bacon), there are also greener versions with artichokes, peas, asparagus and other vegetables. Don’t turn up your nose: they might surprise you.

What type of pasta is used for carbonara?

You say carbonara and spaghetti immediately comes to mind, perfect for scooping up the sauce. But also mezze sleeves, why not, or rigatoni. However, there are many pasta shapes that are well suited to this recipe: from egg tagliatelle – perfect for those who love a stronger egg flavor – to linguine and fusilli, which collect that irresistible cream in their grooves. Not to mention ravioli: have you ever thought that carbonara could become a delicious filled pasta?

Going beyond the traditional Carbonara Day on April 6th, we thought it would be nice to be able to eat a different carbonara every day. So, we have put together a classic and original selection of great carbonaras for 30 days. Please take a seat.