Tag: Carbonara

Kate Middleton, 40 years between pizza and carbonara – Italian Cuisine

Happy birthday to the Duchess of Cambridge, who loves Italian cuisine, also a passion of Prince William and their children George, Charlotte and Louis

Happy Birthday to Kate Middleton, but not just any birthday. Today 9 January, the Duchess of Cambridge accomplishes 40 years and the happiest wishes come from all over the world. The go-ahead was officially given by the publication of wonderful portraits of the possible future queen, made by the great Italian photographer Paolo Roversi in the wonderful bucolic setting of the Kew Gardens in London. It will be possible to admire them at the National Portrait Gallery, of which the Duchess of Cambridge has officially been patroness since 2012, as part of the project Coming Home. In the meantime, we join in the best wishes by giving Kate Middleton two Italian recipes: the bacon and egg and the Pizza. Because? Now we explain it to you …


George's passion for carbonara

Although spaghetti are among the dishes not allowed by the royal label, Kate Middleton he is very fond of Italian cuisine and so does his son George. It was the chef Aldo Zilli to reveal in an interview with Femail that the grandson of the Queen Elizabeth II has a great passion for bacon and egg. The Italian cook is still waiting for the call from Prince William, with whom he collaborated for charitable operations, to teach them the authentic recipe. In the meantime, we'll take care of the recipe that the Panella family of the legendary recently revealed to us Antica Pesa Since 1922 of the Trastevere district of Rome. Below we put the direct link to the recipe, which maybe is convenient for you too, right?

Harry's addiction to pizza on the sofa

Not just spaghetti. Kate Middleton he loves making pizza with his children George, Charlotte and Louis, as revealed in the special A Berry Royal Christmas of the BBC. We also saw her at work preparing pizza with the children of London's Islington Community Garden and Princess Charlotte's favorite dish. It is not the only one: Prince William also loves pizza, but there's a problem. During an official visit to a military base, the Duchess of Cambridge revealed to everyone her husband's passion for eating pizza on the sofa with the consequences of stains and mess that we can only imagine. Also in this case, we gladly give away the recipe for homemade pizza and we hope that the eldest son of the never forgotten Lady Diana will stop staining the Windsor sofa!

Cover photo: Paolo Roversi via Instagram

Spaghettoni alla carbonara with octopus and pancetta with chips – Italian Cuisine

Spaghettoni alla carbonara with octopus and pancetta with chips

Spaghettoni alla carbonara with octopus and pancetta with provolone chips, the preparation

1) Boil the octopus for at least 50 minutes, until tender, leave it cool in the cooking water, then cut it into small pieces.

2) Meanwhile, mixed provolone, parmesan, breadcrumbs and a pinch of pepper; distributed the mixture on a plate lined with baking paper e bake at 180 ° for 10 minutes; remove from the oven, let it cool And chopped the compound hardened forming many chips.

3) In a non-stick pan, browned the bacon with the peeled garlic without adding seasoning, then dry with a little kitchen paper the excess grease on the bottom of the container. United the chopped octopus, a few sprigs of thyme and let it flavor a few moments; deleted the clove of garlic and keep warm.

4) Cook spaghetti in plenty of moderately salted water. Meanwhile, in a bowl, slam egg and yolks with pecorino cheese and a pinch of pepper. Drain the pasta e join it with octopus and bacon e jumbled up Well.

5) Tasferite the pasta and the sauce in the bowl with the beaten egg and yolks, jumbled up well and add a little cooking water. Distribute on the pasta the provolone chips crumbled, a few leaves of thyme e served.


Posted on 18/10/2021


carbonara, the art of being – Italian Cuisine

carbonara, the art of being

bacon and egg, just the name makes us hungry, it reminds us of the small trattorias in Trastevere, the ones with the tables on the side of the road, the ones that when you pass in front of us you see pretty little women kneading. A warm climate that envelops you: there is a taste of history in the streets of Rome, of romance, all that is contained in a perfect bite of pasta carbonara.

But what is its history? It is said that it was the dish of the woodcutters of central Italy who ventured into the Apennine mountains to do charcoal. In fact, coal and carbonara, we are there. But the most accredited narrative is the one that derives from the legend dthe Roman innkeeper who with a nice flair attributed to his dish the name of his old work: the charcoal burner. The result was a first fatal meeting between the pasta, bacon and fresh eggs.

The pig cheekobviously a fundamental ingredient. Never trust anyone who offers you an alternative: an offense to the Romans. Bacon and bacon absolutely to be eliminated. However, the use of bacon is granted a historical attenuation: it seems to have been introduced in pasta sauces by allied American soldiers who, engaged during the Second World War on the Reinhard line, between Lazio, Molise and Campania, had the opportunity to taste and become attached to typical Abruzzese “Cacio e ova” pasta, to which they wanted to contribute with their typical product. "You fare spaghetti", this was the fateful phrase that triggered this Italian American mix, where their beloved bacon was inserted everywhere.

"Excuse me a moment, listen a little, but do you know how to make spaghetti carbonara?". He said Aldo Fabrizi in the famous comedy Good looking waitress offering herself …, but yes you know how to make it, but maybe you don't know very well which best pasta can make sparks fly. Spaghetti and rigatoni are the most coveted. Spaghetti obviously better if bronze-drawn, since this is what makes them more suitable for holding the sauce and those chosen to make it at home. But rigatoni are considered a classic, because the sauce hides the pasta in the vaults, giving it that inimitable flavor.

Let's clarify immediately. Pecorino cheese and not the Parmesan as many do. And not just any one: for the carbonara Doc it takes Pecorino Romano DOP.

But besides the classic, how many other versions do you know?

With all due respect to the purists, there are infinite variations of carbonara (also -ahinoi- with cream mixed with egg dressing): vegetarian carbonara, with peas and green beans or that with zucchini. Ah, that's not all, because there are those who prepare it with fish: carbonara marina, in fact, has its own audience of connoisseurs.

A question of technique

And here we come to the technique, a theme on which even the New York Times, thus giving carbonara a stars and stripes identity. Obviously the freshness of the ingredients is essential. The eggs they must be at room temperature and must only be cooked very quickly when they come into contact with very hot pasta. The browning of the pig cheek, on the other hand, it does not want oil or butter since it already independently releases the fat (which must be used), the pasta it must first be passed into the pan where the browned bacon lies and only afterwards it must be added to the mixture eggs and cheese. This is the fundamental step, summed up in a daring balancing act and a sudden movement. In fact, the mixture of egg yolks and cheese, mixing quickly: the still warm pan and the hot pasta lightly cook the eggs making them creamy. Be careful not to let them clot and make them take on the appearance of a scrambled egg, otherwise it's done.

Of Elena Strappa

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