Tag: Carbonara

Carbonara monferrina | Salt and pepper – Italian Cuisine

Carbonara monferrina | Salt and pepper


The traditional carbonara alla monferin is a simple and fast recipe, not a variant with asparagus of the classic carbonara but a traditional Piedmontese recipe, with lard and toma or ricotta, in the lighter version

There carbonara alla monferin it is suitable for everyone, especially those people who love i pquick pasta dishes but, with full flavors and full-bodied condiments. As mote recipes handed down from family to family, also the recipe of pasta alla monferrina has numerous variations. Salt and pepper has chosen to prepare the carbonara alla monferin with the long egg pasta and the fried asparagus, flavored with lard and pancetta; then complete it, stirring it over the flame, with a sauce based on cream, toma and egg yolks: a first course of creamy and tasty pasta, really tasty!

There carbonara with salt and pepper it is for gourmands and, undoubtedly, it is a very caloric first course but it can be perfect to eat like single dish, maybe for a quick lunch or dinner with friends. It is not difficult to prepare! If you're not cooking in the kitchen, don't panic! You can watch the recipe video and be guided by the description below

Do you already have all the ingredients?

How to prepare the carbonara monferrina

1) Prepare the sauce. Wash them asparagus, check and cut into pieces. Saute in a large no stick pan the lard chopped and thegarlic crushed with the butter and 3 tablespoons of extra virgin olive oil. Then remove the garlic and add the sweet bacon in cuebetti la bacon in strips.

2) Cook the asparagus. After browning the bacon add the asparagus, adjust it salt is pepper and wet the dressing with a little water. Continue the cooking, covering the pan with a lid, for about 10 minutes or until the asparagus is tender.

We found the best carbonara in Italy – Italian Cuisine

We found the best carbonara in Italy


We challenged our readers with a competition in the kitchen. The result? A lot of very good carbonara and a surprising alternative version

The carbonara agrees on all and makes people talk at the same time. It's simple, but some secrets of preparation make it even more delicious. There is a version of it traditional and a thousand variants. The one we tasted during the Carbonara Day 2019 best celebrates all the nuances of this dish so loved and talked about: dare, but honor the tradition of Italian cuisine.

#CarbonaraChallenge 2019

On the occasion of the international day dedicated to carbonara set for April 6, in the classrooms of The School of Italian Cuisine there was an incredible competition among enthusiasts: the participants, divided into brigades, had the opportunity to choose between classic and unusual ingredients, among different pasta shapes Barilla, to amaze with a perfect carbonara.
The judges of honor: our director Maddalena Fossati, the experts Fiammetta Fadda is Andrea Grignaffini, the cooks Luca Zanga by Academia Barilla e Davide Negri, teacher in our cooking classes, they carefully observed the work of the competitors and tasted the 15 dishes in the competition, all very good, confirming the habits of the Italians in terms of carbonara.

Spaghetti or rigatoni?

The aspect that creates the most debate? The pasta format. There are some certainties about the classic version of the carbonara, or the ingredients. Eggs, bacon and Roman pecorino are essential to prepare an original carbonara, but it is impossible to establish the correct pasta format between spaghetti is rigatoni. During our challenge in the kitchen we came to a conclusion: both are good. No one has prevailed over the other, the pasta shapes have alternated in harmony and it is possible to play with them, trying different ones.

You can't do without a pillow

Despite the possibility of choosing between alternative ingredients, the evening revealed a constant. Someone dared using it speck or preparing one vegetarian carbonara, but most of the challengers did not give up the pillow. The secret of success is his consistency and its taste. To get the best out of it, let it melt and cook in its own fat.

The best carbonara in Italy: who won?

We found it. The best carbonara in Italy has prepared it for them: Vittorio, Filippo, Raffaella, Laura and Giuliano, with a dish that is Roman cuisine to the nth degree. Classic carbonara base, with the addition of cheese and of artichokes alla giudia.
What prompted the judges to choose this interpretation of the dish? First of all the mastery of the technique, expressed by a perfect one creaminess egg. The trick to obtain it is the cooking water, to be added to the egg yolks to allow it to thicken thanks to the released starch.
It is known, the carbonara is a game of consistencies and this carbonara also satisfies a double crunchiness, that of the pillow and that of the fried artichokes. Finally, he surprised the creativity of young people, like Vittorio: 22, has already attended some of our courses and is now already a winner in our kitchens!

Look at the gallery above to get inspiration and prepare your personal carbonara.
Photographs by Gabriele Basilico.

Do you know the recipe for perfect carbonara? Take the quiz! – Italian Cuisine

Do you know the recipe for perfect carbonara? Take the quiz!


Test yourself by answering simple questions. Find out if you can prepare the perfect carbonara: tasty and creamy. Here is our quiz!

There bacon and egg it is a classic of Italian cuisine. Although the historical origins are uncertain and everyone has their own version, there are fundamental rules to be respected. Are you sure you know them all?

If you need to perfect the technique, come to the La Scuola de La Cucina Italiana courses: our chefs are waiting for you in the kitchen!

Proudly powered by WordPress