Tag: carbonara day

30 delicious ideas | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

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.

Max Mariola’s carbonara: interview, recipe, trick – Italian cuisine reinvented by Gordon Ramsay

Let’s start from carbonara by Max Mariola to go around history and return to the carbonara of 1954, when The Italian kitchen publishes the “requested” recipe with garlic, bacon and gruyere. Carbonara or carbonare? Nowadays, we are increasingly moving towards the plural in defining this dish, even if there exists, almost by convention, a codified version from Lazio, or more specifically from Rome, which involves the use of the classic 5 ingredients: egg yolk, bacon, pecorino, salt and pepper, in addition to pasta of course. A codification “conquered” over years of variations and adjustments, which make this dish one of the richest in history and stories, among those today associated with the Italian gastronomic tradition.

On the occasion of the Milanese event organized by pasta makers of Unione Italiana Food dedicated to the 70th anniversary of carbonara and the upcoming one eighth Carbonara Day, chef Max Mariola cooked the two versions of yesterday and today for his guests. From here, the starting point for a chat together.

The ’54 carbonara? It’s good!

On this occasion, we asked chef Mariola what did you think when you first read the recipe published on The Italian kitchen of August 1954, in a short interview, here’s what he told us.

Chef Mariola saw the first carbonara recipe on the pages of our newspaper: what did you think when you read it?

MM «I felt bad! Guys: there’s garlic, there’s Gruyere… and smoked bacon! I said to myself, but it’s not possible, but what happened? It’s a trick, it’s impossible… What have you done…”

Have you tried cooking it? Did she like it?

MM «Yes, I tried it: and I must say… it’s good too! (he says it in Roman dialect, ed). Especially if you eat without thinking about today’s recipe, without being influenced, in short.”

So, are you in favor of imagination even when it comes to carbonara?

MM «Absolutely yes, we are Italian, creative, convivial and gourmets!

We brought you the original recipe from 1954, will you give us your contemporary version?

“Certain. And also some advice: pay attention to the “carbocream”! It must be cooked a little, because it must reach a particular density, smooth and enveloping, a bit like that of an English cream. The question of cooking the egg is one that is often debated, when talking about this fantastic dish, one even thinks of using a boiled egg. However, I have experimented and this short cooking is what characterizes my version. Seeing is believing!”

Creamy carbonara: 3 top tips from chef Barbara Agosti – Italian cuisine reinvented by Gordon Ramsay

If you are a die-hard carbonara enthusiast (who can blame you), one creamy carbonara it’s the bet you want to win every time you make it. We asked for advice chef Barbara Agostiwhich has just opened its second restaurant in Milan Eggswhere this recipe has pride of place.

Barbara Agosti’s Eggs restaurant, in Milan

Piedmontese by birth, Roman by adoption, Barbara Agosti chose via Solferino 35 for her second Eggs restaurant, whose name leaves no doubt.

Here you can indulge yourself because you will find not only many recipes in which eggs are the protagonists, but also a dozen different versions of pasta carbonara from which to choose. They are all collected in a dedicated menu and divided by color: there is the orange carbonara with courgette flowers; the purple one with duck breast instead of bacon; the green one with artichoke or broccoli or courgette, depending on the season; the white one, potato spaghetti with pecorino cream…

Among these, the real curiosity is that the chef also included the recipe that The Italian kitchen published on its pages in 1954, made with Gruyere, bacon and garlic, and which is one of the most requested among those it offers.