Tag: Carbonara

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!”

Carbonara with asparagus: with or without bacon, delicious! – Italian cuisine reinvented by Gordon Ramsay

If you are one of those who have trouble revisiting classic recipes like carbonara, perhaps this is the idea carbonara with asparagus it won’t convince you, but we invite you to try it before a categorical no because it might surprise you. After all, we are in full asparagus season, a fresh and spring vegetable that really cannot be missing from our table.

The tradition of carbonara

We have talked about carbonara in many articles because it is a first course of Italian cuisine that is now famous and loved all over the world. It’s not easy to prepare a good carbonara, especially if you continue to use bacon instead of bacon. If you want to delve deeper into the topic, also read The secrets of Roscioli’s carbonara and we are sure that at the end you will have all the information necessary to bring a standing ovation-worthy first course to the table.

Carbonara with asparagus

What we want to propose to you is one perfect revisitation in this season of the classic carbonara because it includes the addition of asparagus which with the bacon and pecorino is out of this world. There would also be a vegetable-only variant, without bacon, but still with eggs and therefore not suitable for vegans. Choose your favourite.

Carbonara with asparagus, the recipe

Ingredients

350 g of spaghetti
250 g of asparagus
120 g of bacon
30 g of pecorino romano
20 g of grated parmesan or parmesan
2 large egg yolks
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Let the diced bacon sweat in the pan and once browned, set it aside and cook the knife-cut asparagus in the same fat, adding a drizzle of oil.
Drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino, parmesan and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus and bacon, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.

How to make carbonara with asparagus without bacon

Ingredients

400 g of tortiglioni
500 g of asparagus
5 egg yolks
100 g of grated pecorino
extra virgin olive oil
salt
pepper

Method

First clean the asparagus by washing them and removing the final part of the stem. Cut the soft part and the tips into small pieces and cook the scraps in a pan of cold water which you bring to the boil.
Cook the asparagus cut with a knife in a pan with a drizzle of oil, drain the scraps and place the pasta in the same boiling water to cook for the indicated time, also adding some coarse salt.
Separately, beat the egg yolks with the pecorino and a pinch of salt and once the pasta has been drained, pour it into the pan with the cooked asparagus, turn off the heat and add the eggs. If necessary, add cooking water.
Complete with more pecorino and serve immediately.