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.
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.
