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What a beautiful invention Carbonara Day: it is April 6, and for years now it has been the day dedicated to the most loved, famous but also discussed dish of Italian cuisine in the world. What's the best carbonara?
And why do we persist in doing it wrong? It happens often: recipes like the New York Times tomato carbonara are proof of that.
In fact, three times out of 10 the carbonara is «wrong»: so wrong that it would be a sacrilege to call it «carbonara».
This is stated by a research that Italian pasta makers commissioned in honor of Carbonara day: the first census of carbonara in the world, which sifted through the most viral trends relating to the dish, with over 4600 contents tracked with the hashtag #carbonara published in more than 20 different languages, proof of the fact that this dish of Italian cuisine is much loved but often not cooked "properly"!
If you want the real Carbonara recipe, here it is!
What do you need
250 gr fresh pasta with eggs (spaghetti)
3 yolks
black pepper to taste
200 g of guanciale (NOT bacon) into strips
150 g of pecorino Romano
How to proceed
In a bowl, combine the pecorino cheese, the eggs, guanciale blended with its own fat and coarsely ground black pepper; mix everything together until you get a homogeneous mixture.
Drain the spaghetti al dente and add them to the mixture, starting to stir in a bain-marie.
The sauce will begin to melt and then thicken.
When it has reached the right density, serve garnishing with crispy bacon, a sprinkling of pepper and pecorino.
