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31 Comments
Leonardo
March 3, 2021
In your last paragraph you said "abolition" but I think you meant "abomination."
pierino
May 19, 2016
For serious eye rolling try ordering fettucine alfredo in Rome. Even though the dish was created there Romans treat it as something for tourists.
Allie
April 17, 2016
Ah the most simple dish is missing here - pasta aglio olio.
Two ingredients to add to the pasta; much debate about how that should happen - e.g. lightly bruise some garlic or mince it? Leave the garlic in for serving, or remove it after transfusing its flavor to the oil (This one I cannot leave unsaid: NEVER leave the garlic in. Who wants to munch directly on the strong garlic that is generally the only option these days?). What grade of olive oil? What about pepper?? That's a whole 'nother ingredient. (But so is salt, in the pasta water.) The permutations are endless! And of course everyone believes that his/her version is "correct".
This is fun. :) Thanks for the article.
Two ingredients to add to the pasta; much debate about how that should happen - e.g. lightly bruise some garlic or mince it? Leave the garlic in for serving, or remove it after transfusing its flavor to the oil (This one I cannot leave unsaid: NEVER leave the garlic in. Who wants to munch directly on the strong garlic that is generally the only option these days?). What grade of olive oil? What about pepper?? That's a whole 'nother ingredient. (But so is salt, in the pasta water.) The permutations are endless! And of course everyone believes that his/her version is "correct".
This is fun. :) Thanks for the article.
amanda
April 10, 2017
I love aglio olio. This is how my dad from Northern Italy makes it: a pinch of red chili flake, pepper and kosher salt in a dry pan over low heat just till you can start to smell the pepper, add EVOO and sliced garlic and cook on low/med-low until the garlic is soft and just golden (this makes it sweet and delicious to eat), stir in some anchovy paste or fillet for umami, remove from heat, add a bunch of finely chopped parsley and add cooked spaghetti (cooked in salted water). Add a pat of butter for some richness and a lot of freshly grated pecorino and toss together. buono appetito.
priya
April 16, 2017
thank you for this! i have never been a pasta + evoo as sauce person, but i love whenever i am in italy, as they flavor the oil. now i can too.
pierino
April 5, 2016
First, I agree there should be no cream in a carbonara.
But another version of how it came to be has to do with Italy's liberation at the end of World War II. During the war things like bacon were in short supply. American GI's were hungry for things they were familiar with, like bacon and eggs. Even though pancetta and guanciale are unsmoked you see the connection. Carbonara refers to coal or a coal burner, "carbonista". So possibly it takes it's name from the black pepper's resemblance to charcoal flakes.
But another version of how it came to be has to do with Italy's liberation at the end of World War II. During the war things like bacon were in short supply. American GI's were hungry for things they were familiar with, like bacon and eggs. Even though pancetta and guanciale are unsmoked you see the connection. Carbonara refers to coal or a coal burner, "carbonista". So possibly it takes it's name from the black pepper's resemblance to charcoal flakes.
Allie
April 17, 2016
things they were familiar with, like bacon and eggs.
That is great! In my youth (when I could seat a maximum of two guests with a little foldable table) with ignorant, food-scared people (who always, dammit, wanted to go to get cheesesteaks near my apartment) I would serve "Pasta with bacon and eggs." Pleased the pickiest eaters (well not so much vegetarians but at least they don't want to get cheesesteaks either).
That is great! In my youth (when I could seat a maximum of two guests with a little foldable table) with ignorant, food-scared people (who always, dammit, wanted to go to get cheesesteaks near my apartment) I would serve "Pasta with bacon and eggs." Pleased the pickiest eaters (well not so much vegetarians but at least they don't want to get cheesesteaks either).
Monica C.
April 5, 2016
I'm really excited to know more of this italian week ?... I'm italian and I live in Bologna (totally different traditionally recipes). Only I add few words: it's true, cream does not belong in Carbonara but uhmmmm, as italian I love it. Bacon it's not the same of guanciale or pancetta (and be careful there's fresh pancetta and pancetta for pasta...). Well, that italian is a really rich culinary tradition. I think it's important to know the original and then to cook what we like. So, enjoy your pasta and thank you for this wonderful article! Monica
An I.
April 5, 2016
I have been living in Rome Italy for over 20 years (to a Roman) and I have eaten these dishes too many times to count, and yes every Italian house does it a little different and swears their's is the best. Needless to say never Cream! And in my opinion these are some of the best Pasta dishes. Looking forward to Italian week. Regards Rosemary @anitalianinmykitchen.com
JBoyce
April 4, 2016
I don't really much care about "the right way" to cook just about anything. My own version of Carbonara uses crispy bacon (when I lived in France, I could buy "lardons" in any grocery, and these work really well) and chopped fresh mushrooms sautéed in the rendered bacon fat. I don't much like Pecorino, so I stick with Parmesan (with sometimes some Tallegio as well).
It's OK. I'm not Roman. I don't care what's "right"; I know what I like.
It's OK. I'm not Roman. I don't care what's "right"; I know what I like.
Kathy
April 4, 2016
No, No, No. Cream does not belong in Carbonara! If you add cream it is a totally different dish and does not deserve the name Pasta Carbonara. I get annoyed when you go to a restaurant and they try to pass off a dish made with Alfredo style sauce as Carbonara.
I have been making this since I was about 15 (58 now) and it is my favourite comfort food.
I have been making this since I was about 15 (58 now) and it is my favourite comfort food.
HDeffenbaugh
April 4, 2016
The simplicity of these pastas is what attracts me the most. I have a hard time eating pasta dishes that are overdone in sauce and extra ingredients. Basic bold flavors is key for me. I look forward to trying these out and creating some new staple pasta dishes.
Joy L.
April 4, 2016
I'm so excited for this week of Italy because I will be going to Italy for the first time next month! I get to stay for 47 days! Thank you for breaking down the dishes! It makes me even more excited to eat there :)
Josh S.
April 4, 2016
"For carbonara, you render out pancetta (cured, unsmoked bacon) rather than guanciale"
blasphemy! #guancialepersempre
blasphemy! #guancialepersempre
Sara J.
April 4, 2016
interestingly enough when I lived in Rome in the late 70's early 80's we never saw guanciale. i always ate carbonara with pancetta. But that's the fun of these dishes, everyone swears there's is the only truly authentic and yet there are as many versions as there are Romans!
Josh S.
April 4, 2016
This is very true. I've heard you can add the tiniest pinch of nutmeg to pancetta to give it that smoky guanciale taste (have never tried that, though)
Courtney C.
March 31, 2016
Cacio e Pepe is one of my absolute favorite pasta dishes, but I can never, ever get it to taste like it does in Rome. I think it's the Pecorino that we import here in the US - it's too aged and sharp tasting in contrast with the pepper - it even looks different. I've read that they use a young Pecorino when making Cacio e Pepe in Rome, and I've been searching through the Italian shops in my area to find some - but have not yet been successful. Oh well, I can dream of the creamy, delicious Cacio e Pepe in the trattorias of Rome and enjoy my still tasty Cacio e Pepe here.
702551
March 31, 2016
The Roman trattorias are probably using caciocavallo, not pecorino romano. Both cheeses are available here in the States at well appointed grocery stores in large metropolitan areas, as well as online retailers.
Without even bothering to check, I'm betting that some Amazon.com affiliate store sells caciocavallo.
Without even bothering to check, I'm betting that some Amazon.com affiliate store sells caciocavallo.
Patti F.
April 4, 2016
I bring my Pecorino Romano back from Rome, but I still have trouble stopping it turning to rubber bands when I make Cacio e Pepe. I live in hope that one day I'll find a Roman chef who will let me watch him do it.
Courtney C.
April 4, 2016
Thanks for the tip cv! I will have to try that for sure! Patti, thanks for commiserating with me on the difficulty of the dish!
Nancy H.
March 31, 2016
Would it be shameless self-promotion if I add that these and many other pasta recipes, from Rome & beyond, can be found in Sara's book The Four Seasons of Pasta, written with her mother?
AntoniaJames
April 10, 2017
Thank you for the tip! I have and regularly consult Sara's "Olives & Oranges," which I highly recommend. ;o)
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