Italy celebrates this Saturday (6) “Carbonara Day”, or, in Portuguese, “Carbonara Day”, in honor of one of the most famous dishes in the gastronomy National and icon of Rome.
The initiative is promoted by the Italian Sweet and Pasta Industry Associations (Aidepi) and the International Pasta Organization (IPO) and is in its second edition.
“Everyone has their secrets, and the perfect carbonara is a challenge that excites all chefs,” said Aidepi president, Riccardo Felicetti. To participate in “Carbonara day“, Internet users need to make the recipe and publish the result on social media, with the hashtag #carbonaraday.
The classic version of the dish includes eggs, guanciale (pig jowl), pecorino cheese, olive oil and black pepper. But if you don't find some ingredients you can substitute them. See the recipe below.
Check out a classic recipe:
Ingredients:
• 350 g of spaghetti • 1 clove of chopped garlic (those who don't like it can exclude it) • 3 whole eggs • 4 egg yolks • 200 g of bacon in large pieces (ideally use guanciale, the pork jowl) • 150 g of cheese Grated Pecorino Romano (you can replace it with a good parmesan) • 2 tablespoons of olive oil • Salt to taste • Black pepper to taste • 1 handful of chopped parsley • 1 handful of chopped chives • Water for cooking
Preparation:
In a pan, cook the spaghetti until it is al dente. Meanwhile, in a frying pan, sauté the bacon in olive oil until crispy. In a bowl, beat the 3 whole eggs. Add the grated cheese and season with salt and pepper. Beat until you get a frothy mixture. In the bacon frying pan, add the garlic only at the end of cooking, so it doesn't burn. Drain the spaghetti and pour it into the pan. Add the egg and cheese mixture. Add a little (maximum 1 cup) of the cooking water to make the sauce creamier. Cook for about a minute so the pasta absorbs the sauce. To finish, add the parsley, chives and egg yolks.
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