Besides this weekly story that I publish on my blog every Monday, I also share my Italian adventure on social media. Mainly through Instagram, where I post photos and videos of my daily life. Here I mix all three languages – English, Dutch and Italian, just how it suits me – and as a result I have quite a few Italian followers as well. Something I’ve never told you about – but which is a world in itself – is what happens when I share a photo of my breakfast, lunch or dinner…
What happens next often makes me laugh out loud. A tsunami of reactions from Italians overflowing my inbox, from rather aggressive comments like to compliments
Because what happens next often makes me laugh out loud. A tsunami of reactions from Italians overflowing my inbox, from rather aggressive comments like “THESE ARE NO TAGLIATELLE MA PAPARDELLE!!!” to compliments in which I feel the sincere appreciation “But look at you cooking so well, sei una vera italiana” (you are a real Italian), and everything in between. There is one dish in particular that doesn’t fail to provoke a strong reaction among Italians, and especially among Italians from my part of the country: pasta carbonara. It is the most typical Roman pasta dish (well, together with pasta cacio e pepe) and therefore a very sensitive topic to address. And that is putting it mildly.
If, while reading this, you are now raising an eyebrow in surprise because you don’t know any better than to drain all the cooking water into the sink when draining the pasta, I am now going to give you a tip that will change your life forever. One of the simplest but miraculously best-kept secrets of the Italian kitchen
It does not take much to bring complete disgrace on yourself and your nonna, who taught you the art of preparing a carbonara. It seems so simple, a pasta prepared with only four ingredients: guanciale (a kind of bacon rich in fat), pecorino cheese, eggs and black pepper. But the discussions that these four simple products provoke are indescribable. Do you only use the egg yolk or do you also whisk in some egg white? If you use a mixer instead of a whisk, be aware that the substance becomes different and that you’re already deviating from the classic recipe. Should the crispy guancale only be put on top when the pasta is served on the plates, as most Italians do, or can you also chop some of the guanciale finely and add it just after the egg mixture in the pan? And when – oh Dio, when?! – do you add in the pecorino cheese? Do you whisk it through the egg yolk (which may or may not also contain egg white), or do you add it in the pan? The same goes for the cooking liquid of the pasta. The cooking liquid? Exactly, the water in which you cook the pasta. If, while reading this, you are now raising an eyebrow in surprise because you don’t know any better than to drain all the cooking water into the sink when draining the pasta, I am now going to give you a tip that will change your life forever. One of the simplest but miraculously best-kept secrets of the Italian kitchen: adding a little cooking liquid to the sauce is the most fantastic way to make the whole thing cremosa – creamy.
Last week I found myself in the middle of a very heated carbonara confrontation
Only four ingredients, but so many different options (and opinions, especially). Each ingredient is the subject of heated discussions that can last all evening. Every family prepares their carbonara a little differently, so every Roman has his or her own idea of what’s the right way. As if that wasn’t enough, there is also no agreement settled yet regarding the type of pasta you should use. In fact, last week I found myself in the middle of a very heated carbonara confrontation.
While at first the well-considered arguments were defended in a reasonably controlled way, soon wild hand gestures and raised voices were involved. After ten minutes, it was clear that we were not going to agree any time soon
It was Tuesday 6 April, a very important day for the Romans, and in fact for all Italians around the globe: the international day of the pasta carbonara. Clearly, it was on our menu too that evening. But even before the cooking began, there was a disagreement already. Because should we eat a carbonara with short pasta (like penne) or long pasta (like spaghetti)? While at first the well-considered arguments – for example, the ease with which the sauce ‘sticks’ to the pasta – were defended in a reasonably controlled way, soon wild hand gestures and raised voices were involved. After ten minutes, it was clear that we were not going to agree any time soon, and that no one was prepared to give in, either. The result? Two separate pans of water were put on the stove, and two separate pasta carbonara’s were prepared. We got a full plate of both. Despite the fact that I was team spaghetti – the pasta that was served second – I did not manage to finish it. Because for one thing everyone agrees: the carbonara is a real bomba.
I was explicitly asked to mention who had prepared it (and more importantly, who had not), because what would people even think?
Of course, right before I attacked the plate of true Roman comfort food, I took a picture of the dish, which got a startled reaction from the other team. I was explicitly asked to mention who had prepared it (and more importantly, who had not), because what would people even think? Barely able to contain my smile, I shared the photo, reassuring them that it wouldn’t be such a big deal. This time, however, I got a lot of comments from non-Italians asking me to share the recipe… Oh, God. A question so innocent and simple, but one that almost caused me a spontaneous panic attack. But fine, here it is: guanciale, pecorino cheese, black pepper and eggs. And that’s all I say about it. BASTA!
P.S. Will you let me how yours turned out?