The wrong pasta carbonara

W the Carbonara day and w the imperfect versions!

Seven years ago Carbonara Day was established, an official holiday dedicated to one of the best known and loved dishes in the world: pasta carbonara. This festival, promoted by the Italian Food Union and International Pasta Organization, is celebrated every year on April 6th.

On social networks, cooking and pasta lovers can share their "perfect Carbonara" using the hashtags #CarbonaraDay and #MyCarbonara, involving purists and innovators in a moment of sharing and comparison. The original pasta carbonara is an iconic dish of Roman cuisine, but we often hear about "wrong recipes" that involve the use of ingredients that are not part of the original version.

In this article, we will explore some variations of carbonara, the "wrong" ones, which involve the use of cream and other ingredients that are not present in the traditional recipe. Let's find out together how to prepare these versions of pasta carbonara and what the differences are compared to the original recipe. Masterchefs in the room, change the article, aspiring Masterchefs, don't follow the example or have a laugh hahaha.

Tasty recipes for the wrong carbonara

And, if everyone works hard in preparing the perfect carbonara, we want to praise the imperfection and improvisation with some wrong variations: DOC Romans, cover your ears and eyes and don't want it.

Wrong carbonara with cream and bacon

Ingredients:

• 400 g of spaghetti
• 200 g of cooked bacon
• 3 egg yolks
• 100 ml of cream
• 100 g of pecorino romano
• Salt and Pepper To Taste

Cook the spaghetti in plenty of salted water. In the meantime, in a pan, brown the cooked bacon.

In a bowl, beat the eggs with the pecorino romano, cream, salt and pepper. Drain the spaghetti al dente and place them in the pan with the bacon. Mix well by adding a glass of cooking water.

Remove the pan from the heat and pour in the egg, cream and pecorino mixture, stirring vigorously to prevent the eggs from curdling too much. Serve immediately, adding more pecorino and chopped peppercorns if necessary.

Wrong carbonara with leek and bacon: almost right

Ingredients:

• 400 g of very raw spaghetti
• 200 g of bacon
• 3 egg yolks
• 100 g of pecorino romano
• 1 leek for sautéing
• Salt and Pepper To Taste

Cook the spaghetti in plenty of salted water. In the meantime, in a pan, brown the leek and then add the bacon cut into strips.

In a bowl, beat the eggs with the pecorino romano, salt and pepper. Drain the spaghetti al dente and place them in the pan with the bacon and leek. Mix well by adding a glass of cooking water.

Remove the pan from the heat and pour in the egg and pecorino mixture, stirring vigorously to prevent the eggs from curdling too much.

Serve immediately, possibly adding more pecorino and a good pinch of pepper.

Super wrong carbonara with seasoned bacon, cream and Parmigiano Reggiano

This version of Carbonara is very controversial, as it involves the use of ingredients that are not present in the traditional recipe, such as cream and Parmigiano Reggiano. However, if you like experimenting with new variations of classic dishes, don't hesitate to try this super wrong version of Carbonara.

Ingredients for 4 people:

• 400 g of spaghetti
• 200 g of bacon
• 3 egg yolks
• 100 ml of fresh cream
• 100 g of grated Parmigiano Reggiano
• Salt and Pepper To Taste

Start by cooking the spaghetti in plenty of salted water, following the instructions on the package for cooking al dente.

In the meantime, cut the seasoned bacon into cubes and brown it in a non-stick pan until it becomes crispy and golden.

In a bowl, beat the egg yolks with the fresh cream, the grated Parmigiano Reggiano, salt and pepper. Drain the spaghetti and transfer them to the pan with the bacon, mixing well.

Remove the pan from the heat and pour the egg, cream and cheese mixture over the spaghetti, stirring vigorously to combine the ingredients. Serve immediately, adding more Parmigiano Reggiano and pepper if necessary.

Wrong carbonara with bacon and cooked egg

The recipe is very similar to the others listed but instead of the mixture of egg yolks and pecorino romano, to add to the pasta for creaming, you will have to cook the eggs in boiling water for about 10 minutes so that they become hard-boiled.

After searing the bacon in the pan, add it to the mixture of cream, parmesan or pecorino (it doesn't matter at this point in the article), salt and pepper. Drain and mix the spaghetti with this tasty mixture and only finally add the boiled eggs, crumbled or cut into small pieces.

Bon appetit to all the imperfect chefs!