And would you eat the Carbonara al Pomodoro from the New York Times?


And would you eat the Carbonara al Pomodoro from the New York Times?

The Smoky Tomato Carbonara recipe has made many Italians indignant: reading the New York Times recipe, would you eat it anyway?

That carbonara represents the most fascinating fetish for foreign palates in the quartet of the first Romans is now well known. It will be the egg mixed raw, the warm and full color, the fat of the bacon that stands out in its chunks. The fact is that, a few days ago, the food critic of the New York Times Kay Chun published with a lot of photos yet another variant of carbonara, the Smoky Tomato Carbonara , which boasts among the ingredients peculiar elements such as: 

  • Parmesan instead of Pecorino Romano 
  • smoked bacon instead of bacon to give that touch of smoke
  • concentrated tomato and cherry tomatoes to increase the acid component

In short, a sort of indecisive Amatriciana dressed in egg yolks and with crazy preparation times – or simply, as Carlo Verdone summed up, “ a big mess ”. Although Chaun had premised that she was aware of the fact that tomato and bacon have nothing to do with classic carbonara, the New York Times article sparked egg & bacon fanatics first on social platforms and then in newspapers on both sides. of the Ocean. This is not a new controversy , if we consider that some aberrations of carbonara had already been proposed by Jamie Oliver and Gordon Ramsay , responsible for dishes of carbonara with garlic, dried porcini and Parmigiano Reggiano the first, and pours of yellow eggs the second. 

Pipero: a yellow and red dish

In fact, if it is true that carbonara is a dish that appears in Rome after the war and still maintains its origins debated today, it cannot be misrepresented that some ingredients are fundamental for the success of the dish . In addition to the egg, which according to the recipes must be used only with yolk or with the addition of egg whites, Pecorino Romano and bacon are crucial elements both for the preparation technique of the dish and for the result in terms of taste. When asked about the article, Alessandro Pipero , considered one of the absolute references in terms of carbonara, first joked about the Giallorossi plates– the colors of Roma, their favorite team – to then underline how, in fact, the dish becomes something other than the original. Which is permissible, doable, and even fun – as long as you don’t confuse readers and consumers. That is, don’t call it carbonara .

Parmigiano Reggiano, Pecorino Romano, bacon , are all well identified products with a high risk of counterfeiting, especially abroad. Protecting the national gastronomic heritage, in fact, passes through the care and promotion of the individual ingredients, but also through the care in the communication of preparations and dishes: the association of the name carbonara with a dish with smoked bacon and tomato risks becoming the new pizza with pineapple. It will also be good, but it has nothing made in Italy except that Italian sounding in the name.


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