(corrects spelling of rigatoni, 4th graf).
Italy on Thursday marked 'Carbonara
Day', celebrating the famed egg-and-bacon-sauce spaghetti dish
amid a heated debate on the 'real' recipe and way of cooking it.
Carbonara is perhaps the most loved and imitated pasta dish
in the world but also the most controversial.
Purists say that only pork tongue and not bacon or even
pancetta should be used, while enthusiasts are about evenly
divided over whether to add pecorino or parmigiano cheese.
Other divisive issues are whether to leave the egg white in
with the yolk and whether to add garlic or onion, and whether
short pasta such as rigatoni (RPT rigatoni) can be used instead
of spaghetti.
#CarbonaraDay has been organised by the International Pasta
Organization (IPO) and the Association of Pastry and Pasta
Makers (AIDEPI).
Follow the hashtag and you can join a debate that will see
bloggers, food influencers, journalists and chefs have their say
on the dish and more generally on the relationship between
tradition and innovation or fusion in cuisine.
Italian traditionalists insist there are only five carbonara
ingredients: pork tongue, pecorino, eggs, salt and pepper.
Innovators think that, since pasta is such a versatile dish,
there should be no limits on how carbonara can be interpreted,
going as far as culinary science fiction, according to
detractors.
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