He April 6 It is the World Carbonara Pasta Day. Originally from Rome, it is a dish that conquered the world with its simplicity and unmistakable flavor. In Buenos Airesseveral restaurants pay tribute to this recipe with preparations that respect tradition or take a personal turn.
January
Located on the waterfront, January It takes up the tradition of that area that, at other times, was characterized by the elegance of gastronomic projects.
In this case, the integration of the vegetation results in a space exotic. A letter inspired by the kitchen italo-Argentina Complete the experience. In it, in addition to classics of these lands, in the January section some some Artisanal Rigatonis Alla Carbonara. They make the pasta right there with pure semolin and egg yolk. For the sauce, they use Guizione (an Italian sausage more unctuous than the bacon), which is skipped over low heat.
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On the other hand, for the cream, 3 yolks of Organic egg50 g of very fine grated Parmesan cheese and ground pepper. When the ingredients join, a very thick sauce is achieved based on this simple recipe, but that takes the flavor to another level. To pair the dish, Gastón Di Giorgiochef of the place, recommends white wines, pink, light red or cocktails such as the Bellini.
L´Adesso
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In Palermo, the chef Leonardo Fumarola is in front of L ‘adessoa restaurant that honors the typical Italian recipes, carried out with modern techniques. Among them it cannot be missing La Carbonarawhich will be offered during the midday of Sunday, April 6 in the Hall and that can also be requested outside letter. A prototypical preparation of Mediterranean cuisine and, especially, of Rome.
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Simple elaboration, its version of carbonara pasta incorporates fresh eggs, a combination of Roman Parmigian cheeses and pecorino cheese Tonnarelli either Spaghetti there chitarra and black, fresh and ground pepper at the time, to provide a perfume to the plate. To pair, the house suggests its wide range of labels, some direct from Italy, or traditional snacks.
I cosi my piace
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In the Italian canteen I cosi my piace Pasta are elaborated by hand and base of semolina. The letter proposes long, short and stuffed varieties to accompany with nine sauces at choice. The suggestion? Ask for the spinach or egg tagliale With the carbonara salsa made with egg, bacon, black pepper and Parmesan, one of the favorites and that has remained unbeatable in the menu.
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From the house they recommend pairing with Alamos Chardonnay for a cup. The experience is lived in a comfortable industrial style, with front courtyard and tables on the sidewalk.
The return
In The returnin addition to its outstanding grilled cuts, its wide menu invites you to enjoy homemade pastes.
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On Sunday, April 6, in celebration of the Carbonara Pasta Day, they will offer this emblematic Italian sauce made according to a traditional recipe with bacon, eggs, milk cream and abundant Parmesan. COMEALS CAN CHOOSE BETWEEN four pasta optionsalso of own elaboration: Egg tapes, potatoes of potatoes, sorrentinos or raviolle stuffed with vegetables, all carefully prepared to highlight flavors with this classic sauce.
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To close the experience, it is recommended to accompany with a dessert, such as The tiramisúand with some of the wine labels of the letter, which includes a careful selection of white strains and inks.
Burn
With a proposal that combines the spirit of the Buenos Aires still life with the industrial style of a New York loft, Burn It is presented as a restaurant that has expanded its gastronomic proposal, becoming a neighborhood canteen with a varied offer and accessible prices.
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Its abundant pasta dishes stand out, such as noodles to the fierrito, gnocchi, ravioli and sorrentinos, which can be requested with some of the salsa options of the house. Among these, the carbonara takes advantage, made with Parmesan cheese, crunchy bacon, egg yolk, freshly ground black pepper and fresh parsley. It is recommended to move with any of the red wines of the house.
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Whether with Rigatonis, Tonnarelli or Tagliatlle, La Carbonara remains a symbol of Italian cuisine. On your world day, the best excuse to give a taste and check why this dish is still an undisputed favorite.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
