The BEST Way to Make Classic Carbonara

Social media tells me that today is National Carbonara Day, also known as just another Wednesday in my home. I never need an excuse to make this classic dish from my birthplace of Rome, but I couldn’t let the day pass without honoring this iconic dish.

The origins of carbonara are somewhat mysterious, just like you are,  but the gorgeous and irresistible taste is undeniable. As legend has it, Carbonara was invented in Rome in the 1950s, post-WWII to satisfy the cravings American soldiers had for bacon and eggs. The key to a perfect carbonara is tempering the rich egg yolks with starchy pasta water; doing so will result in an unbreakable bond in the form of a rich and creamy sauce that clings to the pasta like a newfound lover. 

Rigatoni alla Carbonara

 

The Rebellious Carbonara - Vegetarian

Just remember, some rules are meant to be broken, but promise me now that you will NEVER put cream in your carbonara!

@the_pastaqueen The Rebellious Carbonara #pastarenaissance ♬ original sound - The Pasta Queen

 

Alfabeto

These adorable little letters are perfect for picky eaters. They’ll love to hunt for the letters in their name and will clear their plates in the process. These are perfect in my classic minestrone.

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Lumachine

Also known as ‘little snails,’ these adorable shells pair beautifully with a creamy and cheesy sauce. Try my recipe, which features an amazing creamy cauliflower cheese sauce and crispy pancetta.

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Orzo

This shape is very similar to rice, so I love cooking it risotto-style in my recipe for The Italian Rose.

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Tubettini

These are amazing in soups and stews, but I love using them to make my protein-packed Power Greens Pasta.

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Stelline

Last but certainly not least, this is the shape that has the internet abuzz. I can promise you that the version from Pasta Di Martino is far superior to anything you’ve tried before. It’s made from a bronze die with 100% Italian wheat and contains a minimum of 14% protein. This is the shape I make when a loved one is not feeling well, preferably with some nutrient-rich homemade broth like this.

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