More than half of Italians consume pasta daily. Among the most celebrated and internationally adored dishes is carbonara, a quintessential Roman recipe that has garnered global recognition. On April 6, Carbonara Day will commemorate this beloved dish, offering a timely opportunity to celebrate Italy’s culinary tradition and the quality of its ingredients, starting with the perfect pasta to elevate the creaminess and flavor of carbonara.
THE IDEAL PASTA FOR A PERFECT CARBONARA
While carbonara is a deceptively simple dish, the choice of pasta is critical to its success. Gragnano PGI spaghetti or bucatini are the gold standard, iconic choices for highlighting the dish’s signature flavor. Thanks to their long, rough texture, these pastas achieve the perfect bind, enveloping the creamy egg sauce, Pecorino Romano PDO, crispy guanciale (pork cheek), and black pepper in a harmonious embrace.
For those seeking variety, alternative pasta shapes can offer a unique twist on this classic. Vermicelli, for example, is an excellent choice for a more substantial dish, while Spaghetti alla Chitarra, with its thicker strands and firm bite, provides a distinct texture.
SHORT PASTA: A BOLD ALTERNATIVE
For those who prefer short pasta, carbonara pairs beautifully with rigatoni or mezze maniche, which trap the sauce within their ridges, offering a satisfying balance of creaminess and crunch. Even penne rigate can be an excellent option for those desiring a more indulgent, flavorful dish.
THE RULES FOR THE PERFECT CARBONARA
Beyond the right pasta, a few fundamental rules define an authentic carbonara. There should be no cream, no garlic, and no onions—only guanciale cooked to the right crispness, Pecorino Romano, and freshly cracked black pepper. The eggs must be carefully whisked to form a smooth, velvety cream, ensuring they don’t turn into scrambled eggs. Above all, the pasta must be cooked al dente, as dictated by the tradition of Pasta di Gragnano PGI.
THE QUALITY OF PASTA
Regardless of the chosen shape, selecting Pasta di Gragnano PGI—crafted from the finest durum wheat semolina, bronze-drawn, and carefully dried—guarantees a carbonara of exceptional quality.
The rough, porous texture of these pastas is ideal for capturing and enhancing the sauce, delivering an authentic and unparalleled dining experience that pays homage to tradition.