Italians smoke the New York Instances recipe for smoky tomato carbonara
In the New York Times’ grocery section, Italian readers are furious at a carbonara recipe that suggests the addition of tomatoes could improve the classic dish.
The recipe published by NYT Cooking, titled Smoky Tomato Carbonara, also replaces guanciale (dry-hardened pork cheek) with bacon and uses parmesan instead of pecorino cheese.
Food writer Kay Chun, who submitted the recipe, admitted that “tomatoes in carbonara are not traditional,” but claimed that they “give the dish a light taste.”
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The classic Roman carbonara consists of egg, guanciale, pecorino and pasta.
Ms. Chun’s recipe was two tablespoons of tomato puree and 230 g of cherry tomatoes.
Their version also uses thickly sliced smoked bacon instead of pork cheeks “as it is widely used and gives a nice smoky note”. The recipe notes do not explain the lack of pecorino and state that the dish is “traditionally made from parmesan”.
While Parmesan is made from cow’s milk and matures for two years or more, which gives a nutty taste, Pecorino is made from sheep’s milk and matured for a maximum of one year, which results in a tangier flavor.
The alternative recipe caused a sensation on social media.
“They [the US] Maybe they send the probes to Mars … but they don’t know how to cook, ”scolded an Italian, Luca Cozzuto.
“I canceled [sic] my online subscription to this horrific piece. It is disrespectful to my relatives and ancestors to call this carbonara, ”said another Twitter user, sports broadcaster Alex Donno.
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Will Bott, an Italian blogger, joked, “A fun fact. The word ‘carbonara’ actually comes from Carbonio, which refers to the ash gray remains of the NYT headquarters after an angry bunch of Italians burned it down. “