Myth Pasta alla Carbonara, from the classic recipe to that with fish. The news? It's in the sushi - Lifestyle

It is a well-loved, appetizing, world-famous and at the same time very divisive pasta dish: pasta alla carbonara, even celebrated with a special day (April 6 every year is

).

The most accredited legend among the many tells that Carbonara was born from the

, when during the Second World War a young American soldier and an Italian cook (apparently of Bolognese origin) met in Rome and had the idea of combine American bacon, Italian pasta and eggs to feed the troops, thus giving life to the common and worker dish, with a savory taste, which traditionally never fails on Roman tables.

The cuisine of the capital and in general of Lazio feels it 'his' and does not allow variations.

But its diffusion everywhere, especially in America and therefore its hybridization which is then already originally have changed the dish: the world has appropriated it and on that original basis messes everything up.

The fact is that the classic and historical recipe - half sweet and half smoked bacon to be browned into cubes until crispy, egg yolk (exclusively red) beaten with pecorino romano until it becomes a sauce to mix strictly raw and out from the fire with the pasta boiled without risottarla, pepper in abundance, zero garlic, very little oil, zero onion, zero chili, zero parsley, zero cream for heaven's sake - many others have been added, a real

Carbonara

', synonymous with the basic sauce for many other dishes, as evidenced by the boom in Just Eat orders (ordered over 14,000 kg, with a growth of + 16% compared to 2019 led by the classic version with spaghetti , but also by innovative variations and revisited regional specialties, and confirms itself as the most ordered pasta dish, positioning itself above other Roman specialties such as Amatriciana, Gricia and even the timeless Cacio e Pepe).

The tonnarelli and the half sleeves are also two very traditional formats for this type of recipe.

Here are the carbonara supplì (rice, parmesan, bacon, egg, mozzarella and breadcrumbs), Arancino alla carbonara (rice, bacon, egg, pecorino and black pepper), Pinsa carbonara and pizza carbonara (mozzarella, egg, bacon) , pecorino romano and pepper to season the pinsa or pizza),

(beef, bacon, egg, cheddar and carbonara sauce).

Among the variants there are the saffron one (to be combined during the cooking of the pancetta), the

to season spaghetti (swordfish, egg, black pepper, pecorino cheese and parsley), the super trend (according to the reservations on TheFork which has mapped the presence on the menu of this dish in 18% of associated restaurants)

and in veg declination with a sauce made with Roman zucchini or artichokes or with roasted and smoothed peppers.

Another variant that makes its way into sushi restaurants is

(a soft 'boat' made with tall nori leaves to hold a heart of rice and salmon roe) alla carbonara.

.

The history of the origins of carbonara, at least of the most accredited legend, have become a short film shot by the Belgian Xavier Mairesse and with the participation of Claudio Santamaria and produced by Barilla

with cinematic care and high budget (to underline the commitment of company towards Food For Soul - the non-profit organization founded by chef Massimo Bottura and Lara Gilmore - to which it will donate 1 million pasta dishes in 2021, thus supporting its mission and projects around the world).

The company dedicates a 

 - shot by the Belgian director 

 and with the participation of the Italian actor 

 - to the legend of carbonara born from the union of different cultures and transforms the day into an occasion of 

 - the non-profit organization founded by chef Massimo Bottura and Lara Gilmore - 1 million pasta dishes, thus supporting its mission and projects around the world, and allowing the organization's operational partners to support people socially vulnerable in refectories in Europe, America and Asia;

with the 

, the company also invites consumers to participate in the day with the same spirit, preparing their favorite carbonara recipe to offer to someone we care about.