Guanciale sì, pancetta no e neanche bacon. Pecorino sì, parmigiano no. Olio e albume forse. Sono i dubbi sulla preparazione della pasta alla carbonara, la ricetta italiana più amata e imitata al mondo, ma anche la più controversa.
Il dibattito è aperto ed è al centro del #CarbonaraDay di giovedì, evento ideato su Twitter da International Pasta Organization (IPO) e dall'Associazione delle industrie del dolce e della pasta (AIDEPI) per celebrare questa ricetta.
Basta seguire l'hashtag per partecipare a un dibattito che vede blogger, food influencer, giornalisti e chef dire la loro su questo piatto e più in generale sul rapporto tra tradizione e contaminazione in cucina.
Da una parte i puristi, per i quali esistono solo cinque ingredienti base per prepararla: guanciale, pecorino, uovo, sale e pepe. Panna, aglio e cipolle gli errori più frequenti.
I più innovatori invece credono che essendo la pasta un piatto versatile, non debbano esserci limiti all'interpretazione di questa ricetta, dove spesso si rasenta la fantascienza culinaria. E voi come la cucinate?
ansa/joe.p.
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