Denny Imbroisi took on a unique challenge: tasting the famous canned carbonara from Heinz. Faced with this culinary provocation, the chef, known for his love of Italian traditions, gave his opinion without reservation. Following this, he decided to share with us his own authentic recipe for spaghetti carbonara, which leaves many salivating. Ready to discover his secrets and reconnect with the true carbonara?
Did Denny Imbroisi taste Heinz’s canned carbonara?
The famous Heinz brand recently launched canned carbonara spaghetti, an initiative that has certainly sparked reactions from Italian food lovers. To test this new offering, Denny Imbroisi, a renowned Italian chef, agreed to take on the challenge. During a tasting, he shared his impressions on this controversial product. Upon opening the can, he was struck by the appearance of the spaghetti, which looked nothing like traditional carbonara. This canned version turned out to be a very distant interpretation of the original recipe, starting with the texture of the pasta that seemed more like thick noodles than spaghetti. The sauce mixture, which he said tasted like milk, lacked the authenticity one expects from a traditional dish.
His comments did not stop there. Denny pointed out that the bacon included in the mixture was too greasy, which affected the final taste. Unfortunately, the spaghetti was also cut, a detail that makes many Italians cringe. In his view, this represented an affront to Italian culinary culture that demands pasta to be respected and well-prepared. In short, Denny implied that he would only recommend this canned product in cases of true necessity, showing no obvious enthusiasm.
What are Denny’s recommendations for a true carbonara?
To restore the tarnished image of carbonara, Denny Imbroisi graciously shared his own recipe, true to Italian tradition. It all starts with quality ingredients. For a true carbonara, he swears by guanciale, this Italian cured meat made from pork cheek. If guanciale is hard to find, pancetta is sometimes tolerated, but on the condition of not admitting to this substitution. It is essential to use fresh eggs, one yolk per person, as well as one whole egg to achieve that sought-after creamy texture. The amount of cheese is also significant: 30 grams of grana padano and pecorino per person. Finally, the pepper must be present in abundance; remember that carbonara gets its name from the charcoal workers of the Lazio region.
It is true that the combination of these ingredients seems simple, but it is the technique that makes all the difference. Preparing the sauce without adding cream, but by playing with heat and creaminess is an art. Denny insists that one must mix the pasta cooking water with the eggs and cheese to achieve the right consistency without it becoming too liquid. This attention to detail is what makes Imbroisi’s carbonara memorable.
What ingredients are necessary for an authentic carbonara?
The list of ingredients for creating genuine spaghetti carbonara according to Denny Imbroisi’s method is simple, but each element plays a key role. Here is the complete list:
- 1 egg yolk per person
- 1 whole egg
- 100 g of spaghetti per person
- 30 g of cheese per person (50% grana padano and 50% pecorino)
- A piece of guanciale
- Lots of pepper
- Breading
Each of these ingredients is essential to creating a true carbonara that pays homage to Italian tradition. The combination of eggs, cheeses, and guanciale is what gives this dish its inimitable taste that food lovers will always seek. The addition of breading, a “poor man’s parmesan,” comes from a childhood memory where Denny used stale bread to bring a crunchy texture. This detail touches deeply, as it reminds us that even the simplest dishes can evoke warm memories.
How does Denny prepare his spaghetti carbonara?
Denny Imbroisi has developed a specific method for preparing his spaghetti carbonara, and the process has its own magic. He begins by heating a pan without adding fat, where he will sauté the guanciale cut into strips. The goal is to release the fat and allow the pieces to brown perfectly, becoming crispy. This step is crucial, as it creates a base of intense flavor that will flavor the pasta.
Once the guanciale has reached the right level of crispiness, it’s time to mix the pasta. Denny recommends the “1/10/100 rule” for cooking pasta, which means 10 grams of salt for 1 liter of water and 100 grams of pasta for each person. It is wise to remove the spaghetti two minutes before the end of the cooking time indicated on the package. This is when he scoops out a bit of cooking water to mix it with his egg and cheese mixture. This little secret for softening the sauce is the same as that used for a risotto; it’s a technique often overlooked but that makes all the difference.
The final touch that Denny adds to his carbonara recipe is quite surprising. After mixing the sauce with the pasta, he gently adds crispy guanciale strips as well as a few raw slices for presentation. This visual detail is important to Denny, who likes his dish to look beautiful, but that’s not all. A generous sprinkle of freshly ground pepper is also essential to enhance the depth of flavors.
To add a nice crunchy texture, Denny finishes the dish with golden breading. This “poor man’s parmesan,” as he calls it, is actually a mixture of crushed and lightly roasted stale bread. This breading adds an extra dimension to the whole, while reminding the chef of his childhood memories. So, while canned soups from brands like Heinz may provoke chatter, true carbonara remains a symbol of what Italian cuisine has to offer at its best, combining tradition and creativity.
In a very lively media context, Denny Imbroisi tested the canned spaghetti carbonara from Heinz, a product that sparked outrage among Italians. Through a sincere tasting, he shared his impressions of this canned dish that, according to him, bears no resemblance to authentic carbonara. He highlighted the absence of typical ingredients, calling the pasta “thick noodles” in a sauce reminiscent of milk, far from the rich flavors of a true carbonara.
In return, Denny generously offered his secret recipe, a true Italian recipe that honors culinary tradition. With carefully chosen ingredients, such as guanciale and the thoughtful selection of pasta, he demonstrated that simplicity and quality of products are essential for creating a memorable dish. His approach avoids compromises and respects true Italian flavors.
Thus, beyond mere words, he was able to show how authentic cooking can be accessible to everyone while preserving the spirit of traditional recipes. Who would have thought that a simple canned test could lead to such a celebration of Italian gastronomy?
