The New York Times' Tomato Carbonara Infuriates the Internet
Carbonara is a serious matter, in Rome but throughout Italy in general. Debates over how to make it, whether to use guanciale or pancetta, or how many eggs and how many yolks, are ongoing even among the capital's restaurateurs, who still haven't reached a consensus, each firmly entrenched in their own ideas (and do you know the origins of this dish?). But if there's one thing they agree on, it's c
The recipe according to Kay Chun
The recipe was also posted by the publication on its social media profiles, and naturally, the reactions were immediate. "Smoky tomato carbonara" is the name of the recipe, meaning smoked carbonara with tomato. Yes, you read that right: tomato. It should be added that Kay Chun also provided an explanation for this decidedly questionable choice (some might even call it heretical): "Tomatoes aren't traditional in carbonara, but they add a brilliant flavor to the dish," the recipe's introduction reads. And continuing with the ingredients, "two tablespoons of tomato paste" and "8 ounces (or just over 200 grams) of halved cherry tomatoes" stand out, which, it is specified, should be added towards the end. Other ingredients also include parmesan cheese and pancetta.
The web had no mercy
It's clear that Kay Chun's version is a personalization, but as long as we're debating between guanciale or pancetta and pecorino or parmesan, we can live with it. That someone would even add tomato—we have to admit—had never occurred to us, not even in our worst nightmares. And yet, some did. A choice that sparked ironic comments but also harsh criticism: "Okay, this is really going too far," wrote someone, "Just stick to the burgers," chimed in another, and again, "No, no, please. This is a cardinal sin." Until the best one elicits a laugh: "The truth is, you don't deserve carbonara." And we can only agree with them.
[Cover photo David Malosh – New York Times]