Denny Imbroisi took on an unprecedented 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 hesitation. Following this, he decided to share with us his own authentic recipe for spaghetti carbonara, which makes the mouth water. Ready to discover his secrets and reconnect with the true carbonara?
Did Denny Imbroisi taste Heinz’s canned carbonara?
The famous brand Heinz recently launched canned spaghetti carbonara, an initiative that has prompted 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 of this controversial product. Upon opening the can, he was struck by the appearance of the spaghetti, which bore no resemblance to traditional carbonara. This canned version turned out to be a very distant interpretation of the original recipe, starting with the texture of the pasta, which seemed more like thick noodles than spaghetti. The sauce mixture, which he claimed 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 mix was too fatty, which altered the final taste. Unfortunately, the spaghetti was also cut, a detail that makes many Italians shudder. In his view, this represented an affront to Italian culinary culture, which demands that pasta be respected and well-prepared. In summary, Denny hinted that he would only recommend this canned product in case of true necessity, without apparent enthusiasm.
What are Denny’s recommendations for a true carbonara?
To restore the tarnished image of carbonara, Denny Imbroisi kindly shared his own recipe, faithful to Italian tradition. It all starts with quality ingredients. For a true carbonara, he swears only by guanciale, this Italian cured meat made from pork cheek. If guanciale is hard to find, pancetta is sometimes tolerated, but on the condition that this substitution is not admitted. 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. Lastly, pepper should be plentiful; remember that carbonara gets its name from the origin of the charcoal burners from 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, while playing with heat and creaminess, is an art. Denny insists that you should 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 to make true spaghetti carbonara according to Denny Imbroisi 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 unmistakable 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 add a crunchy texture. This detail resonates 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 starts by heating a pan without adding any fat, where he will sauté the guanciale cut into strips. The goal is for the fat to render and for the pieces to brown perfectly, becoming crispy. This step is crucial, as it creates a base of intense flavor that will season 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, meaning 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 cooking time indicated on the package. It is at this moment that he takes a bit of the cooking water to mix with his egg and cheese mixture. This little secret for softening the sauce is the same technique used for risotto; it’s often overlooked but 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 delicately 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 good, but that’s not all. A generous sprinkle of freshly ground pepper is also essential to enhance the depth of flavors.
In order 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 mix of crushed stale bread that is lightly toasted. This breading adds an extra dimension to the whole, while also recalling the chef’s childhood memories. Thus, although canned soups from brands like Heinz may spark discussion, true carbonara remains a symbol of what the best Italian cuisine has to offer, combining tradition and creativity.
In a very lively media setting, Denny Imbroisi tested the canned spaghetti carbonara from Heinz, a product that sparked outrage among the Italians. Through an honest 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, deeming the pasta to be “thick noodles” in a milk-inspired sauce, 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 like guanciale and the wise selection of pasta, he demonstrated that simplicity and quality of products are essential for creating a memorable dish. His approach avoids compromises and respects authentic Italian flavors.
Thus, beyond mere words, he showed how authentic cooking can be accessible to everyone while preserving the spirit of traditional recipes. Who would have thought that a simple canned product test could lead to such a celebration of Italian gastronomy?
