Carbonara is a beloved recipe with its own day of recognition on April 6, however, the ingredients can limit many consumers with food allergies or intolerances from enjoying it. To find a way to democratize the recipe, Barilla and its Food Academy delved deep into its Italian roots and called in a team of food experts to create a Carbonara recipe to be enjoyed by all. Led by acclaimed chef Marco Martini, experts from various cultural backgrounds put their heads together to create the recipe. With its ingredients of potatoes, soy flakes, saffron and celery root, the experts carefully curated the new take to preserve the integrity, texture and flavor of Carbonara.
“Pasta is a meal known for being a useful food: it’s easy to buy and cook,” said Chef Lorenzo Boni, Barilla America Head Chef. “I’m inspired by the chefs who are taking on the challenge to make this popular recipe even more open to those who have dietary limitations.”
Paolo Tucci, Gastronome and Expert Gastronomic Sciences and Barilla Consultant added, “Eating pasta at the four corners of the planet is part of what makes entire generations feel part of that sound sense of belonging to a multi-cultural global society. I hope that this new recipe will improve consumers’ cooking experiences so they can continue preparing pasta as a sign of love for their friends and families.”
In celebration of Carbonara Day, fans can find the full Open Carbonara recipe below and discover Barilla’s wide range of dietary restriction-friendly products, including Protein+, Chickpea, and Red Lentil pastas, and more recipes that bring people together by visiting Barilla’s website: www.barillausopencarbonara.com.
Ingredients
- 1 box Barilla® Gluten Free Spaghetti
- 4 medium-sized potatoes, peeled
- 10 oz of fresh celeriac (celery root) or rutabaga
- 1 tsp saffron
- 1 cup of crispy soybeans flakes
- 1 tablespoon of extra virgin olive oil
- Salt and black pepper to taste
Directions
- Step 1: Boil the peeled potatoes in lightly salted boiling water until tender, then mash them in a bowl with a fork or potato masher.
- Step 2: Peel celeriac and cut into ½ inch cubes, then bake at 250° for 20 minutes, until dried and slightly toasted.
- Step 3: Put the saffron in a small container with ½ cup water and wait for the water to obtain a yellow color. Pour into the bowl with the mashed potatoes. Add black pepper to taste, and whisk, creating a smooth and homogeneous “sauce.”
- Step 4: In a nonstick pan, toast the soybean flakes with olive oil on medium heat for 5 minutes, until golden. Meanwhile, blend the celeriac cubes in a food processor until crumbled.
- Step 5: Cook pasta according to package directions, drain, and pour into the bowl. Stir pasta with the saffron and potato mixture, stirring gently to heat it up.
- Step 6: Plate and top with the crispy soybeans flakes, the celery root crumbs and grated pepper to taste.
