Three places to enjoy a carbonara in style (authentic and without cream)

Pasta (dry and especially spaghetti),

(cured pork jowl), pecorino Romano, black pepper and egg yolk.

They are the five ingredients that give life and substance to

.

The canonical ones, because the versions that include cream are true anathema for purists of the recipe.

Of uncertain origin

, there are various legends and theories about the origin of this tasty and unctuous pasta dish.

The most popular dates back

and to Rome, and its

had something to do with

with an eagle eye, who, using the

and the eggs that the former carried as supplies, concocted this elaboration, today one of the symbols of

In Madrid we find good and delicious carbonaras, like the different options that Andrea Tumbarello makes in

;

the creamy one prepared by Ignazio Deias at

Fabio Gasparini's, well crafted and, what's more, a hit with his Bacaro... Or the trio that makes up this report who, whether staunchly faithful to classic production or opting for more creative versions,

Carbonara with pecorino and 'guanciale', in Noi.

NOI

We start with the restless

, soul of Noi (Bib Gourmand of the Michelin guide), from the El Pradal Group.

Known from the Madrid restaurant

, Gianni starts from the usual gastronomy, but dribbles his clichés, so his menu proposes

.

Right now, the chef offers

.

The first, with

, pecorino and

, and they make it with a sabayón (type of cream similar to mayonnaise or hollandaise sauce) of egg yolks, the mandatory cured Romano cheese, smoked black pepper and

.

The second,

"We also prepare a sabayon with egg yolks and smoked pepper, and we add this exquisite marine morsel on top," explains the cook from Puglia (a region in southern Italy, on the heel of the boot).

makes it an incredible sauce", concludes the chef.

What has been said: tradition, modernity and creations of author cuisine

Recoletos, 6. Tel.: 91 069 40 07. Closed on Sundays and Mondays.

'Carbonara Ozio', in Gastronomic Ozio.

GASTRONOMIC OZIO

This new Italian has been in Madrid for a short time, but

.

Coming from Palermo, where the mother house is, it has settled in the Azca area and is run by

and

.

And, although their specialty is Sicilian cuisine, the carbonara is perfect here, yes, made with

Dario's particular

The dish, surnamed "Ozio", is an

with Sicilian pecorino with Protected Designation of Origin, which

with black truffle.

In addition, they finish it in front of the diner: they crown the dish by grating a little of the exclusive mushroom and they serve the carbonara in the pan where they have cooked it.

Aviador Zorita, 37. Tel.: 9 1712 91 70.

'Carbomamma', in Bel Mondo.

Bel Mondo

It opened in the midst

of a pandemic (September 2020) and in a flash it became the fashionable Italian in the capital, with spectacular interior design.

It is still there, being one of the restaurants

not only for its decoration, but also for its cuisine... And for its more than famous -and

Instagrammable-

.

A recipe and a presentation that leave no one indifferent and that they also serve in the other restaurant of the Big Mamma Group

, Hortaleza, 118).

is the

in which there is no lack of egg yolks,

pepper and, in addition to pecorino, grated Parmesan.

Its main singularity is that it is presented inside

, because one day they decided to finish it on the wheel so that it would take on all the flavor.

From there to success.

: Velázquez, 39. Tel.: 910 44 72 03.

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