{"id":5510,"date":"2026-04-03T08:28:50","date_gmt":"2026-04-03T08:28:50","guid":{"rendered":"https:\/\/www.lafabbricadellapastadigragnano.com\/?p=5510"},"modified":"2026-04-03T08:29:52","modified_gmt":"2026-04-03T08:29:52","slug":"carbonara-most-loved-pasta-dish","status":"publish","type":"post","link":"https:\/\/www.lafabbricadellapastadigragnano.com\/en\/carbonara-piatto-piu-amato\/","title":{"rendered":"Carbonara Day: the dish that has conquered the world turns 10"},"content":{"rendered":"<p class=\"wp-block-paragraph\">For food lovers, 6 April is no ordinary date. The\u00a0<strong>Carbonara Day<\/strong>returns, and this year it turns ten. Born in 2017 to protect the authentic recipe after the famous\u00a0<a href=\"https:\/\/www.kcrw.com\/shows\/good-food\/stories\/the-carbonara-gate-scandal\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Carbonara Gate<\/strong><\/a>, the event promoted by the pasta makers of\u00a0<a href=\"https:\/\/www.welovepasta.it\/carbonara-day-2026-10-anni-di-un-mito-per-1-italiano-su-2-e-la-ricetta-del-cuore\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Unione Italiana Food<\/strong><\/a> has grown into a global phenomenon. On 1 April, as part of the tenth anniversary celebrations, Antonino and Mario attended the event organised by Unione Italiana Food, where the results of a survey carried out by AstraRicerche.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Italy's most beloved pasta dish \u2014 at home and abroad<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Italian pasta accounts for one in every four of the 14 million tonnes of pasta consumed worldwide each year \u2014 and at the top of global tastes stands Carbonara. According to a survey conducted by <a href=\"https:\/\/www.welovepasta.it\/carbonara-day-2026-10-anni-di-un-mito-per-1-italiano-su-2-e-la-ricetta-del-cuore\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Unione Italiana Food with Touring Club Italia<\/strong><\/a> , which mapped the pasta preferences of visitors across Italy's most popular tourist destinations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">What is striking is the growing curiosity that surrounds the dish: according to 7 out of 10 restaurateurs surveyed, the food culture of foreign customers has deepened considerably in recent years. Visitors increasingly ask about the origin of the ingredients (28%), the history of the dish (25%) and how it is made (14%). <br>Carbonara, with its handful of non-negotiable rules, has become the perfect entry point into Italian culinary culture for travellers from around the world. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The unwritten rules (but very clear ones)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Carbonara may be a popular, democratic dish, but Italians have very firm ideas about what must never be done. The gravest mistake, according to 34.9% of respondents, is adding cream \u2014 a taboo that has outlasted every culinary trend. Close behind is adding the egg too early, turning the cream into scrambled eggs (33.7%), then using onion or garlic instead of guanciale (31%), and finally substituting bacon for guanciale (23.5%). The recipe is simple, but the margin for error is watched very closely.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Carbonara comes in many variations<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.lafabbricadellapastadigragnano.com\/wp-content\/uploads\/2024\/10\/pepe-valle-maggia-solo-noi.jpg\" alt=\"Spaghetti al Pepe di Valle Maggia\" class=\"wp-image-2909\" srcset=\"https:\/\/www.lafabbricadellapastadigragnano.com\/wp-content\/uploads\/2024\/10\/pepe-valle-maggia-solo-noi.jpg 900w, https:\/\/www.lafabbricadellapastadigragnano.com\/wp-content\/uploads\/2024\/10\/pepe-valle-maggia-solo-noi-300x200.jpg 300w, https:\/\/www.lafabbricadellapastadigragnano.com\/wp-content\/uploads\/2024\/10\/pepe-valle-maggia-solo-noi-768x512.jpg 768w, https:\/\/www.lafabbricadellapastadigragnano.com\/wp-content\/uploads\/2024\/10\/pepe-valle-maggia-solo-noi-650x433.jpg 650w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><figcaption class=\"wp-element-caption\">Spaghetti al Pepe di Valle Maggia | \u00a9 La Fabbrica della Pasta di Gragnano<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">In Gragnano, we know well that the pasta shape is not a minor detail: it changes the texture, the way the sauce settles, the emotion in the dish. With Carbonara, the dialogue between pasta and sauce is everything. Here is how we interpret it.<\/p>\n\n\n\n<figure class=\"wp-block-table is-style-regular has-large-font-size\"><table class=\"has-text-color has-link-color has-fixed-layout\" style=\"color:#422918\"><tbody><tr><td class=\"has-text-align-center\" data-align=\"center\"><strong>Shape<\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\"><strong>Why<\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\"><strong>Character<\/strong><\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"><em><strong>Rigatoni<\/strong><\/em><\/td><td class=\"has-text-align-center\" data-align=\"center\">The canonical choice of Roman tradition. The ridges hold the egg and guanciale cream in every bite.<\/td><td class=\"has-text-align-center\" data-align=\"center\">Robust, enveloping, satisfying. For those who refuse to compromise.<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"><em><strong>Spaghetti<\/strong><\/em><\/td><td class=\"has-text-align-center\" data-align=\"center\">The shape that introduced Carbonara to the world. Elegant, it enhances the sauce's silkiness.<\/td><td class=\"has-text-align-center\" data-align=\"center\">Delicate and precise. Demands technique, but rewards with a smoothness hard to match.<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\"><strong><em>Spaghetti al Pepe di Valle Maggia<\/em><\/strong><\/td><td class=\"has-text-align-center\" data-align=\"center\">A pepper-infused pasta that brings a bold character to every strand before the sauce even arrives.<\/td><td class=\"has-text-align-center\" data-align=\"center\">Fragrant, surprising. For those who want to take Carbonara to the next level.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<div style=\"height:13px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-fe48e5de wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.lafabbricadellapastadigragnano.com\/en\/pasta\/\" target=\"_blank\" rel=\"noreferrer noopener\">Discover them all<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Carbonara Day is a celebration\u2014but also a reminder: some dishes never age because they never stop telling something true. What shape will your <strong><em>#carbonaraday<\/em><\/strong> take? <br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Per gli amanti della buona cucina, il 6 aprile non \u00e8 una data qualunque. Torna il\u00a0Carbonara Day, che quest&#8217;anno la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5041,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[259,258,195],"class_list":["post-5510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-carbonara","tag-carbonara-day","tag-pasta-di-gragnano"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Carbonara Day: 10 anni del piatto che ha conquistato il mondo<\/title>\n<meta name=\"description\" content=\"Per gli amanti della buona cucina, il 6 aprile non \u00e8 una data qualunque. 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