Restaurant owner removes carbonara from menu after customers ask for ingredients to be added: ‘I know how to make it’ | administration

In the text, the restaurant explains that the dish is prepared in the “traditional Roman style,” using egg yolks, pecorino cheese, black pepper, and guanciale (bacon cheek). “We’ve had some of us add cream, mushrooms, chicken or other ingredients to our carbonara, saying it’s ‘too salty’ or ‘not creamy enough’.”

according to Interested in tradeCarbonara pasta has some variations in recipes in different countries: some add cream or replace the guanciale with bacon or pancetta. Others even throw some parsley on top.

Owner of Bottega Prilipato Gianfilippo MattioliL. said Telegraph They make carbonara “the right way.” “I’m from Rome and I know how to do it, and the chef knows how to do it too,” he said. “We do not use cream,” he said. “We pre-cook the Italian guanciale and leave it crispy.”

He does not rule out returning to this dish in the future, but says he now prefers to focus on other recipes. “It’s very controversial. It’s very easy to think of it as just a dish, but it’s actually very complicated and people are hard to please.”

Online reviews about the restaurant criticize the pasta in question, saying it was “too salty” or even “one of the worst carbonara I’ve ever eaten”. The organization even mentioned these criticisms in its Instagram post. Comments were generally positive and praised the house’s stance of “preserving authenticity”, even under the pressure of change.