Beyond Tradition: A Fresh Take on Carbonara

Social media and its many influencers have had a drastic and unprecedented impact on the landscape of food and flavor. From creating new combinations to setting food trends, the power of the internet cannot be underestimated. A current trend that has become a worldwide sensation is a humble Italian dish, carbonara.

The basic dish made with pancetta, garlic, pasta water, parmesan, black pepper, and eggs, has gained popularity thanks to social media and cooking shows using it as a marker for a home cook’s base skills. The dish is simple to make, but easy to ruin. Overcook the pasta, scramble the eggs, or use too much black pepper, and you’ll find yourself eating something the original creators never intended to see the light of day.

It is described as a comfort food. Who doesn’t love pasta and cheese? Adding in the rich egg-based sauce and the salty crunch from the meat, you have the perfect recipe for a cold winter meal, or a filling option after a hard day’s work.

The traditional recipe is basic, leaving plenty of opportunities for variations and versatility. A vegetarian option may include swapping the meat for a roasted artichoke, while a seafood lover may use sauteed shrimp. Michelin star chefs from around the world have put their own spin on the classic with their own substitutions, and the basic ingredients mean there is room for cultural expressions, as well. Let’s explore some of these potential options!

Spicy

Who doesn’t love spicy ramen? Or some Cajun seasoning on their shrimp penne? Spicy pasta is a beloved and perfected dish around the world. With that in mind, making carbonara spicy could mean taking a world tour without ever leaving your kitchen. Using substitutions for the pancetta, like Spanish chorizo sausage, or adding side dishes like spicy kimchi, is a simple way to add spice and culture to your table. Using spices like Calabrian chili crisp, chili garlic sauce, and red pepper flakes, or adding in a dash of gochujang (Korean red chili paste), is another option to give this dish a kick of flavor.

• Why does spice in carbonara work? The traditional recipe is rich and creamy on its own, thanks to the egg-based sauce and the parmesan. Adding in the tastebud kick of spices you have never had before creates new dimensions and depths of flavor.

• Why is it exciting? All of us want to explore new things, but not all of us are able to travel to far-off countries and eat new foods. Experiencing another culture through spice is a simple, cost-effective way to achieve that goal!

Umami

Described as the core fifth taste, umami flavors are described as meaty, savory, deliciousness that deepens flavors. It can be found in foods we see every day, such as aged cheeses, cured meats, tomatoes, and mushrooms, making it the perfect flavor to experiment with in carbonara. Adding in shiitake mushrooms and white miso paste will give you Japanese-inspired flavors. If you live close to the ocean, adding fresh seafood instead of the pancetta is a good option. And swapping out a different aged cheese for the parmesan can create new flavor profiles you may have never tried.

• Why does umami in carbonara work? Carbonara is already rich and creamy, deepening the flavor to gain a further appreciation for the ingredients can only be a good thing.

• Why is it exciting? Umami is not a new flavor concept, but in our world of instant gratification and foods with the same flavors, people may not be ready to try new flavors outside of their home. Making a simple meal with a few substitutions is a first easy step to expanding your flavor palette.

Herb Infused

Infusing herbs into a dish usually involves steeping the herbs and other aromatic ingredients in broth or pasta water for a period to extract their flavors before adding them back into the dish. This gives the liquid a more intense herb taste. Carbonara provides the perfect canvas to paint with your favorite herb by using fresh ones and steeping them in the pasta water before making the sauce. If you’re feeling brave, you can try adding in an herb-infused oil instead. Another option is making your own pasta and putting herbs into the dough before rolling and cutting. Garnishing the pasta at the end of cooking will not give you as intense a flavor, but for those unfamiliar with their preferences, the subtlety of the herbs can be a gentle initiation.

• Why does infusing herbs in carbonara work? Herbs do not have as intense flavors as perhaps kimchi or aged cheese, so for people wanting to experiment with flavor profiles but are trying to expand their palette, this is a wonderful way to start.

• Why is it exciting? Adding the flavor of a specific herb into the pasta water or the pasta itself creates a new flavor.

Truffle

Described as having a distinct, complex, earthy flavor, truffles can be polarizing. While it technically falls under the description of umami, truffle as a flavor stands all on its own. Adding freshly shaved truffle or truffle paste to the recipe will change the flavor immediately to something more decadent. You could also sprinkle in truffle-infused cheese. 

• Why do truffles in carbonara work? Black truffles are nutty, rich, and mushroomy, while white truffles are pungent, aromatic, and garlicky. They are a bold flavor that leaves room for personal expression, as tastes and preferences vary. 

• Why is it exciting? Truffle is not a flavor everyone thinks about when looking for ways to try new flavors, and instead of swapping multiple ingredients at once, you can simply add the truffle at the end so the intensity is under your control.

Smoky

Smoky flavors invoke thoughts of something that’s been cooked over a wood fire, bringing up memories of summertime camping. Incorporating this flavor is less complicated than some of the others, as you can go as basic as using smoked bacon and smoked paprika instead of pancetta. Another way is by adding smoked salt to the pasta water so the noodles absorb the taste as well as the sauce. Finally, smoked Gouda instead of Parmesan will give you that creamy cheese taste as well as the smokiness you crave.

• Why does smokiness in carbonara work? The richness of cheese and egg can be overwhelming to some. Dashes of smokiness can cut through that.

• Why is it exciting? Pasta and smoky flavor might not be the first combination people think to pair together, so what better way to introduce your friends to the idea than through a plate of smoky carbonara?

With such a versatile and flexible dish, the possibilities for turning the flavors into snacks seem endless. Imagine smoky carbonara flavored chips, herb-infused carbonara crackers, or spicy carbonara pretzels. What if there was a line of carbonara pork rinds with flavors like gochujang, smoked salt, and truffle added to give consumers the chance to try new regional flavors without ever leaving their home? 

Or, a brand new carbonara seasoning that turns this humble pasta dish into something more? Instead of black pepper, a mix of smoked paprika and smoked salt to impress friends at a dinner party, or a packet of herbs to combine with pasta water or cooking oil. Chat with us about creating a line of seasonings ranging from mild to tongue scorching, from Korea to Louisiana.

Adding new depths of flavor and excitement for consumers as they take their tastebuds on a journey with food they know and love is one of our goals at Savor. Reimagining carbonara and pushing the bounds of innovation can only result in exciting new favorites.