Carbonara Day 2025 with Fusilloni, and yes, you heard it right, not necessarily spaghetti or bucatini, nor rigatoni or mezze maniche. This initiative of mine to use fusilloni is just curiosity, the curiosity to understand what might change by eating a carbonara with eyes closed using a different type of pasta and feeling the difference in the dark. I tried, no difference, but spaghetti for life for me. For once, you can try stepping out of the norm without fear. As for pasta types, it’s not exactly my favorite, I don’t particularly love fusilli of any size, neither big nor small. As mentioned above, my favorite type of pasta is spaghetti, kind of like the norm, for the majority of people around the world.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: All Seasons, Spring
- Energy 704.56 (Kcal)
- Carbohydrates 65.75 (g) of which sugars 1.98 (g)
- Proteins 22.63 (g)
- Fat 40.29 (g) of which saturated 15.66 (g)of which unsaturated 21.00 (g)
- Fibers 1.66 (g)
- Sodium 2,423.22 (mg)
Indicative values for a portion of 310 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Carbonara Day 2025 with Fusilloni
- 6.35 oz fusilloni
- 3.17 oz guanciale
- 1.06 oz pecorino romano
- 1 egg
- 0.28 oz fine salt
- 1 pinch black pepper
Tools
- Pan
- Pot
- Cutting Board
- Knife
- Small Bowl
Steps to Prepare Carbonara
How to transform a famous dish into a simple yet always famous dish.
Grate the pecorino and cut the guanciale into pieces.
In the pan, without adding anything else, add the guanciale and slowly let it crisp by leaving the heat at a minimum.
In the small bowl, add the egg with half of the pecorino and some of the oil released from the guanciale when browning. Use a fork to create a creamy mixture.
Cook the fusilloni al dente and pour them into the pan with the guanciale. Off the heat, add the egg and pecorino cream, mix quickly. Add the rest of the grated pecorino and serve the carbonara with fusilloni while still hot.
I tried making carbonara with fusilloni and I must say I really liked them. I tell you this: if you like carbonara, you should not hesitate to experiment with new types of pasta. Don’t be afraid of changes or novelties.
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Advice
I would also like to point out my vegetarian carbonara with artichokes, here is the recipe.
https://blog.giallozafferano.it/vaipinacucina/carbonara-vegetariana-con-carciofi/
https://blog.giallozafferano.it/vaipinacucina/carbonara-vegetariana-con-carciofi/
https://blog.giallozafferano.it/vaipinacucina/carbonara-vegetariana-con-carciofi/
FAQ (Frequently Asked Questions)
What type of pasta is used for carbonara?
Generally, spaghetti are the most used to prepare carbonara, but there are exceptions and, besides mezze maniche or rigatoni, everyone can use their preferred format.
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