Why You Must Try Carbonara’s Italian Food


Ask any Italian meals professional about spaghetti carbonara they usually’ll inform you that the Roman basic options simply 5 components: spaghetti, guanciale (cured pork jowl), eggs, pecorino Romano, and black pepper. Basically, it’s a tacky bacon-and-egg sauce. One factor that you’ll not see in an Italian carbonara is cream.

That’s not true at Carbonara Old School Italian & Wine Bar in Ballston. The new Italian restaurant from chef Mike Cordero, the person behind native favorites like Taco Rock and Bronson Bierhall, advantages from a little bit of cream in lots of dishes. From the carbonara, completed in a cheese wheel by a younger man expert with a blowtorch, to the hen Parmigiana, it’s all awash within the white stuff. Overkill? Maybe. But darned if we (and the dishes) aren’t richer for it.

But first, there’s bread. Restaurants with free bread service are dwindling, so the fluffy focaccia and crusty rolls are appreciated. Even higher, they’re served with heat tomato sauce and saline olive tapenade.

There are many interesting appetizers at Carbonara, from arancini to artichoke piccata, however I didn’t must assume laborious about my selection. Last summer time, I turned obsessive about the concept of stuffed banana peppers. I had but to attempt them, however Cordero serves a model at his new restaurant that options Italian lengthy scorching peppers. The spicy cured capsicums are stuffed with aged provolone and fennel-dotted pork sausage, then baked in marinara. For diners in search of a bit of warmth with their Italian consolation meals, scooping the stretchy cheese from its tomato bathtub is unmissable.

Photo by Alice Levitt

But again to the cream. The menu features a conventional veal Parmigiana, however for these in search of one thing further, I like to recommend the hen Parmigiana alla vodka. Served with a twirl of impeccably al dente spaghetti, the fried hen breast arrives plain. A server pours the thick, orange vodka sauce over the hen on the desk, together with a gentle blob of mozzarella.

Photo by Alice Levitt

But not every part at Carbonara is pure extra. The extra refined Tortelloni di Michael contains pasta filled with shreds of braised brisket in a creamy brown-butter-and-mushroom sauce. It jogged my memory of a few of chef Fabio Trabocchi’s most indulgent creations at Sfoglina, a praise of the very best order.

Photo by Alice Levitt

There’s no skipping dessert at Carbonara, even when your abdomen says it’s best to. The tiramisu is giant, gentle, and all too straightforward to complete beneath its dusting of cocoa powder. When selecting an Italian restaurant in NoVA, Carbonara is already among the many cream of the crop.

tiramisu at Carbonara
Photo by Alice Levitt

3865 Wilson Blvd., Arlington

See this: Watch the crew extrude pasta within the open kitchen, or order the bucatini carbonara to deliver the motion proper to your desk.

Eat this: Italian lengthy peppers, hen Parmigiana alla vodka, Tortelloni di Michael

Feature picture by Alice Levitt

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