THEIn Carbonara it is undoubtedly one of the first of the most loved traditions. The recipe is simple yet not easy to make. Pasta, pillow, egg, Roman pecorino and black pepperfive ingredients that make it unique yet imitated all over the world. On the occasion of Carbonara Day which occurs on April 6thlet’s find out with the nutritionist all the secrets for Prepare it with diet and easily digestible.
Spaghetti the favorite format
Carbonara has a thousand faces, but in all the different variations and eggs are omnipresent. And the format makes the difference For all Italians or almost (93.4%). Long pasta wins on the short one: In fact, 6 out of 10 Italians (57.9%) prefer to prefer long formats, against 36.8% who prefers short pasta. It is therefore not surprising that they are the spaghetti The most voted format For this dish. This was revealed by a demoscopic investigation into a sample of Italians between 18 and 65 years old, made by Astraricerche for the pastai of Italian Food Union. Just the research inspired the theme of IX edition of the Carbonara Day. The pastai launched the challange #Formocarbonaraasking all Lovers pasta to share their version of this dish e Establish which between spaghetto, rigatone, half sleeve or tonnarello is the ideal format for carbonara according to social networks.
Neither too al dente nor too cooked
«Beyond the format, cooking is very important to encourage digestion. There pasta It should be consumed slightly al dente. This is because, during cooking, the gluten network retains starch granules, which is thus gradually assimilated. In this way, subsequent blood sugar peaks will be lower. On the contrary, Cook it too much causes the progressive release of the starch in the cooking waterwhich gives the pasta a sticky consistency. It transits thus faster in the mouth and salivary enzymes are unable to “attack” carbohydrates and digest them. Gastric enzymes will have a work overload to digest it. Having said that, however, it should be emphasized that The pasta must not be even excessively raw. In this case, the starch granules contained in the innermost part, the so -called “soul”, would remain intact and not digestible. As in all things, better a middle ground », underlines the Dr. Ilenia Grieconutritionist and founder biologist of the private nutrition method.
How to choose the pasta
“When choosing the pasta, it is important that this has been dried at temperatures lower than 80 degrees centigrade. The high temperatures, in fact, determine the Training of Furosin, a glycotoxin harmful to the intestine Which also lowers the level of essential amino acids in the pasta, causing nutritional damage of the product. To be sure in the purchase it takes Observe the product: the more brown (dark) pasta, the higher the temperatures will have been used for its drying. After cooking, a pasta that has undergone thermal damage keeps a “hard” heart, which has nothing to do with good cooking al dente », underlines the nutritionist.
Carbonara: Purists vs innovators
Carbonara is a piece of the Italian culinary tradition which, always, has always been sees the purists clash, those who do not distance themselves from the original recipe, and the innovatorsopen to experiments. Thus were born the variants with bacon and parmesan, vegetarian or even sea. According to an article published on New York Times“Carbonara pasta, an unlikely stand-in”, In the world there It would be 400 versions of Carbonara. “It is the quantity that the poison makes. Then, a carbonara dish cooked as usual, with the bacon, and a lotum eaten will not create obese. But Those who want to enjoy a light version can choose to cook it with courgettes Cut to the julienne years instead of the bacon. Another tasty alternative involves the use of fish products, such as Shrimp, seafood or even smoked salmon. For an alternative of land you can add a grateful of summer truffle»Concludes Dr. Grieco.
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