Why You Should Reconsider That Salt Bomb from Your Favorite Italian Restaurant

Pasta carbonara, a beloved Italian dish, can sometimes pack a salty punch. But how salty is it really? Let’s dive into the details.

We spoke with Jessica Montanelli, an Italian food blogger from Tuscany, about what makes pasta carbonara unique. She pointed out that the traditional ingredients are quite salty. Guanciale, a cured pork cheek, is known for its rich saltiness. Along with pecorino cheese, which is also heavily salted, it can make the dish taste very salty if not prepared carefully.

Montanelli reassured us that a well-made carbonara should balance those flavors. “If done right, you won’t taste just salt. The dish should be savory with depth,” she explained.

Interestingly, the combination of bacon, cheese, and eggs in carbonara can make it richer and often saltier compared to some other pasta dishes, like pasta amatriciana, which uses tomatoes and has a different flavor profile.

If you’re dining out and worried about sodium, high-quality restaurants often have a handle on seasoning. “Good restaurants won’t oversalt the eggs or pasta,” Montanelli said. However, making requests to modify the dish at restaurants can be tricky. One restaurant even made headlines for stopping carbonara orders due to too many modification requests!

Making carbonara at home gives you more control. Montanelli suggests lowering the salt in your pasta water, and avoiding extra salt in the ingredients. You could even opt for unsalted bacon or grilled pork as an alternative. While these swaps might change the dish a bit, it allows you to enjoy the flavors with less concern for sodium.

According to a survey by the National Pasta Association, around 60% of Americans eat pasta at least once a week. It’s clear that pasta remains a favorite, and with variations like carbonara, there’s plenty of room for creativity in your kitchen.

So, while pasta carbonara is deliciously indulgent, tweaking the recipe can help you enjoy this classic dish with less salt—just don’t lose what makes it carbonara in the process!

For more insights about cooking pasta or to read about other pasta dishes, check out this article on The Takeout.

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Jessica Montanelli, pasta carbonara, pasta dishes, Montanelli, pasta water, Italian food, restaurant kitchen, pecorino cheese, salt