The Art of Al Dente: Carbonara and Bucatini at Basilico
Updated: May 12
Buongiorno, dear readers and culinary enthusiasts! Today, we will be taking a deep dive into one of the most cherished treasures in Italian cuisine—Bucatini pasta. At Basilico, we pay homage to our rich culinary heritage, and our Bucatini embodies that commitment.
A staple in the heart of Rome, Bucatini pasta is akin to spaghetti, but with a delightful twist—a hollow center that runs through its length. This unique characteristic allows it to hold on to our homemade sauces like a culinary love story, ensuring each mouthful is a symphony of flavors.
One fundamental aspect of authentic Italian pasta is its texture. We insist on serving our pasta "al dente"—a phrase that literally translates to "to the tooth." But what does it mean when it comes to our beloved Bucatini?
Al dente pasta is cooked just enough to retain a firm texture while being fully pliable. It's not too hard, not too soft—it's just right. Achieving al dente requires precision and timing, which our chefs at Basilico have mastered. This textural nuance allows the pasta to hold up against the robust sauces, providing a harmonious balance of taste and texture in every bite.
At Basilico, we believe that the quality of ingredients is paramount. Our Carbonara recipe showcases the local produce we carefully select daily.
Our Carbonara al dente isn't just a dish—it's a reflection of our commitment to tradition, quality, and the vibrant local flavors of Italy. We invite you to experience the art of al dente at Basilico, and taste the difference for yourself. As we say in Italy, Buon Appetito!
Don't forget to follow our blog for more insider knowledge on Italian cuisine, local ingredients, and the culinary stories from the heart of Basilico. If you're already feeling the pull of Bucatini, book a table with us online. You won't be disappointed!