Are you sure you know the correct carbonara recipe?

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Even seemingly simple dishes hide the exact recipe. This also applies to some of the most famous Italian dishes, such as carbonara and the legendary parmigiana. There is a great variety of recipes, but do you know which one is right?

Pasta cooking recipe

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Italian cuisine is one of the most popular in the world. From simple ingredients, recipes were developed that are today synonymous with Mediterranean cuisine.

Italian dishes are universal and find their place in many homes around the world, and they also play a special role in our daily lives. And although we received recipes for various combinations with “noodles” from our mothers or non-mothers, we do not have to master the original recipes.

Italian specialties in the local cuisine

In summer, our menus change – quick solutions for the sea or slightly lighter meals for everyday use. We browsed recipes for two legends of Italian cuisine: carbonara and parmigiana.

We suggest the first as a great solution for a quick lunch or dinner, even at sea. Mrs. Parmigiana is a wonderful dish to pamper gourmets in the summer, in which eggplant plays a unique role.


It is a typical dish of the Lazio region, the recipe of which first appeared in cookbooks in 1944. The biggest mistake in many versions of the preparation of this popular dish is the use of cooking cream. When choosing pasta, focus on the longer pasta, so spaghetti is definitely a winning choice.


Photo: Getty Images


350 g of spaghetti
30 gm shredded sheep’s cheese
2 egg yolks
Salt and Pepper
120g dried bacon
20g grated Parmesan cheese (optional)


Cut the bacon into slices. In a bowl with a hand mixer, mix the yolks, Parmesan cheese and 40 g of water until you get a creamy mixture. Finally, add salt and pepper.

Cook the pasta according to the instructions on the package, slowly frying the bacon in a skillet. Drain the cooked pasta, place in a glass bowl, and add the bacon immediately.

Then quickly stir the egg mixture into the spaghetti, being careful not to form lumps. Immediately put the dough in dishes and sprinkle with sheep cheese.



Parmigiana is also a very popular and at the same time very simple summer dish, it is said that it comes more from southern Italy, especially from the region of Sicily and Campania. Sophia Loren also wrote one version of parmigiana in her 1971 cookbook.


1 kg of thick eggplant
1 kg of ripe, peeled tomatoes, preferably peeled tomatoes (canned tomatoes can also be peeled)
Salt and Pepper
Olive oil (3-4 tablespoons)
100gm grated parmesan cheese
500 gm mozzarella
basilica leaves

to treat:

Clean the eggplant and cut it into thin slices. Put the slices on a plate and sprinkle them with salt, cover with another plate and weigh so that the bitter juice comes out. So leave them for about two hours.

In the meantime, prepare the tomato sauce: finely chop the tomatoes and put them in a pan with a few drops of oil, add salt and chopped basil, cook for 30 minutes in slow oil.

Cover the pan with oil and then with tomato sauce, put a layer of eggplant on it, sprinkle with grated Parmesan cheese, sliced ​​mozzarella and Parmesan cheese, and a few basil leaves. Bake for 30 minutes at 200 ° C, for the last 5 minutes you can raise the temperature a little to make the toppings have a nice brown color.

cooking pasta

Photo: Getty Images

Are you also hungry and craving for a whole new Mediterranean culinary experience? Lidl Slovenia has the right answer for your gourmet adventures. From June 17, their offer will be enriched with Italian specialties, which will make it easy to create your new dishes.

Lidl Slovenia

You will find authentic Italian flavors with many typical products that will instantly awaken your tastes.

On their shelves you will find a wide range of all the products you need for a perfect Italian meal: from selected spices, pasta, dried meat products, cheese, pizza, delicious desserts and more. If you are still in your beginnings in cooking, they have also prepared a special cookbook featuring selected Italian specialties.


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