Carbonara “Sbagliata” with Asparagus: A Lockdown Memory
During the 2020 lockdown, I started sharing simple home-cooking videos as a small contribution during a difficult and unusual period. For Carbonara Day on 6 April, I prepared what I called my Carbonara “sbagliata”: a deliberately non-traditional version with asparagus in place of guanciale.
The name was intentional. This was never meant to replace the classic Roman carbonara or redefine it. It was simply a playful variation, prepared at home and shared as part of my Cooking with Cristian series during quarantine.
Looking back, I like the fact that this small recipe belongs very clearly to that moment. Home kitchens, improvised ingredients and online cooking became a way to stay connected while much of the hospitality world had stopped. The dish remains exactly what the title says: a carbonara that knowingly steps away from tradition.
Originally published on 7 April 2020 during the Covid-19 lockdown. This Journal archive edition has been lightly edited for language and presentation while preserving the original title, video, photograph and publication date.
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