{"id":364,"date":"2011-07-10T23:26:00","date_gmt":"2011-07-10T23:26:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/07\/10\/spaghetti-alla-carbonara-la-fenice-and-diego-matheuz\/"},"modified":"2026-06-02T12:21:48","modified_gmt":"2026-06-02T16:21:48","slug":"spaghetti-alla-carbonara","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/07\/10\/spaghetti-alla-carbonara\/","title":{"rendered":"Spaghetti alla carbonara"},"content":{"rendered":"
 Spaghetti alla carbonara, La Fenice & Diego Matheuz.\"spaghetti<\/a>I always say that to be happy, you just have to want to be happy, simple.  The reason I made this pasta today is not only because I love it and it makes me and my tummy happy, but because we woke up with a news that made me extremely happy.\"chopped<\/a>Venezuelan conductor Diego Matheuz was appointed Musical Director of La Fenice<\/i><\/a>, the opera house in Venice, Italy. One of the most prestigious opera houses in Europe, World premiers of Giuseppe Verdi\u2019s  Rigoletto<\/i>, La Traviatta<\/i> and Simon Boccanegra<\/i> took place at the Gran Teatro La Fenice<\/i>.\"bacon<\/a>Matheuz is only 26. Like his pal, the Los Angeles Philharmonic Musical Director, Gustavo Dudamel<\/a>, he\u2019s a product of the Venezuelan internationally renowned El Sistema<\/i><\/a>. He was concertmaster of the Sim\u00f3n Bolivar Youth Orchestra of Venezuela and has served as an assistant conductor for Dudamel, who is that orchestra\u2019s music director. He also worked with Maestro Simon Rattle<\/a> and Maestro Claudio Abbado<\/a>.\"bacon<\/a>For me, to say La Fenice<\/i> and opera is the same and, don\u2019t ask me why, but in my brain and tummy there is a connection between opera and spaghetti alla carbonara<\/i>. Then, I made this recipe to celebrate Matheuz, El Sistema<\/i> and his founder director Maestro Jos\u00e9 Antonio Abreu<\/a>.\"Mix<\/a>Pasta, usually spaghetti, alla carbonara<\/i> is seasoned with bacon bits, raw eggs, parsley and cheese. In some countries like the USA, it\u2019s very common the addition of cream. However, it seems like the original recipe \u2014originated back in World War II in Italy\u2014didn\u2019t call for any cream.\"parsley<\/a>Anyways, who cares? The mix of the eggs and the addition of some pasta water make it light and naturally creamy. To enhance the flavor, I saut\u00e9 some chopped onion in the same fat of the bacon and then cooked it with some white wine. \"Spaghetti<\/a>The crunchy bacon bits and the crispy fresh parsley provide not only flavor but texture.\"Spaghetti<\/a>One more time, the simpler the better.  \"Spaghetti<\/a>Buon apetito and Bravo Maestro!<\/div>\n
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