A London restaurant has stopped selling carbonara after diners complained it did not contain cream

A London restaurant has stopped selling carbonara after diners complained it did not contain cream

  • An Italian restaurant in London has stopped selling carbonara because customers did not appreciate its “authentic” recipe.
  • The restaurant said diners complained about the dish or asked for additional ingredients.
  • Some restaurants and home cooks add cream to carbonara. It’s a fiery topic among Italians.

An Italian restaurant in London has pulled pasta carbonara from its menu, claiming customers don’t appreciate its “authentic” recipe.

Bottega Prillipato in Shoreditch said last week it had stopped serving the Italian food after diners complained about the dish or asked for extra ingredients to be added.

The restaurant said in an Instagram post that it prepared the dish “traditional Romanian style” using egg yolks, pecorino cheese, black pepper and guanciale, a type of bacon. Carbonara recipes can vary widely, leaving some diners accustomed to different tastes—some restaurants and home cooks add cream, substitute bacon or pancetta for guanciale, or serve it with parsley on top. It is the subject of intense debate among Italians.

“Some of you have asked us to add cream, mushrooms, chicken or other ingredients to our carbonara,” Bottega Prillipato wrote in his Instagram post. “Some said it was too salty, others said it wasn’t creamy enough.”

Reviews on Google say the carbonara was “really salty” and not saucy enough. One reviewer described it as a “disgrace.”

“I had the carbonara which I was told I couldn’t go wrong with,” one reviewer wrote. “It turns out that could go very wrong.”

“It’s on my list of the worst carbonara I’ve ever eaten,” another reviewer wrote.

The restaurant has an average rating of 4.0 stars on Tripadvisor and a 4.1 star rating on Google.

“We respect your preferences, but we are not willing to compromise on quality and authenticity,” the restaurant wrote in its Instagram post.

The responses to her post were generally very positive, with commenters praising Bottega Prilipato for the move and its homage to the Roman recipe.

“This is one of our ways of knowing if a restaurant is authentic,” one commenter said. “If there is cream, it’s okay.”

Another person wrote: “I suggest to those dear English people who order such a creative carbonara they order some cream and chicken over the fish and chips too.”

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