{"id":36686,"date":"2020-05-25T11:41:21","date_gmt":"2020-05-25T09:41:21","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=36686"},"modified":"2020-05-25T11:42:32","modified_gmt":"2020-05-25T09:42:32","slug":"the-recipe-with-mala-kuhna-black-tagliatelle","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/food\/the-recipe-with-mala-kuhna-black-tagliatelle\/","title":{"rendered":"THE Recipe with Mala Kuhna: Black tagliatelle, asparagus and smoked salmon"},"content":{"rendered":"

In addition to different kinds of pizzas, Italian cuisine is mostly known for its various pasta dishes. But even though pasta is undeniably connected with Italy, you can quickly come across a claim that not all pasta dishes are suitable to be labeled as Italian. <\/strong><\/h2>

One of these dishes is definitely spaghetti carbonara or. pasta alla carbonara. Don\u2019t get me wrong \u2013 spaghetti carbonara is definitely as Italian as for example roasted or \u201crestan\u201d potatoes are Slovenian. Well, now imagine making this traditional Slovenian dish with sweet potatoes. So, in that spirit, I could say that I fully understand everybody who stresses about putting any sort of cream in any kind of pasta. <\/p>

But this dilemma with cream is not related to the preparation of pasta just to preserve the tradition. Many people use too much cream in their pasta dishes and that will a lot of times cover up the flavors and in the end all you will taste is cream. But what are the alternatives?<\/p>

The secret to making creamy, juicy, and tasty pasta lies in the starch that stays in the water while cooking the pasta.<\/strong><\/p>

To make the process easier to explain, I will describe it on the example of today\u2019s dish. Black tagliatelle with asparagus and smoked salmon. <\/p>

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