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Ardeo-Bardeo-Carbonara

Meatless Carbonara

T
here are few things in this world more enjoyable than cheese and bacon.  Just ask Paula Deen.  Or better yet, ask Anthony Bourdain.

A perfect example of this is being tarred and feathered in bacon and melted cheese.  What, this is not part of your lovemaking? Liar!  Another is spaghetti carbonara, like the one I had in Rome, with rich cream and aged pancetta…

But is it possible to make carbonara that’s hearty yet heart-healthy, one without that salty minx who will love you then send you into blissful cardiac arrest, one which will not incur the wrath of Anthony Bourdain who once said, “Vegetarians are the enemy of everything good and decent” between drags of his cigarette?

It is.  Ardeo + Bardeo’s “faux” carbonara ($14) is fettuccine cooked al dente, with thick ribbons of soft red onions and rich, smoked ricotta.  Mix in the sous vide egg and you’ve got a bowl of satiny, creamy pasta that’s so good, it’ll make you wanna slap Anthony Bourdain.

Ardeo + Bardeo
3311 Connecticut Avenue NW
Washington, DC 20008
202.244.6750

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Mary Kong-DeVito

Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.

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