The Secret Of Cheese That Surprises Italy

Jordi Cruz Revolutionizes Carbonara: The Secret of the Cheese that Surprises Italy

The three-star Michelin chef reveals on social media the key ingredient for the perfect pasta, dispelling myths about Parmesan.

In the digital maelstrom of 2026, where culinary trends are born and go viral at the click of a button, the renowned Catalan chef Jordi Cruz has established itself as an indisputable reference. Far from limiting himself to avant-garde cuisines, Cruz has embraced social networks with contagious energy, sharing a wealth of accessible recipes daily so that Spanish homes become gastronomic temples. Its online presence transcends the merely culinary; It has become a direct channel to reveal the secrets of gastronomic culture, offering pills of knowledge, practical advice and infallible tricks.

Known for his impeccable career backed by three Michelin stars and his charismatic participation in the successful television program 'MasterChef', Jordi Cruz also holds the culinary direction of the prestigious ABaC restaurant in Barcelona. It is precisely from his active TikTok account, where authenticity and immediacy prevail, that the chef has launched a revelation that has shaken the foundations of Italian cuisine: the ideal cheese for an authentic and delicious homemade pasta carbonara.

The mention of “pasta carbonara” immediately conjures up the image of Parmesan cheese, an unwavering classic in the pantry of many. However, Jordi Cruz breaks with this deep-rooted tradition, categorically stating that Parmesan, although popular, is not the one chosen for the perfect carbonara. The chef points to a less high-profile protagonist but, according to his experience, irreplaceable to achieve excellence in this iconic dish.

“What cheese is in pasta carbonara? You'll all think of Parmesan. Well no,” Cruz declares with his characteristic direct style. He explains that the most widespread cheese in Italy, known interchangeably as grana padano or grated parmesanis made from cow's milk. This type of cheese, with its firm texture and robust flavor, is ideal for adding an umami touch to pizzas and risottos, and its versatility is undeniable.

The process of making this cow cheese, which requires approximately 15 liters of milk for one kilo of productallows production throughout the year. The constant feeding of the cows guarantees consistent quality and flavor, resulting in a hard cheese, perfect for grating and that integrates wonderfully into various preparations. “It's a fantasy,” says the chef, praising its qualities.

However, the secret of carbonara, as revealed by Jordi Cruz, lies in a cheese with a different flavor profile. “But the cheese that a carbonara has is a slightly saltier, more Roman cheese and it is called pecorino“, reveals the chef, marking a turning point in the culinary conversation. The fundamental difference lies in the raw material: while parmesan is made with cow's milk, pecorino is produced from sheep's milk.

This distinction gives pecorino a characteristic density and salinity point that make it ideal for carbonara. Regarding its seasonality, Cruz suggests that spring is the optimal time to enjoy its best version. During this season, the sheep, grazing freely, take advantage of the freshest and most nutritious grass, which results in a cheese with exceptional nuances.

The chef concludes his revelation with a conciliatory recommendation: “If you make a carbonara you can add a little parmesan, nothing happens, but the one that cannot be missing is pecorino Romano.” This nuance allows cooking enthusiasts to maintain flexibility without giving up the essence of the dish. The key is in the presence of Roman pecorino, the true creator of an authentic and memorable carbonara, capable of transporting those who taste it directly to the streets of Rome.

Jordi Cruz's foray into the digital world not only democratizes haute cuisine, but also encourages constructive debate about culinary traditions. His ability to simplify complex techniques and share valuable knowledge positions him as an ambassador of Spanish gastronomy, inspiring thousands of people to experiment in their own kitchens. The revelation about cheese for carbonara is a clear example of how curiosity and the willingness to share can have a significant impact on the way we understand and enjoy our favorite dishes.

The popularity of carbonara is undeniable, and the search for the “perfect” recipe has been a constant for many home cooks. Jordi Cruz's contribution adds a new dimension to this search, inviting us to explore less conventional ingredients but intrinsically linked to the authenticity of the dish. Pecorino Romano, with its intense, slightly spicy flavor, provides a complexity that Parmesan, on its own, cannot replicate in this specific preparation.

The seasonality of pecorino, linked to the grazing of sheep in spring, adds a touch of romance and connection with nature to the recipe. This consideration, often overlooked in modern cooking, underlines the importance of natural cycles in obtaining the highest quality ingredients. Cruz's recommendation invites a deeper appreciation of the products and their origins.

In short, Jordi Cruz not only shares a recipe, but also teaches a lesson in culinary history and respect for tradition, while adapting it to modern times through digital platforms. His advice on pecorino Romano is an invitation to rediscover carbonara, to experiment with authentic flavors and to enjoy cooking with a more informed and passionate perspective. The conversation about carbonara will undoubtedly continue to evolve thanks to contributions such as that of the Catalan chef.

Frequently Asked Questions about Jordi Cruz's Carbonara

What is the main cheese that Jordi Cruz recommends for carbonara?

Jordi Cruz mainly recommends cheese Roman pecorino for an authentic carbonara.

Why is parmesan not the ideal cheese according to Jordi Cruz?

Although Parmesan is popular, Cruz notes that Pecorino Romano is saltier and has a more “Roman” flavor, making it better suited for carbonara.

What type of milk is used for pecorino Romano?

Pecorino Romano is made with sheep's milkunlike parmesan which is made from cow's milk.

Is there any time of year when pecorino is best?

Jordi Cruz suggests that pecorino is better in springwhen the sheep graze and the grass is at its best.

Can you use a mix of cheeses?

Yes, Cruz mentions that you can add a little parmesan, but pecorino Romano is what can't be missed.

What characteristics does the Pecorino Romano have?

It is a slightly saltier, denser cheese with a characteristic sheep flavor.

Where does Jordi Cruz share this type of advice?

Jordi Cruz shares his recipes and tips, including this one about carbonara, in his social networkslike TikTok.

How many Michelin stars does Jordi Cruz have?

Jordi Cruz has three Michelin stars.

What restaurant does Jordi Cruz run?

He is the gastronomic director of the restaurant ABaC in Barcelona.

What other Italian cheeses does Cruz mention?

Mention the grana padano and the grated parmesanboth made with cow's milk.

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