And then he goes and eats the spaghetti with a spoon smh 🤌. Btw I do the bacon cream kind of carbonara, I’ve had the ‘real’ one many times, good but not worth the extra effort (this one with only the yolks has got my attention). I wouldn’t dare to serve it to an Italian tho, in fact I usually call it just ‘cream and bacon’ because the noise doesn’t come just from Italians, there are lots of food snobs.
I’m not Italian but I find it highly annoying when restaurants offer carbonara but it turns out to be a cream based sauce - it just tastes different.
Unfortunately here (mere 3h by car to Italy) most restaurants serve cream-carbonara.
So I never order it, it just make it at home. (And there’s a trick to get a nice carbonara, I put the eggs and parmesan into a steel bowl and heat and whisk them “bain-maire” on top of the pot where the pasta is cooking (and add a bit of pasta water).
This makes a really creamy carbonara sauce. And I don’t need to buy cream, normally I’m having eggs and parmesan available at home.
Oh and let the pasta steam out and cool down a bit before adding the sauce or it will curdle.
I did cream-based “carbonara” in the past, but for my taste this is so much better. And I don’t feel the cream-less one is more work, ok I have one more bowl for the dishwasher.
And then he goes and eats the spaghetti with a spoon smh 🤌. Btw I do the bacon cream kind of carbonara, I’ve had the ‘real’ one many times, good but not worth the extra effort (this one with only the yolks has got my attention). I wouldn’t dare to serve it to an Italian tho, in fact I usually call it just ‘cream and bacon’ because the noise doesn’t come just from Italians, there are lots of food snobs.
That’s fair when you just use another name.
I’m not Italian but I find it highly annoying when restaurants offer carbonara but it turns out to be a cream based sauce - it just tastes different. Unfortunately here (mere 3h by car to Italy) most restaurants serve cream-carbonara.
So I never order it, it just make it at home. (And there’s a trick to get a nice carbonara, I put the eggs and parmesan into a steel bowl and heat and whisk them “bain-maire” on top of the pot where the pasta is cooking (and add a bit of pasta water).
This makes a really creamy carbonara sauce. And I don’t need to buy cream, normally I’m having eggs and parmesan available at home.
Oh and let the pasta steam out and cool down a bit before adding the sauce or it will curdle.
I did cream-based “carbonara” in the past, but for my taste this is so much better. And I don’t feel the cream-less one is more work, ok I have one more bowl for the dishwasher.