Today I will show you how we make pasta alla carbonara around here. No ham, no cheese other than Parmesan, and above all, no cream.
When I saw that Sandy’s Friendly Friday theme for this week was comfort food, I realised that I just had a food post recently for which I used all the food photos taken this year.
But then I was happy to discover that I still haven’t posted the photos of amore making carbonara which I took three years ago. I know they were waiting for a reason.
At the end I attach three other comfort foods made by three other people.
Not much more to add except that they say pecorino cheese (pecora=sheep) should be used, which we like, but for this dish amore prefers Parmesan. And it doesn’t have to be spaghetti, this time we had some sort of fresh pasta. (I don’t know the name. Italians are crazy with their pasta names.)
Oh, and we don’t always use guanciale (jowl bacon), sometimes we use pancetta instead (even though it’s forbidden), or speck. But never ham, or prosciutto, or anything else. Also, we don’t use black pepper but you should if you like it, it’s in the recipe.
Regarding eggs there are different rules depending on who you ask. We don’t complicate and use one egg per person (if we are two). It’s important that the eggs are kept away from the fire. The only heat they get is from the cooked pasta. That’s why they better be fresh.
Let’s have a look. Buon appetito!
Oh! In case you’d like the recipe for the cake above – it’s here. 😉
For Friendly Friday Photo Challenge hosted by The Sandy Chronicles: Comfort food