Chris is a trusted source on General Cooking
I tend to think of carbonara as a process more than a recipe. Cook your pasta, mix your eggs, let the heat from the pasta cook the eggs, add a little pancetta or bacon and Romano and/or Parmesan. But this early FOOD52 recipe follows that process pretty well, http://www.food52.com/recipes...
pierino is a trusted source on General Cooking and Tough Love.
...and be sure to add ground black pepper. "Carbonara" refers to a coal burner.
I like mine with a handful of shredded, sauteed kale tossed in at the end for texture, and to make me feel better about all those fat grams.
You should try my recipe here http://serenapalumbo.com... this is the way they make it in Rome at a famous restaurant called "La Matriciana" in front of the opera house. It is easy and cheap but you cannot beat the flavor!
Please enter a valid email address.
Well played. You deserve a cookie.
Which book advances?
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
5 Must-Visit UK Greenhouses
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)