Bacon? No.
Garlic? Tar and feather.
Parmesan? A slap on the hand.
Cream? Shoot the cook. Immediately.
Pasta Carbonara is a deeply loved and one of the most famous pastas from Italy. It uses simple, fresh ingredients as well as specific techniques to achieve a high degree of creamy richness and depth. Though there are differeing styles and tastes and even ways to make the dish, the ingredients are not to be screwed with. Ever: cured pig jowl, fresh egg, pecorino romano (soften with Parmigiano only if the pecorino is very sharp,) and fresh ground black pepper.
There is much debate as to the origins of Carbonara ranging from the charcoal burners of the Lazio region to American soldiers and "K" rations to a variation of cacio e pepe or even cacio e ova, a dish from Abruzzo, to name the more noted. In all versions, if well made… it’s a grand dish.
Interesting Facts about Carbonara
During the show we mention about Chef Boyardee and his affect on bringing Italian food into the mainstream.
Also discussed was the term "worth your weight in salt" and Vanessa mentions the book Salt
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