• OfCourseNot@fedia.io
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      2 days ago

      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.

      • froh42@lemmy.world
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        1 day ago

        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.

  • Dagnet@lemmy.world
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    2 days ago

    Call me a sinner but I love cream in my carbonara. Im ok with it having another name tho, that way people wouldnt get angry

  • CustardFist@feddit.nl
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    1 day ago

    Ah yes. The Italians with their culinary repertoire, based on the same 7 ingredients. 😜 🤌🤌

    • RememberTheApollo_@lemmy.world
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      20 hours ago

      You mean American Italian. American Italian food is nothing but heavy creams, sauces, and pastas. It’s become a caricature. It’s all the comfort food but on steroids. A lot of “exported” Italian can be similar. Nothing but pizza and pastas.

      Having been to Italy multiple times I can assure you that pasta is a minority on the menu, and the restaurants that do have pasta-heavy menus cater to tourists or are specialty. The food has a wide variety and is regional, and most certainly isn’t just whatever it is you restrict it to in your stereotype.

      • CustardFist@feddit.nl
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        21 hours ago

        I don’t know much about American Italian. I’m from the Netherlands. 🤷‍♂️ 🇳🇱

        But I can tell you’re passionate about this. I like that. 😌

  • dan00@lemm.ee
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    1 day ago

    “Ppff my pasta trick, walmart can section 346-aisle 96-shelf 215b between shampoo and dog food, is great! I love the taste of asbestos and lead with poorly mixed ingredients i found at the last moment in the garden.”

    Gnam 😋

  • TempermentalAnomaly@lemmy.world
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    19 hours ago

    Last night, I watched Chinese Cooking Demystified’s most recent video where they trace the history of mapo tofu to the best of their abilities. It was a fascinating watch where they had a particular recipe incarnation that defied their old definition of proper mapo tofu. At the end of the video they note how it’s transformed over the years noting that there’s an obsession these days for an authentic way of preparing dishes often using this point as a reason to criticize a dish. They aren’t against criticizing a dish, but call for specific ciriticisms such as flavor balance or shape which is important in Chinese cuisine.

    So I went looking though some critiques looking for something about how cream makes it too heavy or hides the flavor of this ingredient or that. What I found was something more exciting. This academic did a quick historical gloss of carbonara and found that several iterations of early carbonara included cream and other taboo ingredients like butter. It wasn’t standardized into its canonical form until the 1990s.

    Growing up in a traditional household, my parents never worked from recipes, but regularly made delicious dishes beloved by their friends and family members alike. Technique, ingredients, and interests ruled the day. Knowing how to bring out the flavors of the ingredients you had on hand to match each other made delicious food. And the lanes for dishes were much wider because the ingredient lists weren’t as rigid. Obviously, a biriyani without rice be confusing if you dared serve it. But do you need kokum or can you use lemon juice? Is a carbonara still a carbonara with cream, with bacon instead of guancole, vegetarian? I don’t know. Maybe I care less about the words coming out of my mouth than the food going in it.

  • RBWells@lemmy.world
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    11 hours ago

    Huh. It’s never occurred to me to put cream in carbonara, always just thinking of it as the bacon and eggs pasta, don’t think I’d like it literally creamy; but I will put a pat of butter in cacio e pepe, to help it emulsify, and was just reading about how that is some sort of heresy too.

  • BruceAlrighty@lemmy.nz
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    2 days ago

    Italians and food are the worst. Let people enjoy what they want and stop acting like you’re top shit.

    • Delphia@lemmy.world
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      1 day ago

      I get especially annoyed when people act like because their great great grandparents on one side of their tree were Italian that they have some innate knowledge of pasta and sauce.

      Like even if nonna learned from her nonna and you learned from her, theres still a non zero chance that great great nonna was a SHIT COOK.

      • southsamurai@sh.itjust.works
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        2 days ago

        You know, that would be pretty bomb, what with the extra crispy crust it would form.

        I’m not even joking. I mean, a little, but it’s also true.

    • Fushuan [he/him]@lemm.ee
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      1 day ago

      You can enjoy what you want, just don’t name it as something already stablished. Of ypu say you are doing a beef BBQ and suddenly you bring chicken saying “yeah we do beef with chicken in this house” is as stupid as someone adding extra ingredients into a dish and not changing the name.

      • BruceAlrighty@lemmy.nz
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        16 hours ago

        Dishes evolve, the name stays.

        It’s not NoCheeseanara but you’ve put cheese in it, so your analogy is bad. If you said you were going to do a bbq and bought chicken Instead of beef that would be fine.

  • affiliate@lemmy.world
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    1 day ago

    i first read this comic as saying “ice cream in carbonara” and thought the injuries were justified. but after rereading it i’m not so sure anymore

    • Valmond@lemmy.world
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      20 hours ago

      Cream or better crème fraîche makes a very good sauce when you melt it onto the carbonara IMO.

  • udon@lemmy.world
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    24 hours ago

    At least he didn’t suggest that health insurance should use a deny, delay, and defend strategy for insurance claim payments

      • Rinox@feddit.it
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        23 hours ago

        Original Alfredo is pretty much an American invention. There is a restaurant in Rome that makes “pasta al burro e parmigiano” but that’s pretty much it. Americans took the dish, put cream and shit in it and gave it that name. They can keep it imo.

        In Italy pasta Alfredo is more of a meme than anything else, and “pasta al burro” is made pretty much only when you are sick.

        • taiyang@lemmy.world
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          21 hours ago

          I don’t add cream, but I make ‘alfredo’ as a milk sauce from butter, flour, lots of parm, and milk.

          But I also add milk to my espresso, even if I do use an Italian Moka pot. They have a warrent for my arrest as we speak, lol.

          • Rinox@feddit.it
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            21 hours ago

            So you just make pasta with bechamel and parmigiano and drink caffè macchiato. You’re fine, really.

            Aside from the fact that, imo, there are better sauces for your pasta, you are not doing anything egregious, plus you can call Alfredo whatever you want. Nobody knows what it means anyway.

            PS: coffee made with a moka pot in Italy is just called coffee. Espresso is made with an espresso machine that works at high pressure.

  • tacosplease@lemmy.world
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    15 hours ago

    Fuck the original recipe. I’ve never had better Alfredo or Carbonara than cooking the sauce myself using garlic, heavy cream, parmesan, and a bit of cornstarch slurry to help keep it from breaking.

    Either that or we can give the cream version a different name and acknowledge it as a better dish than traditional Alfredo.