Carbonara

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Fushuan [he/him]

That's the thing, of it's a new recipe with a new name it's not sacrilege. It's like those "Spanish omelette" or paellas I see on the net. If you want to fuck around with omelettes do it but don't put our name on it, if you want to play around with rice feel free but don't call it paella!

Next time I see an omelette with fish being called Spanish omelette imma throw hands. We do have a variation with fish but it's a different dish!

Fushuan [he/him]

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.

Fushuan [he/him]

Important to point out that he isn't saying that she is wrong for doing that, it's just a different recipe, don't call it British Mac&cheese!

udon

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

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Nothing I hate more than food snobs, put whatever you want in your food

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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.

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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.

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.

TheRealKuni

Yeah honestly cream in the carbonara doesn’t sound terrible. I probably wouldn’t do it, but if someone did I’d try it. I’m up for almost anything food-wise.

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I'd eat that honestly

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20th, not 19th. The first mention of the dish by that name is from just after WWII.

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I was counting on it.

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Good catch, I tend to get those mixed up. Will fix

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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.

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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.

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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.

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

madjo

Reminds me of that famous quote: "If my grandmother had wheels, she'd have been a bike".

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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.

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No worries, 's all good.