Carbonara

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.

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Brb, making a PB&J Pizza

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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.

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Idk. Usually when I order pizza I swap tomato sauce for white sauce. But I don't remember if I did it with a Hawaiian pizza. I'll have to try and let you know.

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HAHA wow Italian food joke holy fuck this is cringy shit

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That sounds fucking delicious.

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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.

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I have some terrible news for you.

People will continue to do that. It happens all over the world, one group calling something they've invented a "Spanish" this or "American" that.

I've seen "American Pizza" served in Japan with hot dogs and corn and a bbq sauce. I've seen "Korean beef" as basically a spicy alternative to Mongolian beef. None of these dishes originate in the country they're named for, and the people from those countries would probably recoil at the thought of all of them.

It's just a thing people do, have always done, and will continue to do.

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That's how I make it.

/has no Italian friends