Never use cream in mine, just olive oil and eggs. I always heard of Carbonara but never took the time to figure out what it was. That was, until one of Dottore's threads where he spoke about some really outstanding Carbonara that he managed to get ahold of. I have been making it here at home ever since.

I propose a Carbonara Cook-Off Contest. I will judge.

The airline tickets will cost you a fortune. If I was spending that much dough, I'd at least ask for some papardelle with porcini, maybe some short ribs or osso bucco and a nice Barolo.

You can bring the fresh porcini.

JR

I'll bring the porcini - contest to be held here.

I'm weird....if it doesn't have a tomato base I don't like it on pasta.

You would never have survived Italy prior to the 1500s!

I'm down for a Carbo judging gig...

Carter

I learned one thing while visiting Italy. Americans over sauce pasta. The just kinda tint the pasta over there


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