Quote:
Originally Posted by faverymi
Im a purist when it comes to carbonara. I absolutely love it. In trips to Italy I was convinced by locals that this is as close to the original. Yep. What miners ate at the coal mines. And no cream for me.
Fresh pasta
Guanciale
Plenty of olive oil
Raw eggs(organic, pasteurized)
garlic.
Parmigiano-Reggiano
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This.
There are no other ingredients in carbonara.
I cringe when I see mushrooms, peas, or cream in a menu description.
The garlic gets fried in the olive oil and removed. The lardons added.
Egg and parmigiano in a bowl.
Hot cooked pasta over raw eggs/parm.
Lardons and oil added and tossed.
It's about 3 minutes of active cooking.