Learn the secret to transforming your pasta dishes with Bobby Flay's simple tip. Discover how this easy technique can elevate the flavor and presentation.
Nothing makes a carbonara ‘pop’ as much as grating some stale bread into it.
I do this all the time when I make an authentic carbonara.
I actually like to use banana bread for the hint of sweetness it brings.
And, of course, guancale is difficult to get here so I use cut-up hot dogs instead. And as a time-saver, instead of eggs, I use mayonnaise which also brings some creaminess (in addition to the heavy cream I like to add). Plus fresh eggs are super expensive right now. On the subject of expensive, Parmigiana Regiano costs a bomb so I sub in a dozen slices of American cheese to get that indulgent mouth feel. Also, it’s important to get some veggies into the kids, so I also like to throw in some peas, carrots, yam, and broccoli. And sweet chilli sauce, just enough to make it taste interesting.
Nothing makes a carbonara ‘pop’ as much as grating some stale bread into it.
I do this all the time when I make an authentic carbonara.
I actually like to use banana bread for the hint of sweetness it brings.
And, of course, guancale is difficult to get here so I use cut-up hot dogs instead. And as a time-saver, instead of eggs, I use mayonnaise which also brings some creaminess (in addition to the heavy cream I like to add). Plus fresh eggs are super expensive right now. On the subject of expensive, Parmigiana Regiano costs a bomb so I sub in a dozen slices of American cheese to get that indulgent mouth feel. Also, it’s important to get some veggies into the kids, so I also like to throw in some peas, carrots, yam, and broccoli. And sweet chilli sauce, just enough to make it taste interesting.
I love a proper carbonara.
Man reads like most american recepies for authentic foods.
Man, you should see my take on an authentic Valencian Paella!
Jamie Oliver, is that you?
Rude!