Can't have garlic in an Italian pasta dish? Who knew!!!
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Food: didn't know Italians were so picky about their carbonara!
- Thread starter amirm
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Can't have garlic in an Italian pasta dish? Who knew!!!
OP
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My thought exactly!
Amir, just for you: Carbonara, the real deal.
svart-hvitt
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Again, you show lack of understanding for standards! Without standards, no science. And no good carbonara! Do you make your pizza too without adhering to standards??? You will soon be caught by the Neopolitan inquisition!
(http://www.pizzanapoletana.org/en/)
I think Europeans have a better understanding for standards than Americans. Americans are all cowboys and Texas. You’ll never learn!
Ironically and teasingly yours,
Again, you show lack of understanding for standards! Without standards, no science. And no good carbonara! Do you make your pizza too without adhering to standards??? You will soon be caught by the Neopolitan inquisition!
(http://www.pizzanapoletana.org/en/)
I think Europeans have a better understanding for standards than Americans. Americans are all cowboys and Texas. You’ll never learn!
Ironically and teasingly yours,
The Scots deep-fry Pizza.
svart-hvitt
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The Scots deep-fry Pizza.
They wear skirts too.
Last edited:
Again, you show lack of understanding for standards! Without standards, no science. And no good carbonara! Do you make your pizza too without adhering to standards??? You will soon be caught by the Neopolitan inquisition!
(http://www.pizzanapoletana.org/en/)
I think Europeans have a better understanding for standards than Americans. Americans are all cowboys and Texas. You’ll never learn!
Ironically and teasingly yours,
got a list of all the restaurants in the US that are members from that link - thanks!
nessuno si aspetta l'inquisizione napoletana!
svart-hvitt
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I think our favorite, Spacca Napoli, has this certification. The pizza is superb, as good as what I would get in my days of going to Italy regularly.
Keith_W
Major Contributor
Actually, a little bit of garlic in Carbonara is OK. As long as you only use it to flavour the sauce and then remove it.
What is NOT OK: cream, or peas, or mushrooms. The meat HAS to be either guanciale or pancetta, cut thick, and slowly fried until crispy.
What is NOT OK: cream, or peas, or mushrooms. The meat HAS to be either guanciale or pancetta, cut thick, and slowly fried until crispy.
Yep. They really don't use much garlic, not the way Italian American food does.
Is it possibly because fresh Italian garlic is more flavourful/potent and therefore they don’t need to use as much? Honest question.
digitalfrost
Major Contributor
Italian Chef Gets Offended By Morning Show Host
The funny thing is that while there are a lot of pasta recipes with real "standards" with strict rules preserved by some kind of chapter (Amatriciana or Ragù alla bolognese, for instance) this is not the case with Carbonara. It is not possible to trace the origins of carbonara but there is no sign it even existed before WWII. One theory is that could be a pasta dish created or inspired by allied soldiers. If you think about it, it's a sort of eggs and bacon with pasta. So it's true, we italians are really picky about food but for carbonara there are no strict rules. I have my own ideas and tastes but you could use parmigiano or pecorino or both, guanciale, pancetta or bacon and so on.
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