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jdcamb

Tool Time!
Feb 17, 2002
19,799
8,383
Nowhere Man!
Cough it up - that looks like some sort of carbonara-ish thing... what izzit??
Its Roman Carbonara. They smush The Egg pasta into the block of Romano cheese, put Pancetta or Prosciutto on top, and finish it in olive oil, lemon, and lots of black pepper. No peas or butter in it. I like toasted breadcrumbs and parsley on mine. It should be served with a Bruno Giacosa Falleto 2015, or 2016. (2015 is the best but super hard to find here in the States)....

 
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SkaredShtles

Michael Bolton
Sep 21, 2003
65,376
12,532
In a van.... down by the river
Its Roman Carbonara. They smush The Egg pasta into the block of Romano cheese, put Pancetta or Prosciutto on top, and finish it in olive oil, lemon, and lots of black pepper. No peas or butter in it. I like toasted breadcrumbs and parsley on mine. It should be served with a Bruno Giacosa Falleto 2015, or 2016. (2015 is the best but super hard to find here in the States)....

Peas and butter in carbonara is an abomination.

I used to use a bit of cream in mine, but learned the secret is to let the pasta cool *slightly* before adding the egg/pecorino Romano sauce.

And *what* Falleto are you talking about? Dolcetto? Barolo? Barbera? Barbaresco?
 

jdcamb

Tool Time!
Feb 17, 2002
19,799
8,383
Nowhere Man!
Peas and butter in carbonara is an abomination.

I used to use a bit of cream in mine, but learned the secret is to let the pasta cool *slightly* before adding the egg/pecorino Romano sauce.

And *what* Falleto are you talking about? Dolcetto? Barolo? Barbera? Barbaresco?
http://www.brunogiacosa.it/it/index.php

I had to ask. It was Barolo. He had 1 bottle. The glass i had was from a open bottle also...
 
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