IT IS JUST EGGS, PARMIGIANO AND PANCETTA YOU DISGUSTING MAC&CHEESE-EATING AMERIFAGS!
Source: I'm from Lazio.
You americans are just embarrassing with your hole "I am Italian/German/Whatever-heritage"-bullshit because your great grandparents came to the US. You are 100% burgers, deal with it. You don't know the language, you don't know the traditions, hell you even don't know the food!
Makes me laugh all the time.
The reason that you don't put cream in Carbonara is that you were too poor to do so.
You think Italian coal miners wouldn't have used chicken and cream in their pasta if they had been able to afford them?
In the US we were able to afford a wider variety of ingredients, that's why American Italian food is so great.
>cream in carbonara
>not using garlic and parsley
holy shit I hope nobody else has to eat your disgusting bland 'carbonara'
Care to explain why you're getting so worked up about a "traditional" Italian dish that's barely 50 years old?
Here's one I made with cream and supermarket brined rasher bacon. I hope you're so triggered you have to go for a walk and you slip on your own grease puddle, cracking your skull on some ruins left over from when your country was relevant.
I don't get it. If you are a chef in a restaurant and made this dish, you would have a set recipe you made and that is what you use and every place is different or it would taste identical every where and no need to go to different places. If you cook it home and you make it how you like, who the hell cares what it's called and why does it even matter? "honey I am making some authentic carbonara for dinner tonight and leaving out the ingredients you like because MY AUTISM" or "Sweety I'm making that pasta dish tonight that you like" and use whatever the fuck you like. How is it even something worth arguing over? Now if you get a recipe from the internet, then review it after changing every ingredient and the way you cook it then go back and review the recipe based on what you made, that is worth arguing over. I don't like those people. A meal made in your own home and adjusted to your liking with just your tastes judging it who gives a flying flea what you call it?
Well, you were right about everything UNTIL YOU STARTED TALKING SHIT ABOUT AMERICA. SO HELP ME FUCK, IF MY FINGERS WERE ON THE GODDAMN NUCLEAR CODES RIGHT NOW, I'D FUCKING LAUNCH EVERY GODDAMN NUKE WE HAD STRAIGHT INTO ITALY FOR YOUR FUCKING BULLSHIT.
YOU KNOW WHAT? FUCKIN GAS THE KIKES NUKE EVERYONE WHO ISN'T WHITE FUCK YOU
lmao the mad italians shittalking that it's not "authentic", like they know anything about cooking when compared to Marco fucking Pierre pull your heads out of your asses you self-absorbed cunts
>wasting trips on two reddit memes at once
Americans ruin most international recipes. You should be used to this by now.
But why do Italians get so butthurt about carbonara in particular, as if it's some holy unalterable recipe? Any dish is going to have variations depending on personal preference. Tell two good chefs to make a puttanesca sauce or a panzanella salad and they will use different ingredients and methods, but still end up with something that is (A) a recognisable dish and (B) tasty.
I prefer making carbonara the 'Roman' way, without cream and with proper guanciale, parmesan and pecorino. But why does it matter if someone uses smoked bacon, or a bit of cream, or uses penne instead of spaghetti? It's still the same basic dish, and I might even mix it up on different days depending on what I feel like and what I have in the cupboard. You don't get people whining about other dishes like this.
Anyway, even in Italy, chefs make it differently. In Rome some chefs make it with whole eggs and some with just the yolks. Elsewhere you have chefs making it with cream and other ingredients. Romans never stop saying how it's their dish, but in reality sauces using eggs, bacon and cheese are found all over Italy and have been made for centuries. It's not even certain when or where the 'traditional' carbonara recipe originated, how it evolved, or how it got its name, so it's stupid to say that there is one 'original' version.
people don't see the substitution of cream and bacon as an informed, preferential decision, they see it as a sign of ignorance, lack of culture or just laziness. cream is 'cheating' because it has a creamy texture without having to be cooked precisely. bacon is 'inauthentic' and reflects a lack of discernment in what and where to buy for a given cuisine. you can see why people like to project superiority by expressing pedantry over the recipe. it's a prism for snobbery over themes such as cultural imperialism, literacy, social mobility, the old world vs the new world and, of course, taste.
the relatively minor differences between cured pork products suddenly become incredibly significant to people. you don't 'need' to add cream to carbonara, and for some reason this means you absolutely 'shouldn't' add cream to carbonara. it's just too fucking easy to make a dish originating in poverty with easily available ingredients. it's so facile and banal to employ a redundancy of dairy products to add richness. it's absolute impudence to substitute the specific original cheese for the recipe with one that you would have in your fridge anyway. it's oafish to nudge your eggs with heat slightly past the point of forming soft curds. it's impossible for anyone to subjectively form their own preferences over how the texture and taste of a dish, which is loved principally for its comfort factor, is best achieved.
ultimately, carbonara autism is just a meme but it has and will always be there to some extent. it's just the perfect dish to be a cunt about.
I personally season my pasta water with Knorr chicken stock pots instead of salt.
Why? it makes your pasta taste better. You should try it.
>claims to be italian
>doesn't even know what carbonara means
Firstly, they probably would not have used cream because it wouldn't be an ingredient they would probably even think to put in savory food.
Secondly, you miss the point of the obsession with "authentic" carbonara: It tastes amazing when it is done right. The flavour and texture of a well made carbonara cannot be replicated without relying on eggs and cheese as the base. Putting cream in it utterly ruins it.
I like my carbonara with some delicious Knorr® Chicken Stock Pot™
Why Knorr® Chicken Stock Pot™ you ask?
Because Knorr® Chicken Stock Pot™ makes your pasta taste better. You should try it
If it's good enough for Marco-Pierre White. It's good enough for me
Buy Knorr® Chicken Stock Pot™
I'm italian and i'll tell you how to make perfect carbonara
>Wake up, prepare yourself, go i cousine say "ciao mamma"
>go out to a bar take a capuccino, a cornetto vuoto and a glass of water.
>during the process of cosuming your italian breakfast talk to other constumer about Calcio Valentino Rossi and politics.
>say "ciao Gino, segna tutto sul conto di mamma, " to the barman.
>go to to local market
>remember to greet loudly everybody u meet (if you don't remember the name say "ciao caro, come va? a casa tutto bene?", if the person is in the other side of street rise you hand and scream his name
>once you arrives to local market go straight to butcher buy 50g of guanciale per person and 1.5 eggs per person.
>greet the butcher and say: "ciao Mario, segna tutto sul conto di mamma, poi passa lei e sistema" and then get a flashy look to bucher's wife tits
>go to the cheese maker buy some pecorino romano and parmiggiano reggiano. here i pay because i'm served his daugther.
>find your friend Marco and go to the chinese bar for a caffe (espresso) , talk about neighborhood for half an hour and than read La Gazzetta dello Sport for an entire hour.pay the chinese 0.85euro for the coffè and ask a glass of water "del rubinetto".
>back home remeber that you don't have the pasta.
>go in first grocers and buy durum wheat flour long pasta (spaghetti-but also bucatini linguine are ok) pay 1euro/1kg becuse choose "quella Buona".
>back home long the street hear my name turn 180° is Federico turn another 360° and greet loudly with him "ehi ciao, quanto tempo?, A casa tutto bene? trovato lavoro?"
>go to the closer bar to take a "bianco e Cynar"
>after Half an hour and 3 bianco e Cynar later go back home
>half way home realize that forgot the bags at last bar
>go back to bar take the bags and Mariella yell: "carbonara oggi eh?.
>mamma è a Casa
>look her face
>she say:"è morto zio giovanni"
anons tell me if i have to continue
>anons tell me if i have to continue
>I say "oh quanto mi dispiace" (the truth is that i don't give a fuck becuse he was an alchoolic that beat zia Maria)
>She say that her and dad have to go to zia Maria
>now I'm home alone till evening
>send a msg to Sara (my trombamica) where say her that i home alone and suggest her a sex-carbonara-sex lunchbreak ( she works as shampooer)
>she say ok 1 pm is at my home
>with my erected penis start to make carbonara
>Dice guanciale 100-150g in 1cmx1cmx1cm cubes
>put in a big pan herre will come the pasta and the eggs (no oil or butter the fat of guanciale is ok) close the fire when done (don't dry it!)
>in a cup mix 3 whole eggs pinc of salt pepper
>put the pasta in boiling water (this stop boiling) and a fist of salt when start reboiling (100g per person)
>drain pasta when is al dente and retain some cooking water a part
>put pasta in the pan open the fire and salta to mix
>add some water and salta to mix
>take a power mix to the eggs with a fork to include maximum air inside
>now put eggs in the pasta pan (slowly)
>an hand move the pan the other is for the cup of eggs
>you can add now some more water for extra creamy
>turn off fire
>put in dishes
>add parmesan and pecorino when pasta is on dishes
>wait for sara
have to Continue?
carbonara without cream has a very unique texture and taste since you can really taste the egg yolk. i'm not saying that adding cream "ruins" it but it makes it a completely different dish that tastes completely different.
i guess that's where all that anger is coming from as well. nobody would have a problem with cream carbonara if it wasn't called carbonara.
growing up in germany i was used to cream and bacon in carbonara as well. until i had some roman carbonara in italy. since then i still like cream carbonara, but i vastly prefer the roman style and i guess i can understand why some people may have a problem with the name of one of their traditional dishes being used to describe a completely different dish.
> the autism in this thread
dude, noodles are just noodles
they all fall under the blanket term, noodles
thanks for giving me a headache first thing
you should know op that Italians are 400% more autistic than everyone else and they get super uppity about their Italian noodles, so be careful not to agitate them next time
>he posts on a cooking board
>he doesn't know the difference between regular flour and durum semolina
Because there is a particular texture and flavour to the combination of egg yolk and cheese that is totally different to that of cream.
Think of it this way: Would liquid cream ever be used as a substitute for mayo?
>mfw italians literally defends a dish called "coal burners"
>mfw the most wellknown product of american cuisine is called "Hot Dog"
>mfw I'm not even american, but thankful for that fact
Are you stupid? If you like the particular texture and flavour of the egg and cheese, adding cream ruins it by changing the texture and flavour to something totally different then what you wanted.
I fucking hate when Muriccan-Wop tv chefs pronounce Italian ingredients like that, jarring as fuck.
>AYY NOW WHILE THIS IS COOKIN WE GONE OPEN THE FRIDGE AND GET THE REST OF THE STUFF WE NEED NAHMSAYIN, AAAAH LOOK AT THIS IT'S SOME BEAUTIFUL FRESH ~MOOZADELL~ OOOH EHHH JUST LIKE BACK IN NAPOLI
Turning A into B ruins it from being A, dipshit.
you could argue that while it's a perfectly fine dish, it is a ruined carbonara. just like if you take a composition by beethoven and you make a dubstep remix. it might be a mighty fine dubstep track but it is also kind of a ruined beethoven composition.
yeah i mean this quantity (Photo)
100 g is dry pasta
>>germans invented the burger
Germans didn't invent shit, pic related is what their 'burgers' looked like before Americans transformed it into something edible.
Italians back home in the city are normally insufferable.
I normally like European Italians more but this guy is pretentious as fuck.
Well I mean we don't really culturally identify with it, it's more of an ethnically from sorta thing. There are people who do get into it and I sorta have the same opinion of you on them.
>Claims to be from Lazio
>on a sauté pan, cook the pancetta and slightly cook the garlic on the meat fat
>put the pasta on the pan and mix with the garlic and pancetta
>combine 2 eggs and 2 full tbspoons of parmesan cheese per person
>salt and black pepper to taste
>turn off the heat and mix everything
>make sure u dont stop mixing and to cook the eggs and cheese only with the heat of the pasta and the pan
>if you overcook the shit or stop mixing u'll have pasta with scrambled eggs
sauce: italian family u niggaronis
welp, I just tried making carbonara style hashbrowns for breakfast. the flavor was the same but the texture and appearance was slimy and disgusting. I probably won't try doing it again, but if I did I think I needed a coarser grate for the potato and to make them more crispy when I fry them.