Basic carbonara from a delicious hole-in-the-wall in Florence, Italy.
Looks so delicious, carbonara is one of my top food
this post was submitted on 13 Jun 2023
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Yep that’s guanciale alright. Looks delicious!
Dang dude I really want to eat this!
Damn this makes me want to go over to Italy. Always wanted to do like a 2 week trip just eating everything I could!
I can imagine gaining noticeable weight on an Italian vacation. Worth it.
100% worth it. Always told myself if I do such a trip, I'd have to diet for a few months so I can just pack on what I lost!
Haha that’s actually a great suggestion!
That's kind of what we did...but luckily walking and hiking kept us more or less in balance.
Looks legit af. I love Florence. Best food in Italy. And that’s saying a lot.
Yeah, Florence had some amazing food, and it was easier to avoid all the crappy tourist trap restaurants there than in Rome.
I found Rome to be easy to avoid such things: Walk from one beautiful place to another.
I love Napoli too. You have some absolutely amazing special local dishes there, such as Pasta e Patate and Pizza Fritta, and Starita Marinara is the best pizza I've ever eaten.
Looks delicious!
Now I want carbonara. It looks absolutely delicious.
I just ate dinner, now I'm hungry again
Man, I am due to make my pseudo-carbonara again. Looks so good.
How do you make pseudo-carbonara and what makes it pseudo?
I essentially try to make carbonara with what I can find and not really caring about the traditional ingredients. Like a bad copycat.
...I make it with bacon instead of guanciale, among other things.
If anyone wants to try to make something similar at home, Serious Eats posted a recipe a while ago. I’ve tried it and it was delish. Do the hack recipe. https://www.seriouseats.com/pasta-carbonara-sauce-recipe
Did you ask them what kind of cream and bacon they used, so we can make it at home 🚎
Looks delicious, one of my favorite pastas.
The ham/bacon they use is guanciale and the sauce is actually not made from cream but instead eggs. They are added into the pasta while it's still hot, which cooks them.
I know, I was trolling a bit.
There's two shops here in Berlin that sell guanciale, and pecorino romano is quite easy to find too. It took me a few years to perfect my carbonara, but I can make it quite good nowadays.
If you go into any restaurant and order carbonara here, you get cream and bacon. Oh, oh, and the last time I was in the US, I had to see the Olive Garden with my own eyes. I got some trolly pictures there, take a look at their idea of what carbonara is:
Took me a while to understand where the name carbonara comes from. In Italy it means the coal miner. So you put enough black pepper to it that they look like a little coal pieces sprinkled around the pasta. Delicious.
Oh lol, I love how the "chicken alfredo" is practically more similar to a genuine carbonara than the one they have.
Yeah, the traditional Italian pasta with chicken and milk.
Looks lush!
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