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Originally Posted by Hombre
Tomcat, do you have a good method for carbonara? My first attempts were gummy/dryish until I started adding cream -- but I've been told this is heresy.
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It's heresy because the recipe come from depression-era cooking in Italy, when all they had was a little pork fat, pasta, and grated parmesan cheese.
They cooked the noodles al dente so that they would expand in the stomach and make everyone feel "full."
