When my husband was little, Spaghetti alla Carbonara was one of his all time favorites. It's one of those comfort foods that reminds him of his childhood. I don't know how many times he has ordered this dish at a restaurant, only to be disappointed because it didn't compare to his Mamma's. It turns out Mamma took some creative Tuscan liberties with this traditional Roman dish. Her ability improvise and create in the kitchen has always inspired me. Cooking was one of the ways that she loved on her family. The traditional carbonara recipe calls for mixing beaten, raw egg yolks and the hot starchy water from the spaghetti to give it a more creamy consistency rather than the scrambled egg consistency. Although the raw egg probably cooks a bit in the hot pasta, I'm not a fan of raw egg and am more inspired by my mother in-law's version. When I lived in the U.S. it was hard to find pancetta, so I used bacon or cubed ham, but it was never the same. In Germany, I have found Gourmet KatenschinkenIn, which works perfectly. Here's a recipe that I found in English for the more traditional take on this recipe. If you and your family are lovers of scrambled eggs and bacon, this just might end up becoming one of your favorites too. Creatively, Cathy
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About CathyI'm a wife, mother, friend, educator, traveler, creator, tech lover, (and much more) inspired by Brene Brown's call to being vulnerable and daring greatly. Archives
September 2020
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