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!
Now I want carbonara. It looks absolutely delicious.
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 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.
I found Rome to be easy to avoid such things: Walk from one beautiful place to another.
Looks lush!
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.
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.
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
Looks delicious!
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.
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