+
Home Cooking

To Cream or Not to Cream your Carbonara?

kySafran | Dec 21, 202002:52 AM     75

Ski in Europe and you'll find yourself one side of the Italian border at lunch and the French side for dinner.

Lots of slow burn carbs in pasta means Carbonara is a staple in many bars and restaurants in the regions. Though the recipe is fundamentally different in each country.

Essentially, the debate is whether the sauce is made in the French style with eggs, Parmesan & cream, or the Italian way, simply with eggs & Parmesan: both often with a little garlic.

I made the dish last night and felt guilty for adding cream, though it came out beautifully.

I know in the US you have a strong Italian population, so I was wondering where the debate was there?

Cream or no cream for your Carbonaras?

Ky

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

Husk On vs Husk Off: The Best Way to Grill Corn This Summer
How To

Husk On vs Husk Off: The Best Way to Grill Corn This Summer

by Jen Wheeler | Knowing how to grill corn on the cob is a necessary summer skill, so with Labor Day fast approaching...

9 Crazy-Good Corn Salads for Summer
Recipe Round-Ups

9 Crazy-Good Corn Salads for Summer

by Miki Kawasaki | When you've got super fresh, sweet summer corn, use it as the centerpiece of a salad, raw and straight...

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul
Recipe Round-Ups

Get 'Cherried' Away: 9 Creative Ways to Use Your Cherry Haul

by David Watsky | Wondering what to do with your extra cherries? These sweet and savory cherry recipes should help...

12 Preserve Recipes That Capture Summer Fruit at Its Best
Recipe Round-Ups

12 Preserve Recipes That Capture Summer Fruit at Its Best

by Miki Kawasaki | Making summer fruit preserves is a great way to capture a taste of the season for later in the year...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.