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?
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