Monday, May 12, 2008


I put together this carbonara recipe from Mario Batail "Molto Italiano" (halved it for 2 - just me and the boy, it was poker night). This is really the perfect method, hold the peas, hold the cream - no need for these. The egg whites, cheese & bacon drippings (I do usually drain partially although the recipe says not to) make the perfect creamy sauce, the egg yolk that gets stirred in at serving makes the whole thing just luscious. It will be even better when I make my own pancetta or guanciale!!

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