I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
I’m afraid of asking your recipe for carbonara if you compare it to baking your pasta in a comparable mass of cheese and cream
I don’t usually make baked Mac and cheese, I make stovetop with a mornay sauce, and the only comparison I’m making to carbonara is that its a dish that is intentionally rich and fatty from another cuisine op may be more familiar with or see as more tasteful than classic american food.
My carbonara is pasta, pasta water, salt, fresh black pepper, fatty pork, rendered pork fat, eggs (extra or only yolk), and parmesan.
No cream, I’m making carbonara, not Alfredo.