Honoring Carluccio with Carbonara


I never thought I’d like carbonara.

Then I copied Antonio Carluccio’s recipe and made real carbonara for the first time.

The key to carbonara is to not ruin it with cream, or onions, or a bunch of other stupid crap.

Carbonara is about eggs. And lots of cheese and pepper. I think of it almost like cacio e pepe with guanciale or pancetta. And egg sauce. That’s the most important ingredient, what makes it carbonara.

The day I made it was the day he died. So thanks Antonio. You’re gone, but I’ll say your name every time I have good carbonara. And as you should know, a man is not dead while his name is still spoken.

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