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.