We just calling anything carbonara now? I lost faith in my city’s restaurants 🫠 I’ve only seen like two so far make it properly
Photo of a menu uploaded on Google Maps. I try not to be a snob in most scenarios but I feel like carbonara has a VERY specific flavor to where you can’t cook it with just anything.
by Trainpower10
13 Comments
BrutalSock
None of the listed ingredients are in Carbonara so, yeah…
Quiet-Shop5564
Also “chicken florentine” is nowhere to be seen on (real) Italian menus…
rassybeds
It’s our current battle. A local restaurant advertised a classic carbonara with cream and mushrooms! I’ve seen the recipe shown advertised as Pasta Alfredo which is a whole argument of its own.
ogbubbleberry
This is the way it was taught back in the 80’s and early 90’s even at top schools like CIA. ( if you can find a used copy of the study book “The Professional Chef” it is a great throwback to the days of lemon wedges, parsley sprigs, and gelatin salads). The hardcore stance of “legitimacy” is a fairly new one beginning roughly in the 2000’s. I attribute this to unlimited access to information from the Internet. Similar things have happened with like say ramen, which was just a cheap easy snack but gradually morphed into a serious understudy of handmade-noodle hydration ratios, regional styles of emulsified bone broth, chasu pork, even the egg has to be this perfect 6 minute, free range masterpiece where it just used to be a leftover hard boiled egg.
troubleyoucalldeew
IF MY GRANDMOTHER HAD WHEELS
Pappas34
Madre de dios…
Smaigol
parmigiana served with spaghetti??? wtf
ballsofstyle
It’s a British carbonara. It’s a real thing. I like it when it doesn’t have yucky raw egg yolks HARD PASS. I make my authentic carbonara with cream and sliced cheddar 😋😋😋
Smaigol
tiramisù – add chicken $2.50 add shrimps $4.50
poetamoceuphrataec
🤌🏻🤌🏻🤌🏻
Nigiri_Sashimi
Peas??????????????????
Sea-Tackle-129
So we are all pretending not to see that the “eggplant parmigiana” is served with spaghetti?
historybo
I’ve seen Japanese carbonara before, but it’s closer to actual Carbonara in ingredients.
13 Comments
None of the listed ingredients are in Carbonara so, yeah…
Also “chicken florentine” is nowhere to be seen on (real) Italian menus…
It’s our current battle. A local restaurant advertised a classic carbonara with cream and mushrooms! I’ve seen the recipe shown advertised as Pasta Alfredo which is a whole argument of its own.
This is the way it was taught back in the 80’s and early 90’s even at top schools like CIA. ( if you can find a used copy of the study book “The Professional Chef” it is a great throwback to the days of lemon wedges, parsley sprigs, and gelatin salads). The hardcore stance of “legitimacy” is a fairly new one beginning roughly in the 2000’s. I attribute this to unlimited access to information from the Internet. Similar things have happened with like say ramen, which was just a cheap easy snack but gradually morphed into a serious understudy of handmade-noodle hydration ratios, regional styles of emulsified bone broth, chasu pork, even the egg has to be this perfect 6 minute, free range masterpiece where it just used to be a leftover hard boiled egg.
IF MY GRANDMOTHER HAD WHEELS
Madre de dios…
parmigiana served with spaghetti??? wtf
It’s a British carbonara. It’s a real thing. I like it when it doesn’t have yucky raw egg yolks HARD PASS. I make my authentic carbonara with cream and sliced cheddar 😋😋😋
tiramisù – add chicken $2.50 add shrimps $4.50
🤌🏻🤌🏻🤌🏻
Peas??????????????????
So we are all pretending not to see that the “eggplant parmigiana” is served with spaghetti?
I’ve seen Japanese carbonara before, but it’s closer to actual Carbonara in ingredients.