Sweet Italian sausage meat sauce made with basil and parsley from the garden! As an Italian and the main cook in the house, I can’t go months without pasta and it’d be cruel to eat it in front of her when she can’t. This is a fantastic substitute with a fraction of the carbs.
by FulIChubb
3 Comments
Man, this carbonara sub is getting worse by the second. That’s obviously not Guanciale. That looks like pecorino Romano, but definitely subgrade parmigiano Reggiano. And you obviously did not temper your eggs.
And not enough pepper. Authentic carbonara only uses fresh ground black pepper from the Vatican.
All jokes aside this looks delicious and I would absolutely be happy to be your wife. Lol.
Eat real pasta the way I do cocaine…. on the weekend at a friend’s house or in the garage when no one is awake.
Also, that looks like a very nicely toasted focaccia on the side. I absolutely approve!