I get the tourist trap thing, but I felt we went do different restaurants even in some areas that seemed too far off the path… and it was the same damn menu.I tried about 4 different menu items as my son and wife did as well. So we all go some variation and at the end my wife wanted a “good” salad and my son and I wanted Spaghetti ala Carbonara. The beers they offered too were quite inadequate.
In Germany we ate some authentic “good” German food the first 3 days at several different shops that my German business partners recommended . Problem was it was all the same. At at the Block House in Hannover last night and had a good steak.
My thoughts are that I can get a better meal in the states for the $$ anytime.
The peasants need to learn the egg is cooked by the pasta that just came out of boiling water
This isn’t really true, though, is it? If you cooked the yolks you’d end up with scrambled eggs (yolks) with spaghetti. I just made some tonight with - GASP - prosciutto. Even my 3 year old liked it. She thought the spaghetti was covered with butter, though, haha.
I love prosciutto. Did you fry it crisp? I’d imagine there’s not enough fat in it but might make a good garnish
I keep coming back to this recipe (you’d think that I’d have it down pat after making it a dozen times in the last 2 years) and just noticed your question. I usually go with pancetta but when using prosciutto I DO fry it crisp. It’s pretty damn great but as you said- not fatty enough to do the dish justice on its own. Just made it last night again. Everyone loved it!
The peasants need to learn the egg is cooked by the pasta that just came out of boiling water
This isn’t really true, though, is it? If you cooked the yolks you’d end up with scrambled eggs (yolks) with spaghetti. I just made some tonight with - GASP - prosciutto. Even my 3 year old liked it. She thought the spaghetti was covered with butter, though, haha.
I love prosciutto. Did you fry it crisp? I’d imagine there’s not enough fat in it but might make a good garnish
I keep coming back to this recipe (you’d think that I’d have it down pat after making it a dozen times in the last 2 years) and just noticed your question. I usually go with pancetta but when using prosciutto I DO fry it crisp. It’s pretty damn great but as you said- not fatty enough to do the dish justice on its own. Just made it last night again. Everyone loved it!
Same thing in our house tonight. Deciding between carbonara and pasta alla gricia though (essentially the same thing but without egg.) Also, use guancale and pecorino instead of pancetta and Parmesan.
“Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o’clock in a mostly empty bar. Go somewhere you’ve never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check in on your friends. Check in on yourself. Enjoy the ride.” - Anthony Bourdain
