How do you make your Carbonara?
Also, pineapple on pizza?
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Pecorino, yes. Raw egg? no, it cooks in the hot spaghetti, no need for pasteurization. Guanciale–that Italian or sumptin? We’re Murken. Bacon is fine.
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I wish I had so little to complain about as that guy.
Illegal?
Really now…
I don’t like pizza anymore so the pineapple question is moot.
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Funny Story – In my youth, I was dating this woman who invited me over for Spaghetti Carbonara. So, I picked up a nice bottle of wine to go with dinner.
When I got there – her idea of Spaghetti Carbonara was Spaghetti & chopped bacon topped with ranch dressing. It was pretty bad…
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Carbonara is not an old Italian dish. It is only known since the 20th century. Some believe that it was originally made with bacon that American GI’s brought with them after the Second World War.
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Apropos:
And:
Pineapple, pepperoni AND jalapeno to add a bite is a wonderful topping combination for pizza.
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Coincidentally, I just got some bay scallops, shrimp, and squid, which I’ll have in my spaghetti carbonara–oops, spaghetti with a rich sauce of bacon bits, egg and cheese. Best to be safe!
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OMG 
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Bacon is fine for carbonara and not illegal.
Pineapple on pizza is a no from me, dawg.
Shush. You’ll let the secret out that much of traditional Italian food lore is a modern myth.
Why the hate for pineapple and ham? That’s a classic combination. Look at all those beautiful pictures from cooking magazines of the 60s showing a ham studded with pineapple. Tacos al pastor is pork and pineapple. A great combination of flavors that work well on pizza.
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Yeppers. And it takes some awareness not to scramble the egg. Bacon is just fine. Sometimes ya gotta dance with the one what brung ya.
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I would have normally said no on the pineapple on pizza but I was at a party a couple weeks ago and one of the pieces of pizza I tried was pineapple and bacon on thin crust. It was spectacular
did she like the wine?
I don’t remember if she liked the wine or not, as this was about 35 years ago, but I do remember that awful ranch dressing being used as a carbonara “sauce”.
It’s one of those things you never forget.
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Don’t make carbonara if you don’t have guanciale.
I saw this the other day on Milk Street so decided to throw it on out here. You don’t actually see him add the cheese:/egg yolk mixture but I can use my imagination. All in all, not a bad technique
It’s such a question of balance, custard or scramble. Carbonara is kind of a savory custard.
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That’s what I learned; my most recent attempt was pretty perfect until I diverted from my initial plan and chucked in the whites from the four yolks, and then further compounded the error by adding too much pasta water and not working the sauce long enough, the result was more soup than sauce (the solution would’ve been to add more cheese, I now know).
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