Food

A place to share what you're cooking and eating on Farcaster.

Carbonara in Italy hits different. Probably because of Pecorino (I sometimes use Parmigiano, due to Pecorino not being available everywhere in Croatia).

Still, amazing.

Crypto enthusiast, ethics, movies and photography.

Founder of /gentlemanswagers

*Digitalizzando il mondo*
https://linktr.ee/enki40

Glad to hear you had the pleasure of eating it in Rome!

Stock up on guanciale and take it home ahahah

The best carbonara I had was in Rome 3 years ago. Absolute perfection.

Agreed on guanciale. Hard to get where I am.

If you pass through Rome, I'll pull down a list of places where carbonara is made to perfection. 🤌🏻

The pecorino must be there to be carbonara, and the guanciale as well (not bacon).

Art is the utility 🎨|Animal Conservation🐢|I grow things 🍒 Poor in crypto, rich in love

Who's Italian here? That depends on if I back down or not 🤣🤣

We talked about this @imfairydust. Don't make me let the Italians at you

That's how we do it in Italy 🇮🇹 

Confirmed by @luciano ?

And probably by @dwr.eth who shared a year ago a pasta al limone recipe that I tried and hmmmmm

That's a cheat right there. Mixing some cooking water with any pasta sauce is fire.

Using cooking water to preserve starch for the sauce

Streaming tokens @Superfluid
Building communities @AlfaFrens
Making trading @SuperBoring

I mean, you do what you can

But it's not so much about Parmigiano vs Grana. They are very similar. The main difference is that Parmigiano is made with 3 ingredients, Grana with 4. 

The real difference is in the aging. Grana can be 9mo, while parmigiano has to be at least 12 months. This makes Grana cheaper, but also softer/sweeter. While you *can* get older Grana, they always export the cheaper stuff  

IMO it's a noticeable difference in taste. Pecorino is super salty. If you use an older parmigiano it'll have more umami and IMO be a bit closer to what it taste like!

Would it be permisssible, in the absence of Pecorino, to use a 50-50 mix of Parmigiano/Grana Padano? Or would heads roll?

Guanciale and pecorino are really hard to find abroad.

I'm in Tokyo now and I had to compromise on the guanciale.
I'm actually using smoked duck breast instead which believe it or not is the closest thing I could find! 

But yeah no pecorino no carbonara

Nothing beats carbonara in Italy 🤝🏻