Carbonara’s of any type:

A farfale (bow tie) or wider noodle (pappardelle) always works better. It will hold more base/sauce. Always.

Roll your sausage in small bite size pieces for thorough
cooking and always use fresh everything you can, including the eggs. Never use products that have been in your fridge for a long time.

Also let your cream, eggs and cheese breathe for at least 2 to 3 hours before you actually add them into your recipes. (You may slightly cover them to protect from skinning, but temperature is important. Make sure you add the egg as the very last ingredient over the heated mixture of meat and pasta, for the egg will cook too fast if thrown in at once.

And one more thing, the wine you use in the recipe should also be the same wine sipped with the meal. Always.

Helpful suggestive branding:

Bacon (use Nueskie’s -and cut into long strips. The longer the better! Great curl for presentation.)
Sausage (suggest Bobak’s if you know it! as well as Nueske’s)
Cream (never milk or half & half) Always real heavy whipping.
Real butter only! (No margarines or substitutes)

With much care,

Rob
A true Sicilian artist with great taste in foods and the arts.
Please check out some of my fine art. (abstract)
(Google Image Search: “Robert Piar”)

Look forward to our surprise next week!

This looks really yummy!

I hope you’re feeling much better! This pasta dish is gorgeous … lovely picture. I’ve made carbonara at home several times and it never turns out exactly right. I’ll have to give this one a try.

Take care!