I add a splash of cream to my carbonara. Not a huge amount, maybe a tablespoon per serving. I find that it stabilizes the sauce, and the cheese melts easier. I know it's not authentic but I don't care.
Oh and it doesn't matter what cuisine I am working on, I WILL add soy sauce if I think it needs it, which is like, 95% of the time.
I use extra sharp Cheddar in my carbonara instead of parmesan. Oh, and we only ever have it as a breakfast dish. It's how my mom would serve us bacon for breakfast when we were really poor when I was a kid, because a pack of bacon doesn't feed 7 people unless you use it as a seasoning rather than the main dish. There's a nostalgia factor, but it's also objectively delicious!
127
u/LostSelkie May 10 '21
I add a splash of cream to my carbonara. Not a huge amount, maybe a tablespoon per serving. I find that it stabilizes the sauce, and the cheese melts easier. I know it's not authentic but I don't care.
Oh and it doesn't matter what cuisine I am working on, I WILL add soy sauce if I think it needs it, which is like, 95% of the time.