Talk:Carbonara

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[edit] Carbonara, cream or no cream?

In the original Carbonara recipe there is no cream. Cream here is clearly a later addition. Carbonara originates from Latium (Rome and its region). In Rome, as in the whole central and southern Italy, the usage of cream in the pasta dishes is unknown. alex2006 05:46, 20 October 2006 (UTC)

That might be true in Italy, I would have to ask a chef where I work (the New England Culinary Institute), but in the English speaking world Carbonara means cream, egg, cheese, and bacon.

The two books I cited are core books used in the culinary program at NECI, and the Food Lover's Companion is a standard in the field.

—MJBurrage • TALK • 14:03, 20 October 2006 (UTC)

Look Michael, here we talk about an italian dish (the beginning of the article says "Carbonara is a traditional Italian pasta sauce"), not an american one. Since we are talking about a traditional sauce, I would start with the traditional recipe. Then I would suggest that you revert your edit and write a paragraph or a sentence about "Carbonara in the English speaking world". What do you think about it? And, talking about standard books, if you need to know something about italian cooking, please read the work of Anna Gossetti Della Salda, which is THE book on the subject.

By the way, it is already the fourth time here on the english wikipedia that someone who is not italian is trying to explain to me - roman, with roman parents and grandparents - how the roman cooking should be... ;-) Ciao, alex2006 15:48, 20 October 2006 (UTC)

I am not trying to tell you what Roman cooking should be, nor am I trying to tell you what this dish is like in Rome (I do not have knowledge in that area, and have not yet spoken to the chefs I know, who do have such knowledge)

But, this is the English language wikipedia, and much like other foods and recipes and pretty much anything else that American culture co opts for itself, this word (as used in English) does not necessarily mean what it might have in its source language.

In English cookbooks, carbonara is cream, eggs, cheese (preferably parmesan), and bacon (preferably Italian). Everything else is optional. Feel free to improve the paragraph on the original Roman recipe and how it varies from what one would expect in an Italian restaurant in an English speaking country (well the States, Canada, and Britain at least, I cannot speak for Australia and New Zealand)

—MJBurrage • TALK • 17:38, 20 October 2006 (UTC)

OK, it's fine to me. It is important that the reader who wants to know how the original recipe is, is able to find it out. I added also a note citing the italian cooking bible. About your chefs, be careful! If they come from northern Italy, they also may well add cream to the sauce (in Milan they put it everywhere... ;-))...

alex2006 05:56, 23 October 2006 (UTC)