Should You Put Cream In Your Carbonara? Maybe, But It Will Actually Make Your Cooking Less Authentic

No other things can provide you with much comfort and pleasure during your stay at home than a delicious food. A well-prepared pasta, for example, can instantly make your troubles go away after taking one bite. Now that we are advised to remain inside our houses, we do not have all the time to spend in the market to buy ingredients for our favorite recipe. However, spaghetti alla Carbonara is among those that we can easily prepare as the ingredients are simple and it only takes a few minutes of serving time.

Many people grab an all-purpose cream from the grocery shelves for their Carbonara recipe. Cream is considered to be the primary ingredient to make the Carbonara luscious and mouth-watering. Thus, when cream is not readily available in the kitchen, cooking Carbonara is already off the list. However, you will be surprised to know that Carbonara can be served without cream. In fact, cream should not (and NEVER should be) your primary ingredient for Carbonara.

Scratch Cream Off Your List, Eggs Should Be In Your Carbonara Recipe

It is easy to make Carbonara at home, as long as you have all the basic ingredients. Basically, all you need to have in your fridge are bacon, cream, and pasta. You may also need Homiesfoto to take better pictures of you while preparing at the kitchen.

Going back to what I have said earlier, you can actually forget about cream in your cooking as long as you have the meat and pasta. Using cream in Carbonara is actually just a strategy adapted by some restaurants over the years to offer a different taste to their customers. Apart from the flavor, cream became more convenient to use that people already forgot the real ingredient that should be present in the Carbonara: eggs.

Yes, that is right, eggs should be included in your Carbonara recipe and not cream. Egg adds that tangy taste in the pasta, and it is the most effective in binding all the flavors of your meat and cheese together in your spaghetti alla Carbonara.

For a brief history, Carbona originated from the mid-nineteenth century in Rome, Italy. At that time, eggs were used to prepare this delicious meal for coal miners, giving them enough strength and energy for their activities. Cream was not used as a sauce extender for the Carbonara.

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