Comments on: Carbonara, a new theory for its origins and name

By: Hande

Hande — Tue, 04 Dec 2012 09:18:06 +0000

look what he says: http://bressanini-lescienze.blogautore.espresso.repubblica.it/2012/12/03/lorigine-della-carbonara-il-commissario-rebaudengo-indaga/

By: IMO Thursday – Why Risotto is my Zen « The Blissful Adventurer

IMO Thursday – Why Risotto is my Zen « The Blissful Adventurer — Thu, 01 Nov 2012 16:50:18 +0000

[...] Italian wine writer and philologist Jeremy Parzen posted a wonderful article on the origins of La Carbonara. In the article Jeremy goes down a few theories of how the famous pasta with bacon and egg sauce [...]

By: Do Bianchi

Do Bianchi — Thu, 01 Nov 2012 15:08:58 +0000

thanks for reading, everyone. I know this was a long one! buon appetito…

By: Lauren

Lauren — Wed, 31 Oct 2012 00:54:27 +0000

Love it! I’ve made a vegetarian cauliflower carbonara before, omitting the pork aspect altogether. Sacrilege? Maybe. But we vegetarians have to be creative sometimes!

By: Andy Pasternak

Andy Pasternak — Tue, 30 Oct 2012 19:39:46 +0000

Great article. Making me hungry for some carbonara. Going to have to share this with our friends in Rome who make the best carbonara I’ve had!

By: Carbonara, a new theory for its origins and name « goodthingsfromitaly

Carbonara, a new theory for its origins and name « goodthingsfromitaly — Tue, 30 Oct 2012 09:11:29 +0000

[...] See on dobianchi.com [...]

By: the winegetter

the winegetter — Mon, 29 Oct 2012 15:01:29 +0000

What an awesome article! Thank you so much for posting. It was a fascinating read. In my opinion, spaghetti alla carbonara has been one of the most abused dishes of Italian cuisine, with many restaurants offering a bland cream sauce and bacon smothered over spaghetti. The real thing is so good, but it definitely is worth making it yourself, because I have had horrible, uninspired versions in restaurants…