The carbonara on your page does look absolutely amazing though, I aspire to get my sauce looking that glossy.

I’m always a bit hesitant on adding too much liquid but I’ll give it a go next time, thanks!

Finding a good dry pasta where I live is difficult but yeah it is usually better. I was pretty shocked to find out Italians themselves don’t even make their own pasta while I was living there, they just buy it dried.

I’m all for tradition, my mum and her entire living family are Sicilian immigrants. You don’t need to stick to rules so aggressively, I enjoy making pasta fresh so I will make it fresh. Also you can get al dente pasta from fresh pasta?

Yeah one of the main problems with authentic carbonara is the sauce very quickly dries up and loses its gloss. I promise it looked even better moments before this photo 😅

Yeah I use pecorino Romano and top with parm reggiano. I usually stick to thicker pasta cos spaghetti is a pain in the ass to make 😌

You’ll get it down soon enough 🙏🏼

Yes! Thank you “In many ways the work of a critic is easy”

Authentic carbonara typically doesn’t get much white sauce as it doesn’t use cream.

Might have to give it a try once the fridge is cleared of ridiculous amounts of Christmas food

It’s great and the massive amounts of fat make it so much tastier even if it cuts years off my life haha. But yeah pretty hard to come by where I live in Australia.

Sure is