this post was submitted on 08 Jan 2025
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That's fair when you just use another name.
I'm not Italian but I find it highly annoying when restaurants offer carbonara but it turns out to be a cream based sauce - it just tastes different. Unfortunately here (mere 3h by car to Italy) most restaurants serve cream-carbonara.
So I never order it, it just make it at home. (And there's a trick to get a nice carbonara, I put the eggs and parmesan into a steel bowl and heat and whisk them "bain-maire" on top of the pot where the pasta is cooking (and add a bit of pasta water).
This makes a really creamy carbonara sauce. And I don't need to buy cream, normally I'm having eggs and parmesan available at home.
Oh and let the pasta steam out and cool down a bit before adding the sauce or it will curdle.
I did cream-based "carbonara" in the past, but for my taste this is so much better. And I don't feel the cream-less one is more work, ok I have one more bowl for the dishwasher.