That made me think of a brand new but actually old category, which is "mothersplaing". That's the only one we could and should accept. By the way: your recipe is perfect and thought me a little detail: the two minutes you have to wait after you blend the guanciale and its fat with the pasta, before adding the eggs. Crucial! I've also heard from a Roman chef that he puts the eggs on the boiling water "a bagnomaria", just for a little while and to make the blend a little bit more creamy. Now I want a Carbonara, and it's very late, almost early morning.
Yes! The bagnomaria technique is kind of all the rage now. I've seen it done several times. Haven't tried it yet though, but I will. Thank you, Martino!
Yum! I’ve always wanted to make carbonara but have avoided it out of fear of screwing up the eggs. Thanks to you, I’m inspired to give it a go.
My Italian American roommate taught me to make the simplest dish -- pastina cooked in chicken broth with an egg slooowly mixed in. Now it’s my comfort food.
Oh, and I ruined her pot by burning popcorn in it 🤣
LOL Rach! Pastina in brodo is a classic of my childhood (and probably everyone's childhood in my generation). Glad you mentioned it, you made me go back in time. Give my procedure a try, and let me know. Thank for reading! :)
And now I have a step by step. Because I have a Mom just like yours! I recall asking her for the recipe for a complex Christmas sweet layered like a tiramisu. She sent me the list of ingredients. And one line for the method: Mix as usual. 😀
Mmm I’d love to try to make this someday. And I love that you wrote this to your mom. I’m excited to read more unsent letters.
This reminds me of when my mom makes tomato sauce and meatballs. I tried to get the recipe from her, but she’s also hard to follow. She just feels it out after experimenting for many years.
I love the idea of a recipe being something you feel out, it’s like you become one with the ingredients, and the whole process becomes intuitive. Maybe written recipes need to be more like what you wrote here, and less rational/exact. That would be a fun cookbook to read!
Thank you so much, Elizabeth! Yes, I guess from your comment and a few others I gather all moms are pretty much the same with recipes and cooking lol. Glad to see you relate to this. There will definitely be more Unsent Letters coming, stay tuned! :)
Carbonara was the first dish I ever learned to make. Ever. It was when I moved to study abroad in Milan, actually. Our Italian instructor gave us the recipe for Carbonara (her way, of course, as Italians may not have a veritable opinion on a functional government, but always about food).
I went back to my little brick-walled, red floored, old wooden door studio in Viale Bligny 25. I had gone to Pam and bought eggs, pecorino, spaghetti, and pancetta. I followed those instructions like gospel, also watching YouTube videos to learn how to separate the yolk from the whites. Who knows if it was actually tasty–it was the first time I tasted success. I was so proud. Carbonara became my main dish. A couple of weeks later, I cooked Carbonara for the American girl I dated a bit during the exchange (I was striking out with the Italians, because they were all from Bocconi, so you know...well you know). I felt like a man.
I stopped cooking Carbonara after I became Pescatarian (7+ years ago). Now my main Italian dish is Risotto Milanese (or Cacio e Pepe). But you've inspired me to retake my love for Carbonara (probably using some sort of mushroom instead for texture/saltiness). I'm smiling just thinking about it.
"as Italians may not have a veritable opinion on a functional government, but always about food" -- This is so well put, and so true. Viale Bligny is a typical Bocconi student address. Many friends lived there when I myself was at Bocconi. Now you made me go back in time so many years, just by mentioning that address! Too bad you can't enjoy a proper carbonara now, but I've seen vegetarian versions around (like, with zucchini instead of guanciale). So let me know if you're going to try one of these. I'm curious. Thanks for reading my friend. :)
I have tried many times to make the perfect carbonara. I have failed an equal number of times - sometimes spectacularly, sometimes not. Next time, at least, I will try your mother's recipe. It sounds delicious.
That made me think of a brand new but actually old category, which is "mothersplaing". That's the only one we could and should accept. By the way: your recipe is perfect and thought me a little detail: the two minutes you have to wait after you blend the guanciale and its fat with the pasta, before adding the eggs. Crucial! I've also heard from a Roman chef that he puts the eggs on the boiling water "a bagnomaria", just for a little while and to make the blend a little bit more creamy. Now I want a Carbonara, and it's very late, almost early morning.
Yes! The bagnomaria technique is kind of all the rage now. I've seen it done several times. Haven't tried it yet though, but I will. Thank you, Martino!
Is this a recipe for Carbonara, or how to make your mother really happy?
Good question, Rick! As always you have this ability to read behind the lines. Thanks for reading!
Brilliant. And funny, because how often are we skipping the blog section to get straight to the recipe we just googled? I love that twist.
Also, reminds me of just listening to my mother give me a gumbo recipe just so I can have her explain something to me.
Thanks I’ll go sit on my hands for nine minutes
Thank you, Taylor. And this is even more brilliant: "I’ll go sit on my hands for nine minutes" lol.
I'm loving this playful, free-style you've got going on Silvio. Would also love to one that prepare this recipe!
Thank you, Oscar! I feel you have the patience and concentration to do this flawlessly. I'd love to know how it went when you try.
This is the gentlest, sweetest recipe I've ever read. Than any of us read. Makes me want to be your mom? I'm not sure. It gives me a mix of emotions.
Thank you so much, Yehudis. If, besides practical, it also comes across as gentle and sweet, that's a jackpot for me!
Yum! I’ve always wanted to make carbonara but have avoided it out of fear of screwing up the eggs. Thanks to you, I’m inspired to give it a go.
My Italian American roommate taught me to make the simplest dish -- pastina cooked in chicken broth with an egg slooowly mixed in. Now it’s my comfort food.
Oh, and I ruined her pot by burning popcorn in it 🤣
LOL Rach! Pastina in brodo is a classic of my childhood (and probably everyone's childhood in my generation). Glad you mentioned it, you made me go back in time. Give my procedure a try, and let me know. Thank for reading! :)
Yummmn
And now I have a step by step. Because I have a Mom just like yours! I recall asking her for the recipe for a complex Christmas sweet layered like a tiramisu. She sent me the list of ingredients. And one line for the method: Mix as usual. 😀
LOL right! And sometimes the list of ingredients doesn't even have quantities next to the items! :) Thanks for reading, Karena. Glad you can relate.
This is such a tiny thing, but I adore the way this ended with:
"Anyway, I have to go now.
Love."
And the fact that it's just "Love." as the final word because what better way to end something that begins with "Dear Mom"?
Thank you, Sandra! I'm so glad you caught this. Yet I'm not at all surprised, knowing you. <3
Mmm I’d love to try to make this someday. And I love that you wrote this to your mom. I’m excited to read more unsent letters.
This reminds me of when my mom makes tomato sauce and meatballs. I tried to get the recipe from her, but she’s also hard to follow. She just feels it out after experimenting for many years.
I love the idea of a recipe being something you feel out, it’s like you become one with the ingredients, and the whole process becomes intuitive. Maybe written recipes need to be more like what you wrote here, and less rational/exact. That would be a fun cookbook to read!
This was beautiful btw. Thank you for sharing this recipe! And looking forward to more unsent letters!
Thank you so much, Elizabeth! Yes, I guess from your comment and a few others I gather all moms are pretty much the same with recipes and cooking lol. Glad to see you relate to this. There will definitely be more Unsent Letters coming, stay tuned! :)
Ah Silvio, this brought back so many memories.
Carbonara was the first dish I ever learned to make. Ever. It was when I moved to study abroad in Milan, actually. Our Italian instructor gave us the recipe for Carbonara (her way, of course, as Italians may not have a veritable opinion on a functional government, but always about food).
I went back to my little brick-walled, red floored, old wooden door studio in Viale Bligny 25. I had gone to Pam and bought eggs, pecorino, spaghetti, and pancetta. I followed those instructions like gospel, also watching YouTube videos to learn how to separate the yolk from the whites. Who knows if it was actually tasty–it was the first time I tasted success. I was so proud. Carbonara became my main dish. A couple of weeks later, I cooked Carbonara for the American girl I dated a bit during the exchange (I was striking out with the Italians, because they were all from Bocconi, so you know...well you know). I felt like a man.
I stopped cooking Carbonara after I became Pescatarian (7+ years ago). Now my main Italian dish is Risotto Milanese (or Cacio e Pepe). But you've inspired me to retake my love for Carbonara (probably using some sort of mushroom instead for texture/saltiness). I'm smiling just thinking about it.
"as Italians may not have a veritable opinion on a functional government, but always about food" -- This is so well put, and so true. Viale Bligny is a typical Bocconi student address. Many friends lived there when I myself was at Bocconi. Now you made me go back in time so many years, just by mentioning that address! Too bad you can't enjoy a proper carbonara now, but I've seen vegetarian versions around (like, with zucchini instead of guanciale). So let me know if you're going to try one of these. I'm curious. Thanks for reading my friend. :)
Ugh ok brb inspired to make this!
LOL. Thank you, Michelle!
We need more of this, Silvio.
I've numbered it as I'm thinking of starting a series called Unsent Letters. We'll see.
I have tried many times to make the perfect carbonara. I have failed an equal number of times - sometimes spectacularly, sometimes not. Next time, at least, I will try your mother's recipe. It sounds delicious.
Carbonara is hard to really master, in its apparent simplicity. Try my step by step, and let me know. Now I'm curious! Thank for reading, Alastair. :)