Cream in carbonara? Cheese on seafood? Ya no.
This is part 2 of the pasta mistakes series aka more stuff you could be doing wrong.
If you missed part 1, start [here]. We covered rinsing noodles, breaking spaghetti, under-salting water.. the basics.
This round we’re going deeper.
Because tomato sauce shouldn’t be orange.
Em
IS THERE CREAM IN CARBONARA?
Short answer: never.
Longer answer : real carbonara is egg yolks, pecorino, guanciale, guanciale fat and pasta water. That’s it. Cream throws off the balance and dulls the richness that’s already there.
Try out my carbonara recipe and see for yourself.
SHOULD I KEEP FRESH PASTA IN THE FRIDGE?
No, you should freeze it. Even if you're eating it tomorrow.
The fridge keeps aging the pasta and turns it gummy. The freezer stops that process right away. Toss frozen pasta straight into boiling water—no thawing. Just add a minute or two to the cooking time.
WHY IS MY TOMATO SAUCE ORANGE?
Are you blitzing it after it’s cooked? This is how you get sad, orange sauce. We’re not making a potage here. Blitzing hot sauce whips in air (oxidation) changing the texture and killing the flavor. Crush your tomatoes before cooking. Let it reduce naturally. Also, hand crushing your tomatoes is better btw.
All my chef tips for 5$—legit a coffee. Free readers still get recipes. Both win. Both appreciated. Support pasta.
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