Forget spaghetti—carbonara was meant to be risotto.
no cream—is comfort cooking as well as comfort food. You fry up the pork, toss al dente spaghetti into it, and, off the heat, stir in the eggs, cheese, a little starchy pasta water, and lots of freshly ground black pepper.There’s something comforting, too, about interpreting the starch in carbonara as rice instead of pasta.
They found in the sauce the familiar foods of their homeland, eggs and bacon, successfully combined with their new love, spaghetti.It makes sense that the classic combo of creamy eggs and smoky guanciale would work well in a risotto.
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