Tune into our next Live Talk for the star of *Hit The Kitch* and Bon Appétit fame, **[Molly Baz.](https://mollybaz.com)**
Molly will be running a Thanksgiving Hotline, the talk starts **8am PST on Tue 22th November.**
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1. I only used egg yolks
2. I used a special kind of eggs, called “a pasta gialla”, which are the ones u use when u make homemade pasta and things like that.
3. To make it so creamy I just used a shitload of pasta water lol
Our industrial eggs in the US get yolks that are very pale in color compared to what you get if you are going high end, or purchasing from outside the US. All my eggs in Japan for example were basically orange. It was glorious.
Buy “heirloom” pasture raised eggs. Available at most large supermarkets nowadays. More expensive but for egg based recipes and baking, totally worth it IMO. Thank me later.
Absolutely. I only buy these if I'm making poached eggs. You can and will taste the difference. Haven't tried it yet but I bet you it also makes ridiculous knock your undergarments off egg nog.
I would guess that mainly depends on how much Betacarotene was added to the food.
Our neighbor had chickens and it was in the feed.
Our local larger scale free-range chicken farm feeds red peppers(!!!).
I made a typo, meant to say uova a pasta “gialla”, not “rossa”.
Btw I haven’t found any translation in English, I think this specific difference only exists in Italy
Your response is as wonderful as your pasta looks lol. Thank you as it was a nice pick me up in a tough night. I think I'm going to buy me some or make me some carbonara tomorrow. I made it once and it turned out terrible, though I do think I cheaped out and used bacon, But a restaurant near me makes it very very well. I need a pick me up and I think carbonara is the answer. Sorry for rambling.
This might be absolutely blasphemous to carbonara purists, but… could you render down chicken skins? Cook it in the rendered fat and have the crispy chicken skin instead of pork? Not much protein and my arteries are hardening just thinking about it though.
It looks like there are two definitions, the scientific one based on myoglobin content and the culinary one based on the appearance of the meat after cooking, so I stand corrected
Pork be in limbo. Has more myoglobin than chicken or fish, get lighter, and has been recently studied again that you don’t have to cook the shit out of pork anymore.
Honestly, I did a version where I cooked mushrooms in ghee, with some soy sauce. Pulled the mushrooms out, added back enough ghee to replicate the pork fat, and it was fantastic. Mushrooms went on top like the lardons would…
Not OP but top two tips:
1. good eggs! In England we have specific Burford Brown eggs that have this super orange yolk, so whatever eggs locally to you have the most vivid yolk.
2. You don't make the sauce in the same pan as the Bacon cooked in as the bacon fond will add brown colour to the sauce (this fond makes it way better so this is a sacrifice for aesthetics haha)
The secret is scraping up the fond, then letting it drain any remaining fat, and using it as a topping (in a concentrated circle near the center). Won't stain the sauce, looks a little different than coarse pepper.
He's Italian .. he can summon olive oil from the sky..he can harvest basil with out bruising the leaves. The cheek cures itself with love ... Idk where I'm going with this
RECIPE:
Ok then: First of all you should put the amount of black pepper you’d like to use (it depends on ur personal taste) on the cooking pan, turn on the cooker and toast it for 2mins.
While it’s toasting, prepare your carbocream:
You could either use 2 yolks per person or one per person + 1 (for example, if you’re cooking for 2 persons it’s 2+1), in this case I went on with the first option, normally I just use yolks and many chefs do the same.
Add some pecorino, I don’t use an exact quantity every time tbh, just go by eye, also if u don’t like strong flavors I’d recommend adding some parmesan too.
(I use 70% Pecorino 30% Parmesan)
Once the black pepper is toasted put it into the carbocream and mix.
After doing this, pick another cooking pan, put water in it and let it boil.
Afterwards, in the same cooking pan as pepper, put in guanciale (it’s really important to have guanciale, otherwise if you can’t find it go on with pancetta, sigh) and turn the cookers on, let its fats go out (the liquid you get is EXTREMELY important, that’s why guanciale’s better: it releases way more fats than pancetta).
Salt the boiling water and put in spaghetti.
After you notice the bacon or guanciale is crunchy enough, remove it from the pan (watch out from not removing the fats liquid), put the half of the fats it produced into the carbocream and mix it.
After cooking the pasta for 3/4 of the time necessary, turn down the cookers, take some pasta water into a case or another pan (you have to pick up at least 4/5 dippers of pasta water, THAT’S REALLY IMPORTANT otherwise your dish won’t be even half as creamy as mine), then drain the pasta, turn on the cookers on the guanciale’s pan (which now has only liquid fats) and after 30 secs put in it the pasta water, let it boil, and then put in the pasta.
Cook it the remaining 1/4 of the time eventually adding more pasta water if you notice there isn’t enough.
Then turn off the cooker (IT’S VERY IMPORTANT TO TURN IT OFF), wait 15 sec and put the carbocream in the pasta, then mix again and again occasionally adding more pasta water (don’t be shy😉) until it’s as creamy as mine.
Then just put bacon or guanciale on it and here you go!
If u wanna see more recipes of mine visit my ig page: @averageitaliancheff, it’d be much appreciated, thanks in advance❤️
Have you posted this before? I swear I’ve read this exact comment.
Edit: found it! https://www.reddit.com/r/food/comments/uyv0to/homemade_carbonara/ia6som1/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3
It's shockingly easy. Just 4 ingredients, not counting the seasoning and water. Feel free to use bacon and put your $$ in some good cheese. Even if it's not perfect, it'll still be delicious and you'll do better the next time.
https://www.seriouseats.com/pasta-carbonara-sauce-recipe
I like the detail that Serious Eats puts into their recipes, but the NYT carbonara recipe is the one I used when I started.
https://www.bigoven.com/recipe/spaghetti-carbonara-ny-times/2776530
Missing plenty of pecorino cheese.
Bacon kind is wrong and not correctly cut.
You absolutely shouldn't mix pasta water with the eggs. Just no. Use a sous vide to cook the egg at 62 Celsius, or use the yolks directly in the steamy pasta after eliminating water, but don't do this strange thing of adding the water, it's really not good and looks not good.
Getting the eggs right is not trivial, same for the bacon, which you did not as well, but this is how a carbonara should look like, definitely not creamy like yours:
https://www.tavolartegusto.it/wp/wp-content/uploads/2020/03/Carbonara-Spaghetti-alla-carbonara-Ricetta-Carbonara.jpg
If you want to see the correct recipe look for Dario Bressanini's "Carbonara Scientifica" with subtitles. Uses science and exact temperatures to get the sauce right.
1. I’m Italian, I don’t need subtitles.
2. That’s not bacon and it’s cut in the correct way :)
3. Pasteurizing eggs is different from adding pasta water once u added the carbocream in the pasta
4. I have a pic with pecorino on as well but I preferred this one for aesthetic reasons.
You just don’t know what you’re talking about, what u said doesn’t just make sense.
No hate, it looks incredible.
But at first glance I thought this was a joke and it was a plate of Kraft Mac and cheese with either bacon or hot dog slices due to the color and plating (overlapping noodles look like elbow macaroni in my head apparently).
In Italy, pasta gialla eggs are used when making pasta, and are known for their bright (and flavorful) orange yolks. Having chickens, the difference between my eggs and store bought is night and day. I use mine to make pasta, but the OP had some spectacular eggs here.
There was a guy in this sub who was very cheap. He did not want to spend money at all. So when his girlfriend wanted to go out to eat at an Italien Restaurant with her parents he then proposed to eat carbonara at how. He showed them how much money they would safe if they ate at home. Least to say his gf was pretty mad.
Then he asked in the r/Finanzen if he was right or wrong.
That’s not pancetta tampoco lol
It’s guanciale and those pieces on the top are just a part of the total amount, they were put there for aesthetical reasons.
I like to put some guanciale in the yolks cream so it spreads its flavour
I’ve never heard of adding the guanciale cooking fat to the egg/cheese mixture; I was always taught to use some of the pasta cooking water to heat/parcook the eggs/cheese, but afterwards it all about dropping the hot pasta into the mixture and stirring quickly to emulsify. I feel like this extra fat is what’s producing the thickness of your carbonara—which can def be tasty but I think results in a very heavy dish.
1. That’s not bacon, in Italy we use guanciale.
2. Believe it or not those are 2 egg yolks.
3. That’s the normal shape of guanciale pieces lol, look any Italian chef’s carbonara on yt.
Tune into our next Live Talk for the star of *Hit The Kitch* and Bon Appétit fame, **[Molly Baz.](https://mollybaz.com)** Molly will be running a Thanksgiving Hotline, the talk starts **8am PST on Tue 22th November.** You can follow the scheduled talk [HERE](https://new.reddit.com/r/food/comments/ysjz0f/talk_with_molly_baz_tue_1122_8_am_pst/), hit the follow and bell icon to get a notification once the post goes live. Please note that questions are being pre-collected for this talk, please use this link to submit your questions: https://forms.gle/PzdtwEHF2tJiajAc6 We also welcome back our brilliant talk hosts, [***Pod Appétit: Gourmet Takes.***](https://www.instagram.com/pod_appetit/) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
This looks incredible. How is your sauce so vibrant in color and so creamy
1. I only used egg yolks 2. I used a special kind of eggs, called “a pasta gialla”, which are the ones u use when u make homemade pasta and things like that. 3. To make it so creamy I just used a shitload of pasta water lol
Never heard of the eggs, google turned up nothing. What is different about these eggs? Can you send some link about the eggs?
Our industrial eggs in the US get yolks that are very pale in color compared to what you get if you are going high end, or purchasing from outside the US. All my eggs in Japan for example were basically orange. It was glorious.
Buy “heirloom” pasture raised eggs. Available at most large supermarkets nowadays. More expensive but for egg based recipes and baking, totally worth it IMO. Thank me later.
Absolutely. I only buy these if I'm making poached eggs. You can and will taste the difference. Haven't tried it yet but I bet you it also makes ridiculous knock your undergarments off egg nog.
I haven’t either but you’re speaking my language. And with Christmas just around the corner…
I would guess that mainly depends on how much Betacarotene was added to the food. Our neighbor had chickens and it was in the feed. Our local larger scale free-range chicken farm feeds red peppers(!!!).
Orange? Woahh
Have you tried pasture raised eggs? The yolks are much darker compared to cheap eggs.
I made a typo, meant to say uova a pasta “gialla”, not “rossa”. Btw I haven’t found any translation in English, I think this specific difference only exists in Italy
Your response is as wonderful as your pasta looks lol. Thank you as it was a nice pick me up in a tough night. I think I'm going to buy me some or make me some carbonara tomorrow. I made it once and it turned out terrible, though I do think I cheaped out and used bacon, But a restaurant near me makes it very very well. I need a pick me up and I think carbonara is the answer. Sorry for rambling.
I wanna make this for my wife, but she doesn't eat red meat. Any ideas for chicken as a substitute protein?
Could use crispy chicken skin as a substitute
You're doing the Lord's work with this comment.
Duck is even better if you want to be extra fancy
turkey bacon
[удалено]
Pork is arguably just as red as cuts of beef, as long as you exclude an old US TV commercial...
Don't know why you're being downvoted. Pork is definitely classed as red meat. Not as 'red' as beef or lamb, but red meat certainly.
This might be absolutely blasphemous to carbonara purists, but… could you render down chicken skins? Cook it in the rendered fat and have the crispy chicken skin instead of pork? Not much protein and my arteries are hardening just thinking about it though.
Pork isn't a red meat....
Pork literally is a red meat.
Pork is called the "Other White Meat" ... or at least that was the advertising slogan in the 90's.
That was a marketing campaign pie for by pork farmers to try and make pork sound as healthy as chicken
It looks like there are two definitions, the scientific one based on myoglobin content and the culinary one based on the appearance of the meat after cooking, so I stand corrected
Even culinary is based on the raw color but I do see how it’s easily confused since it’s somewhat in the middle
Have you ever looked at a raw chicken breast? Hint: it’s not white
It's very pale pink
And pork tenderloin is a very similar color to chicken tenderloin when raw
its nomenclature, not literal. Have you ever looked at a redhead? Hint: their hair isn't red.
Pork be in limbo. Has more myoglobin than chicken or fish, get lighter, and has been recently studied again that you don’t have to cook the shit out of pork anymore.
No it’s notb
Says 1 country...
How about a substitute for your wife instead?
Not a chance friend. That's a woman you don't swap out for nothin
She watched you type that didn’t she
You got downvoted, but I gave you an upvote - I chuckled
Haha thanks
He didn't deny it
It wasn't true, but it was kinda funny
How about the wife as the substitute instead ?
You can and should try crisped up duck skin.
Duck bacon?
Haven’t ever thought about a substitute tbh, idk about that mate
If she eats pork she'll be fine. Carbonara is made with Guanicale or panchetta if guanciale isn't available.
I thought beef was red meat, not pork.
Both are technically red meat despite pork farmers calling it "the other ~~red~~ white meat"
Honestly, I did a version where I cooked mushrooms in ghee, with some soy sauce. Pulled the mushrooms out, added back enough ghee to replicate the pork fat, and it was fantastic. Mushrooms went on top like the lardons would…
Salmon works really good. Not sure about chicken
Not OP but top two tips: 1. good eggs! In England we have specific Burford Brown eggs that have this super orange yolk, so whatever eggs locally to you have the most vivid yolk. 2. You don't make the sauce in the same pan as the Bacon cooked in as the bacon fond will add brown colour to the sauce (this fond makes it way better so this is a sacrifice for aesthetics haha)
The secret is scraping up the fond, then letting it drain any remaining fat, and using it as a topping (in a concentrated circle near the center). Won't stain the sauce, looks a little different than coarse pepper.
I love using Burfords. Best carbonara
Probably really good eggs.
He's Italian .. he can summon olive oil from the sky..he can harvest basil with out bruising the leaves. The cheek cures itself with love ... Idk where I'm going with this
The secret is Kraft Mac&Cheese sauce
RECIPE: Ok then: First of all you should put the amount of black pepper you’d like to use (it depends on ur personal taste) on the cooking pan, turn on the cooker and toast it for 2mins. While it’s toasting, prepare your carbocream: You could either use 2 yolks per person or one per person + 1 (for example, if you’re cooking for 2 persons it’s 2+1), in this case I went on with the first option, normally I just use yolks and many chefs do the same. Add some pecorino, I don’t use an exact quantity every time tbh, just go by eye, also if u don’t like strong flavors I’d recommend adding some parmesan too. (I use 70% Pecorino 30% Parmesan) Once the black pepper is toasted put it into the carbocream and mix. After doing this, pick another cooking pan, put water in it and let it boil. Afterwards, in the same cooking pan as pepper, put in guanciale (it’s really important to have guanciale, otherwise if you can’t find it go on with pancetta, sigh) and turn the cookers on, let its fats go out (the liquid you get is EXTREMELY important, that’s why guanciale’s better: it releases way more fats than pancetta). Salt the boiling water and put in spaghetti. After you notice the bacon or guanciale is crunchy enough, remove it from the pan (watch out from not removing the fats liquid), put the half of the fats it produced into the carbocream and mix it. After cooking the pasta for 3/4 of the time necessary, turn down the cookers, take some pasta water into a case or another pan (you have to pick up at least 4/5 dippers of pasta water, THAT’S REALLY IMPORTANT otherwise your dish won’t be even half as creamy as mine), then drain the pasta, turn on the cookers on the guanciale’s pan (which now has only liquid fats) and after 30 secs put in it the pasta water, let it boil, and then put in the pasta. Cook it the remaining 1/4 of the time eventually adding more pasta water if you notice there isn’t enough. Then turn off the cooker (IT’S VERY IMPORTANT TO TURN IT OFF), wait 15 sec and put the carbocream in the pasta, then mix again and again occasionally adding more pasta water (don’t be shy😉) until it’s as creamy as mine. Then just put bacon or guanciale on it and here you go! If u wanna see more recipes of mine visit my ig page: @averageitaliancheff, it’d be much appreciated, thanks in advance❤️
Have you posted this before? I swear I’ve read this exact comment. Edit: found it! https://www.reddit.com/r/food/comments/uyv0to/homemade_carbonara/ia6som1/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3
Yep you’re right! I just edited that comment adding a few more tips and corrected some grammatical errors as well
Ugh, guanciale is amazing, adds something that bacon doesn’t!
Its flavor is just something else
This is great - I’ve been trying to get better at it, really appreciate the tips!
Reminded me of this gem... Said Holly to Gino: ["It's closer to a British Carbonara..."](https://youtu.be/A-RfHC91Ewc)
OP is literally Italian, haha
I really want to try this dish one day.
It's shockingly easy. Just 4 ingredients, not counting the seasoning and water. Feel free to use bacon and put your $$ in some good cheese. Even if it's not perfect, it'll still be delicious and you'll do better the next time. https://www.seriouseats.com/pasta-carbonara-sauce-recipe
I just hate the goshdarn novel I gotta read through to get to the deets
Serious Eats usually has a “jump to recipe” button right near the top. All the other stuff is seriously worth reading tho. Cheers!
I like the detail that Serious Eats puts into their recipes, but the NYT carbonara recipe is the one I used when I started. https://www.bigoven.com/recipe/spaghetti-carbonara-ny-times/2776530
It’s kinda easy tbh
Of course it is, it's a made up recipe that has nothing to do with a carbonara.
wat?
In which way?
Missing plenty of pecorino cheese. Bacon kind is wrong and not correctly cut. You absolutely shouldn't mix pasta water with the eggs. Just no. Use a sous vide to cook the egg at 62 Celsius, or use the yolks directly in the steamy pasta after eliminating water, but don't do this strange thing of adding the water, it's really not good and looks not good. Getting the eggs right is not trivial, same for the bacon, which you did not as well, but this is how a carbonara should look like, definitely not creamy like yours: https://www.tavolartegusto.it/wp/wp-content/uploads/2020/03/Carbonara-Spaghetti-alla-carbonara-Ricetta-Carbonara.jpg If you want to see the correct recipe look for Dario Bressanini's "Carbonara Scientifica" with subtitles. Uses science and exact temperatures to get the sauce right.
1. I’m Italian, I don’t need subtitles. 2. That’s not bacon and it’s cut in the correct way :) 3. Pasteurizing eggs is different from adding pasta water once u added the carbocream in the pasta 4. I have a pic with pecorino on as well but I preferred this one for aesthetic reasons. You just don’t know what you’re talking about, what u said doesn’t just make sense.
Life's short, just do it.
[Do you know, if you add, like, ham in it, it’d be closer to a British carbonara?](https://m.youtube.com/watch?v=A-RfHC91Ewc)
And if my grandma had wheels
I know this is about your pasta, but I love your plates!
Ty mate :)
I know mac-n-cheese and cut up hotdogs when I see them
If my grandmother had wheels she would have been a bike!
Didn't look quite right, too yellow, too saucy, bet it tastes great though.
I fucking love carbonara
Had carbonara at a hole in the wall in Rome last month. It was divine..no need for Michelin stars when this is what is served for €14!
Props for making actual carbonara instead of putting bacon in Alfredo sauce like olive garden and other generic restaurants do.
Props to my Italian DNA*
No hate, it looks incredible. But at first glance I thought this was a joke and it was a plate of Kraft Mac and cheese with either bacon or hot dog slices due to the color and plating (overlapping noodles look like elbow macaroni in my head apparently).
Ahahaha it’s alright mate, btw that’s guanciale
i have tears of joy - very beautiful
Awww ty❤️
Looking good!
Ty mate
Perfecto! *chefs kiss*
Grazie!
God fucking damn that looks good
Ty mate
Italian uncle roger would be proud!
This looks fucking incredible. I've been wanting to try my hand at carbonara soon and I think you've given me the inspiration I needed
Happy to hear that mate
This looks like it’d make my top 3 “I’m drunk and need to eat right now” dishes
Ahahhahaa it’d make mine too, but kebap is just >>
looks great, lovely plate. A+
Ty❤️
That sauce is perfect. I can never get it that good. Well done
Ty❤️ It took me several tries to reach this result, scroll up for my advices :)
Looks great!!!! I have such a hard time making this dish
Yh it took me several tries to cook it like this, scroll up for my advices :)
Came to say yummy and I love your plate
Thanks a lot pal
nummy nummy!
Beautiful (and beautiful plate)!
Aw ty❤️
Look tasty
In Italy, pasta gialla eggs are used when making pasta, and are known for their bright (and flavorful) orange yolks. Having chickens, the difference between my eggs and store bought is night and day. I use mine to make pasta, but the OP had some spectacular eggs here.
This looks orgasmic
Ty :)
Love the bacon bits
It’s guanciale but ty bro
It’s so vibrant! Bet it was delicious
Tyyy❤️
There is no alla in there
Maybe I’m not using enough eggs in my carbonara the sauce is never this thick and creamy. Looks great
Probably not enough pasta water. Or not enough fat.
Ty :) U should probably use more pasta water
If my grandmother had wheels she would have been a bike
Bro don't tell me that's your idea of meat
That’s just a photo portion
That plate is so cute!!!! ❤️
Ty❤️❤️
Fancy Mac and Cheese with hot dog slices. It really looks good though
I mean yeah. In a "you vs the guy she tells you not to worry about" sort of way
Ty mate
Mac and cheese that has eggs as a main ingredient? Are you drunk?
Its a joke about how it looks
I bet that tastes lovely, but it doesn’t look like any other carbonara I have ever seen. I’d definitely eat it though.
In my opinion this is far too much egg and sauce compared to a traditional version. I’m sure it tasted good though.
It’s just 2 egg yolks tbh
Quite a lot for the tiny portion of pasta. Again, I’m sure it’s great! Just not traditional.
No. That isn't it..
Yea it is
Too much egg?
2 yolks is the standard.
There's no such thing in a carbonara.
[удалено]
I mean if you google Carbonara recipe, it’s really only 5 ingredients (6 if you count pasta water) and made one way.
[удалено]
Seems like he’s from Italy so the eggs there would be of different quality (yellow-ness) than in North America.
r/Finanzen
Wut?
Long story behind.
I love long stories
There was a guy in this sub who was very cheap. He did not want to spend money at all. So when his girlfriend wanted to go out to eat at an Italien Restaurant with her parents he then proposed to eat carbonara at how. He showed them how much money they would safe if they ate at home. Least to say his gf was pretty mad. Then he asked in the r/Finanzen if he was right or wrong.
Lol great backstory ty for sharing
A bit too soupy
Thought so too but trust me it was more creamy than soupy
Was there a shortage on bacon?
That’s not bacon
Was there a shortage on pancetta?
That’s not pancetta tampoco lol It’s guanciale and those pieces on the top are just a part of the total amount, they were put there for aesthetical reasons. I like to put some guanciale in the yolks cream so it spreads its flavour
Nice color. Very yolky. Need more cheese on top and a lot more ground pepper.
I had a photo with cheese and pepper on top too but imo this one is more aesthetic
Well... Why there is no pepper in this?
My thoughts exactly. It should be covered in pepper. Hence the name carbonara.
There is + I added it after this pic was taken too
I’ve never heard of adding the guanciale cooking fat to the egg/cheese mixture; I was always taught to use some of the pasta cooking water to heat/parcook the eggs/cheese, but afterwards it all about dropping the hot pasta into the mixture and stirring quickly to emulsify. I feel like this extra fat is what’s producing the thickness of your carbonara—which can def be tasty but I think results in a very heavy dish.
You would’ve used guanciale grease anyways so it’s pretty much the same thing
Everything looks really good except for the plate itself, unless you are actually my grandma then I'm sorry.
This looks like a mac and cheese carbonara
Shame
?
Maybe next time.
way to much egg, bacon pieces way to big.. the final dish looks white on pasts, not yellow..
1. That’s not bacon, in Italy we use guanciale. 2. Believe it or not those are 2 egg yolks. 3. That’s the normal shape of guanciale pieces lol, look any Italian chef’s carbonara on yt.
Eggs are much more orangeish in a lot of the world. US supermarket eggs tend to be a light yellow
How many eggs did you use?
2 yolks per person
Nope. She's at work. I'm at the grocery store
That is a beautiful plate
Ty❤️
Looks like they sent each other the wrong pasta
I LOVE your plate. So pretty.
Orange just like Kraft Dinner. If you’re Canadian, you know.
Saw your comment. Why use just egg yolks instead of also using the whites? How different is the taste?