RecipeMuncher

There are two things in the kitchen that I take too very seriously. First, there’s spaghetti carbonara — made with guiancle, always, copious black pepper, real parmigiano-reggianno cheese, and never, ever a sauce made from cooked eggs. The carbonara is prepared — sans egg — then put in the “carbonara bowl.” You add the eggs and stir them in, without scrambling, just cooking them ever-so-slightly. It won’t resemble a cream sauce. It will be silky beyond measure. There’s just no ot (...)