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What should the texture of the dish be when eaten? I tried a version of this tonite (Marcella Hazan's recipe) which asks for a bit more olive oil, and a little less cheese. I found the pasta to be a bit on the dry side...
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Oct 9, 2008 00:09
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ShadowCatboy posted:I was actually thinking of using white wine to add another layer of depth to it. Would this be appropriate or would the wine be a bastardization of the recipe? Like, prissing up a dish that's more along the lines of comfort food? Marcella Hazan uses white wine in her version of carbonara. And she's a GOD.
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Oct 27, 2008 17:05
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