Or make it as a sauce to go with some parboiled roasted chips. The cooler water from the longer ago cooked chips would probably help by cooling the ban a bit before you add the eggs as you definitely… (View Post)

Oh, I like using pasta like cavatappi and fusilli for the same reason. That may make me a heathen in some Italian pasta circles, but I don't care. I love the way those pastas get coated by a goo… (View Post)

Be a lot of fun for me if I had access to his bank account(s) (View Post)

Thank you Stuart. I think I am probably quite civilised and knowledgeable when it comes to feeding myself; I might even boldly venture to include enlightened and multicultural. When it comes to my po… (View Post)

In defence of Waitrose, it's the only supermarket where I can find the crucial ingredient for making proper carbonara: guanciale. It's a very fatty cheek bacon and its high fat content make… (View Post)