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Last year a friend of mine (born and raised in Italy) had some friends visiting from overseas and invited me over for a night (or I should say day, we started at noon) of true Italian cooking. Well we had many good dishes from appetizers, salads, main dishes to deserts. Went out on the town, and ended up talking or "gossiping," all night. Well morning came and the girls were at it again ... cooking. They called it "Breakfast Pasta," or they said Pasta Carbonara, which brought up the big controversy ... What Is True Pasta Carbonara? Well it depends what part of Italy you are from, and I'm not talking North or South, but small Towns and Villages. Ten (10) Italian gals, and 10 recipes and all I can say is this is my version. Very close to one of the gals, but she was against my use of pepper. Anyways, I make this all the time for dinner and it is always loved by everyone, but in Italy this can be breakfast or lunch too. A crisp salad and some crunchy bread and quick dinner. Now, in true Italian form, I love to use fresh pasta as a treat, and most local groceries carry it. I am lucky and have a small Italian market right down the street, but it isn't necessary, just a nice treat. Also, fresh basil really makes this dish, and again - most local grocery stores carry it these days. Now it is rich, but this serves 6 people. Yes, it has heavy cream and eggs but it isn't that bad when you divide it by 6. Give it a try.
Units: US | Metric
Serving Size: 1 (211 g)
Servings Per Recipe: 6
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