tag:blogger.com,1999:blog-4239275635252060424.post1431933555269173198..comments2014-01-07T05:03:55.114-05:00Comments on Balls and Pie: Capellini CarbonaraPiehttp://www.blogger.com/profile/05068582439722583297noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4239275635252060424.post-64192819177100675032011-07-12T13:52:16.262-04:002011-07-12T13:52:16.262-04:00Interesting. It was definitely not a greasy dish -...Interesting. It was definitely not a greasy dish - but I'll think about it for next time. The best carbonara I've ever had was randomly in a little shop in Lucerne - and they definitely piled in the garlic. Truth be told, I think there was enough whole grain pasta to mute out any of the particular strong tastes.Piehttps://www.blogger.com/profile/05068582439722583297noreply@blogger.comtag:blogger.com,1999:blog-4239275635252060424.post-36770975716197738802011-07-12T06:24:38.644-04:002011-07-12T06:24:38.644-04:00Eight cloves of garlic!? Da-yum! I've always u...Eight cloves of garlic!? Da-yum! I've always used whole eggs with the carbonara and drain the fat off the bacon/pancetta in paper towels before crumbling. I'm sure you'd be able to tell that the bacon fried with so much garlic even after sopping up the excess grease.Adrianahttps://www.blogger.com/profile/14637535335728408445noreply@blogger.com