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Cooking Discussion ForumGeneralItalian Cooking › Pasta Carbonara
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frank
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Pasta Carbonara
Nov 18th, 2009 at 10:01am
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First off, what pasta do you traditionally use?  I think when I first ate this dish it was made with spaghetti.  The local place to me that makes it uses a flat pasta.  I've made it with whatever is handy.

I'm trying to make it, but have only really succeeded once.  The sauce - she's just notta smooth.

I've used shredded Romano cheese, fresh shredded Grana Padano, and fresh shredded American made 'Italian Sharp Cheese"

I used cream, evaporated milk , skim milk and no milk.  The version with evaporated cames out best.

Anybody making this at home?  What's the secret?
  
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