I *fucking loved* reading this and appreciate your emotional ferocity on this film, the lovers, and the pasta. Making this as soon as I can shovel myself to the grocery store and buy copious amounts of Parm. Ty!!
I love "Heartburn" both the book and the movie (isn't the Carly Simon theme song so great?) and I love me some carbonara...so happy the movie inspired you and can't wait to make your version. I have a good friend who lives in Oregon that I don't see very often and certainly not this year but apparently I went through a phase of ordering Carbonara a few times at a variety of restaurants and didn't realize how predictable I was. She let me know upon ordering it for the 4th or 5th time over the course of a few years that her boyfriend had nicknamed me "Jenny Carbonara". I have since accepted and embraced that I love Carbonara (with Cacio e Pepe coming in a very close second).
My first intro to you and your recipes was the Olive oil Roast Chicken w/ carrots recipe featured in NY Times Cooking...and it quickly became part of my regular rotation along with a beautiful Sea Blue Staub Braising Pan to make it in. I look forward to receiving more of your newsletters and recipes in the new year. And hope you are having a wonderful (and/or bearable) holiday season...such strange times...Cheers!
Thanks for this one, Alison! I was joking with my husband to name things that brightened up this crazy year, and your newsletter def came up as one of my highlights. I’ve cooked almost every recipe you’ve done since march.😆 (to rave reviews from him). ALSO I CAN’T BELIEVE I’VE NEVER SEEN THIS JACK NICHOLSON MOVIE. Remedying that this week... with cabonara! ❤️
Alison, I just can't stand it that you won't be in the NYT anymore. I so looked forward to Every recipe. Without you the Food section seems flat, no effervesce. You are the champagne. Keep bubbling away.
Please accept this in the spirit given....now I always cook bacon, render pancetta in the oven, in the cast iron pan. So much easier than on the stovetop.
Can’t wait till you are back on YouTube or wherever cooking in your kitchen. In this revolting year, you have been one of the few bright spots. Thank you.
Hi friends! A sweet Sunday reminder that this comment thread is for positive vibes/commentary/suggestions/conversation only. Any comments that do not reinforce that mission will be *moderated*. Thank you!
My garlic clove must have been way too big because this KNOCKED ME OUT with the raw garlic taste. It haunted me all night long. I was so sad... but will make again and leave it out completely this time.
I *fucking loved* reading this and appreciate your emotional ferocity on this film, the lovers, and the pasta. Making this as soon as I can shovel myself to the grocery store and buy copious amounts of Parm. Ty!!
I love "Heartburn" both the book and the movie (isn't the Carly Simon theme song so great?) and I love me some carbonara...so happy the movie inspired you and can't wait to make your version. I have a good friend who lives in Oregon that I don't see very often and certainly not this year but apparently I went through a phase of ordering Carbonara a few times at a variety of restaurants and didn't realize how predictable I was. She let me know upon ordering it for the 4th or 5th time over the course of a few years that her boyfriend had nicknamed me "Jenny Carbonara". I have since accepted and embraced that I love Carbonara (with Cacio e Pepe coming in a very close second).
My first intro to you and your recipes was the Olive oil Roast Chicken w/ carrots recipe featured in NY Times Cooking...and it quickly became part of my regular rotation along with a beautiful Sea Blue Staub Braising Pan to make it in. I look forward to receiving more of your newsletters and recipes in the new year. And hope you are having a wonderful (and/or bearable) holiday season...such strange times...Cheers!
Thanks for this one, Alison! I was joking with my husband to name things that brightened up this crazy year, and your newsletter def came up as one of my highlights. I’ve cooked almost every recipe you’ve done since march.😆 (to rave reviews from him). ALSO I CAN’T BELIEVE I’VE NEVER SEEN THIS JACK NICHOLSON MOVIE. Remedying that this week... with cabonara! ❤️
Please listen to the whole album, her best. Very emotional and so true
Thank God for you and for this newsletter. XO
I am so excited to make this. Also, can you please tell us where the perfect black wrap top in your second picture is from!?
Alison, I just can't stand it that you won't be in the NYT anymore. I so looked forward to Every recipe. Without you the Food section seems flat, no effervesce. You are the champagne. Keep bubbling away.
Please accept this in the spirit given....now I always cook bacon, render pancetta in the oven, in the cast iron pan. So much easier than on the stovetop.
Can’t wait till you are back on YouTube or wherever cooking in your kitchen. In this revolting year, you have been one of the few bright spots. Thank you.
Hi friends! A sweet Sunday reminder that this comment thread is for positive vibes/commentary/suggestions/conversation only. Any comments that do not reinforce that mission will be *moderated*. Thank you!
I know that as a vegetarian I just have to accept that I am losing out on some delicious flavors.... but any recs for a veg guanciale sub?
Making it tonight. For than one...we’ll see.
Hello! Do you think schmaltz could stand in for pork fat, or better just to stick with olive oil?
Great recipe and proportions. I have to be careful because most of the pancetta I have purchased recently is very salty.
My garlic clove must have been way too big because this KNOCKED ME OUT with the raw garlic taste. It haunted me all night long. I was so sad... but will make again and leave it out completely this time.
Made this tonight and it was so good. I use pancetta and it was just 10/10 wonderful crispy bits
loved the recipe - added some chopped greens from scallions...great