Are you kidding me??? The NYT!!!
Holy cow. One does wonder what they (the NYT) was thinking…
I subscribe to the NYT but the food is a separate subscription which I don’t get. Glad I don’t.
nytimes actually first posted that in 2021, and it caused an uproar then as well
After sharing I wondered if it was for real.
I wonder why this is getting attention now, since the recipe was originally posted in April of 2021.
@burritoking Sorry, didn’t see your post before I made mine!
Probably got restarted by some clickbait site.
FWIW I use bacon cause I always have it on hand. It’s a go-to as I usually have ALL the ingredients on hand. But tomatoes - in any form - NFW!
Pasta with bacon, eggs, Reggiano, and tomato sounds tasty, it’s just not carbonara. Adding a couple of tablespoons of tomato paste seems less of a deviation from tradition than the common American thing of adding cream.
Traditionally it would be made with 100% Pecorino Romano, though even in Rome these days people often use half Reggiano.
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I make Hazan’s onion/butter tomato sauce and freeze in a mini-muffin pan. Maybe next time I’ll pop one in.
Pretty much my thoughts exactly. I love the parm-Romano blend from trader joes