Carbonara is one of those pasta dishes that anyone will be afraid of revamping as a dish because it’s a classic. They’re one of those dishes that feel “untouchable” because they already established their worth in the hierarchy of delicious food. It’s classic. Classic food is like that. However, it doesn’t mean no one can give it a makeover. In fact there are a lot of “carbonara makeovers” lately, you couldn’t keep count of them.
But my favorite has to be Eden’s cabonara style pasta recipe. Eden is my friend who easily gets tired of the same taste. So what she does is she changes at least two or three of the ingredients and replaces them with other ingredients so the dish will retain its classic taste but at the same time offer something unique.
One of the dishes she has given a makeover was carbonara. Instead of ham, she used ramps and pieces of ribeye steak that gave the dish new flavors. It’s something that she learned from this recipe that she found over at Food For My Family.
If you want to have a taste of this extraordinary pasta, don’t hesitate to check out the recipe that I will share in the next page!
Photo and recipe courtesy of the Food For My Family.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: In lieu of ramps, whether due to summer approaching or the lack of availability in your area, try substituting spring onions or blanched and chopped wild garlic.