Comment on So wholsum ššš
abraxas@sh.itjust.works āØ11ā© āØmonthsā© agoIām not sure if Iām allergic to Prawns or not, though. Ditto with crab. I have one of those ādonāt mess with itā-tier allergies with Lobster, so I avoid everything that has the same lobster deliciousness.
But yeah. I tend to focus on the Scallop more (no sauce) because a good scallop has a very delicate flavor. My favorite way to eat it is a little butter and some cracker crumb crust. I mean, I LOVE a good authentic carbonara enough that I learned to make my own pasta and cook it. But I donāt think I could bring myself to put scallops in it. Maybe scallops for lunch and carbonara for dinner!
ShitOnABrick@lemmy.world āØ11ā© āØmonthsā© ago
Man does carbonara with homemade pasta sound awesome Iāll have to make it sometime
abraxas@sh.itjust.works āØ11ā© āØmonthsā© ago
Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. Itās definitely one of those āsmall plateā things at that point unless you want to brick-belly.
Which, sometimes, is alright. But the other times, Iāll use flour pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but itās still worth the extra steps.
ShitOnABrick@lemmy.world āØ11ā© āØmonthsā© ago
Alright Iāll keep this in mind fanks m8