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ExpandI can follow all the rules to make a paella or a pasta carbonara, and I think I make damn good versions of both of these, but they will never be "authentic."
Why will they never be?
ExpandI'm thinking of making carbonara for lunch. Do you think I should use green or red Sichuan peppercorns?
I don't see why you can't use either, if you call it Szechuan style carbonara. And don't try to pass it off as authentic Roman carbonara.
ExpandI can follow all the rules to make a paella or a pasta carbonara, and I think I make damn good versions of both of these, but they will never be "authentic."
Why will they never be?
ExpandI'm thinking of making carbonara for lunch. Do you think I should use green or red Sichuan peppercorns?
I don't see why you can't use either, if you call it Szechuan style carbonara. And don't try to pass it off as authentic Italian carbonara.
