I’ll admit, that Heinz’ canned “spaghetti carbonara” sounds horrifying. I’ll tell you one thing: there’s no way that Heinz family gigolo John F. Kerry would eat this thing. But there’s no reason for anyone in Italy or the UK or anywhere else to lose sleep over it either. If some people try it and like it, it’s not doing any harm. If it’s inedible crap, it’ll be off the market soon enough.
I ate tons of Franco-American canned spaghetti in the 1950s. Today, I usually make it with durum semolina pasta, a jar of good quality sauce such as Rao’s, ground buffalo and mushrooms, and I might throw in some bell peppers or extra tomatoes.
Gag me with a spoon.
Pope says earth is crying. Nope, those are Italians he hears wailing.
There are four Ingredients: egg yolks, black pepper, guanciale, and pecorino Romano cheese. The olive oil is not needed, as the guanciale’s fat takes its place. The fifth ingredient is of course the pasta.