• abraxas
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    1 year ago

    I’m not sure if I’m allergic to Prawns or not, though. Ditto with crab. I have one of those “don’t mess with it”-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 don’t think I could bring myself to put scallops in it. Maybe scallops for lunch and carbonara for dinner!

      • abraxas
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        1 year ago

        Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. It’s definitely one of those “small plate” things at that point unless you want to brick-belly.

        Which, sometimes, is alright. But the other times, I’ll use flour+water pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but it’s still worth the extra steps.