A (Hazan) carbonara anecdote

We’re in Copenhagen and stopped for a little warmup and sat beside a young Italian woman also on holiday. She works in restaurants and has worked both in and outside of Italy. We got to talking about cooking - duh :slight_smile: - and I mentioned carbonara. She not-so-innocently asked if I add cream. I professed horror at the very thought and that pleased her enormously. She said that when she works outside of Italy they frequently find it impossible to convince diners that the “authentic” way does not have cream in it. She was familiar with Marcela Hazan but loved my descriptions of her and her recipes. Just a little story.

ETA: She was NOT familiar with Hazan


She was pretty much unknown in Italy. Her Italian-language obituaries described her as the ambassador of Italian cooking in the USA.