Marcella Hazan's Spaghetti Carbonara is a Timeless Gem
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- Опубліковано 9 лют 2025
- I make Marcella Hazan's timeless Spaghetti Carbonara from Essentials of Classic Italian Cooking. Get the cookbook here: amzn.to/3Cvp5LY
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Ingredients:
(for 6 servings)
1/2 pound pancetta (or slab bacon)
4 garlic cloves
3 tb olive oil extra virgin
1/4 cup dry white wine
2 large eggs
1/4 cup grate pecorino romano
1/2 cup parmesan-reggiano cheese
black pepper
2 tb chopped parsley
spaghetti
If making yourself : 100 grams of "00" flour for every 1 egg
Jamie, we are in the process of watching all your videos. Hubby is 91 and enjoys them more than any other program. I’m 75 and am constantly yelling advice to you. Lol. You keep us laughing! Keep going - your videos are a hoot. We can’t like them all as we watch on our iPad as large as possible as hubby is legally blind and the option to like is below what we see. Just know we love all the videos.
What a nice note. 🙂
I’m. It Jamie, but I LOOOVE this comment! I hope I am watching and carrying out the tricks I learn from Jamie’s videos when I’m 91!
PS. - I love Marcella and have been riffing in her recipes for years, but this is the first time I’ve watched you, Jamie, and I’m already hooked!
Cute presentation! Yum..
❤❤❤❤
People need to keep in mind that when Marcella Hazan wrote her cookbook, guanciale was not really available in the US. Even finding pancetta was tricky outside of areas where lots of Italian Americans live. To me, the only thing odd about the recipe is the white wine. I also only use pecorino, no parmesan.
So what, you want a cookie?
@@dyan1965 Why the hate? The OP is right, carbonara is made with guanciale (it's even written in the book shown at the beginning) and pecorino romano, not parmesan.
Just because you don't like learning things, you don't have to be hateful/spiteful. lol@@dyan1965
Egg pasta with carbonara? Really?
@@dyan1965hey man, it's the internet. It's free to be kind to each other. Negativity costs everyone. Hope you're having a great day friend.
It’s ironic that when Jamie cooks a Julia Child recipe French people shrug, even though Julia wasn’t French, but when he cooks a Marcella Hazan recipe, the Italians revolt, even though Marcella was Italian.
😂 I was thinking the same thing
It doesn’t matter she was Italian. She’s wrong. She was from Emilia Romagna writing about a Roman dish. She might as well have been Korean.
@@WinstonSmithGPT why are you like this, seriously? No country is the world is as toxic as Italians when it comes to food. Be better.
I think that part of the issue is the focus of what they were doing.
Julia did not claim to be representative of all French food. Especially if you watch her first TV show, it is quite clear that her cooking was for Entertaining-With-A-Capital-E. The food of formal French training for professional chefs, to be emulated in an American home with access to the typical grocery options of the late 1950s and early 1960s. The food the Kennedys made popular by serving it in the White House.
It's food to be prepared by a stay-at-home suburban housewife, for formal dinners with invited guests, or when your husband shows up after work with dinner guests and no warning, and various scenarios in-between. Look at how often Julia mentions the cook's guests, and different types of guests. The Important guests, the guests at a dinner party for friends, the guests you might invite into your kitchen to show off a particularly dramatic technique for finishing a dish.
"My French grandmother didn't cook this way at home for family meals" is a statement Julia would largely agree with.
Marcella's book is less focused. Some recipes are for entertaining, some are casual, often it is the case that it is home cooking with both regional variations and lots of unique family recipes for the same dish. She'd pick her favorite, or one that was appropriate to make in a US kitchen of the time. The broader focus makes it hard to define authenticity. Is it the way it is made in a particular region? The way she learned in her family? The way it has been adapted by ethnic Italians in the US, sometimes several generations removed from Italy?
Writing about home cooking is far more of a minefield than writing about the upper-class food created by professionally trained chefs. There is much more emotional connection to the recipes on the part of a reader of the cookbook when you're writing about a dish their grandmother made in a somewhat different way.
@@antichef Perhaps your thinking is off-the mark. Have you been to the many, varied regions of Italy? I've been fortunate to have done so, after marrying a gal born in the northeast corner of Campania just a stone's throw from both Puglia and Molise. Cooking in Italy is micro-regional: each town, city and regions utilizes different ingredients in varied ways depending upon what is available locally and the traditions that developed. Just as every town has its own dialect, each has a different way of cooking. Marcella Hazan is not an authority on Roman cooking. She was born in Cesenatico, a small coastal town in Emilia-Romagna, and while she studied academics in Padua and Ferrara, she NEVER cooked while she was in Italy nor paid much attention to how others cooked. Instead, she married and moved to NYC and improvised based on what she remembered tasting growing up, and while Padua and Ferrara are both great food cities (and quite different from each other), she has often acknowledged her own creations were not authentic, saying. "Eventually I learned that some of the methods I adopted were idiosyncratically my own."
That doesn't make her food something less than delicious, but it does mean she is not a go-to source for authenticity, especially from regions in which she never lived, which is frankly, most of Italy. She did do some research on what other wrote about food of various regions but her research was far from exhaustive or persuasive.
Again, that doesn't mean the dishes she created weren't wonderful. But if you use her as a guide to what is authentic, you should expect many Italians to correct you.
As for your carbonara, a few suggestions:
-- Use a ratio of two or three egg yolks to one whole egg for the sauce, as the whites of the eggs contain a lot of moisture that leave the sauce too watery and not as unctuous.
-- As much as I love fresh pasta and am spoiled with it from my Italian mother-in-law (who would have praised your pasta making), some sauces really depend on starch on the water to a great extent to thicken the sauce, and carbonara is one of them, as the fat in the sauce emulsifies with the starch in the cooking water. Fresh pasta cooks too quickly to leave much starch in the water, so for a carbonara, I'd suggest using a dried pasta.
-- Guanciale is the pork of choice in Rome, it is fattier than pancetta, so creates a richer sauce and with some interesting flavor notes because it is often cured with a more complex rub than pancetta, but I think it's fun to vary which pork you use, as they are all good and different.
-- Garlic and parsley are no-go zones for carbonara in Rome, but if you like it, it really doesn't matter. I cook often, and sometimes stick to an authentic approach, but am just as apt to try my own variations while keeping certain principles of Italian cooking in mind: Great ingredients, prepared simply and with proper techniques.
I'm not Italian, but from reading the comments on most of Jamie's videos, I have come to the conclusion that cooking cuisine that is rather specific to a particular country and publishing recipes for said cuisine is an invitation for vitriolic responses. "No, this or that ingredient is never used." "Your technique, utensil, pot, bowl, etc is all wrong." "You have to buy ingredients the way they USED to be made" "You have to be in front of the south-facing window to catch the pollen on the early morning breeze."
It gets ridiculous, and I am guilty of those comments myself. We make something the way we were taught, assuming that it is the ONLY way. Come to find out, people adjust recipes to their own liking and make it their own. Most of the main ingredients are static, but the measurements and some "incidental" ingredients get replaced and others get added.
Ask anyone in Texas how to make cornbread or even iced tea and you'll have an argument on your hands in about 30 seconds. 😅
Same goes for "signature" dishes from any state, province, prefecture, county, parish, village, or region of any country in the world, I'm betting.
To Jamie - Keep doing what you're doing. You're an inspiration for those of us who (1) can, but don't want to cook anymore, (2) want to learn, but have been scared of messing up, (3) have tried, but need a little more encouragement and helpful examples mixed with a lot of humor. You show us how it can go wrong and that you can recover or restart, if need be. Bless you! 😊
Yeah.... no.... garlic and parsley have no place to be in a carbonara...... (I am born and raised in Roma)
The point is that in my opinion the Italian cuisine is one of the most "kidnapped" ones in the world, so we Italians are a bit sensitive with what is done to our recipes. Jamie is doing a great job, but unfortunately Marcella may have been in the US for too long and forgot the original recipes. Wine, garlic, pancetta and parsil are NOT part of the original recipe.
Of course everybody can do it the way they want, but then they shouldn't call it "Carbonara", but pasta with pancetta and eggs. And if someone sells a recipe book and states that this is the original recipe because they were born in Italy, it is just upsetting for us who know.
@@bekindfoxYou all aren’t “sensitive” you’re usually insufferable and downright rude about your food when anyone isn’t getting their recipe from a nonna that was raised in a village 3 miles from rome
I fully agree, and I notice that most of those people don't have their own UA-cam channel. At least Jamie is showing that anyone can cook. Also, like everything, food needs to evolve and I bet the "traditional" recipies have evolved.
Can't speak for Italian, but -- I'm from, and in, Texas. Tea should come over ice, with a wedge of lime; and if you put sugar in cornbread, that's cake. (Likewise honey). Chili con carne has no beans.
Watching Jamie make pasta with the jazzy music is definitely a vibe.
As soon as I saw “carbonara” I knew people in the comments would lose their ever loving minds and forget you were following a recipe you didn’t write and never said was the definitive carbonara recipe 🙄
I think you did a great job and hats off for making your own pasta! It looked delicious. Love your channel!!!!
Great dish, impressive pasta handling, and a good recovery from the food coma! A solid 10!
It was great. But it would be even better with good quality dry pasta for the texture and for the emulsion from it's starch.
So, my husband is allergic to tomatoes and, most of the time I'll make separate pasta sauces for us because I love bolognese sauce but, sometimes this is so tiring. When I discovered how good and easy it is to make spaghetti carbonara, it completely change things here.
It's so fast, and I can make only one type of food for both of us. I love it!
You can make white bolognese sauce…. It’s the same but not tomatoes. It’s done in Italy with different kind of meats and it’s very delicious
One of the reasons this is a weeknight staple for us. It's ready in the time it takes to cook spaghetti. We also make this dish when traveling and staying in airb&bs because you make it with so few ingredients and so little equipment.
@@manuelamarinello3651I came here to say the exact same thing! 😊
Greek Spaghetti is excellent (EVOO, herbs, garlic, parm and pasta basically) as well for non-tomato based entree pasta options
It’s because of you that I’m finally putting a pasta maker on my Christmas list. I’ve always been too afraid to try it but you’re giving me hope
You will never regret having one...I have my mother-in-law's old one that came from Sicily. It is a great addition to my kitchen
If you have a KitchenAid they have a pasta making attachment. It makes it much easier.
@@nellgwenn but not so much fun and sports! ;-)
So great for Chicken 'n Noodles with thick egg noodles/dumplings.
@dancer004 you got this! Just keep practicing and have no fear. Cooking is love and with love, fear is conquered.
For those wondering, sticklers will say carbonara should always be made with dried pasta made without eggs. Additionally, the only acceptable ingredients are eggs, guanciale, pecorino romano cheese, pepper, pasta, and pasta water. No garlic, cream, or onions allowed.
I generally follow the classic method, but I use pancetta because getting guanciale is not easy, and I live in the suburbs of Boston.
That would be my only critique. Egg on egg pasta è troppo… I would use an eggless pasta dough recipe and let it dry out for 12 hrs.
You can thank Vincenzo's Plate for the extra sticklers on youtube. Vincenzo's Plate also went ballistic on Adam Ragusea for putting sugar in Neopolatan pizza dough despite having sugar in the Neopolatan pizza dough recipe on his own channel.
Nonsense. I get guanciale at Whole Foods, Eataly and several local food stores.
@@TreantmonksTempleif you’re ignorant of a topic it’s typically not a good look to try to dismiss people who aren’t.
Eataly is in Boston. And like Whole Foods, way overpriced.
Just saying but if I've had a craptastic day I turn on your channel and I'm immediately uplifted. So thank you and a major plus is you've gotten me back into cooking 🍳. I'm 62 and have gotten back into cooking good things again. Lost my mojo for a while there. Cheers.
You have come so far in your cooking skills, you should be proud!
Yes, he has…but there are fewer awkward moments, which I always enjoy. He is still an old school good guy. Glad to see him graduate from elementary to middle school.
I've recently changed my pasta recipe. I'm now using 75% '00' and 25% Semolina. I'm finding that this improves the flavor and texture quite a bit.
Do you use this flour ratio for egg pasta?
@@evgeniapshenichnova4289 Yes. I use the same 1 large egg per 100 grams of flour ratio but 25 grams of that flour is semolina and 75 grams is '00' tipo.
I am terrible with measuring but I also have started adding semolina, I measure by feel and prefer the mix.
Suggestion jamie: try a comparasion of this recipe with dry pasta, the Best you can buy, it provides a bite ans starch that homemade pasta cannot
the King of Carbonara also uses dried pasta
Every time I watch one of your videos, I feel so hungry ! Bravo Chef, you mastered it again. Yummy !!
My dad dated a woman in Naples during WWII, he would of course bring food supplies to the family (Naples had been starved under the Nazis)
But her father didn’t understand why they didn’t stock semolina on his gun ship
I am guessing Marcella said to use Pancetta, since when her book came out it was near impossible for most people to find guanciale. Today guanciale is possible to buy and is much more traditional.
Yes that’s 100% accurate
In the 80s we had to use boiled American bacon sometimes.
YES! Carbonara is my all time favorite dish! Thanks For this man! 🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹❤️❤️❤️❤️❤️
I have to say...... this is most probably your best dish EVER. OMG I am drooling. BELLISSIMO!!!
You and me both... There is nothing like a good pasta carbonara.. It sooths one's soul! and if made properly should also induce a pleasant food coma!
I don't care if this traditional or not. It looks delicious and something I can try making.
Carbonara is literally my favorite thing in the world to make! I use a different recipe, but the magic of such simple ingredients coming together in an alchemical way to create something so rich and decadent brings me untold joy! I’m glad you to have discovered the joy of carbonara and I hope more people will find the love of cooking by watching this. Cheers!
I like that you can tell how much Jaime enjoys it by how he looks at the 2nd/3rd bite when the taste sinks in
First time long time. Love you, guy. My partner, and I watch your videos constantly and love the schadenfreude of it all.
I love the addition of Marcella's voice at the start of the videos. Did you know that there is a strain of dried beans named after Marcella? She wrote to Rancho Gordo and they were so star struck they started growing some beans to her specification...Wow, you've really stepped up your pasta making game. I've never made spaghetti/tonnarelli that was as nice as this...This is the receipe that most wows people I think, if they've never had it home made before. I know trad recipes don't include white wine or parsley but who cares. They are good additions that help lift the dish from the heaviness of the pancetta fat.
Hey, Jamie! I don't know why, but your videos are so comforting. Especially, those related to Marcella's cookbook. Probably, because I like her cookbook as well. I just wanna say thank you for your work. I am in Ukraine, and anticipating each video even in such rough times here. I just wanna say you do a great job. And I wish you to double the number of subscribers, You deserve better.
🇺🇦🇺🇦🇺🇦 🌞🌞🌞 Solidarity.
Italians are going to absolutely destroy this comment section
Don’t I know it
Very kind of you to send good widhes to the injured.
I always think that too. It reminds me of a nun I had back in grade school, who asked us to pray whenever we heard sirens
The sheer pleasure of watching you eat your own creation😂
When I was at a Michelin Italian restaurant, we always did 1.57 g flour for every gram of egg. Old school 1 egg-100g flour is tough when every egg is different and hydration of the flour can also vary
I am no chef or anything, but flour in my home state of NM (very arid) is always dry, dry, dry. I learned long ago to adjust for this. Pie dough is often the bane of my existence because of this.
Joining the ingredient discussion/ fray with trepidation….. after making Vincenzo’s recipe with several fatty meat options, my (emphasis MY) opinion is it is the pecorino Romano that truly levels up the flavor. Great job, Jamie!
You just keep getting better. I’m glad you drop things occasionally or this would get boring!
I'll give you a chef's trick: Once your dough went through the machine, bind the end of it to the start of it while it's still in the machine. It makes a "dough ring". then you just have to change the setting on the machine and keep on turning it.
😍
OMG that spaghetti turned out gorgeous!
Oooo this looks delicious!! Really well done on the pasta making. You have come a long way Mr.! Be proud! :)
yea, your music choices/editing / mixing (volumes) are on point and really "frost the cake"
Thank you so much for following the recipe as she wrote it and with the addition of homemade pasta you’ve made it complete game changer. I’ll also add that the particular recipe has been going through a metamorphosis over the last 75 or so years and basically the way you make it at home is the way it should be made. As an Italian American I can also testify that bacon tastes wonderful in this dish and is in complete accordance with the history of it considering that it was originally made with that ingredient.
I'm really enjoying watching your confidence levels increase these days. You've really upped your homemade pasta game. That spaghetti looked beautiful hanging to dry *chef's kiss*
Carbonara will get more complaints than a lot of recipes for not doing it "the right way," but the basic idea is so sound it can handle variations. Garlic, wine and parsley don't make it into mine, but maybe I will try it some time. Heck, even using smoked American style bacon works fine, though I prefer pancetta. (Can't find guanciale easily where I live.) I am definitely also a 1/2 pecorino 1/2 parmesan. All pecorino is too sharp for my taste. Great episode.
The fact you made your own pasta, huge respect.. 👍
100% professional, excellent job Jamie.
It was because of another Marcella recipe you did (the chicken w the lemons in it) that encouraged me to try it. Hubs and I both agree it’s the best chicken I’ve ever made (and so crazy easy!). Thank u for these videos. And yes, as a huge fan of the British bake off, I have been yelling baking advice at you when you did those cakes. 😹
I feel like a PRINCESS with the plate being all fancy! GO JAMIE!
Watching you make pasta calms me down and puts a smile on my face. Thank you.
'I'm getting better and better' he says, humbly. Better and better?! there are top class chefs who would employ you in a heartbeat! edit to specify: i've watched top chefs in the UK (Rose Gray, Theo Randall, Angela Hartnett - and others who have no real Italian cuisine background) and until I saw you make pasta I'd never been able to manage it perfectly. Now I can.
That looked amazing! Definitely one of the prettiest dishes that you've done.
Thank you! 😊
OMFG!!! This is hands down / far and away -> the greatest dish I have ever seen you make. I have been watching you for years, and if I ever got invited to have dinner cooked by you - there wouldn’t be a moment’s hesitation -> I would choose this every day!!!
I do like to cook, but I am just not able to do so a lot of the time these days. Next time I have a really great, energetic, and pain-free day - I will 100% be trying this recipe out!!!
Thanks for all of your videos and everything else… you make my days far better than they would otherwise be.
All my best to you and yours!!!
Cue all the comments about this not being authentic carbonara! It's definitely better than what passes for authentic in the UK / Irl where people add cream 😂 but really who cares, it's still a delicious plate of food that’s been made really well 👏
Just found you online. Great Channel! Carbonara, French onion, turkey dinner and chocolate cake episodes are the best ! I’ll def keep watching your others.
the the babish homage with the carving fork pasta twirl haha
Thank you! Ive watched a lot of professional pasta makers none have explained as well as you did!
You make doing homemade pasta look so easy!
I can tell when the dish is good. All anxiety from cooking instantly disappears from your face. Your body relaxes.
That's what good food should do.
I’m obsessed with these videos I love it 10/10
I have to eat gluten free and dairy free so I live vicariously through your videos. I especially love watching your Marcella recipes. ❤ Fantastic job! 🎉
I've been watching your videos for some time now, and may I just say, WOW! You have improved so much in a short time. Your dish looked beautiful and SO appetizing!
Your pasta making skills are on point!
Oh you're just getting better and better all the time, I so enjoy watching you. This was delightful. Makes me want to rush out and get a pasta machine ... Thank you for taking us along on your great and wonderful journey.
After this you seem like a CHEF not an ANTI-CHEF anymore!!!
Little tip for plating, grab the pasta with tongs and rotate the plate as you let the pasta down onto it. You get your desired look without having to twirl the pasta around.
Watching you from Israel, every day and you are very very entertaining and interesting
You're doing great with your pastamaking, Jamie!
I love carbonara, it's one of my top 5 pasta dishes. I usually make it with pancetta too, because guanciale is hella expensive over here. Heck in my student days I even just used regular bacon, just to keep the price down (imagine living in student housing and having to cook something quick, easy and delicious for a whole floor).
I used to work in a restaurant in the Netherlands that was certified as authentic by l'Academia della Cuccina d'Italiana and honestly, the weekly bill for authentically sourced ingredients might have contributed to it going out of business.
I hate smoked meats with every fiber of my being but even I would be tempted to give this a try. That beauty shot of the plating was incredible.
he literally used non smoked meat. That was the difference between what he used and bacon. That his was not smoked
I've been watching you from the beginning. I found you on Facebook! Your channel has really grown and I expect it to keep growing. Love your videos ❤
Pecorino is my all-time favorite cheese. The final dish looked amazing!!!!!!!!! Bravo!
I love seeing your progress through your videos - it's inspiring!
It's so interesting seeing the difference between this and the Japanese take on carbonara, which is, I assume (having not had authentic Italian pastas), a completely different thing and basically carbonara only in name.
Love your videos! I was in NYC this past weekend and every time I heard a siren I thought “I hope everyone’s okay out there.”
My brother got me this recipe book for Christmas and my stepdad got me a pasta maker! I can’t wait to fail and then improve with making homemade pasta 🤣🤣
Here’s a longtime fan and Canadian weighing in on Thanksgiving. Looks fantastic! I’ve gotten more adventurous with my cooking after watching you - made a turkey roulade instead of a whole turkey - first time - was ok. Did a cornbread stuffing with red chilies 🌶️. Have you ever tried turkey roulade? Would love to see what you’d do. Keep going, Jamie!
Hey Carla! Love to hear that and Happy Thanksgiving!! So last year I deboned a turkey and then filled it was stuffing on Jamie & Julia... I think that's fairly close to what you're saying! ua-cam.com/video/ckVuSiUmw0k/v-deo.html
It's a working class food. and it's awesome. looked great, good job
Looks amazing
just needed a couple of basil leaves for garnish
looks yum
love love love your videos really entertaining and informational even for someone like myself who has been cooking a good long time
Order Up!! That looked yummy! Saved this recipe.
Best plating effort to date!!! ❤❤❤❤
I think that looked really great, good job, your pasta making has improved ten fold 😋😋❤️
Good job! It looks wonderful!
Kudos to a splendid and seamless pasta making event! Big skill improvement with each pasta video.
Even though you didn't do it this time (too busy INHALING that carbonara!) I want to make my own "dance in my kitchen from deliciousness taste" with my own pasta dish! 😋
Inspired in New England, ciao and thank you, Chef James 🎉
My favorite Italian dish!
I LOOOOOOOVE THIS SO MUCH!
I just found these and honestly the vibe of him being slightly worried that he's gonna screw it up throughout the entire process is quite fun.
Carbonara is so delicious when properly made. Yum. Especially with homemade noodles. You are starting to look like a professional chef. Good job!! I*ll have to try making noodles now.
If you want to complete omit using plastic, you can just throw the dough in a bowl and vover it with a nice fitting plate
I love your cooking vids!
This video made me make this. Start to finish, just for me. I’m hooked. Working for grocery money now. Bon appetite
Looked very well.
O my goodness it’s beautiful!
Man, it looks REALLY good.
I’m very odd that I’m not too big on pasta - I really need to be in the mood for it, and mostly I’m not - but this looks wonderful. I might actually try making this dish (except I won’t be producing my own pasta). Yummy!
I stumbled across your channel today and I'm really enjoying your recipes! Super random question, are you Canadian? The way you say "out" is exactly like my Dad. 😅
Oh now I gotta try that! Looks so good!
My goodness that spaghetti looks perfect!!! Well done!!!the entire dish looks fabulous!! YUMMY!
The roasted garlik makes a great garlik butter. Just room warm butter mixed with the garlik and parslie, salt, pepper and boom...great on ciabata.
Looks amazing.
I think it's good to understand that dried pasta is a separate product from fresh egg pasta. For example, Bolognese is traditionally served with fresh papardelle pasta, Alfredo with fresh linguine. Carbonara is always made with dried pasta if you want to make the real thing. You can't make dried pasta at home, but you can learn about the different grades of dried pasta on the market and buy good stuff. De Cecco is a good brand to start with because it has the qualities of artisanal pasta at a good price point.
TL;DR fresh and dried pasta are not interchangeable, and fresh is not better than dried. They have different flavors and textures, and recipes may require one or the other.
What I saw: a wonderful video of a fella listening to a wonderful recipe from a wonderful woman.
What the italians in the comments saw: H E R E S Y
Thankful most of the Italians have been more tame this video. 😅
Made fresh spaghetti this morning!! Far better than store bought pasta!! Your videos are quite entertaining and make me want to explode different foods and techniques!!
Me too! I bought a HUGE turkey the other day and took it outside and stuffed the cavity with tannerite and set up paper plates at varying distances and heights from the turkey so I could better evaluate the mess, stood back 100 yards and Ka-blewy!!!!! It was AWESOME!
Nice! No flood of scrambled egg! Good job!
That looks AMAZING
Used to make carbonara the very non traditional German (or at least the way my Oma made it) way with milk/cream. But once I tried it the traditional method I couldn't turn back. I still like how hearty cream is but admitting to myself that they are two very different dishes was a good thing in my life..