I’ve seen Italians proper boot off at the thought of parsley on it. Otherwise this is how I understand it.No cream.
Made with bucatini.
Parsley on top if you like.
All other recipes are variations of Wrong.
That's what Rick Stein came out with when he did his tour of Italy.Isn't the urban myth / truth that this originated from WWII when the GIs had a load of bacon/eggs/pasta to get through ? ?
Is that half a packet?He'll weigh the pasta out narl. No doubt. 50g per portion and not an ounce more.