Fettuccine Spinach with sliced Ham served with a Mushroom Sauce and Chardonnay.

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Seasoning

1 Tsp. Ginger powder

A pinch of Coriander

Knorr Aromat (flavor enhancer, monosodium glutamate, +59% salt!)

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Umami Effect (Read More)

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1 Tbsp. Blue cheese

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Second Attempt

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Stuffing the Chardonnay into the mushroom sauce provides better results than serving it as a beverage.

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Fettuccine Carbonara

​(Preliminary Research)

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• 5 teaspoons olive oil

• 4 shallots, diced

• 1 pound bacon, cut into strips

• 1 large onion, cut into thin strips

• 1 clove garlic, chopped

• 1 (16 ounce) package dry fettuccine pasta

• ¾ cup shredded Parmesan cheese

• ½ cup heavy cream

• 3 egg yolks

• salt and pepper to taste

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Parmigiano-Reggiano vs. Grana Padono

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Grana Padono is cheaper, but the supermarkets and the Danish cheese special stores only sell year two year old matured Parmigiano-Reggiano.

No restaurants with respects for themselves would serve Parmigiano-Reggiano matured less than three years.

Parmigiano-Reggiano goes all the way up to 10 years of maturing.