Corn carbonara

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NYT Cooking: Of carbonara, the chef Michael Serva writes, "[it's] an infamously specific alchemy with fighting words around any sort of modification. Always with guanciale, never bacon. And the addition of peas is likely to have you ducking thrown furniture anywhere near Rome." Perhaps it's the 6,000 miles between Rome and Marfa, Texas, that emboldens Mr. Serva, who co-owns the Italian deli Bordo with his wife Corn Carbonara, Italian Deli, Corn Chowder Recipe, Marfa Texas, Carbonara Recipe, Buttered Noodles, Parmesan Pasta, Nyt Cooking, Tasty Pasta

Of carbonara, the chef Michael Serva writes, "[it's] an infamously specific alchemy with fighting words around any sort of modification. Always with guanciale, never bacon. And the addition of peas is likely to have you ducking thrown furniture anywhere near Rome." Perhaps it's the 6,000 miles between Rome and Marfa, Texas, that emboldens Mr. Serva, who co-owns the Italian deli Bordo with his wife Hannah Texie Bailey, to reimagine classic carbonara. He uses finocchiona salami ends that no…

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