What's the cheapest alternatives to parmigiano reggiano and pecorino romano for sauces like carbonara and cacio e pepe? Everyone calls these dishes the poor man's food but these cheeses will break the bank
>>21920538Grana Padano is a cheaper Parmigiani knockoff that would work. You could use any other strong hard cheese, like Cheddar, and the recipe would still work, but the taste will differ greatly.
>>21920538>everyone calls these dishes the poor man's foodNever heard anybody call them that respectively, but whatever.I have mulled over this issue, why the hell would you pay more money just because a dish is popular and tasty? The quality of the ingredients doesn't reflect the price, you're paying a premium for I guess the "satisfaction" of making the meal.Well, you basically can deconstruct the meal. It is at its core, cheese, cured pork and pasta, maybe some idk egg and seasonings or whatever in there too, olive oil.Well, if you were in the heart of Italy right now where these dishes originate I am sure you would be paying much less for those ingredients, you are avoiding export charges, they are made traditionally by (relatively poor) people and it's something they usually eat so the price is going to be way way less.You live in Germany, or idk, fucking Kentucky USA, so do you know what you do? You use what is local to you. You make a variation of the dish where you use bacon and american cheddar, with walmart pasta. Because why the fuck wouldn't you? It's just cheese and pork, dude.
Just get domestic parmesan/romano wedges. Not as sharp as the real thing but still tasty and they cost like $6 for an 8oz wedge. If you're really broke you can get 6oz of Lucerne brand for like $2.69.
>>21920538bacon, cheddar and cream. fuck eye-talians. these are the new poor man's ingredients
>>21920558>>21920560I live in Greece (so Germany)I guess I just gotta try various hard cheeses and see what I like. Parmesan and pecorino, even local, are expensive.>>21920571Already got the bacon in the fridge but the eggs are probably cheaper than making the cream. Can also use pancceta.Also the italian criticism thing is a meme, greeks also are particular about how traditional dishes are made and they will correct people but it's not really such a big deal. I think it started as a joke but now everyone (like youtubers etc) are actually afraid of the italians, it's crazy. I'm making italian and greek dishes because they are tasty, but I'm not going to stick to some specific recipe for "authenticity" or whatever. Make something that is tasty.
>>21920538Grana. But what fucking absolute third world shithole do you live in that a bit of cheese will >break the bankyou pathetic poorfag?
>>21920548>knockoffNot a knockoff. It's just young parmigiano and less strictly geographically defined.>>21920538Primadonna. It's a… Czech, I think? knock-off of parmigiano. Tastes halfway between grana and parmigiano. It's pretty good. >>21920592>I live in GreeceSurprised you thieves haven't developed your own shitty ripoff and claimed it was Greek OC donut steel from ancient times like you do with everything else.
>>21920891>>21920601>>21920548i prefer grana padano to parmigiano, unfortunately the prices are about the same where i live.
I just made carbonara and it came out dry as FUCK
>>21920538Just cook something that you can afford. Perhaps bacon-cheddar mashed potatoes.
>>21920891Grana is a mass produced knockoff of Parmesan cheese. Just like Lattebusche's Piave (DOP, btw) is a cheap knockoff of Asiago, Monte Veronese and Dolomites cheeses.To be correct: Parmigiano is itself a knockoff too, and so are Asiago, Monte Veronese and Dolomites cheeses. Only a handful of producers actually know how, when and with which cow breeds to make these. The rest of them just pretend to be exactly the same while they're totally not. Apparently it works.The irony of it all: these top tier producers don't always charge more for their cheese, often a lot less. A 10yo Parmesan from red cows (look for "vacche rosse") will cost you 80€/kg, an Asiago from Pennar (top tier) will cost exactly the same as the poorer ones (about 30€/kg) while there are plenty of top tier Dolomites cheeses in the 20€ range.>>21920538>>21920970Just use your own (sort of local) mountain cheese. Carbonara is from Rome. They use Pecorino Romano (which is bottom-tier pecorino), not Parmesan or Sardinian Pecorino (which is usually top tier). They're chauvinists.I assume you live in the US. Go look for mountain cheeses in the Rocky Mountains or Appalachians. Look for people who follow the seasons. More biodiversity means better milk, means better cheese. Start here: https://www.fondazioneslowfood.com/en/slow-food-presidia/american-raw-milk-cheeses/. They're THE reference when it comes to quality food.>>21921012Relax, sit down, read a bit. It's not an easy dish. It's a "once you got it, you got it" type of thing: https://keplite.com/traditional-pasta-alla-carbonara-recipe/.
>>21921072It's hilarious how people would go to his restaurant just for the privilege of having him cram a handful of pasta into your mouth. What a guy.
>>21921072Thanks for the carbonara article. I think I may have used too few yolks (7) for 600-700g of uncooked spaghetti. It may have needed upwards of 10 for such a large amount.
>>21920538>What's the cheapest alternatives to parmigiano reggiano and pecorino romano for sauces like carbonara and cacio e pepe?This has to be the most pretentious question I have seen on here in a long time. You sound like a massive faggot who is obsessed with third world garbage because you think it sounds fancy. Poor people food marketed to reddit homos like you. Low quality.
>>21920558>>21920592More poor fags rambling on about actual trash
>>21920538Why are poor people always trying to make Italian food? They think it's actually good? Pathetic
grana padano fucking sucks
>>21921236don't fucking touch me
