Carbonara:With cream or without?

[LetThereBeRock]

I'm going to attempt making Jamie Oliver's sausage carbonara tonight.

I don't usually use cream in carbonara but I can't decide if I should go out and get some cream as the recipe does call for it.

I'm curious to know if others prepare their carbonara with cream or not?

The recipe is here Lavita.

It was delicious sans cream. I was too lazy to go out and get it and I'm not sure that I'd add it next time.

The sauce was lovely and silky not at all like scrambled eggs.

That looks lovely, but there's zilch chance of me getting Italian sausages here.

I put a small amount of cream in carbonara even though I know technically it shouldn't have any, but it taste better that way.

You could make it with any spiced or strongly flavoured sausage I'd imagine. Toulouse,chorizo etc

I'm going to try it with M&S chorizo sausages next time.

Aren't you in Glasgow Mugggle?

I got them from a butchers in Glasgow.

If you're in Glasgow it shouldn't be too difficult to find Italian sausages here with our large Italian population.

delizique and ian mellis deffo have them, and peckhams too. in fact, what are you talking about woman, glasgow's chock full of italian snags.

I'm not in Glasgow, I'm in Helensburgh. it's a bit of a trek just for sausages and my breathing is still crap.
There is a good deli here though so I'll see what they have as an alternative.
The butchers won't have any, lovely though it is, it's very traditional.

I know without cream is traditional, but I prefer with a small amount of cream, plus pasta water and a good knob of butter for good measure. Yum.

Sorry thought you were in Glasgow.

Hopefully you can find something suitable in the deli.