“Nigella Lawson is a celebrity of chef of no half measures. If you've ever made one of her desserts you'll know how much cream she likes to add to everything. However, she has offended Italians by suggesting that it goes into a Carbonara sauce.” Louis Dore, Independent
“In a bowl, beat together the eggs, Parmesan, cream and some pepper. Cook the pasta more or less according to the packet instructions.” Nigella Lawson's recipe
“Nigella you are a wonderful woman but your recipes are the DEATH of Italian recipes, literally! NO CREAM IN CARBONARA NEVER,only eggs.“ Giulia Diane, on Nigella’s Facebook page
“Excuse me madam, what are you talking about?!? Nutmeg?!? Vermouth or wine?!? Cream?!? Come on, keep doing your cheesecake and brownies but don't mess with Italian food (especially pasta) . Do you even know what the name "carbonara" means?!?” Nico Chendi, on Facebook
"I think spaghetti carbonara is what Meryl Streep cooks for Jack Nicholson in the film version of one of my favourite books, "Heartburn", and it is so right, for that chin-dripping, love-soaked primal feast, the first time someone actually stays through the night." Nigella Lawson
"Dear Nigella, I understand that for television needs, people are also willing to say big slots. But at least the classics of Italian cuisine deserve a little more respect. You are free to modify all the recipes of the world, but it would be more correct that you say that it is your interpretation. We hope that no English tourist will come to ask for your carbonara recipe .... We already have the "problem" of tourists who come to ask for Pasta Alfredo that does not exist in Italy".
Gigi Pesenti, on Nigella's Facebook page
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here