This week on Hunger Trap – Nola Carbonara – was a quintessential example of “Southern Creole,” taking a classic Italian favorite and adding traditional New Orleans flavors.

Those of you who have been around a while know that I have coined the term “Southern Creole” as my style of cooking. If you are new, “Southern Creole” just means world food through a New Orleans lens.

Back in the day carbonara was known as a Roman-style hunter’s dish because of its simplicity. It only requires five ingredients: guanciale (cured pig cheek), spaghetti, Parmesan, eggs and black pepper. By the time the pasta has finished cooking you’re practically at the dinner table eating.

However, my New Orleans carbonara substitutes in tasso (a specialty cured ham often used in south Louisiana cuisine), spaghetti, Parmesan, onions, parsley, eggs and my savory seasoning. My version of the recipe is just as creamy as the traditional but kicks up the spice level with the addition of spicy tasso meat and blackening seasoning.

If you’re looking for a quick dish to make for your family or a romantic evening this dish is perfect. Get some wine, set the mood with some good music and enjoy my Southern Creole take on this Italian classic.