A priest friend of mine came over today and made what he calls pasta carbonara. I've never tried it before, but his recipe differs from those online I have seen. Does this sound like it to you: He cooked a whole pound of bacon (DinnerBell) and once that was done, and the large rigatoni was finished (he boiled it for 18 minutes, much longer than the package suggested, yet it was still chewy somewhat), he mixed a whole stick of real butter, cut into small pieces, 6 eggs, whisked together, 1 cup parmesan cheese, and fresh ground pepper, along with the bacon, all together and that was it. I must say it tasted very good. However, I don't know if it was the butter or what, but at the bottom was a thick liquid, and I kept thinking it was uncooked egg and almost got sick as I kept thinking about it and looking at it. Your thoughts/suggestions? When I suggest he is not following a recipe, he gets mad and says his priest friends make it this way and that is the way it should be done.
Seems sort of the recipe I use. But when the pasta is cooked and drained I put it back into the still warm saucepan on a gentle heat, the pat of butter added and then egg mixture (and sauted bacon pieces). I give it a really good turn or two with a large spoon to make sure the heat cooks the egg mixture. I agree, there is nothing worse than seeing slightly raw egg clinging to the pasta. I keep the butter to a minimum. I sometimes add finely chopped onion to saute with the bacon. Oh, I also add a couple of tablespoons of white wine when the bacon has finished sauteing. It is a oft requested easy dinner for Sunday nights. I don't know how many diners your friend was catering for in his recipe, e.g. 6 eggs? But my qtys do well for 2 persons if anyone wants me to post it.... Cheers Bronwyn Oz
Same her except i do not use any butter but i do pour the hot bacon grease with the beaten eggs over the hot pasta and mix, the residual heat from the pasta and bacon cooking the eggs. Salt and pepper and that's it. Though i have had it with a cream sauce and drained bacon and wine almost verging into pasta alfredo. --- JL
Quoted message said:
But when the pasta is cooked and drained I put it back into the still warm saucepan on a gentle heat, the pat of butter added and then egg mixture (and sauted bacon pieces). I give it a really good turn or two with a large spoon to make sure the heat cooks the egg mixture. I agree, there is nothing worse than seeing slightly raw egg clinging to the pasta. I keep the butter to a minimum. I sometimes add finely chopped onion to saute with the bacon. Oh, I also add a couple of tablespoons of white wine when the bacon has finished sauteing. It is a oft requested easy dinner for Sunday nights. I don't know how many diners your friend was catering for in his recipe, e.g. 6 eggs? But my qtys do well for 2 persons if anyone wants me to post it.... Cheers Bronwyn Oz
A priest friend of mine came over today and made what he calls pasta carbonara. I've never tried it before, but his recipe differs from those online I have seen. Does this sound like it to you: He cooked a whole pound of bacon (DinnerBell) and once that was done, and the large rigatoni was finished (he boiled it for 18 minutes, much longer than the package suggested, yet it was still chewy somewhat), he mixed a whole stick of real butter, cut into small pieces, 6 eggs, whisked together, 1 cup parmesan cheese, and fresh ground pepper, along with the bacon, all together and that was it. I must say it tasted very good. However, I don't know if it was the butter or what, but at the bottom was a thick liquid, and I kept thinking it was uncooked egg and almost got sick as I kept thinking about it and looking at it. Your thoughts/suggestions? When I suggest he is not following a recipe, he gets mad and says his priest friends make it this way and that is the way it should be done.
There is no single recipe for pasta carbonara. There is no need to worry about the raw egg. If you take the pasta out of the cooking water and toss in beaten eggs they cook almost instantly in the heat of the pasta.
A priest friend of mine came over today and made what he calls pasta carbonara. I've never tried it before, but his recipe differs from those online I have seen. Does this sound like it to you: He cooked a whole pound of bacon (DinnerBell) and once that was done, and the large rigatoni was finished (he boiled it for 18 minutes, much longer than the package suggested, yet it was still chewy somewhat), he mixed a whole stick of real butter, cut into small pieces, 6 eggs, whisked together, 1 cup parmesan cheese, and fresh ground pepper, along with the bacon, all together and that was it. I must say it tasted very good. However, I don't know if it was the butter or what, but at the bottom was a thick liquid, and I kept thinking it was uncooked egg and almost got sick as I kept thinking about it and looking at it. Your thoughts/suggestions? When I suggest he is not following a recipe, he gets mad and says his priest friends make it this way and that is the way it should be done.
Your friend's version is quite rich. I use one less egg than called for (usually it's 1 egg per serving), no butter.... and no liquid is left on the bottom of the serving dish.
A priest friend of mine came over today and made what he calls pasta carbonara. I've never tried it before, but his recipe differs from those online I have seen. Does this sound like it to you: He cooked a whole pound of bacon (DinnerBell) and once that was done, and the large rigatoni was finished (he boiled it for 18 minutes, much longer than the package suggested, yet it was still chewy somewhat), he mixed a whole stick of real butter, cut into small pieces, 6 eggs, whisked together, 1 cup parmesan cheese, and fresh ground pepper, along with the bacon, all together and that was it. I must say it tasted very good. However, I don't know if it was the butter or what, but at the bottom was a thick liquid, and I kept thinking it was uncooked egg and almost got sick as I kept thinking about it and looking at it. Your thoughts/suggestions? When I suggest he is not following a recipe, he gets mad and says his priest friends make it this way and that is the way it should be done.
I wouldn't use anywhere near that amount of fat, but other than that, yes it sounds like carbonara to me... pasta plus bacon or ham plus egg and cheese. The heat of the pasta cooks the egg - it's not raw. I add milk to mine and make a sort of white sauce in the pan.
"sarah bennett" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Del Cecchi said:
<[email hidden]> wrote in message news:[email hidden]...
>Yup. A delicious way to die happy. =o) Take that, Dr. Atkins! > >Melissa >
Talk is cheap. Recovering from bypass surgery and having been lucky to have made it that far is not too much fun. Trust me on that. Wanna see my scar?
del cecchi
Yeesh... the occasional rich dinner will not clog your arteries to the degree that would necessitate bypass surgery. Of course, I'm completely sidestepping the fact that some people who develop such conditions have "healthy" eating habits, get plenty of exercise, etc. Just because you have health problems does not mean that everyone else should be restricted to salad and skim milk.
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saerah
There is a long ways between two folks sitting down and eating a dish with a pound of bacon, a bunch of cheese, eggs, butter oh and some pasta and "restricted to salad and skim milk"
Looked around the US lately? People don't look like that from salad and skim milk. That's not what damn near did me in.
del
well, right. there is certainly a difference between pigging out all the time and appreciating good food in moderation. and between thin and heatlthy, as well. i have not gotten an all-around physical in years, but i sould bet that i am in much better health than i was back when i dieted. skim milk is just as bad as a big mac, IMO.
--
saerah
aware of the manifold possibilities of the future
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union contract that they have to have reciprocity for each other's shop rules." -König Prüß
"sarah bennett" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Del Cecchi said:
"sarah bennett" <[email hidden]> wrote in message news:[email hidden]...
>Del Cecchi wrote: > > >><[email hidden]> wrote in message >>news:[email hidden]... >> >> >> >>>Yup. A delicious way to die happy. =o) Take that, Dr. Atkins! >>> >>>Melissa >>> >> >> >>Talk is cheap. Recovering from bypass surgery and having been lucky to >>have made it that far is not too much fun. Trust me on that. Wanna see >>my scar? >> >>del cecchi > >Yeesh... the occasional rich dinner will not clog your arteries to the >degree that would necessitate bypass surgery. Of course, I'm completely >sidestepping the fact that some people who develop such conditions have >"healthy" eating habits, get plenty of exercise, etc. Just because you >have health problems does not mean that everyone else should be >restricted to salad and skim milk. > >-- > >saerah
There is a long ways between two folks sitting down and eating a dish with a pound of bacon, a bunch of cheese, eggs, butter oh and some pasta and "restricted to salad and skim milk"
Looked around the US lately? People don't look like that from salad and skim milk. That's not what damn near did me in.
del
well, right. there is certainly a difference between pigging out all the time and appreciating good food in moderation. and between thin and heatlthy, as well. i have not gotten an all-around physical in years, but i sould bet that i am in much better health than i was back when i dieted. skim milk is just as bad as a big mac, IMO.
--
saerah
I thought I was eating reasonably well, and I was exercising and in (apparently) good health right up to the heart attack. Had a checkup 3 weeks before, walked 3 miles up and down hill the week before. Quite a surprise watching the angiogram after getting pumped full of plavix et al.
del cecchi
well, that was kind of my point. You know, Eat right, keep fit, die anyway 🙂.
--
saerah
aware of the manifold possibilities of the future
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union contract that they have to have reciprocity for each other's shop rules." -König Prüß
