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Started By
Message
1
Posted on 8/18/13 at 8:03 pm to Martini
quote:
It's traditionally pancetta
Yes. I know. Just hard to get it in Meridian. When there is no pancetta, OK to substitute bacon? May need to call it something else.
still tastes nice for a Sunday night. May mean anything tatses good to me if it has pasta bacon and enough parmesan.
Posted on 8/18/13 at 8:06 pm to MeridianDog
Oh I'd eat it. And I've made it with bacon. Never ham. I grew up eating it in Ms. fannies kitchen at the original Village. It is by far my favorite pasta dish.
Only place in town I know of that serves it is Diguilios Sunday brunch.
Only place in town I know of that serves it is Diguilios Sunday brunch.
Posted on 8/18/13 at 8:07 pm to MeridianDog
No worries Dog. I've had a few recipes call for lardons but I just use regular ole smoked bacon. Still delicious
Posted on 8/18/13 at 8:07 pm to MeridianDog
The problem with using ham/bacon is that they are usually smoked, pancetta isn't. If you can get fresh pork belly, you can make pancetta. When I was living in a place where I couldn't consistently get pancetta, I bought the book "Charcuterie", and made my own. I found it pretty handy.
Posted on 8/18/13 at 8:11 pm to MeridianDog
It's also traditionally a roman dish. Pecorino is the proper cheese
Posted on 8/18/13 at 8:14 pm to MeridianDog
Oil should never be added to cooking Pasta.
Posted on 8/18/13 at 8:15 pm to Caplewood
quote:
Pecorino is the proper cheese
Also not available at the Piggly Wiggly. We're talking about the north side of Meridian here.
Posted on 8/18/13 at 8:17 pm to Blind Boy Grunt
quote:
Oil should never be added
I may have to change my opinion to IWNEI
Posted on 8/18/13 at 8:53 pm to MeridianDog
MD
Next time put some cream of somethingorother soup in it to really piss the haters off.
That dish looks great to me.
Next time put some cream of somethingorother soup in it to really piss the haters off.
That dish looks great to me.
Posted on 8/18/13 at 10:03 pm to ruzil
quote:
put some cream of somethingorother soup in it to
One of my favoorite dimmers is a grilled cheese with pep farm oatmeal bread and kraft american cheese and a mug of cream of tomato soup.
Grew up eating twenty different casseroles made with cream of mushroom or cream of chicken or cream of celery soup. Don't get me started about minute rice, cream of mushroom soup and ground beef. would have starved if it hadn't been for that casserole.
This post was edited on 8/18/13 at 10:09 pm
Posted on 8/18/13 at 10:16 pm to MeridianDog
??? Isn't tempering putting hot stuff slowly into cold stuff to keep to keep the cold stuff from flash cooking? Seems backwards to me.
I'll get off my soap box now....it looks fricking delicious.
I'll get off my soap box now....it looks fricking delicious.
Posted on 8/18/13 at 10:42 pm to MeridianDog
I feel for you about the grocery stores...fresh market in jackson must be the closest for all that good stuff??
Great carbonara is damn near impossible to find in the states. Its probably my favorite pasta dish. When it is great, it is perplexing how hod damn good such a simple dish can be.
Great carbonara is damn near impossible to find in the states. Its probably my favorite pasta dish. When it is great, it is perplexing how hod damn good such a simple dish can be.
Posted on 8/19/13 at 7:09 am to DonChowder
quote:
??? Isn't tempering putting hot stuff slowly into cold stuff to keep to keep the cold stuff from flash cooking?
Yes - you add the hot slowly to bring the eggs up to temperature. If you add the hot too quickly, the eggs will cook and you don't want that until you are making the sauce.
It is not so much "the cold stuff" as it is the egg yolks - regardless of what temperature they are. If you just dump them into the hot pasta, they will not make the sauce properly.
That is why you add the half to full cup of hot pasta water to the bowl of whisked egg yolks before adding them to the pan.
This post was edited on 8/19/13 at 7:10 am
Posted on 8/19/13 at 7:17 am to MeridianDog
oh my word
This looks really good. I love pasta carbonara
This looks really good. I love pasta carbonara
Posted on 8/19/13 at 7:58 am to MeridianDog
The food looks delicious! I have an old blue bowl like yours (I think mine is a little bigger). I have it on display because I'm so afraid I'll break it if I use it regularly.
It's one of the few things my mother in law gave me that I love.
It's one of the few things my mother in law gave me that I love.
Posted on 8/19/13 at 8:04 am to coolpapaboze
quote:
Yes, I think it was Motorboat who was up in here lecturing us about his nonna's recipe and how awesomely creamy it was
Yep. Nana's "carbonara" is still better than the traditional carbonara.
to the OP: looks solid.
Posted on 8/19/13 at 8:13 am to Motorboat
Looks awesome!
Posted on 8/19/13 at 9:01 am to MeridianDog
OP- look pretty solid.
Herbsaint in NOLA makes a Carbonara during the winter time that is out of this world.
I like to add peas to my Carbonara the few times I've make it.
Herbsaint in NOLA makes a Carbonara during the winter time that is out of this world.
I like to add peas to my Carbonara the few times I've make it.
Posted on 8/19/13 at 9:14 am to MeridianDog
Looks good MDog
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