On Thu, 20 May 2021 12:42:45 -0400, Sheldon Martin >
wrote:

>On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
> wrote:
>
>>On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>>wrote:
>>
>>>On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>>
>>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>>> pan. Toss with butter and some olive oil. At this point you may add
>>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>>> usual for a pasta dish like this but I still have some Asiago and I
>>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>>> for lunch tomorrow.
>>>
>>>Try pasta carbonara. It's almost as simple but a little heartier
>>>with egg and bacon (suitable for breakfast or lunch). Or you can add
>>>shrimp for a dinner. I looked at a few recipes and they're all
>>>defective according to how I've made it over the years. But if you
>>>want to get an idea, try:
>>>
>>>https://www.foodnetwork.com/recipes/...recipe-1914140
>>>
>>>-sw
>>
>>Carbonara is a family favorite. It is one of those dishes that varies
>>slightly in ingredients and proportions as well as prep from
>>restaurant to restaurant and recipe to recipe, but I love the version
>>I have settled on over the years.
>>
>>Although I never use garlic as the Food Network recommends, I like
>>onion in it., Go figure.
>>
>>This is close to mine- the NYT. At times over the years, I have gone
>>to the extra effort/cost of using guanciale, which is the traditional
>>meat.
>>
>>INGREDIENTS
>> Salt
>>2 large eggs and 2 large yolks, room temperature
>>1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>>for serving
>>1 ounce (about 1/3 packed cup) grated Parmesan
>> Coarsely ground black pepper
>>1 tablespoon olive oil
>>3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>>into pieces about 1/4 inch thick by 1/3 inch square
>>12 ounces spaghetti (about 3/4 box)
>
>I don't see the point in not using the entire pound. And I don't care
>much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
>that infant's pasta for anything, could sit in the cupboard for years.
>I ofen use part of a pound of small pasta like orzo in spups. I think
>that recipe would be much better with fettacinni, but use the entire
>pound. I see no point in using 3 1/2 ounces of guanciale, why even
>measure, a handful works... anyone who really cooks has the best
>measures at the ends of their arms.

A good cook would simply alter the above recipe to suit their taste.
Use a full pound of pasta. Use a pasta that suits you. Increase all
the other ingredients accordinglly.
Bingo, problem solved.
Janet US