On 5/20/2021 2:08 PM, US Janet wrote:
> 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
>
Funny, not long ago I mentioned (in a thread about my cooking something
else using angel hair pasta) Sheldon doesn't like angel hair pasta. He
denied it. Now he's back to not caring for it. Pasta dishes are quite
flexible. As you say, use a pasta that suits you. Clearly the
carbonara recipe Boron posted calls for spaghetti, not angel hair.

Jill