Oh pshaw, on Sun 25 Jun 2006 03:43:24p, Steve Wertz meant to say...

> On 25 Jun 2006 14:46:15 -0700, buggy wrote:
>
>> Curly Sue wrote:
>>> On Sun, 25 Jun 2006 07:40:57 -0500, Michel Boucher
>>> > wrote:
>>>
>>>>Ok, I cooked the noodles, fried the pancetta, then drained the noodles
>>>>and quickly mixed the pancetta in, then added the egg/cheese (peccorino
>>>>romano) to the noodles, but it did not take. It remained somewhat
>>>>liquid. I have made carbonara before and successfully, but it was only
>>>>in single portions for myself. This time I was trying to make enough
>>>>for three.
>>>>
>>>>I am thinking a number of things might be wrong he
>>>>
>>>>1. Not enough cheese (but putting more just makes the dish saltier)
>>>>
>>>>2. The noodles were cooler than they should be
>>>>
>>>>3. Making more than one portion at a time is not a good idea
>>>>
>>>>Perhaps microwaving noodles and egg mixture together on low setting for
>>>>30 seconds or so might fix it, but I'm only guessing. Does anyone have
>>>>any idea how to fix this?
>>>
>>>
>>> A friend sent me this link to a spaghetti carbonara recipe a couple of
>>> days ago that he recommends highly. Try comparing it with your recipe
>>> and perhaps something will stick out.
>>>
>>> http://en.wikibooks.org/wiki/Cookboo...alla_Carbonara
>>>
>>> Ingredients
>>> Spaghetti: 1 lb
>>> Pancetta: 1/2 lb
>>> Egg Yolks: 5
>>> Pecorino or Parmigiano-Reggiano Cheese, grated: 1 1/2 cups
>>> Olive Oil, extra-virgin: 3-4 tablespoons
>>> Pepper, freshly ground: 1/2 tablespoon
>>> Salt
>>>
>>> Utensils
>>> A Large Pot
>>> A Large Skillet
>>> A Bowl
>>> Measuring Cups and Spoons
>>> A Fork
>>> [edit]
>>> Preparation
>>> Dice the pancetta into small pieces (1 inch will do).
>>> The Pot: Bring a big pot of water to a boil and add salt when it
>>> begins to simmer.
>>> The Skillet: Heat the olive oil in a large skillet over a medium-high
>>> heat. When the oil is hot, add the pancetta and cook for about 10
>>> minutes over a low flame until the pancetta has rendered most of its
>>> fat but is still chewy and barely browned.
>>> The Bowl: In a bowl, slowly whisk about 1/2 cup of the pasta water
>>> into the egg yolks, using a fork. Add the Parmesan cheese and pepper.
>>> Mix with a fork.
>>> The Pot: Cook the spaghetti til it is al dente and drain it, reserving
>>> 1/2 cup of water.
>>> The Skillet: Transfer the spaghetti and the water immediately to the
>>> skillet with the pancetta. Toss it and turn off the heat. Add the egg
>>> mixture to the skillet with the pasta and toss all the ingredients to
>>> coat the pasta. Taste the pasta and add salt and black pepper, if
>>> necessary.
>>>
>>>
>>> Sue(tm)
>>> Lead me not into temptation... I can find it myself!
>> maybe some sorta stock water takes away flavor
>
> Did somebody mark "Idiot's day for posting" on the calendar and
> not tell me?
>
> -sw
>

Why, Steve, would you have posted more? :-)

--
Wayne Boatwright @¿@¬
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