"Dimitri" > wrote in message
m...
>
> "Vince Poroke" > wrote in message
> om...
>
> <snip>
>
> > > Carbonara is made with Pancetta not bacon, not ham, not sausage, not
> > > molinari, not Genoa, it's made with Pancetta. For goodness sake make
it
> with
> > > salmon jerky if you like but call it something else.
> > >
> > >
> > > Dimitri.
> >
> > It would be called Salmon Jerky Carbonara. Carbonara is the process
> > of using eggs, pork fat and cheese to make a sauce. What you add to
> > it is based on taste. Is not still spagetti and meatballs if the meat
> > balls are made with veal and pork with green peppers and the sauce is
> > amatrice. It is a matter of taste but the dish has the same name. I
> > go back to what I stated "focus on the process not the ingredients"
>
> Bull Shit!
>
> The process is making a creamy sauce from the eggs, cheese, and pasta
water.
> That is why some pasta water is kept on the side in case the "sauce
seizes".
> This is basically the same process used in a Greek avgolemano soup which
> uses eggs to thicken and make a chicken soup "Creamy & Thick"
>
> You can not make a carbonara without eggs! IMHO using cream is a
> accommodation to the inexperienced or to lazy restaurants.
>
> If you prefer bacon I really don't give a rats ass that's your choice but
it
> ain't carbonara. How about making Veal Oscar using Chicken and broccoli?
> Next time why don' you mesquite smoke a cheese cake and call it a New York
> cheese cake.
>

Do you have an allergy to learning anything? I and others have pointed out
that carbonara is traditionally made with smoked bacon *or* pancetta and
provided authoritative references and yet you continue with your silly
claims to the contrary. Are you incapable of admitting you are wrong?
Everyone knows you are wrong by now so why keep up the pretense? You're not
fooling anyone (except yourself, perhaps).

--
Peter Aitken

Remove the crap from my email address before using.