"Dimitri" > wrote in message om>...
> "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.
>
> Dimitri

Who said anything about cream. You can put cream in it and make a
mock cabonara. It would be called a smoked new york cheese cake. The
basic ingredients are their and then you add your twist. That is what
makes good cooking great. Take what someone else has done and make it
fit your families pallet. I would not want to eat from a cook that
doesn't know how to add his own personality to his cooking.