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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 |
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