Author Topic: Food and How You Cook/Eat It (2021)  (Read 1913 times)

0 Members and 1 Guest are viewing this topic.

Offline imref

  • Posts: 35206
  • Redemption
Re: Food and How You Cook/Eat It (2021)
« Reply #100: April 23, 2021, 04:11:42 PM »
I can't view that because it wants me to log in, but we make carbonara fairly regularly. Ours isn't exactly "traditional" because we adjust a few things to our taste—we usually use American streaky bacon instead of pancetta or guanciale, and we usually cut up some cooked chicken and throw that into the bacon grease to heat up (makes the dish more filling), and then when we stir the pasta into the chicken and crumbled-up bacon the bacon grease flavors the pasta big time.

I certainly believe the bit about "a substitute for bacon and eggs" because I've often eaten leftover spaghetti carbonara for breakfast the following morning.

We've done something similar before, adding chicken as well as basil and sliced grape tomatoes

here's the recipe from the NYT:

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)

PREPARATION
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.