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Post by Deleted on May 16, 2009 16:26:26 GMT
Absolutely,I never fully realized this until some years back at Bixa's,when we sat down to a supper of pasta and I looked at the bowl totally perplexed.It was how it was served growing up in the house of B. Remember Bixa?
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Post by gyro on May 16, 2009 19:27:45 GMT
Aaaah, it all makes sense now ....
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Post by Don Cuevas on May 24, 2009 12:03:40 GMT
I just finished my second portion of Spaghetti Alla Carbonara, except I made it with diced fresh tomatoes, onion, and a dried red chile, cooked in a little of the bacon fat, but mostly in olive oil. Herbs were basil and a pinch of sage.
Black pepper and a little salt. Grated parm type cheese. Cut up, fried American style bacon, reheated in the tomato stuff. Two beaten eggs with black pepper poured over the very hot, mostly drained spags. Then the hot bacon tomato mixture. Grated cheese.
This was for breakfast. Damn. It was good.
I did leave the lid on the pasta pot part of the time, but removed it when the foam began to rise.
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Post by rikita on Jun 7, 2009 22:20:14 GMT
it surprises me again and again how much there should be done when cooking, and how much i do wrong. i guess i will never be a good cook, am just too lazy and impatient. i just cook it however i feel like at that moment, i unless i am cutting vegetables for the sauce, i usually don't stay in the kitchen. i get bored too quickly.
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Post by bixaorellana on Jun 7, 2009 23:36:58 GMT
DonC, I would probably burn myself pretty badly when I put my face directly in the pot of your Spaghetti Carbonara, the better to gobble it down efficiently. I would be worth it!
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Post by Deleted on Jun 8, 2009 4:58:51 GMT
That is a renegade carbonara, even just starting with the presence of tomatoes in it.
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Post by bixaorellana on Jun 8, 2009 5:13:53 GMT
True. You shouldn't have any. Awful stuff. *more for me!
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