Text 19331, 80 rader
Skriven 2014-11-13 15:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: carbonara 270
=====================
 > I almost always add onion or garlic to this dish -
 > calling it "carbonara with onions" for accuracy's sake.

I know that onions are inauthentic, but I'd rather
onions than the egg (today was linguini with a simple
sauce of lightly smoked bacon, onion, and hot pepper).

 > Also, a teaspoon of sherry wakes up many kinds of egg
 > or dairy dishes, but I don't let people know about that
 > (never fear, Hafflys, I'd do full disclosure in your case).
 JK> If I want to wake it up, I change the cheese from Parmesan to imported
 JK> pecorino romano or combine the two.. The northern Italians in the
 JK> family always preferred pecorino.

To me that wakes things up in a bad way. I had a Calabrian
friend who likened the aroma of pecorino Romano to that of
feet. He liked feet, though.

 > Of course your way is more authentic, except maybe for
 > the red pepper flakes.
 JK> A touch of Red pepper flakes also gives it a slight buzz... like the
 JK> recipes that call for "fresh grating of black pepper"

I used to like black pepper a lot; now it's a take it or
leave it flavor, hardly the king of the spice trade or
the stuff that wars were fought over.

 JK> "More crimes against Italian food have been committed under the name
 JK> of Carbonara than any other dish."
 JK> https://culinariaitalia.wordpress.com/tag/carbonara/

Of course, the authors of the article commit crimes of
their own -

Bucatini with artichoke carbonara or Springtime carbonara
cat: not carbonara, vegetable, pasta, main
Serves 4

320 g bucatini
3 artichokes - prepared and sliced
40 g pancetta - cubed
1/2 clove garlic
100 ml vegetable stock
1 sprig parsley — chopped
1 lemon
2 eggs
2 egg yolks
20 g grana padano — grated
10 g pecorino Romano — grated
olive oil
salt and pepper

Bucatini alla carbonara di primavera. This dish works
very well. It's now my new favourite artichoke dish
(for a week or so anyway :-) ) If, like mine, the
artichokes are very small, use 6.

M's note. It may work very well, but it sure ain't
carbonara.

Heat 2 Tb oil in a pan and fry the pancetta for 3-4 min.
Add the artichokes, garlic, parsley and stock. Salt and
cook over moderate heat for 10 min covered and a further
15 min uncovered. Keep warm.

Take a large bowl (which will be used to serve the
pasta). Add the eggs and yolks, a pinch of salt, a
generous amount of pepper and the cheese. Beat until you
have a smooth paste.

Cook the pasta until al dente. Drain the pasta and add
to the bowl with the egg mix. Toss until the bucatini
are well coated. Add the artichokes and mix again.
Serve immediately.

https://culinariaitalia.wordpress.com/tag/carbonara/

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