red carbonara

October 4th, 2007 · 7 Comments

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so here’s a fact.  when a dish calls for white wine and you’re too lazy to go and get a bottle, especially when you’ve just uncorked a nice red… don’t think you can substitute one for the other.  because you can’t.

it pretty much blew it for me.  the carbonara was a straight forward version.  onion, pancetta, a mix of parmegiano and pecorino and of course eggs.  i wish i’d had a bunch of parsley but i was out and as an afterthought we used some basil which was a good addition to a not so good dish.  so you may not see any red, but i did – after i took a bite.

edible?  yes.  repeatable?  no…

Tags: bad · pasta

7 responses so far ↓

  • 1 clumsy // Oct 5, 2007 at 7:13 am

    You can sub vermouth for white wine, though if you didn’t have white wine, you probably don’t have vermouth in the house! If I don’t have either I sometimes sub weak broth or just leave it out altogether. Your pasta looks yummy though!

  • 2 annie // Oct 5, 2007 at 7:45 am

    It was a learning experience. Spin it that way. All you lost was some pasta, eggs, onion, cheese and pancetta (all pretty cheap besides the pancetta) and it was a creative adventure in the kitchen.

  • 3 cookiecrumb // Oct 5, 2007 at 10:32 am

    Oh, Carbonara Cabernet.
    Rats, I was hoping you were going to say how great it turned out… :(

  • 4 claudia // Oct 5, 2007 at 10:44 am

    clumsy – no vermouth in the house but that woulda done the trick perfectly. shame on me. no vermouth is an embarrassment….

    annie – and yes – it’s all a learning experience… i think i had already learned this one but forgot… that’s the trouble with learning experiences… (for me)

    cookie – it sucked. period…

  • 5 J // Oct 9, 2007 at 11:28 am

    I substitute with vodka…….and have always been happy.
    On another subject, I’ve been experimenting with pizzas — on this last one I used homemade applesauce to coat my flatbread crust (lightly), and topped it with sauteed onions, lamb bits cooked in a thick tomato sauce (with a little vodka), P-R cheese, and oregano. Claudia, have you made your own? Where’s the best you’ve found (anywhere)?

  • 6 claudia // Oct 9, 2007 at 11:49 am

    i don’t know if i could use vodka for this application. would be interesting though… as for the best pizza anywhere? gawd – i’m 46 and have eaten a gatrillion pizza’s in my life… lately my fave was on spring street in soho. in nashville? well, i haven’t gone to pizzareal – but i actually love the pizza bianca at the italian market. it’s no frills but the crust is good and thin. more like a true italy style pizza. i used to make my own all the time. i bought special italian flour, etc etc… i had all the right accoutrements. but i stopped. i really should get going again but i hate making any kinda dough… so messy. one thing i can tell you is that i am not a deep dish fan like even a little…

    your lamb version sounds just excellent! i’m hungry right now and i love the combo – that touch of sweetness… i am a lamb fiend.

  • 7 Lamberto // Aug 4, 2008 at 3:11 pm

    Okay… I’m sorry here but now I have to get picky. I’m from Rome, as is this dish, and even in Fort Lauderdale, I do as the Romans do. Just wanted to highlight that there should be no white wine, no vermouth, no onions, no parsley, no peas, (I know this is not mentioned in this blog but I’ve heard of people doing this (can you believe it… the nerve), or creme…etc. The key to Carbonara, besides eggs, parmigiano/pecorino, pancetta is… freshly ground black pepper (which I try to limit in my own cuisin) but is absolutely mandatory here. So, if you dont have one or some of the ingredients you normally use… sometimes doing without is best.

    But please dont get me wrong, I love when people experiment or improvise with food. It’s just one driver for the evolution of great dishes! I wish I had more time to dedicate in the kitchen so I could practice this wonderful art. So, keep on experimenting… but I wanted to take the opportunity here to get back to basics on this wonderful dish for my new found friends on this wonderful blog. As they say in Rome, “Magnamo e Bevemo finche’ ce semo” translated, “Let’s eat and drink while we’re still here!

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