Comments on: red carbonara http://www.cookeatfret.com/pasta/2007/10/04/red-carbonara/ Tue, 31 Jan 2012 16:51:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lamberto http://www.cookeatfret.com/pasta/2007/10/04/red-carbonara/comment-page-1/#comment-4434 Lamberto Mon, 04 Aug 2008 20:11:46 +0000 http://www.cookeatfret.com/pasta/2007/10/05/red-carbonara/#comment-4434 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! 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!

]]> By: claudia http://www.cookeatfret.com/pasta/2007/10/04/red-carbonara/comment-page-1/#comment-247 claudia Tue, 09 Oct 2007 17:49:50 +0000 http://www.cookeatfret.com/pasta/2007/10/05/red-carbonara/#comment-247 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. 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.

]]> By: J http://www.cookeatfret.com/pasta/2007/10/04/red-carbonara/comment-page-1/#comment-245 J Tue, 09 Oct 2007 17:28:56 +0000 http://www.cookeatfret.com/pasta/2007/10/05/red-carbonara/#comment-245 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)? 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)?

]]> By: claudia http://www.cookeatfret.com/pasta/2007/10/04/red-carbonara/comment-page-1/#comment-239 claudia Fri, 05 Oct 2007 16:44:20 +0000 http://www.cookeatfret.com/pasta/2007/10/05/red-carbonara/#comment-239 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... 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…

]]> By: cookiecrumb http://www.cookeatfret.com/pasta/2007/10/04/red-carbonara/comment-page-1/#comment-238 cookiecrumb Fri, 05 Oct 2007 16:32:28 +0000 http://www.cookeatfret.com/pasta/2007/10/05/red-carbonara/#comment-238 Oh, Carbonara Cabernet. Rats, I was hoping you were going to say how great it turned out... :( Oh, Carbonara Cabernet.
Rats, I was hoping you were going to say how great it turned out… :(

]]> By: annie http://www.cookeatfret.com/pasta/2007/10/04/red-carbonara/comment-page-1/#comment-237 annie Fri, 05 Oct 2007 13:45:14 +0000 http://www.cookeatfret.com/pasta/2007/10/05/red-carbonara/#comment-237 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. 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.

]]> By: clumsy http://www.cookeatfret.com/pasta/2007/10/04/red-carbonara/comment-page-1/#comment-236 clumsy Fri, 05 Oct 2007 13:13:06 +0000 http://www.cookeatfret.com/pasta/2007/10/05/red-carbonara/#comment-236 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! 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!

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