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Sheldon Martin[_4_] Sheldon Martin[_4_] is offline
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Default Pasta Vegetarian Dinner

On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
> wrote:

>On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>wrote:
>
>>On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>
>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>> pan. Toss with butter and some olive oil. At this point you may add
>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>> usual for a pasta dish like this but I still have some Asiago and I
>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>> for lunch tomorrow.

>>
>>Try pasta carbonara. It's almost as simple but a little heartier
>>with egg and bacon (suitable for breakfast or lunch). Or you can add
>>shrimp for a dinner. I looked at a few recipes and they're all
>>defective according to how I've made it over the years. But if you
>>want to get an idea, try:
>>
>>https://www.foodnetwork.com/recipes/...recipe-1914140
>>
>>-sw

>
>Carbonara is a family favorite. It is one of those dishes that varies
>slightly in ingredients and proportions as well as prep from
>restaurant to restaurant and recipe to recipe, but I love the version
>I have settled on over the years.
>
>Although I never use garlic as the Food Network recommends, I like
>onion in it., Go figure.
>
>This is close to mine- the NYT. At times over the years, I have gone
>to the extra effort/cost of using guanciale, which is the traditional
>meat.
>
>INGREDIENTS
> Salt
>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)


I don't see the point in not using the entire pound. And I don't care
much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
that infant's pasta for anything, could sit in the cupboard for years.
I ofen use part of a pound of small pasta like orzo in spups. I think
that recipe would be much better with fettacinni, but use the entire
pound. I see no point in using 3 1/2 ounces of guanciale, why even
measure, a handful works... anyone who really cooks has the best
measures at the ends of their arms.