On Fri, 20 May 2005 23:39:18 -0400, M. FERRANTE
> wrote:

> A priest friend of mine came over today and made what he calls pasta
> carbonara. I've never tried it before, but his recipe differs from
>those online I have seen. Does this sound like it to you:
> He cooked a whole pound of bacon (DinnerBell) and once that was
>done, and the large rigatoni was finished (he boiled it for 18
>minutes, much longer than the package suggested, yet it was still
>chewy somewhat), he mixed a whole stick of real butter, cut into small
>pieces, 6 eggs, whisked together, 1 cup parmesan cheese, and fresh
>ground pepper, along with the bacon, all together and that was it. I
>must say it tasted very good. However, I don't know if it was the
>butter or what, but at the bottom was a thick liquid, and I kept
>thinking it was uncooked egg and almost got sick as I kept thinking
>about it and looking at it.
> Your thoughts/suggestions? When I suggest he is not following a
>recipe, he gets mad and says his priest friends make it this way and
>that is the way it should be done.

I wouldn't use anywhere near that amount of fat, but other than that,
yes it sounds like carbonara to me... pasta plus bacon or ham plus egg
and cheese. The heat of the pasta cooks the egg - it's not raw. I add
milk to mine and make a sort of white sauce in the pan.

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com