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.

Please speak...

Mark Ferrante

Seems sort of the recipe I use. But when the pasta is cooked and
drained I put it back into the still warm saucepan on a gentle heat,
the pat of butter added and then egg mixture (and sauted bacon pieces).
I give it a really good turn or two with a large spoon to make sure the
heat cooks the egg mixture. I agree, there is nothing worse than
seeing slightly raw egg clinging to the pasta.
I keep the butter to a minimum. I sometimes add finely chopped onion to
saute with the bacon. Oh, I also add a couple of tablespoons of white
wine when the bacon has finished sauteing.
It is a oft requested easy dinner for Sunday nights.
I don't know how many diners your friend was catering for in his
recipe, e.g. 6 eggs? But my qtys do well for 2 persons if anyone wants
me to post it....
Cheers
Bronwyn
Oz

Bronwyn wrote:

> Seems sort of the recipe I use.

Same her except i do not use any butter but i do pour the hot bacon
grease with the beaten eggs over the hot pasta and mix, the residual
heat from the pasta and bacon cooking the eggs. Salt and pepper and
that's it. Though i have had it with a cream sauce and drained bacon
and wine almost verging into pasta alfredo.
---
JL

> But when the pasta is cooked and
> drained I put it back into the still warm saucepan on a gentle heat,
> the pat of butter added and then egg mixture (and sauted bacon
> pieces).
> I give it a really good turn or two with a large spoon to make sure
> the
> heat cooks the egg mixture. I agree, there is nothing worse than
> seeing slightly raw egg clinging to the pasta.
> I keep the butter to a minimum. I sometimes add finely chopped onion
> to
> saute with the bacon. Oh, I also add a couple of tablespoons of white
> wine when the bacon has finished sauteing.
> It is a oft requested easy dinner for Sunday nights.
> I don't know how many diners your friend was catering for in his
> recipe, e.g. 6 eggs? But my qtys do well for 2 persons if anyone
> wants
> me to post it....
> Cheers
> Bronwyn
> Oz

How many people was he serving with that amount? It just sounds like
such a huge amount.

"M. FERRANTE" > wrote in message
...
> A priest friend of mine came over today and made what he calls pasta
> carbonara.*snip recipe with bacon, butter, cheese and eggs*

I can hear your arteries clogging all the way over here!

Best,
Elisa

"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.
>

There is no single recipe for pasta carbonara. There is no need to worry
about the raw egg. If you take the pasta out of the cooking water and toss
in beaten eggs they cook almost instantly in the heat of the pasta.

On Sat, 21 May 2005 14:32:56 +0200, jake >
wrote:

>How many people was he serving with that amount? It just sounds like
>such a huge amount.

Two. And we ate every bit of it.

Mark

On 21 May 2005 00:37:36 -0700, "Bronwyn" > wrote:

>But my qtys do well for 2 persons if anyone wants
>me to post it....

Please do so.

Mark

"Elisa" > wrote in message
...
>
> "M. FERRANTE" > wrote in message
> ...
> > A priest friend of mine came over today and made what he calls pasta
> > carbonara.*snip recipe with bacon, butter, cheese and eggs*
>
> I can hear your arteries clogging all the way over here!
>
> Best,
> Elisa
>
>
Yeah, but whatta way to go! YUM

Lynne A

M. FERRANTE wrote:

> On Sat, 21 May 2005 14:32:56 +0200, jake >
> wrote:
>
>
>>How many people was he serving with that amount? It just sounds like
>>such a huge amount.
>
>
> Two. And we ate every bit of it.
>
> Mark

since i'm not a cardiologist i think i can say: it sounds like a fun
(and filling ) experience

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.
>
Your friend's version is quite rich. I use one less egg than called
for (usually it's 1 egg per serving), no butter.... and no liquid is
left on the bottom of the serving dish.

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

Yup. A delicious way to die happy. =o) Take that, Dr. Atkins!

Melissa

> wrote in message
ups.com...
> Yup. A delicious way to die happy. =o) Take that, Dr. Atkins!
>
> Melissa
>

Talk is cheap. Recovering from bypass surgery and having been lucky to have
made it that far is not too much fun. Trust me on that. Wanna see my scar?

del cecchi

Del Cecchi wrote:
> > wrote in message
> ups.com...
>
>>Yup. A delicious way to die happy. =o) Take that, Dr. Atkins!
>>
>>Melissa
>>
>
>
> Talk is cheap. Recovering from bypass surgery and having been lucky to have
> made it that far is not too much fun. Trust me on that. Wanna see my scar?
>
> del cecchi
>
>

Yeesh... the occasional rich dinner will not clog your arteries to the
degree that would necessitate bypass surgery. Of course, I'm completely
sidestepping the fact that some people who develop such conditions have
"healthy" eating habits, get plenty of exercise, etc. Just because you
have health problems does not mean that everyone else should be
restricted to salad and skim milk.

--

saerah


aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"sarah bennett" > wrote in message
m...
> Del Cecchi wrote:
>> > wrote in message
>> ups.com...
>>
>>>Yup. A delicious way to die happy. =o) Take that, Dr. Atkins!
>>>
>>>Melissa
>>>
>>
>>
>> Talk is cheap. Recovering from bypass surgery and having been lucky to
>> have made it that far is not too much fun. Trust me on that. Wanna see
>> my scar?
>>
>> del cecchi
>
> Yeesh... the occasional rich dinner will not clog your arteries to the
> degree that would necessitate bypass surgery. Of course, I'm completely
> sidestepping the fact that some people who develop such conditions have
> "healthy" eating habits, get plenty of exercise, etc. Just because you
> have health problems does not mean that everyone else should be restricted
> to salad and skim milk.
>
> --
>
> saerah
There is a long ways between two folks sitting down and eating a dish with a
pound of bacon, a bunch of cheese, eggs, butter oh and some pasta and
"restricted to salad and skim milk"

Looked around the US lately? People don't look like that from salad and
skim milk. That's not what damn near did me in.

del

Del Cecchi wrote:
> "sarah bennett" > wrote in message
> m...
>
>>Del Cecchi wrote:
>>
> wrote in message
groups.com...
>>>
>>>
>>>>Yup. A delicious way to die happy. =o) Take that, Dr. Atkins!
>>>>
>>>>Melissa
>>>>
>>>
>>>
>>>Talk is cheap. Recovering from bypass surgery and having been lucky to
>>>have made it that far is not too much fun. Trust me on that. Wanna see
>>>my scar?
>>>
>>>del cecchi
>>
>>Yeesh... the occasional rich dinner will not clog your arteries to the
>>degree that would necessitate bypass surgery. Of course, I'm completely
>>sidestepping the fact that some people who develop such conditions have
>>"healthy" eating habits, get plenty of exercise, etc. Just because you
>>have health problems does not mean that everyone else should be restricted
>>to salad and skim milk.
>>
>>--
>>
>>saerah
>
> There is a long ways between two folks sitting down and eating a dish with a
> pound of bacon, a bunch of cheese, eggs, butter oh and some pasta and
> "restricted to salad and skim milk"
>
> Looked around the US lately? People don't look like that from salad and
> skim milk. That's not what damn near did me in.
>
> del
>
>

well, right. there is certainly a difference between pigging out all the
time and appreciating good food in moderation. and between thin and
heatlthy, as well. i have not gotten an all-around physical in years,
but i sould bet that i am in much better health than i was back when i
dieted. skim milk is just as bad as a big mac, IMO.

--

saerah


aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

"sarah bennett" > wrote in message
...
> Del Cecchi wrote:
>> "sarah bennett" > wrote in message
>> m...
>>
>>>Del Cecchi wrote:
>>>
> wrote in message
egroups.com...
>>>>
>>>>
>>>>>Yup. A delicious way to die happy. =o) Take that, Dr. Atkins!
>>>>>
>>>>>Melissa
>>>>>
>>>>
>>>>
>>>>Talk is cheap. Recovering from bypass surgery and having been lucky to
>>>>have made it that far is not too much fun. Trust me on that. Wanna see
>>>>my scar?
>>>>
>>>>del cecchi
>>>
>>>Yeesh... the occasional rich dinner will not clog your arteries to the
>>>degree that would necessitate bypass surgery. Of course, I'm completely
>>>sidestepping the fact that some people who develop such conditions have
>>>"healthy" eating habits, get plenty of exercise, etc. Just because you
>>>have health problems does not mean that everyone else should be
>>>restricted to salad and skim milk.
>>>
>>>--
>>>
>>>saerah
>>
>> There is a long ways between two folks sitting down and eating a dish
>> with a pound of bacon, a bunch of cheese, eggs, butter oh and some pasta
>> and "restricted to salad and skim milk"
>>
>> Looked around the US lately? People don't look like that from salad and
>> skim milk. That's not what damn near did me in.
>>
>> del
>
> well, right. there is certainly a difference between pigging out all the
> time and appreciating good food in moderation. and between thin and
> heatlthy, as well. i have not gotten an all-around physical in years, but
> i sould bet that i am in much better health than i was back when i dieted.
> skim milk is just as bad as a big mac, IMO.
>
> --
>
> saerah
>
I thought I was eating reasonably well, and I was exercising and in
(apparently) good health right up to the heart attack. Had a checkup 3
weeks before, walked 3 miles up and down hill the week before. Quite a
surprise watching the angiogram after getting pumped full of plavix et al.

del cecchi

Del Cecchi wrote:
> "sarah bennett" > wrote in message
> ...
>
>>Del Cecchi wrote:
>>
>>>"sarah bennett" > wrote in message
.com...
>>>
>>>
>>>>Del Cecchi wrote:
>>>>
>>>>
> wrote in message
legroups.com...
>>>>>
>>>>>
>>>>>
>>>>>>Yup. A delicious way to die happy. =o) Take that, Dr. Atkins!
>>>>>>
>>>>>>Melissa
>>>>>>
>>>>>
>>>>>
>>>>>Talk is cheap. Recovering from bypass surgery and having been lucky to
>>>>>have made it that far is not too much fun. Trust me on that. Wanna see
>>>>>my scar?
>>>>>
>>>>>del cecchi
>>>>
>>>>Yeesh... the occasional rich dinner will not clog your arteries to the
>>>>degree that would necessitate bypass surgery. Of course, I'm completely
>>>>sidestepping the fact that some people who develop such conditions have
>>>>"healthy" eating habits, get plenty of exercise, etc. Just because you
>>>>have health problems does not mean that everyone else should be
>>>>restricted to salad and skim milk.
>>>>
>>>>--
>>>>
>>>>saerah
>>>
>>>There is a long ways between two folks sitting down and eating a dish
>>>with a pound of bacon, a bunch of cheese, eggs, butter oh and some pasta
>>>and "restricted to salad and skim milk"
>>>
>>>Looked around the US lately? People don't look like that from salad and
>>>skim milk. That's not what damn near did me in.
>>>
>>>del
>>
>>well, right. there is certainly a difference between pigging out all the
>>time and appreciating good food in moderation. and between thin and
>>heatlthy, as well. i have not gotten an all-around physical in years, but
>>i sould bet that i am in much better health than i was back when i dieted.
>>skim milk is just as bad as a big mac, IMO.
>>
>>--
>>
>>saerah
>>
>
> I thought I was eating reasonably well, and I was exercising and in
> (apparently) good health right up to the heart attack. Had a checkup 3
> weeks before, walked 3 miles up and down hill the week before. Quite a
> surprise watching the angiogram after getting pumped full of plavix et al.
>
> del cecchi
>
>

well, that was kind of my point. You know, Eat right, keep fit, die
anyway .



--

saerah


aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß