Subject: Spaghetti alla Carbonara
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 09 2000 - 08:41:59 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Readers Lisa Coutts says, "Since I know you like true food funnies, I
thought I would send you this story from the latest issue of "Today's
Chemist at Work" (yes, I'm reading it at work!)
A scientist found, to his great surprise, that he was lactose
intolerant (unable to digest milk sugar). At dinner that night with
his two young daughters (age 9 and 4 years), he mentioned that he had
found out that he was lactose intolerant and tried to explain to them
what that meant. A couple of months later, he took the kids to a
local restaurant for a quick breakfast before shopping. The place was
very busy, but the quality of the food and service were obviously not
up to par. When they finally got their breakfast, his youngest
daughter took a look at her father's omelet and burnt toast and
declared very loudly to the waitress "My Daddy can't eat that toast,
he is black toast intolerant." Needless to say, after a moment's
silence, the whole restaurant burst into laughter.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
"Alla carbonara" means in the style of the charcoal maker's wife, and
for the life of me I can't find a plausible explanation of how this
classic Italian dish gets its name. Perhaps, like the capital of
Albania, it will remain forever a mystery. Use the unsmoked Italian
bacon called pancetta if at all possible, or a lightly smoked American
bacon as an alternative.
Spaghetti alla Carbonara
4 oz (100 g) pancetta, or 6 slices bacon,
cut into 1/4 inch (5 mm) dice
4 eggs, beaten
1/2 cup (125 ml) freshly grated Pecorino
Romano or Parmesan cheese
1/4 cup (60 ml) heavy cream
Salt and freshly ground black pepper to taste
1 lb (450 g) dried spaghetti or pasta of choice
Saute the pancetta or bacon until golden brown. Drain on paper
towels. Combine the eggs, half the cheese, cream, salt, and pepper
in a large serving bowl and beat to combine thoroughly. Cook the pasta
according to the package directions until al dente (firm to the bite).
Drain and immediately add to the serving bowl, tossing to coat the
pasta with the sauce. The hot pasta will cook the eggs and make the
sauce thicken. If necessary, return the pasta with the sauce to the
cooking pot and shake over very low heat until the sauce thickens.
Top with the cooked pancetta and the remaining cheese. Serves 4 to 6.
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