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Thread: Spaghetti Carbonara - Post your recipes

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    Guest Asht_200's Avatar
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    Spaghetti Carbonara - Post your recipes

    So just cooked carbonara, the traditional way and a very cheap way.

    I didnít use Guanciale the proper ham to use so used Pancetta. A little bit of onion, pasta, eggs and Pecorino cheese and thatís it. No oil. A little pepper when it is all cooked together.

    Best carbonara Iíve had and only took 10 minutes


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    Head Mod Scottie's Avatar
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    Thought i'd clicked on mumsnet by accident then!
    2004 - on : 1999 S14a 398bhp 378lb/ft
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    Guest Asht_200's Avatar
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    Quote Originally Posted by Scottie View Post
    Thought i'd clicked on mumsnet by accident then!
    No Penis beakers


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    Guest Asht_200's Avatar
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    Thanks.

    One of my best friends lives in Soriano Nel Cimino. She is Italian and her Mama taught me how to make Pasta the traditional Roman way. Itís my 2nd home


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    Member Rochester's Avatar
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    The three different ragu bolognese sauces linked are all well worth trying too. Each very subtly different though almost identical in primary ingredients.

    The interesting thing is that they all finish with milk at the end.

    Yet if you go read UK / American recipe sites on the subject they are almost all united in decrying any addition of milk at all. "Not Authentic" is the cry.

    Yet the Italians seem to think it is. Including the Accademia Italiana della Cucina, the Italian equivalent of the recipe Bible.

    C'mon, hell, what do they know, just a bunch of ignorant Eyeties...
    Last edited by Rochester; 09-10-2019 at 00:21.

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    Guest Asht_200's Avatar
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    Skip the milk. Butter. Floriana and Mama Maria swear by it


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    Didn’t this website used to be concerned with the Nissan 200sx and similar??? These days it seems to be all about recipes and growing vegetables.

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    Oor Willy sideways14a's Avatar
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    To be fair this forum has been full of vegetables for years now.

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    Burn and burn.

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    Guest Asht_200's Avatar
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    No it was the 200sx which is dead now. Just made up with friends now

    Well my one is dead. Cut the front off to get Pointz engine out and the rest of it for little Jim

    Ps S13 was always better than S14 and the CA is better than an SR


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    I can't cook for shit but I'll ask the missis how she does it as it's pretty mean!

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    Quote Originally Posted by Rochester View Post
    The three different ragu bolognese sauces linked are all well worth trying too. Each very subtly different though almost identical in primary ingredients.

    The interesting thing is that they all finish with milk at the end.

    Yet if you go read UK / American recipe sites on the subject they are almost all united in decrying any addition of milk at all. "Not Authentic" is the cry.

    Yet the Italians seem to think it is. Including the Accademia Italiana della Cucina, the Italian equivalent of the recipe Bible.

    C'mon, hell, what do they know, just a bunch of ignorant Eyeties...
    Depends which part of Italy. Rome uses cream

    Get a chilli con carne in America, they use butter

    I do love Italian cooking, I consider it my second home, I hand roll the pasta (sauce sticks to pasta if it is hand rolled with a wooden rolling pin than if you use a Teflon roller pasta maker)


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    Itís the wood that roughs up the pasta so the sauce sticks and I hand cut and you have to allow the pasta to dry before cooking. That is the Tucscan way. With a nice bottle of plank from Montepulciano


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