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What was the name of this Dish???

post #1 of 10
3/27/07 at 1:42pm
Thread Starter 
It started as a poor man's Dish in Italy... here, pasta then mixed with bacon, throw in an egg or two and mix... I just cannot remember it!!!
Carbonara???... I think I am wrong...

I appreciate it... I am going to make it with a Jalapeno Salami instead of bacon... NO... it is camping cooking for me now!!!... Don't be afraid... no reviews!!!

Be well...

Ara & Spirit
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post #2 of 10
3/27/07 at 1:45pm
yes, carbonara. Bacon, egg and parmigiano.
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post #3 of 10
3/27/07 at 1:52pm
Mmmmmm :lips: one of my favorite dishes to make when I'm at a loss for what to have for dinner: spaghetti carbonara. And I admit that I too sometimes make it with other cured meats -- I like the sound of your salami!
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post #4 of 10
3/28/07 at 5:18am
Don't forget the Butter!!!
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post #5 of 10
3/28/07 at 2:18pm
I don't mind butter in it but it's not traditional. Carbonara is roman and rome is oil country. Butter only up north.
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post #6 of 10
3/28/07 at 2:46pm
While there is a place for 'traditional', many Italian dishes can be improved by adding, or subtracting, or substituting ingredients. Folks ate what they did in the various regions of Italy because thats what ingredients were available. We have come a long way since the old days.
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post #7 of 10
3/29/07 at 6:33am
Traditionally it's made with panchetta - italian cured bacon, which is thick cut and julienned - the taste is quite different if you use american bacon.

when I was growing up my parents would take me with them and we used to eat in a mob joint (high end in those days) every friday and I would say that the table side prep of spaghetti carbonara was a big influence in my love of food and the food business. In those days going out to a restaurant was a bigger deal than it is today and was quite a luxury.

Other delicious things I remember from La Stella were their eggplant rollatini which was very delicate and zucchini fritto - a simple delicious prep of thinly julienned fresh zucchiini dusted with flour salt and pepper and quickly fried -

but their spaghetti carbonara was incredible and my mom and I would try to replicate it - it wasn't until we figured out about the panchetta that we caame close. Even as a teenager I was into cooking and experimenting.


So your idea of jalapeno salami sounds interesting - tex mex cabonara - how about with chorizo that would be good too

and you could experiment on the type of cheese eg parmesan vs asiago vs grana padana - big influence on taste. That would make a good station food for catering. One of these days table side and flambe presentation will come back (again and again)
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post #8 of 10
4/2/07 at 7:58pm
I used to make it when I was a kid, everytime my mother tried she scrambles the egg! Still a great dish though, anybody put spring peas in it?
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post #9 of 10
4/3/07 at 5:29pm
Yeah, I sometimes put peas in it. Looks good and tastes good too.

If I understand it correctly, Carbonara are coal miners. How this dish became associated with coal miners I do not know. It's one of my favorites too. Had it for dinner last night in fact. I used cheese tortellini for something a bit more substantial.

Jock
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post #10 of 10
4/3/07 at 5:59pm
Thread Starter 
Thank you all... Jalapeno Salami (!!!) was the only thing I had!... in my little traveling pantry!!! Actually I need to return to buy some more... full size, they are on sale for $3!... This is in Springdale, the entrance of Zion Park where everything suppose to be high price!!!


It is for my Micro Cooking Book!!!... NOT Microwave... but I litteraly only have 2' x 2' cooking space... much fun... kind feel like a Sushi Chef on gas...:lol: :lol: :lol:
The plate is beautiful... Chinet.:crazy:

Thanks again... the brain did not compute.

Be well...

Ara & Spirit

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