| lashbear |
02-12-2009 12:34 PM |
Quote:
Originally Posted by Morrigoon
(Post 268322)
The carbonara recipe in the Better Homes & Gardens cookbook is pretty decent. They have you add the egg up front, which isn't technically proper, but works well enough. The trick is to keep the heat down so you don't "break" the egg.
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Iffen you don't break the egg, how do you get it out of the shell? :p
Quote:
Originally Posted by Snowflake
(Post 268299)
And I have a problem with tossing the pasta with a raw egg. Is that totally necessary?
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The idea is you need the pasta hot enough to cook the egg when tossing. If you prefer, blend the egg with the cream, add it to the pasta and toss over a low heat for a minute or two until cooked. Not quite the same, but yummy nevertheless.
Quote:
Originally Posted by Snowflake
(Post 268299)
Oh and do you use smoked bacon or pancetta?
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Just regular Canadian Aussie Bacon.
Quote:
Originally Posted by Betty
(Post 268293)
How'd it turn out? Mine tends to end up a bit clumpy... I need a better recipe or technique.
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A little sticky, but that's from extra parmigiano reggiano. :evil: |
