[Sca-cooks] Re: OOP 'fredo sauce????

[Craig Jones.]

>Adamantius replied to my questions with:
>> Well, only inasmuch as it's another dish prepared in the serving
>> bowl. It involves pancetta or cured hog jowls (I forget what those
>> are called in Italian), diced and cooked with onions, garlic,
>> sometimes some herbs and other vegetables, mixed with cheese and
raw
>> eggs, tossed with the hot pasta until the eggs are cooked into a
sort
>> of creamy scrambled-egg sauce.)
>
>Doesn't sound like any pasta carbonara I've ever had. Vegetables?

>Are the eggs blended together/whipped before hand? Or just mixed in
>still seperated?

Hmm.  Odd.  My father learnt a recipe in Naples which he refers to as
Spaghetti Carabonara which pours a mixture of sour cream, lots of
beaten eggs, cooked bacon pieces, garlic, and onions (sometimes
mushrooms) over hot strained spagetti in the pot that you cook the
spaghetti in and stir vigourously until all the egg has cooked into
scrambled egg like consistency and has coated the pasta in small
chunks here and there. Very mundane and I probably eat it about once a
month... Looking nothing like the cream and bacon sauce that smothers
pasta in pasta carbonara...  Hmm. Odd.

Drakey.