[Sca-cooks] Pasta Carbonara and Eggs Benedict

Stefan li Rous StefanliRous at austin.rr.com
Wed Dec 23 18:07:02 PST 2009

On Dec 23, 2009, at 7:21 AM, Huette von Ahrens wrote:

If we are going to pick at nits, the name really should be Pasta alla  
Carbonara, and you forgot black pepper in your list of ingredients.   
It is a must.


Well, yes, if we were going to pick at nits, I agree that those would  
be important. Except changing a non-dairy-farm dish made by tossing  
ingredients together to cook in the residual heat of the cooked pasta  
and meat into a dairy-farm dish of pasta with a cooked sauce applied  
at service is not so much a nit as a land lobster.

It's not an addition begged by logic and the character of the dish is  
completely changed.


Wow. Definitely not what I had come to know as "pasta Carbonara". I  
still like what I've had, but would like to try these others some day.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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