[Sca-cooks] Pasta Carbonara and Eggs Benedict

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Dec 23 18:36:25 PST 2009

On Dec 23, 2009, at 9:07 PM, Stefan li Rous wrote:

> 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.

Put salted water on to boil. In a saute pan, heat a little olive oil and fry some shredded bacon, prosciutto, pancetta or, ideally, guanciale, which is a cured hog jowl. Add and sweat some onion, and chopped garlic. Some people add chopped sweet peppers as well, but this isn't strictly necessary.

Place the contents of your pan (including the fat) in a mixing bowl, crack in two eggs (more or less, depending on the amount of pasta you're going to cook), and add some grated cheese. Mix all.

Boil pasta, drain and add to bowl while there's still a little bit of water, maybe two tablespoons or so, adhering to the pasta. Toss with the egg-pork-cheese-onion mixture. The egg will begin to cook from the heat of the pasta in the bowl, and coat it. Some will curdle a bit, some will remain rather runny (this is really why some people add cream, basically to disguise this, but it really is unnecessary).

Add ground pepper, maybe more cheese and some chopped parsley, and serve.

That's it. The dish is supposed to be able to be made over a charcoal fire in the woods from items that don't need constant refrigeration...


"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

More information about the Sca-cooks mailing list