Last nights Dinner, Carbornara and Cabrese Salad

[Minkoff]

Yummy Dinner at Home

[maspirito]

Carbonara has one R and is my favorite bacon and eggs too

[Minkoff]

http://en.wikipedia.org/wiki/Carbonara

[Biancaneve]

And "Caprese" (from Capri island) is written with "p" and not with "b" ... buon appetito

[Minkoff]

Carbonara has one R and is my favorite bacon and eggs too

Thanks, I knew it looked strange

[John Z Goriup]

Trust me on this............next time start with a 1/8 to a 1/4 pound of pancetta ( 2-3 slices ), chopped much finer ( diced into 1/4" x 1/4" pieces ) and lightly browned, then drain the rendered fat, add a generous 3-4 tablespoons of the best EVOO and toss in a few peperoncini flakes. Add salt & pepper, 2-3 cloves of crushed garlic, fresh sage, 2 eggs whisked, slowly pour in 1/2 to 3/4 ladle of boiling pasta water and toss with the pasta in the pan. Serve piping hot !!! You'll be amazed at how authentic this dish becomes and at the flavor explosion when prepared & served like this. Pasta Carbonara is a Neapolitan specialty and the use of US style bacon really does rob it of some of its traditional subtlety and intensity of flavor.

For the ultimate in authenticity, try adding some Pecorino to your Parmigiano Reggiano, or maybe even substitute 100% Pecorino on the finished dish, but in a smaller quantity, since it is saltier. Also, this is a heavy, dense and very filling dish and to wash away the heaviness & the taste of the pork, I highly recommend following it up with a small butterleaf lettuce salad ( drizzled with a few drops of EVOO and fresh lemon juice, salt & pepper and nothing else ) after the main pasta course.

Enjoy

JZG

[Minkoff]

Thanks, I make the American version, but I will do that next time.

[Peanut]

Blame the misspelling on the cianti...err...chianti.