Spaghetti

[flashgordon85]

I'm italian... At lunch I've cooked spaghetti "carbonara"

Eggs : With onion and white pepper

Bacon :

In the colander :

Fresh eggs and bacon .... genuine Italian stuff .....


..... Buon Appetito!

 

[Spiff]

And is the entertainment part where you cooked it naked and served it with a song and dance?

 

[flashgordon85]

Sorry, I didn't know where to write, in which section... so I put it here. If it's wrong, it can be moved to the appropriate section.

 

[Thad1527]

I found it entertaining...even if I'm not especially hungry! I was with friends last night and we had dinner at Roman Delight:
http://www.roman-delight.com/

Yes, it was excellent...but I can see you can cook too!

 

[flashgordon85]

we had dinner at Roman Delight:
http://www.roman-delight.com/

Italian family? Italo-american?

 

[Thad1527]

I'm one of Mario Batali's second group of people: "There are Italians, and people who want to be Italian."

I'm pretty sure the restaurant owners are Italian-American. They do have tasty food.

 

[flashgordon85]

I'm one of Mario Batali's second group of people: "There are Italians, and people who want to be Italian."

I'm pretty sure the restaurant owners are Italian-American. They do have tasty food.

Did you know "carbonara" ? Spaghetti with eggs, bacon and and some sliced onion.



So bacon is to be fried in olive oil, not any other fat. The real italian specialities are good 'cause we only cook with olive oil, not peanuts' oil or whatever,
as you Americans do.

Olive oil is the basics for italian cook (the one and only in the world)


So the real italian pasta is made with durum weath flour, while in America is often made with the kind o flour good for baking cakes.

 

[flashgordon85]

Error.....delet please

 

[Native Son]

Hi FG. You could place your original post here. Just a suggestion.

Your dish does look tasty, but I don't eat egg yolks and I don't eat bacon.

My loss, I guess.

 

[sonny10305]

Excellent, thanks for that
Just one suggestion try it with thin spaghetti same as you should when you make it with garlic and oil it just seems to taste all that much better

 

[electricchapel]

I love Spaghetti to no end, it's the one meal I can never be bored of!
All my friends know my love for pasta!

 

[flashgordon85]

Excellent, thanks for that
Just one suggestion try it with thin spaghetti same as you should when you make it with garlic and oil it just seems to taste all that much better

Garlic, olive oil and chili! A specialty! fry the garlic in olive oil ...... drain pasta, combine it with garlic and add the chili! It will taste mixed with olive oil and chilli

( AGLIO , OLIO E PEPERONCINO )

 

[zoltanspawn]

Yummy. Please post more. Do you do any marine or fishy spaghettis?

I love a little butter in carbonara, along with the olive oil. I also like cooking the egg whites as you've done, and then placing a whole raw egg yolk right on top of the pasta after plating to break and be stirred in. The heat just barely cooks the yolks and creates a very light 'sauce' for the noodles. (Shoot me, I'm not Italian.)

Imported durum wheat flour pasta is widely available here in the states.

 

[sonny10305]

Yummy. Please post more. Do you do any marine or fishy spaghettis?

You might try adding Anchovies to the oil and garlic mix for and make a Yummy Aglio e Olio

 

[AlmondMilk]

Don't forget the sausage and the special sauce. But the pictures do look delicious enough Perhaps it would've been protein overload.

 

[zoltanspawn]

You might try adding Anchovies to the oil and garlic mix for and make a Yummy Aglio e Olio

I used to fillet salt-packed anchovies (and fry up the spines) until I found a good brand of oil-packed, already filleted anchovies.

I've done a spaghetti with shaved broccoli, anchovy, garlic, evoo, chili flake, fennel seed and just a very few dried currants.

 

[sonny10305]

I used to fillet salt-packed anchovies (and fry up the spines) until I found a good brand of oil-packed, already filleted anchovies.

I've done a spaghetti with shaved broccoli, anchovy, garlic, evoo, chili flake, fennel seed and just a very few dried currants.

Yup the filleted anchovies are the way to go. Get two tins put one in while the garlic and add the second towards the end do that the oil gets all that flavor. After cooking the sauce be sure to mix well with the pasta which should end up somewhat anchovy brown in color.
Oh my goodness I am so having that for dinner on this week.

 

[Nomenclature]

I'm not Italian, but I make a pretty damn good pasta too. We should have a JUB Iron Chef.

 

[flashgordon85]

ITALIAN LASAGNE of my last SUNDAY.... at lunch

 

[flashgordon85]

My Pizza of dinner.