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Old 05-11-2006, 05:01 AM   #31
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Quote:
Originally Posted by Mylegsbig
why would you scramble the eggs?
Re scramble - whisk the eggs to combine them, prior to pouring the beaten raw eggs over the pasta. You don't want the eggs to cook. Here's an example:

1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta (or bacon)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
4 oz sun dried tomatoes
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain pasta, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute about 3 minutes, until crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Add sun dried tomatoes to spaghetti.

Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove pan from the heat and pour egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. The bacon/pancetta is salty, so you may want to taste before adding more salt. Garnish with chopped parsley.

*******************

Here is the link to Tyler Florence's recipe bev posted above.

http://www.foodnetwork.com/food/reci..._23785,00.html
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Old 05-11-2006, 03:30 PM   #32
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OK. Here's my version:

85 g (3 oz or so) of dried pasta per person
Couple of slices of good quality streaky bacon per person cut into lardons or similar amount of Parma-type ham
30 ml or so (2 tablespoons) of mascarpone cheese per person
One egg per two people
One (American) cup of grated parmesan per two people (or more or less as you prefer)
Ground black pepper to taste
Butter

Boil pasta to your liking
Mix the egg with the mascarpone, parmesan and pepper. The egg will take a little effort to blend with the mascarpone and the sauce will seem very thick. Even if you think it looks a bit curdled, keep going and the egg and cheese will amalgamate.
Towards the end of the pasta cooking time, fry the bacon bits gently in some butter. When the pasta is ready and the bacon is cooked (but not browned or too crisp), drain the pasta well and turn it in the bacon and butter in the pan so it gets well coated and hot. Turn off the heat under the pan. Then pour in the egg mixture and turn the pasta over a few times to mix thoroughly and to allow the heat in the pan and the pasta to heat and cook the sauce. Serve on hot plates and enjoy.

Using mascarpone cheese tends to give a creamier result, even if you choose to leave the heat on under the pan or cook the eggs for longer. Cream or milk will give a sauce that is the texture of thin scrambled eggs, especially if you leave the heat on under the pan.

I'm a Brit living in Spain. Britain complains constantly about salmonella in imported Spanish eggs. I'm the cautious type and never make my own mayonnaise, for example, but would love a domestic egg pasteuriser (I'm told they exist, though I've never seen one) to be able to do so. I've never had any problems with the recipe above so presume that if the pasta gets very hot in the pan with the bacon and fat, there's enough heat to cook a thin coating of egg in the sauce. Maybe Gretchen or another microbiologist could give us some advice.
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Old 05-12-2006, 08:06 PM   #33
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Oh, I hate chicken caberona.
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Old 05-17-2006, 03:15 PM   #34
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The eggs ARE cooked, by the heat of the pasta. When you get it just right, the egg clings to to pasta. Like some, I like to mix the grated cheese into the eggs, then the mixture coats the spaghetti. Yummyumm. I've even used EggBeaters in a pinch ... and it was pretty darned good. When travelling I use whatever cured pork product is the best locally. Some places it might be slivers of dry cured country ham, others apple-cured bacon, etc.
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Old 05-17-2006, 03:20 PM   #35
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Quote:
Originally Posted by Claire
The eggs ARE cooked, by the heat of the pasta.
I was trying to explain to MLB, it's not a scrambled, fried, cooked egg. Thank you for the clarification. Yes, the egg is cooked, to a degree, when pouring it over the hot pasta. All, in all, it's raw eggs.
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Old 05-17-2006, 03:27 PM   #36
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thanks for clarifying
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Old 05-17-2006, 03:40 PM   #37
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Quote:
Originally Posted by Mylegsbig
thanks for clarifying
No problem.
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Old 05-17-2006, 04:11 PM   #38
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that dish is coming up on the Legsbig Menu.

Oh yeah. It's coming real soon too.

i think i'ma do it like Tyler Florence.

That guy's recipes are always solid, and he is a cool dude. my fav foodtv guy by far.
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Old 05-17-2006, 04:18 PM   #39
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Quote:
Originally Posted by Mylegsbig
that dish is coming up on the Legsbig Menu.

Oh yeah. It's coming real soon too.

i think i'ma do it like Tyler Florence.

That guy's recipes are always solid, and he is a cool dude. my fav foodtv guy by far.
I agree, MLB. Like everthing about his recipes, show etc. Hope to see more of him of FNTV. Gonna go look up his method. Thanks.
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Old 05-18-2006, 07:00 AM   #40
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I've just looked up his recipe after the Tyler Florence recommendation. Garlic and parsley in carbonara sauce? That's either heathen sacrilege or creativity at its darnedest! Hope you enjoy it in any case.
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