Positive disaster. My Pasta Alla Gricia is going to hit the bin. Wasted my money on the guanciale. Should have made it with a cheaper bacon (pancetta) and then moved on to the more expensive stuff. Oh well, lesson learned... maybe, probably not.
First and worst - I overcooked the bacon. I thought it was just right when I took it out of the pan but it was way too crunchy when added back in. So take it out before you think it is done.
I couldn't seem to get the emulsifying to happen. Have emulsified lots of dressings before, no problem. Maybe doing it over heat was putting me off.
Anyhow - ate my plate... but am not keeping the rest.
Life's too short to eat kakaa food. I think it looks good but you can tell that the cheese has not really blended in like it should have.
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That sounds really good. I want to make that for supper soon. How do you add the prosciutto? Do you chop it up? Do you fry it first? Something else?Fresh frozen porcini mushroom, prosciutto di Parma, and ParmR pasta in a cream and white wine sauce. Came out pretty good.
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It might work better if you cook the pasta in just barely enough water. That way, the concentration of starch is higher.Yes, used the pasta water as those were the instructions. Measured the fat, measured the water, swirled away - even got out a whisk when I realized it wasn't "emulsifying".
I might try again, but not too soon LOL!
That sounds really good. I want to make that for supper soon. How do you add the prosciutto? Do you chop it up? Do you fry it first? Something else?
I did, just as the instructions directed. Water was very starchy.It might work better if you cook the pasta in just barely enough water. That way, the concentration of starch is higher.
Is it worth using porcini 'shrooms, as opposed to portobellos or white/brown mushrooms? The fresh frozen porcinis, do you buy them frozen or freeze them yourself?I buy thin slices from deli like you would wrap melon or asparagus or serve just to eat, then slice in ribbons and add to the pasta dish at the very end just to warm.
I detest cooked prosciutto and don't understand why anybody would buy Prosciutto di Parma at close to $30 a pound and then ruin it by subjecting it to actual cooking heat. I've seen it happen in restaurants
I chopped up some sweet onion and minced 1 clove of garlic, sweated the onion in some EVOO, added the garlic for a minute, then added the still slightly frozen porcini, cooked them for a couple minutes, added about 1/2 cup of pinot gris, let it mostly evaporate, then added heavy cream, probably around a cup, heated until big bubbles formed and reduced a bit, added finely grated ParmR, stirred that until melted, added the pasta with slotted spoon from pot, so drained but not totally, stirred to coat, then added prosciutto, stirred in, removed from heat. Served with more finely grated ParmR.
Don't know if you were planning on using fresh frozen porcini or using dried and reconstituted (I'd also use the liquid in that case, though it will darken dish some), but fresh frozen porcini is easier to chop while still partially frozen, plus the finished texture is a bit better than if you allow to totally defrost before cooking.
I wasn't seeing any fresh porcini that I can order for delivery here in Greater Montreal. I guess I'll look for frozen, but I checked Amazon and the dried ones were quite pricey compared with other types of dried mushrooms. DH isn't really a mushroom fan, so it would be mostly for me. I will probably just make it with some other type of mushroom that is more easily available. Do you think fresh shitaki would work? Those have a lot of umami.