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Hmm, I have pancetta in the freezer. I usually just do pancetta, peas, and pasta with the cheese and a little of the pasta water. I want carbonara now.
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Oct 9, 2008 06:07
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| # ¿ Apr 19, 2024 00:57 |
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Made this tonight, turned out loving fantastic, thanks Jizzer! Only thing I fiddled with was adding a healthy pinch of crushed red pepper and a cup of peas. I don't care if peas are an american bastardization or whatever. I like peas. Very similar to the pasta, pancetta, and peas recipe I made up after watching Lidia B. do pasta with black pepper. Just a lot richer. I think I might cut it down to one egg and go back to adding a good bit of starchy pasta water, so I end up with something in between the two dishes on the richness scale. pr0k fucked around with this message at 03:39 on Oct 14, 2008 |
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Oct 14, 2008 03:36
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I like fresh pecorino, but I find aged pecorino too overpowering for just about everything and subtitute parm.
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Oct 18, 2008 05:21
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Oh Hell No posted:I made this tonight and it was great! Gonna make it again tomorrow night and see if I can't get more of the pancetta flavoring throughout the pasta. However, even after a second serving, I'll still have a lot of pancetta (1/4 lb) and pecorino (another 1/4 lb) left. How long will they last in Zip-locs in the fridge or freezer, and what can I do with them that doesn't involve pasta? pancetta: fridge, one week, or: freezer, pretty much forever pecorino: fridge, pretty much forever.
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Oct 20, 2008 17:40
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Heretic! Heretic!
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Oct 20, 2008 19:22
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Oct 20, 2008 19:32
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Oh and make sure to discard the skin before starting them, you know, it's unhealthy.
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Oct 21, 2008 20:52
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| # ¿ Apr 19, 2024 00:57 |
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Oh you bastard. Dip 'em in modified food starch?
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Oct 21, 2008 21:07
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