Purity: Spaghetti alla Carbonara done properly.

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Leviathan: Oct 8, 2001; _{I hear the jury's

still out.. on science.}; Fun Shoe

How long do you have to wait after you've cooked and drained dry pasta before adding the eggs in order to not scramble them?

# ¿ Oct 8, 2008 18:19

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# ¿ Apr 25, 2024 02:57

Leviathan: Oct 8, 2001; _{I hear the jury's

still out.. on science.}; Fun Shoe

I bought a 1/2lb block of pancetta...what's the best way to go about cutting it up for this dish?

# ¿ Oct 21, 2008 22:00

Leviathan: Oct 8, 2001; _{I hear the jury's

still out.. on science.}; Fun Shoe

spiderpie posted:

Lardons?!

Lardons are strips of fat bacon[1] or salt pork[2] used in meat larding. They can also be small strips or cubes of fatty bacon or pork that is cut from a pig's belly. Typically about one centimeter (3/8 inch) wide, lardons are frequently used in French cuisine to flavor salads, stews (Beef Bourguignon), quiches (Quiche Lorraine), potatoes, omelettes and other dishes.[3]

# ¿ Oct 22, 2008 04:36

Leviathan: Oct 8, 2001; _{I hear the jury's

still out.. on science.}; Fun Shoe

Scyfora posted:

It's all the fault of the British

Re: guy that wanted a vegetarian version of this, assuming eggs + cheese is ok, try and find some smoked fish and use that (like marlin or some smoked white fish). It'll be dryer but sort of close. Sort of like how a piece of raw bacon on a bagel is close to lox

How is smoked fish vegetarian?

# ¿ Oct 22, 2008 21:39

Leviathan: Oct 8, 2001; _{I hear the jury's

still out.. on science.}; Fun Shoe

Sam_I_Am posted:

I don't mean to accidently give you a real answer to your question, but you should cut them into lardons.

Click for wallpaper size.

I cut my slab of pancetta into bits about this size and sauteed on medium for only a few minutes until the fat was rendered, but I found the pieces to be really chewy and tough. I'll ask the deli next time to do a thin-sliced bacon roll like the OP. Other than that, the taste was absolutely fantastic.

# ¿ Oct 23, 2008 19:10

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# ¿ Apr 25, 2024 02:57

Leviathan: Oct 8, 2001; _{I hear the jury's

still out.. on science.}; Fun Shoe

Tempering your eggs with a few tablespoons of hot pasta water before you add them really helps prevent any scrambling. I even heated some up in the microwave with the power setting at 5/10 and there was no graininess.

# ¿ Oct 24, 2008 02:38

The Something Awful Forums > Archives > Comedy Goldmine > Purity: Spaghetti alla Carbonara done properly.