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The Official OT Food Porn
In honor of Mario Batali's visit to St. John, last night I made his recipe for pasta carbonara. He has you put a whole raw egg yolk on top and then you mix it in--the yolk cooks from the heat of the pasta.
<a href="http://www.flickr.com/photos/28539958@N00/5473795446/" title="pasta carbonara 2 by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5171/547 ... 7b0f79.jpg" width="500" height="333" alt="pasta carbonara 2"></a>
<a href="http://www.flickr.com/photos/28539958@N00/5473795446/" title="pasta carbonara 2 by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5171/547 ... 7b0f79.jpg" width="500" height="333" alt="pasta carbonara 2"></a>
It's like looking in your soup and finding a whole different alphabet.
-
Marcia (Mrs. Pete)
- Posts: 1576
- Joined: Mon Aug 07, 2006 9:40 pm
- Location: Madison Area, Wisconsin
Mario Batali's Pasta alla Carbonara
(my changes in parentheses)
3 tbsp. olive oil
8 ounces gunaciale or thick bacon
1 lb. spaghetti
1 1/4 c. freshly grated parmigiano reggiano
4 large eggs, seperated
Freshly ground black pepper
boil 6 quarts water w/ 2 tbsp. salt
combine the olive oil and guanciale and cook until fat is rendered and it's crispy (if I use bacon I omit the olive oil and cook it in a dry pan). Remove from pan and reserve fat (if bacon, I drain off about half the fat)
cook spaghetti and reserve about 1/4 cup cooking water (I save around a cup to be safe, but you won't use it all). Drain.
Return meat to pan with 1/4 cup water and heat. Add pasta and cook one minute, stirring.
Add 1 cup parmesean and the egg whites and toss until mixed well. Add lots of pepper (and more pasta water to get the pasta sauce the texture you like).
Mound pasta on plates, make well in center, place yolk in well, top with more pepper and cheese and serve right away.
4 servings (more like 6 in my opinion)[/code]
(my changes in parentheses)
3 tbsp. olive oil
8 ounces gunaciale or thick bacon
1 lb. spaghetti
1 1/4 c. freshly grated parmigiano reggiano
4 large eggs, seperated
Freshly ground black pepper
boil 6 quarts water w/ 2 tbsp. salt
combine the olive oil and guanciale and cook until fat is rendered and it's crispy (if I use bacon I omit the olive oil and cook it in a dry pan). Remove from pan and reserve fat (if bacon, I drain off about half the fat)
cook spaghetti and reserve about 1/4 cup cooking water (I save around a cup to be safe, but you won't use it all). Drain.
Return meat to pan with 1/4 cup water and heat. Add pasta and cook one minute, stirring.
Add 1 cup parmesean and the egg whites and toss until mixed well. Add lots of pepper (and more pasta water to get the pasta sauce the texture you like).
Mound pasta on plates, make well in center, place yolk in well, top with more pepper and cheese and serve right away.
4 servings (more like 6 in my opinion)[/code]
It's like looking in your soup and finding a whole different alphabet.
Yesterday for Sunday family linner I made chicken picatta:
<a href="http://www.flickr.com/photos/28539958@N00/5504324181/" title="chicken picatta by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5300/550 ... 28a758.jpg" width="500" height="333" alt="chicken picatta"></a>
That's my last "home cooked" food for a while. I decided to undertake a house facelift this week--painting the dining room, kitchen (I hired someone to repaint my cabinets but I am doing the walls myself), downstairs hallways and master bath. When I am not at work or sleeping, I will be painting!
<a href="http://www.flickr.com/photos/28539958@N00/5504324181/" title="chicken picatta by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5300/550 ... 28a758.jpg" width="500" height="333" alt="chicken picatta"></a>
That's my last "home cooked" food for a while. I decided to undertake a house facelift this week--painting the dining room, kitchen (I hired someone to repaint my cabinets but I am doing the walls myself), downstairs hallways and master bath. When I am not at work or sleeping, I will be painting!
It's like looking in your soup and finding a whole different alphabet.
I mis-typed. They are being painted for the first time. They are a really dated maple wood and they had this awful country-style railing along the top (which thankfully came right off). I never did much about my kitchen before because I always figured we would be moving before now, but it's been long enough that I figure it is time for a spruce up. My understanding is that you have to use a special primer to cover the wood properly. The brand being used in my kitchen is Zinnzer--then Benjamin Moore glossy white for the paint. The cabinet doors are already off and primed, but I will post an after if they come out nicely.
Oh, and I apparently lied about no food. I am cooking dinner now.
Oh, and I apparently lied about no food. I am cooking dinner now.
It's like looking in your soup and finding a whole different alphabet.
pmk, that is my kind of dinner! Yum! Looking forward to more of your pictures.
Brenda, I cannot do cabinets. They are just too futsy for me. Walls, I can do. I finished the dining room last night. It is Benjamin Moore buttered yam. I love it, it's really funky. I am starting the master bathroom next. I've got a faded coral for that room--I am turning it into a Caribbean bathroom and hanging some of my St. John photos for decoration. John is going to be so surprised when he gets home from Stockholm, haha!
Brenda, I cannot do cabinets. They are just too futsy for me. Walls, I can do. I finished the dining room last night. It is Benjamin Moore buttered yam. I love it, it's really funky. I am starting the master bathroom next. I've got a faded coral for that room--I am turning it into a Caribbean bathroom and hanging some of my St. John photos for decoration. John is going to be so surprised when he gets home from Stockholm, haha!
It's like looking in your soup and finding a whole different alphabet.
