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Buttered noodles>Spaghetti Rate Topic: *---- 1 Votes

#16 User is offline   PistolWhipped 

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Posted 13 November 2010 - 10:31 PM

Not Butter. Carbonara. Butter, garlic, bacon, peas, and egg to thicken. Best option for a "butter" sauce.

Of course, there is good old "Two pound meat sauce", which is the most correct answer. Use that and some ricotta to make baked ziti . . . man, you could put a spoonful of that on your head and your tongue would beat your brains out to get to it.
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#17 User is offline   stinky 

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Posted 14 November 2010 - 01:42 AM

That Carbonwhatever sounds like it could be tasty, except maybe for the peas. How do you make it ?
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#18 User is offline   Benaiah 

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Posted 14 November 2010 - 07:00 AM

i have to agree with you on the Baked Ziti. It is one of my top 5 dishes. And that butter sauce does sound great. I would think that just plain butter would be a disgrace. lol
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Posted 15 November 2010 - 10:37 AM

Spaghetti alla Carbonara with Peas

Ingredients
2 Eggs
1 Egg white
1/2 c Parmesan, freshly grated
1/4 ts Salt
1/4 ts Pepper
1 lb Spaghetti
2 oz Pancetta or bacon, chopped
4 Garlic cloves, minced
2 tb Red wine vinegar
1 c Frozen peas
1/4 c Fresh parsley, chopped
Preparation

In bowl, whisk together eggs, egg white, Parmesan, salt and pepper; set aside. In large pot of boiling salted water, cook pasta for about 10 minutes or until tender but firm. Drain, reserving 1/4 cup of the cooking liquid. Meanwhile, in large nonstick skillet, cook pancetta over medium heat, stirring, for about 6 minutes or just until starting to brown. Add garlic; cook, stirring, for about 2 minutes or until pancetta is crisp. Stir in vinegar; bring just to boil. Remove skillet from heat. Add pasta; toss well. Return skillet to stove. Add remaining cooking liquid, egg mixture and peas; cook, tossing gently, for about 3 minutes or until egg mixture is thickened and pasta is well coated. Sprinkle with parsley.


There are many variations without peas as well if that's more your speed. I personally like them in the pasta.

I've earned my stripes making Lobster Carbonara and Shrimp Carbonara at my job. Same basic premise, just add creole grilled shrimp or cooked lobster meat to the pasta at the last minute.
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#20 User is offline   stinky 

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Posted 15 November 2010 - 04:50 PM

Haha, awesome. I'm gonna try this, but i might use a different kind of pasta besides spaghetti. Does it make a difference ?

Also, I see two eggs and 1 egg white. So two whole egss, and 1 egg white separately ? Or is that some typo ?

This post has been edited by stinky: 15 November 2010 - 04:57 PM

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#21 User is offline   PistolWhipped 

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Posted 15 November 2010 - 11:41 PM

Nah, that sounds about right. I've seen recipes where there was no white at all, just a few yolks. NOT a diet food.
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#22 User is offline   Pirate 

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Posted 16 November 2010 - 02:31 AM

You're making Carbonara with Spaghetti? Fail.
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#23 User is offline   PistolWhipped 

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Posted 16 November 2010 - 08:56 AM

Traditionally, Carbonara it is made with spaghetti. I personally like Fettuccine or Linguine myself, and we use Linguine at my job.
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#24 User is offline   Pirate 

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Posted 16 November 2010 - 04:19 PM

I learned to make it from my friends Mom and Grandmother. The Grandma was born in Italy (I forget where). She taught me that fettuccine is better, as the larger noodle will grasp the sauce better. Spaghetti just doesn't hold on to the peas and pancetta and such.
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#25 User is offline   5N1P3R 

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Posted 16 November 2010 - 06:25 PM

I learned anything noodle related is best served with TEXAS TOAST!!!
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Posted 17 November 2010 - 01:47 PM

I tend to like the flat noodles for the exact same reason Pirate.
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#27 User is offline   ninjasofpaintball 

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Posted 05 December 2010 - 09:57 PM

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#28 User is offline   ninja monkey 

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Posted 12 December 2010 - 01:35 PM

View PostLegato, on 11 November 2010 - 11:54 PM, said:

Being very Italian, i would say Spaghetti is the better option. With butter and sauce on it. :P Who the hell just butters noodles???


I agree ^^^^^^^^ i make my own sauce and cook some meat and throw it in the sauce. cook the noodles, drain and throw in a half stick of butter. Makes the noodles all tasty and a lot better when ya reheat them.

This post has been edited by ninja monkey: 12 December 2010 - 01:37 PM

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#29 User is offline   Pirate 

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Posted 12 December 2010 - 10:22 PM

I also really like Penne with either very thin, or very thick sauces. Thin, because it will get inside the penne, or thick because it will coat the outside of the penne (thin being vingarette style sauces, thick being cheese/cream based sauces, like Alfredo). Marinara just kind of drops off the sides, so unless you use a spoon you loose a lot of sauce.

...Crap, now I'm hungry...

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#30 User is offline   Der Kartozeichner 

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Posted 13 December 2010 - 02:14 PM

You're all wrong. A four-way with onions is the best.

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