Food!

You don't add enough salt to the water if you can't taste the difference between pasta cooked in salted water. The water should be salty enough to taste like seawater. The salt permeates the pasta while the water soaks into the noodles. It is much more important with dried pasta than fresh pasta.

 

See, there's your problem right there. Lightning is not a reliable way to cook much of anything.

 

that's what pancetta is pancia means belly in italian. but the original recipe is with guanciale that is the cheek meat.

 

you do need to do it man, really. A lot of water in a high pot, and two big handfuls of the thick salt AFTER the water started boiling.
Bacon is quite salty by itself and maybe if you add a lot of salt & pepper to the egg it can be salted enough, but then you will have sauce too salted and spaghetti too sweet. If you salt the water enough, then you will have a more blended salt flavour in all pasta and egg sauce.

 

Man, I like you. And I dont question the fact that that dish can be tasteful. But dont call it carbonara. Or at least dont do it in front of any less forgivable italian. My grandfather was from Rome, where the carbonara was created. He was blind, but he would have chased and hit you with his staff if you told him that this dish is carbonara. Really. ^^

 

Because they are from the same cut does not mean they are the same. Their preparation is different and you'd never refer to one when you wanted the other.

 

i meant that its the same part, but surely you're more informed than me on meat, i'm not a chef nor a butcher.

 

Grilled bone in pork chop, ancho plum sauce, grilled asparagus and mash

 

Had some spaghetti with a napoli sauce, Provence herbs, courgette, carrots and paprika this time.

 

And better lighting.

 

Just turned the lamp next to my PC on, that's about it.

 

I am still not salting the water for making pasta.


I do for potatoes Canarian style.

 

just a suggestion, dont put sauce over the pasta.When you take pasta out of water, put only pasta back in the pot, and mix there pasta and sauce. The flavour will be more blended^^

 

Question, can I haf dat monies?!?!?

 

I agree, put sauce and pasta in the same pan and mix prior to serving out onto plates.

 

is that pilaf? what's it with?

 

This is a typical dish from my hometown. Its called Spiedo that means Spit (in the meaning of the rod to roast meat)

its a mix of: Potatoes, pork lard, rabbit meat, chicken meat, pork ribs, pork sirloin, small birds (like sparrows), sage, in random order. it get cooked on embers for 4 to 6 hours, continously spinning. On the top of that machine there are holes. You put on the holes meat fat and butter, so they melt and pour on the meat. then under the meat there are other holes that recover the sauce of fat and grease into a small pot, so you can get it back on the meat from the holes on the top. This in loop for all the 6 hours.

You eat the meat with a corn cream called Polenta instead of bread.

 

That looks amazing.