Fettuccine Alla Carbonara, With No Cream Necessary.
Category: Main Dishes | Blog URL: http://themanhattanfoodproject.wordpress.com/2009/10/27/10-24-09-dinner-fettuccine-alla-carbornara-per-favore/
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Elizabeth Schreiter
Ever since the Mrs. and I honeymooned at Baur B&B, she has been devoted to making our own carbonara. It’s the kind of place where you feel like you’re best friends with everyone who walks through the door, so much so that another couple staying there offered to share their dinner with us and the proprietor one night for no reason other than fellowship and kindness. It’s the inherent greatness of sharing a meal with kind people.
Hang on a minute, sailor- you should be saying. You two got married a while ago, right? Why the hold up? Honestly, this dish is fraught with peril. The carbonara conundrum, so to speak, is that you have to be very, very sure of your eggs before you proceed or risk a very, very unpleasant evening. And so, trepidatious to say the least, we waited.
Finding ourselves reveling in the splendid tumult that is the Union Square Green Market last Saturday, we resolved to concoct a meal out of whatever looked good to us there, mainly because rain was coming and we didn’t feel like schlepping to Fairway. What we found was farm fresh eggs, guaranteed by the seller to be valid for raw or semi-raw consumption for five days hence. The lovely thing about the dish is that once you bite the bullet with the eggs, the rest is quite easy.
This dish needs a hardy, dry pasta to stand up tot he bacon and eggs you’ll soon be slinging.