Tuesday, September 6, 2011

Linguini alla Carbonara Attempt 1

I do not believe I have had pasta alla Carbonara in any sort of restaurant setting, or ever for that matter, and as such I have no idea how it is supposed to taste.  What I made certainly tasted good, but I can not speak to whether it tasted proper.  Regardless the recipe is an interesting one which breaks some of the safety norms my Mother and Father instilled in me at an early age.

The preparation of linguini Carbonara shown in a recently watched Diners Driveins and Dives episode inspired me to try this dish out for myself.  I have very little to say about the recipe itself which is not already said on the Food Network site since I followed it fairly closely.  For those like myself who are accustom to cooking our eggs before eating them out of fear of salmonella, dropping raw eggs into the pasta after it is off the heat was rather counter-intuitive.  Doing so however leads to a very rich velvety texture and taste.  It's definitely a heavy dish however and I would not advise having it along side a meat course (or if you do, have a very limited amount).

I am definitely no food photographer.  Not the most colorful plate either.  If you are going for presentation value I'd suggest getting some greens to sprinkle on the dish.  If you're going for taste, it doesn't matter as much.

Also, if you are making it for your wife, I advise waiting until after she has eaten it to tell her that it contains raw egg.  If I had told Laura before hand I question whether she would have had it in her to actually consume the dish.


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