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#26702 - 09/15/00 08:01 AM Belize Mama  
Joined: Sep 2000
Posts: 16
italian chefs Offline
italian chefs  Offline
buongiorno Belize Mama
grazie x il messaggio (thanks 4 the message)
if you would like to make a v.i.c.(a very irresistible carbonara) read this "stefano and criss recipe":
100gramms of cubes crude bacon
25/50gr.of butter
2 table spoon of oil(the best is extra virgin oil)
2 fresh eggs
1/2 small glass of red wine
25/50gr.of grated chees(parmesan,pecorino,grana padano or similar are the best choises)
salt and pepper about your taste*
*make attention with salt,the bacon already is salted...)
300gr.of good pasta like spaghetti,fettuccine
bucatini of a good brande name
2 liters of salted and boiling water(to cook pasta)
how to prepare:
take a soucespan put togheter bacon,butter and oil,cook at lowe level from 5 to 7 min.
than take the red wine and with max level fire
for a minute reduce the wine,turn off
take a dish and a fork and mix the eggs(like scramble)
for a couple of min.than put half quantity of
chees,pepper and mix again,than
cook pasta for the time that you reed from the package
when the pasta is ready,mix inside the soucespa togheter with the eggs at low level
for 1 min.max
now you can enjoi the meal!
sorry if is long the description but english
isn't our mother language.
buon appetito,bon appetit,buen deseo

#26703 - 09/16/00 01:11 AM Re: Belize Mama  
Joined: Apr 2000
Posts: 4,258
Laguna Punta Offline
Laguna Punta  Offline
Hi Belize Mama: Fettachine a la Carbonara is my absolute favorite dish. Thanks for the receipe, by the way. Its far too complicated for me to attempt. I specialize in eating, not cooking. Anyway, here is an interesting story about Carbonara. Did ya know that this wonderful dish was basically the staple food of the Roman Military. It wasn't made "fancy", but it kept the troops happy.

Gone fishing!!
#26704 - 09/19/00 02:30 PM Re: Belize Mama  
Joined: Aug 2000
Posts: 434
Belize Mama Offline
Belize Mama  Offline
Nope, that was a new tidbit of info i didn't know but it is interesting. And BTW, the recipe was from italianchefs, not me. Mine is very similar (that my son-in-law taught me) but I think i will try this one. Thank goodness that I am back online or I would never have seen this. [Linked Image]

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