When I put it on the plate and took pic I had similar memories. Though not as traumatic as brussels sprouts, brown beans and oh god... cooked leek. Never like boiled veggies much, nor boiled/mashed potatoes + meatballs. A combi as dutch as forcing kids to eat it lol. Nowadays I'm sometimes like yeah, I'm craving purple cabbage and some plain old meat balls (I put so much mustard and gravy through those mashed potatoes it's delish too).
I rock the park with my "not your mom/grandmas tuna noodle casserole. Losely based off the 1950 betty crocker cook book.
My favorite casserole that Mom used to make, " Chicken Viva", on paper it sounds terrible, but F' me is it delicious. Even better the next day.
Yes, my mother was Dutch, born in Amsterdam.
Oh that explains your directness haha. Very nice combi, Amsterdam+London attitude in the US.
lol, no, he was Polish. He was forced to flee Poland. The whole thing is confusing. A lot stayed in England but others went back to holland. I grew up in New Jersey around a lot of Jewish and Italians. Your cooking is very professional looking. Like you might have some restaurant experience.Oh that explains your directness haha. Very nice combi, Amsterdam+London attitude in the US.
Ah you take after your mother then
I bet she takes no shit from anyone (either). Love Polish people, sometimes wished we were direct neighbors instead of having Germany in between us. And thanks, appreciate that. It's my wife who has the restaurant experience and education. She was offered a full time job once at literally the best restaurant in NL but full time there means 60hrs a week so yeah, no deal. She has a fancy office job now and I try to make up for my complete and utter laziness and near-permanent couch-lock by cooking for her. Her family spread out over the world after the war too, US (including New Jersey) and Australia mostly.
That kinda looks like high grade shit on a shingle. Lol.
Oh is that what it is... seen it posted a few times but never heard of shit on a shingle. TIL...
You can sometimes get pretty nice All-Clad cheap at T.J. Max and surprisingly I got a Tramontina with a red handle at WalMart which has held up pretty good.
Sure thing. It's non-traditional pasta carbonara. That is, I use bacon instead of guanciale and I cheat by adding some cream else I need to use so much Parmigiano reggiano it becomes a bit too much/rich imo, for large portions anyway. Also has the added benefit it's easier to avoid ending up with scrambled egg pasta.
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+ RepSure thing. It's non-traditional pasta carbonara. That is, I use bacon instead of guanciale and I cheat by adding some cream else I need to use so much Parmigiano reggiano it becomes a bit too much/rich imo, for large portions anyway. Also has the added benefit it's easier to avoid ending up with scrambled egg pasta.
In short: I whisked two eggs, added a bunch of grated, Parmigiano Reggiano, added some hot but not boiling pasta water and whisked it some more then and added some cream and stirred and added it on the frying bacon and slowly stirred till it bubbled, drained the pasta, added the 'hot' pasta on the bacon+sauce, still in pan, but fire off, then stirred some more. Put on plate, some dried basil on top with more grated Parmigiano reggiano.
Instead of typing it out - and I haven't measured things - I googled a few and this one is pretty much perfect. It uses no cream but does comment on it, correct -ish about the time needed (~15min), and the optional garlic (which personally I think is rarely optional, if anything cook some with the bacon and remove it). I didn't stir the pasta through the bacon separately and mix it all in the pan instead (still warm, but off) of a separate bowl. I did saute a shallot with the bacon cause I have them lying around so did use a little olive oil. Supposed to go with parsley, I used some basil instead.
I actually think letting the bacon sit in the sauce before adding the pasta gives better results especially when the bacon is not fried entire crispy, more like almost there so it can still soften in the sauce. It's supposed to end up chewy not crispy.
Carbonara
This is a real Italian spaghetti carbonara recipe, in all its creamy glory but made the traditional way with no cream!
I hope you enjoy and look forward to seeing pics!
