Carbonara, anyone?
I've searched high and low for a restaurant with pasta carbonara in New Orleans, and it seem to be fruitless.
Suggestions on where to find it nowadays?
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re: dcata25
jamielynn
Sep 14, 2007 09:16 AM
I understand...for some it can be hit or miss. I've had great times there...but I always go with groups and eat in the private room.
It is on the menu though...
Fettuccine Della Casa
Homemade fettuccine with sauteed white onions, prosciutto ham in a white sauce with green peas and parmesan cheese
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I love Carbonara and my favorite recipe for it couldn't be easier - start to finish in under 20 minutes! It comes from Ruth Reichl's (editor of Gourmet) book "Garlic & Sapphires." Because I think that pasting the recipe might mess up the formatting, here's a link to that recipe on someone else's site. Also, use the best bacon you can find!
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re: phyllisstein
Andrea's in Metairie always has a pretty good version available, but it's so easy to make I always have it at home. It's sort of the Italian equivalent of mac and cheese, ya know? When I lived in Rome I was fortunate to have a real maestra della cucina for a neighbor, and she made at least four different versions - from very simple eggs and cheese to heart attack on a plate, which included not only the bacon fat but also extra butter and cream! Always served with ruote pasta so the sauce would cling better. Best to make it with pancetta (available at Martin Wine Cellar and Central Grocery), skip the garlic (not the best combination with eggs), and use more freshly ground black pepper (coarse grind) than you think is needed. That is what truly makes the dish. According to my mentor, the name carbonara was coined by workers on coal fired trains, who couldn't tell the difference between the pepper and cinders that fell into the dish, and didn't care!
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