Since my Nonna is long gone, I need a judgement:
Ingredients: Leftover ham, diced Onion, diced Garlic, crushed Peas, frozen 3 eggs, scrambled Cheddar cheese, shredded Salt, pepper, and nutmeg, to taste Pasta, your choice Mustard, to taste
Instructions:
Dice the stuff that needs dicing.
Start heating pasta water.
Sweat the onions till translucent.
Add pasta to pasta water.
Add garlic to onions.
Add ham to garlic and onions.
Whisk eggs, cheese, salt, pepper, mustard, and nutmeg together in a large bowl.
Add peas to garlic, onions, and jam.
Add some of the pasta water to the garlic, onions, peas, and ham.
Drain the pasta and immediately toss with the egg cheese mixture.
Immediately add all of the ham, peas, garlic, and onion and toss.
Serve immediately with more mustard in the side.
En Guete!
If something like carbonara is what you’re going for, this is way off the mark IMO.
But whether it sounds tasty? Possibly - I’d want to see the amounts of each ingredient before passing judgement.
In my mind, the carbonara is the method of cooking the eggs using the heat of the pasta. The amounts were mostly eyeballed or controlled by the amount that I had in the icebox.
It was tasty, if not traditional.
Trust me, she’s judging you from beyond the grave.
The generator we hooked up to her coffin after my risotto experiments (pressure cooker, cottage cheese) may solve the renewable energy crisis.
Ha! It does look tasty, though. And I appreciate that you seem to be poking fun at abominations upon the carbonara name, with an abomination upon the carbonara name.
If you enjoyed it and you wasted less food great. Don’t care about other people’s opinions.
I think there needs to be more.
This was my second helping😋
Peas with pasta and mustard… sound bad. But I’ve done worse, so not going to judge.
Honestly the thing that throws me here is the eggs. Minus eggs, this is basically a pasta salad if it was served hot?
Well, “Peas, frozen 3 eggs, scrambled Cheddar” would be weird… I hope OP meant “Peas, frozen; 3 eggs, scrambled; Cheddar”
Pasta with scrambled eggs, cheese, and sugar… is how I gained a lot of weight back in the day. Pasta has eggs and carbohydrates in it already, so it’s kind of like “Pasta+ with cheese”.
@LoamImprovement @jarfil The egg is being used to form a sauce - you limit the heat it gets so that it doesn’t curdle. Classic carbonara is done with fatty pork like guanciale, so you get a sauce that consists of rendered fat and cheese with egg holding it together and making it creamy.
Make it a boscainara - everything you already have, but deglaze the pan with white wine, and add cream to your egg mix
Nice to know the name, I think I remembered to add some cream to the eggs to help them emulsify, and would have deglazed with wine if I had had some, but thepasta water did pretty well saucing it up.
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