Who the fuck would throw a dinner party and serve pasta carbonara? Are you fucking kidding me? That's a late night snack, not something you make and then serve to guests at your home.
I'm thoroughly embarrassed.
Really? I never knew that!
I'm assuming that they served a decent sized portion, not a "nouvelle" tablespoon per plate.
Why the fuck not?
You're easily embarrassed, OP.
OP sounds fat.
Lighten up, Francis.
We give a fuck
A delicious elegant meal that I serve all the time.
I thought Carbonara was a song from the opera "Carmen."
A "late night snack"? Who the fuck eats a 3,000 calorie meal of pasta, eggs, cheese and pancetta as a "late night snack"?
OP, just how fat ARE you?!?
FUck yourself, OP!
I love carbonara! I'll have your plate.
OP, first of all carbonara is a perfectly fine course for dinner.
Second, it is a horrible late night snack.
So you are two for two
About once a year that's my favorite meal. You're crazy, OP.
Who are you to say what people should serve for dinner!?
You must be related to the tacky cheap bridal cunts.
How did OP ever get it into his head that carbonara is a late night snack?
His indignation about being served a perfectly good pasta dinner is kind of astonishing.
I hope it was good carbonara. I periodically get a craving for it and most restaurants don't do it justice.
I love any kind of pasta dish, and would be perfectly happy with carbonara at a dinner party.
And no, I'm not fat.
[quote]His indignation about being served a perfectly good pasta...
I first read this as "his indigestion."
This thread is really going my way!
[quote]And no, I'm not fat.
Well, not feasting on pasta carbonara as your regular "late night snack" is probably a help in that regard.
OP's idea of a late night snack is a row of Oreos.
[quote]A delicious elegant meal that I serve all the time.
Love this. Like something from My Way Of Life. I got conned into making this at a New Year's Eve party where the host decided it would make a fabulous late meal for his guests. The guy who was supposed to cook it got sick and was sequestered somewhere upstairs, where he croaked out the recipe to me on his sick bed. I am not noted for my cooking skills, and the thought of raw eggs made me uneasy. But not only did it stay down, people came back for seconds! And actually, with the snow coming down outside, up in the country, it did turn out kind of elegant.
[quote] I got conned into making this at a New Year's Eve party where the host decided it would make a fabulous late meal for his guests.
Obviously, he had heard it makes a delicious late night snack!
It's not as embarrassing as the horror of serving pasta with chicken.
Yes, it is a shame what the fat people of the US must endure.
I'll have two chicken breasts please. I couldn't possibly eat spaghetti; do I look Italian?
Speaking of breasts, can we go back to talking about Janet Jackson's tits?
You people actually think that serving bacon bits and spaghetti in white sauce is an acceptable dish to serve to your guests for a dinner party?
why not serve dog food?
Will I took two cans of tuna and ran them through the meat grinder and then added clam juice and peanut butter.
I thought the responsibilities of a good guest were to arrive promptly, bring a bottle of wine or flowers, offer help if needed, listen to and converse with other guests, compliment the meal and know the appropriate time to depart. A call the next day to let the host know that the invitation was appreciated and a nice evening was enjoyed.
It's getting far too easy to troll around here.
[quote]You people actually think that serving bacon bits and spaghetti in white sauce is an acceptable dish to serve to your guests for a dinner party?
Of course not! It should be saved for a delicious late night snack!
It is perfectly fine to serve pasta carbonara as a dinner course.
It seems that OP has read an Italian cookbook that states Carbonara is a "midnight" pasta, which it is, but not solely.
"Midnight" pastas are ones that are made with a quick sauce that are done by the time the pasta is cooked. Aglio e olio, cacio e pepe, garlic and anchovies, etc. are some of the better known ones.
OP, don't be so literal.
OP needs to be rolled in butter, breaded and fried.
r35 you're making me hungry!
These people are monsters.
Shut up, OP. You are wasting our valuable time.
It is up to each of us to reduce our carbonara footprint.
You thought that we were serving you pasta carbonara, but it was really ronzoni topped with purina cat chow.
That sounds so perfunctory, R31, why do you even bother?
As if the OP has ever been invited to a dinner party in real life
R41, it sounds normal to me
OP- please give us an example of what you consider to be an appropriate dish to serve at a dinner party.
They didn't even serve cooked not event toast!
I've never had toast with pasta before? Not even TEXAS toast! Bread with pasta seems more a spaghetti thing than carbonara, no?
Toast made me think of "shit on a shingle" - creamed chipped beef served on toast.
I don't generally like a pasta dish as the main course and although I would not make that choice myself to serve to guests, I wouldn't complain about anything I was served to a host. I would probably talk about it later, and since that's all you're doing op I don't know why so many people have a stick up their asses about it. I would agree its more of a late night supper, however I think you could do a upscale preparation of the dish to raise it to entree status, but I do agree with you that it would seem they didn't go through so much trouble.
Serving Carbonara for a meal is acceptable, but very, very middle class.
If any of you out there ever decide to off yourselves by super-clogging your cardiac arteries, ask me for MY recipe for Carbonara. I don't make it often, because it's a real killer, but oh baby, while you're eatin' it, there ain't nuthin' better. The house smells like bacon and garlic for days, but it's worth it. The next time bacon's on sale, I'm seriously considering stirring up another pot of it. I've never had anyone else's version of it that compares to mine.Haven't met anyone yet that didn't smack their lips over it, and ask for seconds. That's one of the odd things about Carbonara, each recipe is so amazingly different. Some are so bland, that I wonder why they even make it? Others leave out garlic, or hardly use any black pepper at all, which is the REAL reason for the name of the dish. btw, lemon water-ice/sorbet makes a great dessert after one or two helpings of this food of the gods. Try it, you'll LIKE it!
I love a good dinner of salad and carbonara.
So many poseurs. Led by the trolling OP. I'll pose, too - with some facts.
Carbonara isn't a traditional Italian dish in its current form, but a post-war recipe stimulated both by American troops and the plentiful eggs and bacon that arrived around Rome with them. Italians did not know the dish before the war.
Naturally it isn't a dish one would prepare for a formal dinner party - it is a vernacular dish, which does not fit within a proper formal menu.
But the OP, we're sure, doesn't know a formal dinner party from a dog fight. Referring to a "late night snack" is the tip.
For a friendly, fun, at-home "dinner party," using ingredients of appropriate quality (pancetta can be nice if you don't want the smokiness, fresh peas as a garnish at the can brighten things, good cheeses, naturally, lift it), and structuring the menu's other courses around it, it can make for a memorable meal.
Do you want to know how and why, OP? Because it would be a dish one would serve to close friends and family. But you don't want that, do you?
Thanks. Now this is on my mind. Must make tomorrow para dinner.
Id like to see your recipe R50.
I **LOVE** a good fettuccine carbonara.
Egg, cream, cheese, onion, bacon and cheese. I also like peas in mine.
What's not to like?
Me too R50. Please post your recipe.
Chop up one lb of bacon, fry slowly til not quite crisp, removing excess fat as it accumulates, so it browns faster(save fat for later) Remove bacon. Into the skillet goes one minced medium yellow onion(about a cup).If there's not enough melted bacon fat in the skillet to saute the onion, add some now. Saute until translucent. Toss in one head of garlic(yes, one HEAD), minced.Ya' gotta use the fresh garlic, no cheatin' with the jarred stuff. And LOTS of fresh-ground black pepper(about 50 grinds on my peppermill, approximately 2 tsps. A coarse texture, if you can, since this is how the dish got its name) Fry for about a minute, until fragrant. Toss the cookedbacon in,cover, keep everything warm. Have ready:6 large eggs, beaten with 1/2cup sour cream and 1/4 cup of milk. 2 cups shredded cheeses(sharp orange cheddar and Gruyere or Swiss is my choice). 1/4 cup shredded Parmesan or Pecorino cheese. Boil 1lb of a short pasta: rigatoni; rotini; penne or something comparable.If you can have the pasta ready at about the time the bacon mixture is done, you'll save yourself some kitchen time. Reserve 1 cup of the cooking water. Drain the pasta, not TOO dry though. Return it to the cooking pot. Add the bacon mixture, stir until even distributed with a rubber spatula. Next the eggs, stir well, you need the heat of the pasta and bacon to cook and set the eggs. Finally the cheeses. Stir well. Taste for salt. If the mixture seems too "tight" add some cooking water. If the mouthfeel seems a bit "thin", add some of the reserved bacon fat.It should look very creamy, with some pooling of the sauce(which will tighten up as it cools) If you MUST, a scattering of chopped parsley makes it look pretty. Serve immediately. Mangia bene!!!
Like I said, it's a heart-stopper, but we all need a treat now and then. Leftovers are great, if you manage to have any. Even ice-cold from the fridge, it's delicious.
One thing I love about Datalounge are all the prissy gay men on here who have bizarre iron-clad rules about the most mundane and inconsequential things.
Cash Bar Charlie
[quote]t is a vernacular dish, which does not fit within a proper formal menu.
So OP, are you fatter than those tubbies on "America's Biggest Losers"?
Isn't this just spaghetti and sauce? What is the carbonara bit?
Carbonara is an Italian pasta dish from Latium, and more specifically to Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, or bucatini can also be used. The dish was created in the middle of the 20th century.
The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat, but pancetta and local bacon are also used. Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk are also possible.
Cream is not common in Italian recipes, but is often used elsewhere. Garlic is similarly found mostly outside Italy.
No doubt, OP, you shared other condescending opinions while shoveling down their food. So, don't worry, you won't get invited back to any meal there, high class or not.
Henry Cavill does dreadful hot farts after carbonara!
My idea of a midnight snack is some delicious air topped with an imported vapor.
[quote]6'2" 140# = DATALOUNGE IDEAL
So the Datalounge Ideal is obesity?
1. OP,is trolling loser who got exactly what he wanted when he started the thread.
2. OP,? Are you ever NOT drunk.
"Shut up, OP. You are wasting our valuable time."
You mean our valuable delicious midnight snack time. Now get me that Pasta Carbonara and pronto!
reply to 61: The "Carbonara" part of the name refers to the copious amount of black pepper used. Carbonara means in the style of coal(miner?) Seeing all those little black flecks of pepper is supposed to remind you of lumps of coal.
reply to 63: You are most welcome. If you DO make it, I'd love to get your review.
quiltguy, I've always made carbonara with pancetta. Is bacon better?
reply to 72: Tried pancetta twice, not enough OOMPH! for me. Don't worry about the smoky aspect of bacon, some of it will be masked by the sauce. It adds another layer of flavor. It's worth trying, IMHO. btw, I used to make this dish for parties, and it was always well-received. Never made less than a double recipe. Once I quadrupled the recipe, and everyone went home with a doggybag. Smiling.
Okay, quiltguy, I'm going to try it with bacon but it probably won't happen until Friday when friends are coming for dinner.
I've got this thread saved to my threadwatcher so I'll let you know how it turns out.
I don't like parties.
Perhaps Pasta Carbonara is a way of getting rid of people, like OP, faster.
Eat. Drink. Leave.
Isn't that the dish Tony Shaloub made for the big dinner that Louie Prima never arrived for in "The Big Night"?
quiltguy are you Italian?
How many is that for Quiltguy?
Since most Dataloungers imagine themselves as Edwardian aristocrats, the dislike of carbonara is no surprise.
I hate the thoughts even
huh?? Sour cream and gruyere cheese has NO business in carbonara. It sounds like another dish entirely. Not BAD, just NOT Carbonara.
Carbonara is garlic, pancetta (or bacon whatever you prefer), egg, black pepper, grated pecorino or parmiggiano.
I can't be bothered to read the thread, and I'm sure it's been said many times before, but who the hell "snacks" on carbonara?
I simply must have the OP over to enjoy one of my candlelight suppers. He'd certainly appreciate my Royal Doulton with handpainted periwinkles!
R57, you made a Garlic Bacon Mac and Cheese not Carbonara.
Italians in Italy argue about the ingredients but one thing is for sure, no cream, no cheddar, Gruyere or Swiss cheese, those are not even Italian. No bacon, its smoked, they use panchetta which is unsmoked bacon. And no self respecting Italian would use a head of garlic. In spite what you THINK is Italian, in Italy they use garlic very sparingly.
This it typical American fair. Always take a simple dish, load it up with fat and carbs then claim its Italian. This is why we are fatter country then Italy or think Italian food is not good for you.
[quote]Carbonara is garlic, pancetta (or bacon whatever you prefer), egg, black pepper, grated pecorino or parmiggiano.
Garlic is not necessary. Most actual Italian pasta dishes do not use it; I've never had carbonara with garlic in Italy.
[quote]This it typical American fair.
Truth: what R85 said.
Cheddar and gruyere in Carbonara? We think not. And an entire head of garlic? We laugh our asses off.
R89, who are you again? And who gives a shit?
"I hop all over Europe and have a VPN."
We might give a shit if you had a VPL.
Lacking that, no one cares.
Now do fuck off.
I just made some for lunch. Homemade pancetta (really, I cured it myself), eggs, parmesan, romano, lots of freshly ground black pepper and a little pasta water. Delicious.
I think part of the problem is that Americans expect a "sauce", like red sauce with their pasta. Carbonara should just coat the pasta, like aglio ed olio.
The only reason anyone should ever put cream in it would be to help prevent the egg from curdling and no more than a teaspoon per egg. But if you do it right, you don't need it.
What R92 said.
On a related note, there is no such thing as Chicken Alfredo in a Cream Sauce.
Alfredo's is a real place in Rome Italy where the dish was invented. Its still there and all it is, butter and parmigiano tossed with an egg and fettuccine.
Again, another American bastardization of Italian food. Making you fatter the American way.
[quote] It sounds like another dish entirely. Not BAD, just NOT Carbonara.
Actually, it's not carbonara AND it sounds disgusting.
Chill the fuck out, r93: there's no such thing as cream in an ORIGINAL alfredo.
To say there's no such thing as it altogether in insane: people change and alter recipes all the time from country and country and from taste to taste. An alfredo sauce done with cream can be delicious, even if it's not authentic Italian fare.
The Alfredo sauce recipe on the box of Ronzoni fettucini is better than the glop served up at most American Italian restaurants. I don't think most Americans think it or Ronzoni is "authentic Italian" from Italy. It tastes good and is simple to make.
Chill out guys. There's dozens of Carbonara recipes floating around, I never said mine was authentic(whatever that means?) May not be your idea of what it should be, but it doesn't make it any less tasty. I like it, my friends like it. Isn't that the whole point of cooking for a crowd?
Sorry R95, Italians take their food seriously. Ever hear of D.O.P. (Denominazione d' Origine Protetta)?
I find it weird how we Americans take extreme liberties to make anything up with tomatoes and garlic and call it Italian, yet the same people will correct you at a dinner part to use the phrase "Sparkling Wine" instead of Champagne because its not from the exact region in France.
So call it what it is, Chicken with Mornay sauce (cheese sauce). Its French. Sorry, not invented here either.
Neither the original carbonara recipe nor the original alfredo recipe were handed down by the gods of cuisine with strict orders that they be kept immutable forever. In fact, they were made up by people who thought new ingredients together would be delicious. Recipes are altered by cooks constantly: otherwise there would never have been any recipes invented ever.
I agree I would personally not want cream or garlic in my own spaghetti carbonara (and I would especially not want sour cream!); but to insist that no one else can ever like it or that it must remain forever pure (why? to propitiate the gods?) is absolutely ridiculous.
Some of you really need to pull the poles out of your asses. You get too hysterical about your fussy obsessions with purity and authenticity.
After this post got carbonara from local take out. I was good but i woke up with stomach cramps at 4 am and had to poop real bad.
R86, I would say it depends on where in Italy you are from. My mother is from Sicily and my father is from Naples, and they absolutely put garlic in carbonara and many other pasta dishes.