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My mom would cry if she could read english... Cheap and fast: PASTA Base for the pasta: - boil the water and salt it - add pasta (but please, don't overcook i

My mom would cry if she could read english... Cheap and fast: PASTA Base for the pasta: - boil the water and salt it - add pasta (but please, don't overcook it, just stick to the box instruction. Barilla is an excellent brand and decently priced) Sauces for the pasta Tuna Pasta - In a small pot add a spoon of olive oil and diced onion, crushed red pepper, and stir-fry it. - When the onion looks "gold" add a can of tuna (drain the water from the can first) and a can of tomato sauce. - let cook for 15 minutes medium heat Pasta Carbonara - on a small pan stir-fry some cured bacon - in a bowl beat 1 egg, a spoon of heavy cream and 1/4 cup of parmigiano cheese. - when the pasta is ready add first the bacon with its oil and then the mix from the bowl

enjo 17y ago
I don't want to get too pendantic, but the main thing I developed while living in Italy is a carbonara fetish. What you describe is most definitely not Carbonara... Carbonara: 4 eggs 1 lb spaghetti 1/2 lb Pancetta 1/2 cup Parmesan Reggiano (although I often use asiago as it's far cheaper) 1 onion chopped Combine the eggs and 1/2 of the cheese in a large bowl, stirring to break the egg yolks. Cook the pasta. Cook the pancetta and onion together. When the pancetta/onion is done pour it into the bowl with eggs and cheese and mix. When the pasta is done add it to the bowl as well and combine quickly to mix. Pour the rest of the cheese into the bowl (it's important that it's still hot) and mix. Your left with this beautiful creamy mixture. Most importantly there is no cream involved:)
- tomsaffell 17y ago
  +1 for the lack of cream -1 for the inclusion of onion and the exclusion of garlic..
- davidedicillo 17y ago
  I actually don't use cream, but I noticed american people like it better. I usually do one yolk per person plus a full egg.

enjo 17y ago

I don't want to get too pendantic, but the main thing I developed while living in Italy is a carbonara fetish. What you describe is most definitely not Carbonara... Carbonara: 4 eggs 1 lb spaghetti 1/2 lb Pancetta 1/2 cup Parmesan Reggiano (although I often use asiago as it's far cheaper) 1 onion chopped Combine the eggs and 1/2 of the cheese in a large bowl, stirring to break the egg yolks. Cook the pasta. Cook the pancetta and onion together. When the pancetta/onion is done pour it into the bowl with eggs and cheese and mix. When the pasta is done add it to the bowl as well and combine quickly to mix. Pour the rest of the cheese into the bowl (it's important that it's still hot) and mix. Your left with this beautiful creamy mixture. Most importantly there is no cream involved:)

tomsaffell 17y ago
+1 for the lack of cream -1 for the inclusion of onion and the exclusion of garlic..
davidedicillo 17y ago
I actually don't use cream, but I noticed american people like it better. I usually do one yolk per person plus a full egg.