Pompeyexile Patrick Put ½ a kilo of cooked brussel sprouts in there, take away the pasta and you got me…. Flippin Nora! I wouldn’t want to be sitting in the same room as you an hour after you’ve eaten that🤢
Dusk Jony What meat are you using? I bought some guanciale recently as I’d read it was the legit thing to use but I wasn’t too impressed, pancetta was better IMO.
Dust Patrick Funny thing is hubby won’t eat pasta either but if I filled it up with sprouts, he would have been all over it. He had rissoles instead.
Jony Dusk pigs cheek is a little bland, so a little seasoning and a touch of smoked paprika. Leave it a day in the fridge, pancetta is OK smoked bacon or chorizo. Yes I know 😂 60 g pecorino and 60 parmigiana. 3 yolks 1 full egg.
Pompeyexile Jony This homemade carbonara itilian way proper 👍 My other half got me a surprise 60th birthday gift of a trip to Rome several years ago (before the pandemic) and since then I have only ever made a carbonara the almost ‘proper’ way, except I use pancetta too not pig’s cheeks. Luckily for us, just around the corner from our hotel was a cheese shop and I bought half a wheel of Pecorino cheese and had the cheese man split it up and vacuum pack it for me… This is all I have left…
Pompeyexile Banoffee Cheesecake with ginger buscuit base… and a few raspberries just to use them up. Well, you have to have something to balance out Cuprajake’s and Elcarajillo’s healthy options😉
Pompeyexile Just two jars of the 10 of my Italian gravy (Sugo). Just-a like-a mama used to make! Tucked away in the fridge ready and waiting. 😋
Pompeyexile Blimey Cuprajake, that’s got to be the most unhealthy thing you’ve done…are you taking a leaf from my book?😉
Elcarajillo Dust Looking very tasty, did you manage to get the ‘ socorat’ on the the bottom( crusty/toasty bit ). Have you tried saffron ? expensive and quite an acquired taste. (a bit marmite)
Dust Elcarajillo Thanks. Not really no, just a little bit but I put that down to not using the correct rice, maybe? I bought some off Amazon as it isn’t easily found here so will use that next time, I also bought myself a nice Paella pan. I do have saffron, yes.
mathof2 I was in Venice recently and returned with a package of bigoli, a locally produced wholewheat pasta. The traditional sauce (salsa) is made with slowly sautéed onions, white wine and anchovies. Eccolo, Bigoli in Salsa, served on my London terrace:
