Friday, March 30, 2012

THE REFORM OF THE REFORM TAKEN TO THE ORDINARY FORM OF THE ITALIAN SPECIALITY FROM ROMA, SPAGHETTI A LA CARBONARA! BUT MY HERTICAL CONCOCTION! OH SO YUMMY THOUGH!

The poor half-breed Italian that I am with so little in my southern pantry, I came up tonight with the reform of the reform of the Ordinary Form of Spaghetti a la Carbonara. For those of you who don't know, a major ingredient in this classic dish from Rome is pancetta which is a non-smoked Italian bacon. It's Friday, folks, no pancetta today and no other ingredients to make it in the classic way either, but this Italian mind can make do and make good with what I have:

So my ingredients are:
--Minced bottled garlic packed in olive oil
--dried onion powder
--light canola/butter
--red pepper flakes
--an accidental dash of Balsamic Vinegar (I grabbed the Balsamic instead of the Olive oil, anyone could have made this mistake! But this will now be my super-secret ingredient!)
--three eggs
--half a cup of Kraft grated Parmesan Cheese
--half a cup of Kraft grated Romano Cheese
--one can of tuna packed in water

Saute all the above ingredients until well melted and cooked, add a little bit of more Olive oil,[this is where I added Balsamic vinegar in a look alike bottle], but wow, it made all the difference in the world! Then add the tuna drained of water and let cook for a while, stirring frequently

Cook your pasta, no spaghetti in the house only linguini, so that's what I used.

Beat three eggs.

When the concoction is cooked and the pasta al dente, ladle the linguini into the simmering concoction of tuna fish and other exotic ingredients, quickly stir in the Kraft cheeses into the beaten eggs and quickly remove the pasta in its exotic Carbonara concoction from the heat, rapidly stir in the beaten eggs and cheese mixture, stirring quickly so the eggs don't cook into scrambled eggs. Plate and eat.

Let me tell you, I have to be Italian, because this was good!

Pictures are worth a million words:
With a nice bottle of white wine, but really champagne, you've got to make do if you are a good, poor Italian!
I kid you not, this was oh so good!






6 comments:

Pater Ignotus said...

Oh for PITY SAKE, chop fresh garlic and grate your own cheese, you peasant! And by the way, that "champagne" has gone bad.

Althea Gardner said...

Wow! We ordered veggie pizza from Dominos. I think you win.

Anonymous said...

Father, that is so awful for you.

Anonymous said...

I want to go on record as being in total agreement with Pater Ignotus on this one. Parmesan will keep a very long time and there really is no comparison with the fresh grated. And I thing every parish priest should be REQUIRED to have a herb garden. They are tough enough to grow nearly everywhere, they will often come back after nearly being killed off. Sort of like parishoners.

rcg

Anonymous said...

I like your take on "Use it up, wear it out, make do, or do without." And so, "What would you do with your millions?" (The headline on the Macon Telegraph near your plate--great dinner reading, by the way!)

Templar said...

I agree on the cheese. Drive down Vineville to Fresh Market and get a nice block of real of cheese, you will thank yourself a million times over.

As for the Garlic, the bottled garlic is very good (at least the one Father has where the garlic is packed in oil and not chemical preservatives) if you want a more mellow subtle garlic flavor.