Treacherous Dinner

Treacherous Dinner

Last night Kim came over for dinner, and since I didn’t have a whole lot of time yesterday to plan a meal and shop for food, I ended up whipping up one of my favorite standbys, Linguine Carbonara (go HERE for the video). (P.S. A lot of you have asked me what my Keratin Treatment-ed hair looks like totally au natural; this is it. I came directly in from the rain and started cooking.)

I love my recipe, but Kim told me about this Diner’s Journal article about Robuchon’s carbonara (pictured above)…and now I may just need to mix it up.

Now…why call this “Treacherous Dinner”? Because apparently last night I had ten whole thumbs.

Gross, right? I managed to burn my left wrist and my right forearm, and grated some of the knuckles on my left hand into the parmigiana. After that last debacle, I just handed things over to Kim and Kendrick and gave directions from afar: some days, the gods just seem to be telling you to steer clear of flames and sharp instruments.

  • http://themanhattanfoodproject.wordpress.com elizabeth

    Ouch! Box graters can be the absolute worst–they look so innocent, but they have torn up my fingers on more than one occasion, usually when I have to grate a big bunch of lemons for homemade limoncello.

    While the above and the NYT dish both look like fine, creamy, indulgent dishes, neither can really be called “carbornara” as the truly authentic dish has simply eggs, pancetta or guanciale, pepper, Pecorino Romano and spaghetti. It's one of four really simple Roman dishes that are all based around what is normally in the pantry.

    I'm not saying this to be an anal-retentive food police person–I simply urge you to try it sans cream. You'll never miss it, I swear.

    • jordanreid

      sans CREAM?! fiiine. i'll try it :) do you have a recipe that you really like?

      it actually wasn't a box grater – it was one of the long, skinny ones – but i've done this to myself with box graters too. as much as it pains me to say it, i think i may have to start going for pre-grated parm. i'm not sure it's worth the pain.

      • http://themanhattanfoodproject.wordpress.com elizabeth

        This is how we learned how to make it in Italy from an American expat: http://themanhattanfoodproject.wordpress.com/20

        We use parmigiano-reggiano because that's what we usually have on hand, but the pecorino is preferred, I think. The innkeeper at the B&B we stayed at had a giant wedge of it sent to her from her family in Emilia-Romagna and we may have made a mess trying to grate it with a microplane.

        Fresh eggs are also very, very important–go to a greenmarket and ask the farmers directly how long the eggs are good for making carbornara. If they don't know, move on to the next stand.

        • premad

          Agreed! You will never miss the cream. And the Paupered Chef has a lovely recipe.

          • Jordan

            OK…sold. Although I maintain that cream is always a good thing :)

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