Korean Job Discussion Forums

[piscin]

Hey,

Anyone have a good recipe for carbonara, or any other cream based sauce???

[piscin]

Ah - feck you so

[seoulsista]

I do. Mix butter, sour cream and parmesean. Then you can add some bacon and sun dried tomatoes. All of which can be found at Costco. Just mix it by trial and error.

[spliff]

Wait, I got it...this is so heavy! Like you need these things called "ingredients"....you can't cook at all w/out them. Go and get some, they're available everywhere...I made an a$$ kicking curry tonight and I had to use many ingredients. But, it was well worth it.

Seoulsis has a very valid point, you're not gonna be able to make a good Carbonara sauce w/out a lot of trial and error and, ingredients!

[piscin]

So my chances of perfecting it by Thursday aren't great

[kangnam mafioso]

saute a few tablespoons of butter in the pan, add a tablespoon of garlic and some scallions. add a cup of cream or half and half. sprinkle some shredded parmesion in the mixture until it begins to thicken (medium heat).

boil linguine or spaghetti until soft.

add carrots, broccoli and mushrooms to the sauce (that have been sauteed with the butter and garlic mixture earlier).
mix in the pasta. top with more parmesion.

serve with a salad, garlic bread and some pino grigio.

[PimpofKorea]

I can make a mean egg mcmuffin sandwich...yeah...who's feeling one of those bad boys right about now....

[discostar23]

you need to add parm, heavy cream and egg yolks...works great

[da_moler]

You should never use cream in Carbonara.

[PaperTiger]

"You should never use cream in Carbonara."

Harumph! I ALWAYS use heavy whip for cream sauces and it works wonderfully. You can cut it with milk if it starts getting too thick but cream works just fine. It's a matter if preference, places like Sorrento and Pomodoro make a real runny and tasteless cream sauce. I myself prefer a rich sauce with a lot of cheese.

I start out by melting some butter (2T)to sautee my garlic (1T) and shallots (1T), and when they start to heat up and bubble a bit, then I add about 2 cups of heavy whip and let that heat up. When the cream starts to steam it's hot enough to add the cheese. Sprinkle it over the top little by little, stirring as you go. Don't add too much at once or the sauce gets clumpy. I use fresh-grated romano or parm sold in two-packs at Costco, about a cup or so...just keep adding it til it tastes right to you.

Season with fresh chopped thyme, parlsely, and chiffonade basil. Dried herbs are okay, but since you have no idea how long they've been sittin on the shelf growing more tasteless each day, it's best just to pop down to the nearest E-Mart or whatever to see what kind of herbage they have. Fresh ground pepper is really the way to go, that tasteless dust that comes out of those Ottogi tins really isn't worth buying. You can add some steamed veg like carrots, brocoli, asparagus or something.

[itaewonguy]

[jennateacher]

recipezaar.com or allrecipes.com