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Post by Moose on Jul 18, 2013 16:53:48 GMT
I am uncouth and know little of pasta sauces
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Post by raspberrybullets on Jul 18, 2013 16:57:23 GMT
Probaby my favourite is carbonara. But proper carbonara - not that crap with cream in it. Just pancetta, pecorino romano, egg and lots and lots of black pepper.
I also make what I call a veggie version, which I'm making tonight. Fry nice fat clove or two of garlic gently in a bit of olive oil, then add good vine ripe cherry tomatoes. Toss it on your spaghetti with lots and lots of black pepper and fresh basil. You can add cheese too but I don't for this one as it's a mid week meal so has to be healthy.
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Post by Moose on Jul 18, 2013 16:59:28 GMT
What is pecorino what not? I thought carbonara had to have cream heh. I've only ever had the stuff out of jars and it's nice but yeah, I long suspected that it was not truly authentic. I went for bolognaise .. I love a nice bolognaise
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Post by raspberrybullets on Jul 18, 2013 17:02:32 GMT
It's a cheese similar to parmesen but made from sheep milk. No cream - the egg is what makes it creamy, with a tiny amount of the salty pasta water. Nom nom. One of my and DG's fave foods of all time and so quick and easy to whip up too.
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Post by tangent on Jul 18, 2013 17:26:02 GMT
I've heard of Carbon Era but the only one I know I like is Bolognaise.
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Post by Moose on Jul 18, 2013 17:37:24 GMT
I love sheep cheese
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Post by raspberrybullets on Jul 18, 2013 17:55:38 GMT
You should visit Slovakia. They do sheep cheese everything. They make a feta style cheese out of it. Smoked cheese. String cheese. Bryndza. Mmmm. And everything generally with lots of pork and/or bacon and potatoes or dumplings. We ate real good in Bratislava last week.
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Post by Sarah W. on Jul 18, 2013 18:12:52 GMT
Alfredo sauce (homemade) is my favorite. But I'm with RB that proper carbonara is amazing. Looking forward to having that in Rome again. :-)
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Post by Moose on Jul 18, 2013 18:15:32 GMT
Slovakian food sounds great Hi Sarah!
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Post by Kye on Jul 18, 2013 19:36:47 GMT
I like seafood sauce on pasta.
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Post by Moose on Jul 18, 2013 19:47:26 GMT
if it's seafood pasta?
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Post by Kye on Jul 18, 2013 20:11:50 GMT
Yes, that would make it seafood pasta.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jul 18, 2013 20:22:46 GMT
I'm tied between bolognaise, carbonera, and alfredo. If it's a really good pasta and a good oil, just oil is pretty good, too.
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Post by Mari on Jul 18, 2013 20:56:57 GMT
Bolognaise, but that's because I don't know any of the others. I do prefer the bolognaise with lots of herbs though. We have different kinds of bolognaise here The spicy one is quite good too, but just doesn't feel right on pasta.
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Post by JoeP on Jul 19, 2013 10:29:39 GMT
I am now hungry. Thanks guys.
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Post by Shake on Jul 22, 2013 20:02:40 GMT
I'm going with alfredo, though the carbonara would be right up there, too.
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Post by jayme on Jul 22, 2013 21:11:27 GMT
Sour cream, butter, and chives.
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