Rare geoherb Posted May 16, 2018 #1 Share Posted May 16, 2018 I made the recipe for buckwheat pappardelle with carbonara sauce for tonight's dinner. Chef Angelo Auriana created it for Sabatini's. It's in the Vol. 1, 2018, issue of the magazine. I did have to cut back on the amount of flour for the pasta. The recipe calls for four pounds of flour for six servings. I used less than a pound for two servings plus have some leftovers. For dessert, I made a steamed orange marmalade pudding with custard sauce using some of our Scotch whisky mini bottles. Link to comment Share on other sites More sharing options...
lois1112 Posted May 16, 2018 #2 Share Posted May 16, 2018 I made the recipe for buckwheat pappardelle with carbonara sauce for tonight's dinner. Chef Angelo Auriana created it for Sabatini's. It's in the Vol. 1, 2018, issue of the magazine. I did have to cut back on the amount of flour for the pasta. The recipe calls for four pounds of flour for six servings. I used less than a pound for two servings plus have some leftovers. For dessert, I made a steamed orange marmalade pudding with custard sauce using some of our Scotch whisky mini bottles. How did it turn out and can I come for dinner? Link to comment Share on other sites More sharing options...
Rare geoherb Posted May 17, 2018 Author #3 Share Posted May 17, 2018 It turned out delicious. I meant to mention that. The carbonara sauce is great. I added some mushrooms. Link to comment Share on other sites More sharing options...
MTJSR Posted May 17, 2018 #4 Share Posted May 17, 2018 Hmmm funny thing, I'm one cruise away from elite and I have never received a Princess Circle Magazine. How is the Carbonara sauce made, if you don't mind sharing? Link to comment Share on other sites More sharing options...
Rare geoherb Posted May 17, 2018 Author #5 Share Posted May 17, 2018 Carbonara is a sauce made from pancetta (or bacon) with cream and eggs and Parmesan cheese. The Princess recipe for six is: 2 tablespoons olive oil 1/2 pound pancetta or bacon, cubed 1/4 cup onion, chopped 3 garlic cloves, finely chopped 1 cup heavy cream 1/2 cup milk 1 egg, beaten 1/2 cup grated Parmigiano Reggiano plus more for serving 2 tablespoons fresh basil, chopped salt and pepper to taste I left out the olive oil since I was using bacon. I also blotted out most of the bacon grease after browning it, leaving enough to cook the onion, garlic, and mushrooms (that I added). Cook over medium heat until onion is translucent, about 4 minutes. Add garlic and cook an additional minute. Whisk together the cream, milk, and egg. Cook pasta, drain, then add to the skillet with the egg mixture and simmer for 1-2 minutes. Sprinkle with cheese and basil. I mixed the cheese into the sauce and saved the crumbled bacon out for topping with the basil. Link to comment Share on other sites More sharing options...
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