Interesting recipe to try on a Mac

[Cookinman]

Rob, that looks good and definitely worths a shot, by my side I used the 3 small ceros i caught saturday for a mackerel carbonara that came out delicious, this is the classic recipe, just use mackerel diced in 1" cubes instead of pancetta/bacon and skip the garlic since it has nothing to do with the carbonara recipe (sometimes I wonder who writes recipes on the web, some of them should be put under arrest for blasphemia... )

http://www.foodnetwork.com/recipes/tyle ... index.html

...lol Ya, I agree - Many ways to make it and spice it up ( I like Pancetta rendered before reducing the cream to give it the extra pork flavor, then finishing W a little chopped fresh Tyme, as it marries well, personally ) ...but garlic is kinda lost here...

I actually make Carbonarra oftem using Penne ( easier for the girls to get to ther mouths..lol ) I also add Broccoli Floretts to get them their veggies, and tope W either punded Chicken Breasts grilled off or Grilled Mackeral when Available to me


Fuisilli ( corkscrews ) ius another great pasta to use as the ribs hold the sauce well.

[Cookinman]

See, learn something new everyday....

I knew Carbonara means a-la carbon, but I always thought it referred to the grilled selection of meat that almost always accompanies it.

Something I do W both my carbonara and alfredo sauce that gives a wondeful subtle flavor as well involved cracked pepper as well..

I like to take wome whole peppercorns and crack them myself. they are pretty hard, but you can do this by using the outside curved side of a small saute pan( stainless is best due to the hardness) and gently roll it over the peppercorns you have placed inside a bigger saute pan - It makes some big pieces....

You can also use whole peppercorns, but will need to strain them before service...

So anyway - Take a hot saute pan, no oil and pan roast the peppercorns a few moments....You will notice a "vanilla -like " aroma that rises from the pan - It is so pleasant it is intoxicating !

Anyway - Roast them a few moments before adding the other ingredients to your carbonarra or alfredo.

The very small amount of oils left over in the peppercorn are very very flavorful !

Careful not to burn it though, as it smokes out the house in a bad way !