Cheddara - jumped up leftovers or crime against carbonara?
Cheddara - jumped up leftovers or crime against carbonara?
Since my Nonna is long gone, I need a judgement:
Ingredients: Leftover ham, diced Onion, diced Garlic, crushed Peas, frozen 3 eggs, scrambled Cheddar cheese, shredded Salt, pepper, and nutmeg, to taste Pasta, your choice Mustard, to taste
Instructions:
Dice the stuff that needs dicing.
Start heating pasta water.
Sweat the onions till translucent.
Add pasta to pasta water.
Add garlic to onions.
Add ham to garlic and onions.
Whisk eggs, cheese, salt, pepper, mustard, and nutmeg together in a large bowl.
Add peas to garlic, onions, and jam.
Add some of the pasta water to the garlic, onions, peas, and ham.
Drain the pasta and immediately toss with the egg cheese mixture.
Immediately add all of the ham, peas, garlic, and onion and toss.
Serve immediately with more mustard in the side.
En Guete!
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Peas with pasta and mustard... sound bad. But I've done worse, so not going to judge.
Honestly the thing that throws me here is the eggs. Minus eggs, this is basically a pasta salad if it was served hot?
Well, "Peas, frozen 3 eggs, scrambled Cheddar" would be weird... I hope OP meant "Peas, frozen; 3 eggs, scrambled; Cheddar"
Pasta with scrambled eggs, cheese, and sugar... is how I gained a lot of weight back in the day. Pasta has eggs and carbohydrates in it already, so it's kind of like "Pasta+ with cheese".
@LoamImprovement @jarfil The egg is being used to form a sauce - you limit the heat it gets so that it doesn't curdle. Classic carbonara is done with fatty pork like guanciale, so you get a sauce that consists of rendered fat and cheese with egg holding it together and making it creamy.