A lot of my cooking is "pantry" cooking. I figure out which ingredients I've got and what I can whip together to use my leftover or pantry items. Today I used bacon, linguine, Parmesan cheese, cream and nutmeg. I cooked up the bacon and drained the fat. I added the cream and cheese and nutmeg to make the cream sauce. Meanwhile, the pasta cooked for about 9 minutes. In the end, my dish was tasty and filling.
As a side-note, I really like the convenience of cream here in France. The milk and cream is treated by UHT, or ultra-high temperature, to steralize it for packaging. Therefore, the dairy products can stay in cartons on the shelves. So cream is a pantry item for me. I always try to keep some on hand because it can add a richness to a dish. I tried to also do the same in the States. However, it is harder to keep fresh cream for all occasions!
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What does the egg do for traditional carbonara? Is it really a necessity for texture or creaminess?
I thought about this and decided that the egg must first give a flavor. This is why I leave it out because I don't love the flavor of mildly cooked egg. Then, it cooks as it coats the pasta. Therefore, it gives a texture to the dish as well.
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