#3159162 - 02/10/13 08:39 PM
Steak marinara pasta
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2141
Loc: Bartlett, TN
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I stole from several recipes today, including one for a tomato-based "carbonara".
Cubed up some shoulder and ham steaks and seared them
Several cloves of garlic
1-2 TBspoons olive oil
5 or 6 tomatoes (some I diced, others I blended)
Several handfuls of mushrooms left in large pieces (whole or halved)
Salt and pepper (good bit of salt, maybe 2 tablespoons of kosher)
Chopped basil leaves
Red wine to deglaze the skillet and throw in
Everything in the crock pot all afternoon. Poured it over a pot of rotini pasta.
Pretty simple recipe, and my kids (2 and 5) ate it like wolves.
If the kids weren't there I would suggest red pepper to give it an edge. Also, might want to go heavier on the garlic if you like it.
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I'm hungry and tired. Don't poke my belly.
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#3159201 - 02/10/13 09:11 PM
Re: Steak marinara pasta
[Re: Crosshairy]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
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Carbonara isn't tomato based.....at least none I've ever encountered.
Looks really good, though.
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Everything important in life was learned from Mary Jo Kopechne.
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#3161408 - 02/12/13 05:05 PM
Re: Steak marinara pasta
[Re: BamaProud]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
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The carbonara I was taught to make came from the hills of Mt. Etna in Sicily when my dad was stationed there in the Navy........
1-Egg, 1C cream, 1/2 C grated parmesan cheese, 1 TBSP red wine vinegar, garlic powder to taste, basil, salt, pepper and bacon.
Sautee the chopped bacon (classically made with pancetta) & drain. Cook the pasta. Mix all the ingredients (except for the vinegar...add it at the very last second) in a bowl and wait for the pasta to finish.
Drain pasta, toss in the red wine vinegar in the bowl, and mix everything together.
The residual heat of the pasta & bacon will "cook" the egg and curdle the mixture into a cheese-type binder.
I would expect the meat to be pretty transferrable, as I've seen it with chicken, pork, bacon, and "vegetarian" before. Sometimes veggies are sauteed with the meat for flavor & texture. But I've never seen tomatoes in a carbonara.
_________________________
Everything important in life was learned from Mary Jo Kopechne.
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#3161935 - 02/12/13 11:49 PM
Re: Steak marinara pasta
[Re: TAFKAP]
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Crosshairy
8 Point
Registered: 08/22/06
Posts: 2141
Loc: Bartlett, TN
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Offline
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The carbonara I was taught to make came from the hills of Mt. Etna in Sicily when my dad was stationed there in the Navy........
1-Egg, 1C cream, 1/2 C grated parmesan cheese, 1 TBSP red wine vinegar, garlic powder to taste, basil, salt, pepper and bacon.
Sautee the chopped bacon (classically made with pancetta) & drain. Cook the pasta. Mix all the ingredients (except for the vinegar...add it at the very last second) in a bowl and wait for the pasta to finish.
Drain pasta, toss in the red wine vinegar in the bowl, and mix everything together.
The residual heat of the pasta & bacon will "cook" the egg and curdle the mixture into a cheese-type binder.
I would expect the meat to be pretty transferrable, as I've seen it with chicken, pork, bacon, and "vegetarian" before. Sometimes veggies are sauteed with the meat for flavor & texture. But I've never seen tomatoes in a carbonara.
My wife cooked something with pancetta last year, and it was awesome.
The recipe I used was pretty good, but it was nowhere near as tasty as some creamy, bacon-y genuine carbonara.
I honestly wish that lady hadn't used the word "carbonara" in her recipe, because it just made it confusing. That's why the title of my post excluded it.
I'd like to try making the real thing, but my wife hates eggs, so that part is tricky to get around (if the egg flavor is detectable, it's a no-go). Needless to say, I cook a lot of eggs for breakfast for myself and the kids to make up for it 
_________________________
I'm hungry and tired. Don't poke my belly.
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#3161946 - 02/13/13 12:46 AM
Re: Steak marinara pasta
[Re: Crosshairy]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 2972
Loc: Shelby County, TN
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I'd be willing to bet she wouldn't know there were eggs in it. It tastes more like a cheese sauce.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking
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#3164891 - 02/15/13 10:54 AM
Re: Steak marinara pasta
[Re: TAFKAP]
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jb3
10 Point
Registered: 02/23/09
Posts: 3308
Loc: Burns, TN
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Best way to serve carbonara is to save the egg till the end. Plate the pasta and place the egg yolk on top. Mix it yourself and chow.
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