OT: Favorite pasta dish with what wine Sender: Ian

Salut-Hi jcoulter,

le-on Tue, 12 Apr 2005 21:08:43 -0500, tu disais-you said:-

Senile decay? (:-))) It's what I put most things down to nowadays.

In fact, what's really sad is that carbonara (must be tagliatelli, according to real pasta experts, as it's the only one with exactly the right structure to cook the sauce perfectly and blend with it to carry it in the ideal proportions to the mouth) is now illegal in restaurants in the States. (Raw eggs). It is DEAD easy to make - abt 10 mins getting the bacon and garlic done right, and then "a quick toss at the last minute" to finish it off. The pasta's a doddle to make, and of course when freshly made only takes a minute to cook as well. I'd argue that it's much more appropriate for the job than the quick tomato sauce invented for the convenience of working girls in Naples.

As it happens, supper on Friday (and I may just do it again on Sunday, if I'm making the sauces) is a Lasagna al Forno.

I realised after sending my last message in this thread that I only half answered. Or - more correctly - that I completely anwered only half the questions.

Wine. Well I don't have access to decent Italian wines here, so it's rather a matter of which of my wines will be adequate. I telnd to like a fairly rustic sort of wine with lasagna, not too huge, but with some tannins to buttert themselves. A young Coteaux de Glanes (local blend of Gamay & Merlot) is fine, as is a young modern Cahors. For the carbonara. A white with some character does fine. -- All the Best Ian Hoare mailbox full to avoid spam. try me at website