I will try using this technique next time I make carbonara.
Carbonara is simple: cook bacon, reserve grease, pour in hot pasta + cheese + milk + egg.
If I'm on the ball, I can cook and crumble the bacon a day in advance, but then the full pasta boil is easily the longest part of the process.
If I have the bacon already prepped and can reduce the "bring-to-boil + wait ten minutes", it's actually a very nice time savings for me when having a dinner party.
If you have a hot liquid to cook the pasta in, you don't need to bring-to-boil; you can heat rehydrated noodles through in oil, butter, bacon fat, or whatever.
Ok, that's interesting: I hadn't recognized that you could use the pre-soaked pasta directly in fat (without further boiling in water/broth/whatever). I'm now more intrigued; thanks!
BTW Carbonara is named after minced black pepper which should make it look like carbon - YMMV though.
Oh, and don't forget to add grated pecorino cheese!
Carbonara is simple: cook bacon, reserve grease, pour in hot pasta + cheese + milk + egg.
If I'm on the ball, I can cook and crumble the bacon a day in advance, but then the full pasta boil is easily the longest part of the process.
If I have the bacon already prepped and can reduce the "bring-to-boil + wait ten minutes", it's actually a very nice time savings for me when having a dinner party.