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Pasta Mac and Cheese

need a chef's advice - pasta carbonara/ cacio e pepe/ mac n cheese cookoff idea

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need a chef's advice - pasta carbonara/ cacio e pepe/ mac n cheese cookoff idea

brickscoli | Feb 26, 2011 08:13 AM

I am signed up for a mac'n'cheese cook off at my local bar. My idea is to create an italian inspired carbonara-cacio e pepe style mac n cheese offering. Black pepper, parmigiano, and al dente pasta is a winning combination imo. Add a bit of smoked bacon and egg to the mix and it will take it over the top.

What I'd like to include is:
-Penne
-Applewood smoked bacon
-2 or three white cheeses such as parmigiano/asiago/pecorino/grana
-a bunch of coarse ground black pepper
-egg
-scallion

I guess essentially it will be a very cheesy peppery version of carbonara so that it will be considered a mac n cheese.

I will be making a big hotel pan of this stuff. I'm concerned about the safety - the eggs are technically "cooked" from the heat of the pasta by turning off the heat of the pan and adding the eggs and cheese to the pasta. It's always been a tug of war for me to cook the eggs to a safe temperature without the eggs coagulating from the heat. For this I am cooking for the public, not for my guests in my kitchen so I'm very concerned about food safety with the eggs. Is there a way to ensure the eggs are cooked besides wishful thinking? Is there a way to "denature" the eggs before adding so that they can withstand a high heat temperature and get cooked? Do I need to use some kind of pasteurized eggs?

thanks

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