07-31-2017, 04:57 PM
#1
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Today I finally succeeded in making Carbonara as close as I remember it from Italy... I am thrilled, I think I ate Carbonara 3 out of 4 dinners in Rome during my last visit but until today have never really recreated it to my satisfaction.  I did cheat and use bacon (I didn't want to waste guanciale, but I do have a source for it now!)

[Image: NNKMIGh.jpg]

[Image: OH9Oali.jpg]

Recipe (my own, tweaked from so many websites and videos). First of all it's crazy that the dish can have so few ingredients but be so tricky to get right.

Makes one serving
100g spaghetti
45g Pecorino Romano (I know most use Parmigiano Reggiano or a mix)
3 egg yolks
3 strips of thick cut bacon, diced (now that I have gotten the sauce right, I can switch to the more expensive and authentic Guanciale)

1. While cooking the bacon, bring the water to a boil, then cook the pasta short of al dente (about 6-7 minutes in the water).
2. Save about a cup of the pasta water, then drain but don't rinse the spaghetti.
3. Drain the grease out of the bacon, leave it in the pan and lower heat to low.
4. Add the spaghetti to the bacon in the pan.
5. Add the cheese and about a 1/2 a ladle of the water. This is the a-ha moment for me. Trying to get the egg and cheese to blend ahead of time was not working.
6. Coat the pasta w/ cheese, then add the egg yolks
7. Remove from heat, stir, stir, stir to keep the egg from cooking. Add more water for consistency if needed
8. Coat with copious fresh cracked black pepper

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 07-31-2017, 05:29 PM
#2
  • Sully
  • Super Moderator
  • Cedar Park, Texas
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That's a fantastic looking carbonara!  I use bacon in mine as well.

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 07-31-2017, 05:39 PM
#3
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Recipe?

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 07-31-2017, 05:48 PM
#4
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That looks great!

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 07-31-2017, 06:46 PM
#5
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Outstanding!

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 07-31-2017, 06:48 PM
#6
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
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Looks great!

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 08-01-2017, 09:49 AM
#7
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Wonderful dish.

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 08-01-2017, 10:16 AM
#8
  • Sully
  • Super Moderator
  • Cedar Park, Texas
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Carbonara is something that I could eat once a week at least, but it doesn't agree with my waist line  Biggrin

I use a similar recipe to this one from Serious Eats, with a couple of changes.  
I use 2 whole eggs and 2 egg yolks.  I've made it with 2 whole eggs and 4 egg yolks and it's incredibly rich.
I use bacon, and I deglaze the pan that I've cooked the bacon in with white wine.
I don't use a double boiler to finish the pasta, I finish it on the stove top.  Finishing an egg based sauce on the stove top is risky because it's easy to end up with scrambled eggs if you aren't careful. 
Finish with a lot of freshly cracked pepper, more pepper is better, it helps cut the high fat content of the sauce.

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 08-01-2017, 12:22 PM
#9
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We need to organize a TSN potluck!

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 08-01-2017, 12:31 PM
#10
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(07-31-2017, 05:29 PM)Sully Wrote: That's a fantastic looking carbonara!  I use bacon in mine as well.
(07-31-2017, 05:48 PM)TheLegalRazor Wrote: That looks great!
(07-31-2017, 06:46 PM)wreck | fish Wrote: Outstanding!
(07-31-2017, 06:48 PM)bullgoose Wrote: Looks great!

Thanks everyone!


(07-31-2017, 05:39 PM)22bulldog Wrote: Recipe?

I had posted from mobile; I am going back now to edit the original post with my recipe.

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 08-01-2017, 02:26 PM
#11
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Thanks for sharing your recipe. I might try it later tonight. 
Now what'll I do with 3 egg whites?  Rolleyes

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 09-11-2017, 07:49 AM
#12
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Gig103 gets praises from me for that recipe!!


Right now I eat spaghetti about seven (7) times a week. 


And this deserves one spaghetti picture!!


[Image: xCfAS4D.jpg]

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 09-11-2017, 08:37 AM
#13
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(09-11-2017, 07:49 AM)duck creek Wrote: Gig103 gets praises from me for that recipe!!


Right now I eat spaghetti about seven (7) times a week. 


And this deserves one spaghetti picture!!


[Image: xCfAS4D.jpg]
Grazie mille!

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 09-12-2017, 03:23 AM
#14
  • Rufus
  • Senior Member
  • Greater Toronto Area
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FWe travel to Italy every other year and adore the food from all regions.  On our first trip years ago, what surprised us was how simple the recipes are for daily pasta, etc.  Also, the key is using very fresh ingredients.  I'm going to give your carbonara recipe a shot.  My mouth is watering. Thumbup

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