colleenmomof2
Well-known member
The past two times I've made it, the results have been disposal worthy. It's been a couple of years, I have some great bacon and, with your help, I think I'd like to give it a try again. Thanks, Colleen
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FRC: Pasta Carbonara - any tips and recipes
- Thread starter colleenmomof2
- Start date
I love this series, and I've used this recipe with great results. Trick is to be lightning-fast!
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/may/10/how-to-cook-perfect-spaghetti-carbonara
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/may/10/how-to-cook-perfect-spaghetti-carbonara
Anne Casale's is my stand-by: REC: Linguine Carbonara, from Italian Family Cooking
This calls for some prosciutto but I have made it with all bacon. The extra grease gets drained so it is not a problem.
2 Tbs. Olive oil
4 oz. pancetta or very lean bacon, sliced into 2 x 1/4-inch lengths
3 oz. prosciutto, sliced into 2 x 1/2-inch strips
1 cup thinly sliced scallions
3 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmagiano cheese
1 tsp. freshly milled black pepper
1 lb. linguine
1 Tbs. salt (for pasta water)
1 Tbs. softened butter
2 Tbs. minced Italian parsley leaves (garnish)
Freshly grated Parmagiano cheese (for serving.)
Heat olive oil in a large skillet until a haze forms. Add pancetta or bacon and saute, stirring constantly, until lightly golden and slightly crispy. Add prosciutto and continue to saute until softened, about 1 minute. With a slotted spoon, transfer mixture to paper towel to drain.
Pour off all but about 2 Tbs. of the pan drippings. Add scallions and saute, stirring constantly, over medium hear until tender-crisp, about 2 minutes; as scallions cook, scrape bottom of pan with wooden spoon to loosen any fragmetns. REturn pancetta and prosciutto to pan, mix well and set aside.
In a small bowl, whisk together the egg yolks and heavy cream. Add Parmagiano cheese and black pepper; whisk until smooth.
Cook pasta in 6 quarts boiling water with 1 Tbs. salt until al dente. Drain in a colander, transfer to a bowl containing 1 Tbs. softened butter and toss quickly. Toss half of the pancetta-scallion mixture with pasta. Immediately toss with the egg-cheese mixture. Spoon remaining pancetta-scallion mixture on top and garnish with minced parsley. Serve with additional freshly grated Parmagiano cheese
This calls for some prosciutto but I have made it with all bacon. The extra grease gets drained so it is not a problem.
2 Tbs. Olive oil
4 oz. pancetta or very lean bacon, sliced into 2 x 1/4-inch lengths
3 oz. prosciutto, sliced into 2 x 1/2-inch strips
1 cup thinly sliced scallions
3 large egg yolks
1/4 cup heavy cream
1/2 cup freshly grated Parmagiano cheese
1 tsp. freshly milled black pepper
1 lb. linguine
1 Tbs. salt (for pasta water)
1 Tbs. softened butter
2 Tbs. minced Italian parsley leaves (garnish)
Freshly grated Parmagiano cheese (for serving.)
Heat olive oil in a large skillet until a haze forms. Add pancetta or bacon and saute, stirring constantly, until lightly golden and slightly crispy. Add prosciutto and continue to saute until softened, about 1 minute. With a slotted spoon, transfer mixture to paper towel to drain.
Pour off all but about 2 Tbs. of the pan drippings. Add scallions and saute, stirring constantly, over medium hear until tender-crisp, about 2 minutes; as scallions cook, scrape bottom of pan with wooden spoon to loosen any fragmetns. REturn pancetta and prosciutto to pan, mix well and set aside.
In a small bowl, whisk together the egg yolks and heavy cream. Add Parmagiano cheese and black pepper; whisk until smooth.
Cook pasta in 6 quarts boiling water with 1 Tbs. salt until al dente. Drain in a colander, transfer to a bowl containing 1 Tbs. softened butter and toss quickly. Toss half of the pancetta-scallion mixture with pasta. Immediately toss with the egg-cheese mixture. Spoon remaining pancetta-scallion mixture on top and garnish with minced parsley. Serve with additional freshly grated Parmagiano cheese
Here's the one I use, taught to me by Rat Ba$tard Roberto from Brazil:
We like this one because it's simple and I always have these 4 ingredients and dried spaghetti. Also...this is a FAST meal...meaning you can't take that phone call from Great Aunt Agathea while making it. This dish deserves your full attention both while making and serving it up. Think Speedy!
1/2 pound of sliced bacon, cut across slices into 1" pieces.
1 small onion, diced.
3 eggs
1/2 -3/4 C freshly grated parmesan
** heavy cream, optional
spaghetti or linguini....you need a pasta that is long and thin so the eggs cook quickly.
Saute bacon and onion together until onions are soft and bacon has begun to crisp. This is critical timing....too soon and the bacon will be icky limpy; too long and the onions will burn. One fool-proof option is to saute the bacon until the fat renders and the bacon begins to crisp. Scoop bacon pieces from pan, but leave the fat. Add onions and saute until soft. Remove onions and add to bacon.
In a bowl, beat the 3 eggs until homogonized. Add the grated cheese. Set aside. If you want the dish to be super-rich, add 1/4 C heavy cream. I find this makes it taste more like al fredo than carbonara, so I leave it out.
Cook pasta in salted water until done to your liking. Strain the hot pasta water into the bowl you will be serving it in to warm it up. This is important too...otherwise, a cold bowl will start the fats re-congeling. Not a good thing. Put the strained pasta BACK into the hot pot it was cooked in--but OFF the heat--and dump int the bacon/onions. Stir to coat and then pour the egg/cheese mixture over the hot pasta mix. Take two forks and lift, lift, lift. The eggs immediately start cooking on the hot pasta and the cheese melts. If you don't move things around quick enough, the eggs follow their destiny and turn into scrambled eggs at the bottom of the pan instead of a silky creamy sauce. Not a good thing.
Scoop out 1 cup of the hot pasta water and dump out the rest. Check the texture of the coating...if you want it a bit thinner, dribble on a little hot pasta water. Grate lots of fresh pepper and add more parmesan. Pour into hot bowl. When serving, the bacon/onions tend to migrate to the bottom/sides of the bowl. Be sure to scoop those out.
(Thanks, Roberto. You were an a$$ in some ways, but you scored on this one.)
We like this one because it's simple and I always have these 4 ingredients and dried spaghetti. Also...this is a FAST meal...meaning you can't take that phone call from Great Aunt Agathea while making it. This dish deserves your full attention both while making and serving it up. Think Speedy!
1/2 pound of sliced bacon, cut across slices into 1" pieces.
1 small onion, diced.
3 eggs
1/2 -3/4 C freshly grated parmesan
** heavy cream, optional
spaghetti or linguini....you need a pasta that is long and thin so the eggs cook quickly.
Saute bacon and onion together until onions are soft and bacon has begun to crisp. This is critical timing....too soon and the bacon will be icky limpy; too long and the onions will burn. One fool-proof option is to saute the bacon until the fat renders and the bacon begins to crisp. Scoop bacon pieces from pan, but leave the fat. Add onions and saute until soft. Remove onions and add to bacon.
In a bowl, beat the 3 eggs until homogonized. Add the grated cheese. Set aside. If you want the dish to be super-rich, add 1/4 C heavy cream. I find this makes it taste more like al fredo than carbonara, so I leave it out.
Cook pasta in salted water until done to your liking. Strain the hot pasta water into the bowl you will be serving it in to warm it up. This is important too...otherwise, a cold bowl will start the fats re-congeling. Not a good thing. Put the strained pasta BACK into the hot pot it was cooked in--but OFF the heat--and dump int the bacon/onions. Stir to coat and then pour the egg/cheese mixture over the hot pasta mix. Take two forks and lift, lift, lift. The eggs immediately start cooking on the hot pasta and the cheese melts. If you don't move things around quick enough, the eggs follow their destiny and turn into scrambled eggs at the bottom of the pan instead of a silky creamy sauce. Not a good thing.
Scoop out 1 cup of the hot pasta water and dump out the rest. Check the texture of the coating...if you want it a bit thinner, dribble on a little hot pasta water. Grate lots of fresh pepper and add more parmesan. Pour into hot bowl. When serving, the bacon/onions tend to migrate to the bottom/sides of the bowl. Be sure to scoop those out.
(Thanks, Roberto. You were an a$$ in some ways, but you scored on this one.)
colleenmomof2
Well-known member
The tutorial is splendid!
I realize now that I was not fast enough. I am not a fast cook but I can be more prepared and pull it off. Thank-you for sharing! Colleen
I realize now that I was not fast enough. I am not a fast cook but I can be more prepared and pull it off. Thank-you for sharing! Colleen
colleenmomof2
Well-known member
I was planning to pick up some prosciutto today
I have a cantaloupe half just begging to be wrapped and will add some to the carbonara. I had thought to use thick spaghetti but will probably go with linguine this time, based on Anne's advice. Thank-you, Joe
I have a cantaloupe half just begging to be wrapped and will add some to the carbonara. I had thought to use thick spaghetti but will probably go with linguine this time, based on Anne's advice. Thank-you, Joe
colleenmomof2
Well-known member
Printed! Thanks buddy
I used this recipe's ingredients last time I made Carbonara but didn't follow the timing the way you outlined it. This time, I'll do it exactly and I know it will work! I realize what I've been doing wrong. Thank-you Rat Ba$tard and Marilyn! Colleen
I used this recipe's ingredients last time I made Carbonara but didn't follow the timing the way you outlined it. This time, I'll do it exactly and I know it will work! I realize what I've been doing wrong. Thank-you Rat Ba$tard and Marilyn! Colleen
colleenmomof2
Well-known member
I used pancetta before
and although I botched the 2 recipes, I was underwhelmed with the pancetta - flavor, texture, size of pieces, whatever. I love bacon, too, and hope I can get the recipe right this time to experience what I imagine great carbonara can taste like. After I get the method down and decide I love it, I'll try it with pancetta again - or maybe not! Thanks for your advice smileys/wink.gif Colleen
and although I botched the 2 recipes, I was underwhelmed with the pancetta - flavor, texture, size of pieces, whatever. I love bacon, too, and hope I can get the recipe right this time to experience what I imagine great carbonara can taste like. After I get the method down and decide I love it, I'll try it with pancetta again - or maybe not! Thanks for your advice smileys/wink.gif Colleen