I have been dying to know how to make a very special extra delicious carbonara for my hubby as this is his favorite. Would you be kind to help me make this happen? Any information is greatly appreciated. Thank you very much.;)
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The first uses nothing but bacon (or pancetta, guanciale, etc.), pasta, black pepper, fresh-grated Parmesan and Romano (or similar) cheeses, and raw eggs; some versions add a little onion and even white wine to the bacon while it cooks, to add flavor, but this is optional and in my opinion doesn't improve the dish.
The other version uses quite a bit of cream and sometimes butter. It is in effect pasta with bacon-cream sauce, thickened (usually) with egg and cheese.
Which did you have in mind?
This dish is cook to order so have enough prep to cook him seconds
Cook drain & oil/butter your pasta ahead of time & leave it handy
Bacon is the feature & the only room you've got to move so choose carefully...what he likes or your own tweak, panchetta, julienne of danish, crispy streaky, speck?
Cut and cook the bacon to the degree you want & leave handy on paper towels
Mix say... 4 egg yolks with a Tsp of cream, season & stick in the fridge.. have finely sliced/diced onion in there too.
Your bowls (eating on the couch?) are in the oven on low
Next to the stove is melted butter, seasoning, some emergency hot water with a ladle & the rest of your prep
On the stove is a heavy base pan heating to med/hot
Saute 2 portions of the onions in some of the clarified butter quickly, keeping them moving to prevent colour...throw in the bacon allow to reheat a bit, add enough cream to cover the base of the pan, throw in 2 portions of pasta & season. When it bubbles mix & reduce til it starts to thicken (if you go too far add a little water) Turn of the element, add bout 1/3 of the egg yolks, mix in quickly and carefully...
Remove from heat, check seasoning & serve before the egg fully sets garnished with parmesan &....?
can add garlic, basil, oregano, toasted pine nuts but is probably better left clean
Worth a shot for ease of management :rolleyes:
Allen Saunders, 1957.
Allen Saunders, 1957.
Sounds like the OP wants the cream version. Got an approach?
(Me, I like the non-cream, non-veg, purist version, despite my usual anti-purism tendencies....)
handful chopped prosciutto
cup or so heavy cream
an egg yolk
chopped flat leaf
Saute prosciutto - mix egg yolk with cream and add - bring to simmer before adding cooked linguine - toss in Romano, lots - plate and sprinkle green stuff on the white stuff.
Sauce was heated, not reduced. The cheese helped thicken it, but it was served a little bit soupy.
I didn't know that the cream was NOT traditional. See, I learned something today.;)
real carbonarafor a pound of pasta
saute about a quarter cup of pancetta or bacon in a large skillet
until it render off the fat and starts to crisp
add some fresh ground pepper and 2 minced shallots or half a red onion
cook a few minutes more and deglaze with 1/2 cup white wine, add a small amount of chicken stock or starchy water from the pasta pot
whisk 2 eggs with 1/2 cup parmesan cheese in a bowl
drain pasta return to the pot add the egg mixture , fresh parsley and toss around (not over a flame or the egg will scramble)
serve with additional grated cheese
very simple dish
the bacon flavors the dish and the egg mixture along with the starch from the pasta helps make a sauce. you can add a touch of cream to make even richer but true carbonara does not contain cream
The way I make it :
Same size pile of bacon to finely chopped onion. About half an med onion, 1/2 lb bacon/panchetta for about 4 servings. probably a lb of pasta
Saute bacon, render much fat. Reserve bacon bits.
Add onion to bacon fat, sweat until clear, make space in center of pan and add minced garlic. Cook for a minute and mix with onions.
Yes, I think white wine makes an appreciable difference - for the better.
After about 5 minutes more of slow cooking onions, add a splash of wine, Drier the better.
Mix about 1/2 cup parmesan or romano in three large beaten eggs.
Add al dente pasta to the onions with med heat. Toss.
Turn off heat, wait few seconds and slowly add the egg while tossing with tongs, assuring the egg doesn't scramble (I test the heat by putting my finger into the pasta. If I can't stand the heat - too hot. And yes, I use my gloveless finger. )
Toss with chopped parsley and season accordingly.
Carbonara seems to be like Paella where there are many different types of methods and ingredients and yet it can still be carbonara?
I can also see how this is a blue collar dish. Lot's of protein and fat - a heart attack on a plate unless you work it off.
Carbonara is guanciale, PR cheese, egg, black pepper. Some people use pancetta b/c guanciale isn't as common here. (I maintain that if you use bacon or pancetta, it changes the flavor profile totally so that it's not carbonara anymore but my stance is in the minority, so there you go.)
And there are regional styles such as carbonara di fabriano (basically carbonara with sausage), common to the Le Marche area, for example.