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Bucatini alla Carbonara

post #1 of 9
Thread Starter 

Much like Ragu Bolognese, this recipe has many varriations and well debated historical roots.

This is a Roman dish. I use the name "Carbonara" as the base for mine, pepper. Those black specks of pepper are there to remind us of the coal delivery people from where the name comes.

 

Ingredients:

·         1 Lb bucatini (or spaghetti)

·         6 oz guanciale (or pancetta) — diced or cut into strips

·         1 clove garlic

·         2 farm-fresh eggs

·         4 oz Pecorino Romano – grated

·         Extra virgin olive oil

·         salt 

·         ample coarse-ground pepper

 

Method:

 

Cook the guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well colored.

Discard the garlic.

Beat the eggs in a bowl with a little of the cheese and a pinch of salt.

Cook the pasta until al dente, drain and add to the pan with the guanciale.

Cook the pasta in the pan for about 30 seconds to completely coat with the oil / gaunciale sauce

Lower the heat to a simmer and add the egg mixture.

Mix well, making sure not to let the eggs set.

Remove from the heat and dust with the Pecorino.

Add the ground pepper, you should see back specks all through the dish

 

Mix  and serve immediately

 

Serves 6 as a Primi


Edited by Clove48 - 9/1/14 at 4:41pm
post #2 of 9

Sounds good but I am wondering why toss the garlic? Not a big deal I think it is probably personal preference. This is a very interesting dish because I believe this is a more traditional preparation. Working in a local Italian restaurant here in Chicago, IL I was taught to add half and half then one egg yolk at the end with parmesan cheese. 

 

There have been a few interesting discussions here on carbonara I will share.

 

 

 

pasta carbonara raw egg question
started on 06/19/11 last post 08/04/14 at 8:26pm 17 replies 5955 views

 

Spaghetti Carbonara
started on 01/24/12 last post 01/29/12 at 9:35am 11 replies 878 views

 

Carbonara SOS
started on 06/24/09 last post 03/17/15 at 11:27am 16 replies 2595 views
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 9

Removing the garlic seems to be common in many dishes where you want a more delicate garlic flavor instead of in your face garlic.

post #4 of 9

When doing stir fry for my wife, who is not a big garlic fan, I cut a couple cloves in half, brown in the oil then remove. When doing it just for me, that's a different story!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 9

Being a garlic freak(I nibble it raw while chopping) there is not such thing as to much. But some people object to biting into pieces of garlic so this is a way to add flavor without the garlic bits in the food.

post #6 of 9

I have a cookbook of Roman cooking, 'In a Roman Kitchen' by Jo Bettoja, and she ALWAYS removes the garlic once it's flavoured the oil.

post #7 of 9

I add extra egg yolks to mine. As when making fresh pasta, extra egg yolks intensify colour and flavour. I also add a dollop of cream to further increase the richness. Guanciale is expensive where I live so I use bacon. I serve it on dry pasta, because I assume it'll be too heavy if I make it with fresh.

 

I followed Marco Pierre White's carbonara recipe which doesn't mix the ingredients into a so-called sloppy sauce, but instead layers them on the plate. But my attempt was insipid, and by doing what he says not to do- mix all the liquid together in a bowl- it tastes great.

post #8 of 9

I always sprinkle crispy bacon on mine instead of using guanciale (or pancetta). Always have done and probably always will. It's the north-east UK version. :D I also always go way overboard with the garlic. Not so much when cooking for others though.

post #9 of 9

Personally I use Marco Pierre White's version and have only good feedback from guests.  Sorry, but Knorr has tagged all of his vids he did for them.  Still it's a brilliant recipe and the one I use every time I have left over pasta. 

 

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