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Perfect Carbonara

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  • 28-08-2014 12:51pm
    #1
    EunanMac
    Closed Accounts Posts: 454 ✭✭


    Hi, this last few days, I've been trying to perfect carbonara.

    I love dishes that are simple, have as few, easy to find ingredients as possible, and that are quick to make, and that most people know what they are.

    Carbonara fits the bill nicely !

    My current method involves frying the non smoked bacon in oil, when it's done adding butter, the just boiled pasta, then throw in the eggs, then the cheese, a bit of pasta water if needed, then black pepper. Done.

    What's yours ?


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    #2
    duploelabs
    Registered Users Posts: 11,134 ✭✭✭✭duploelabs


    first person to mention the inclusion of cream, peas, or onion should get thrown out ;)


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    #3
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    Flick on the kettle, get the water boiling, pour it over, bit of a stir and done!

    Knorr%20-%20Quick%20Lunch%20-%20Spaghetti%20Carbonara.JPG

    (not really - I fry pancetta, cook spaghetti, pop 2 egg yolks, pancetta, loads of black pepper and grated cheese on top of the hot pasta and stir it through. I do sometimes add peas though! <throws self out>)


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    #4
    dibkins
    Registered Users Posts: 594 ✭✭✭dibkins


    I don't make it anymore (replaced by risotto in my affections). My method was to grate the paramsean and add to the egg (some whole egg, some just yoke) along with the pepper. Give it a good stir to mix. Time the panchetta to be ready just before the pasta. Once the pasta is done drain and tip in the egg, cheese and bacon and stir. Then nom.


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    #5
    fiddlechic
    Registered Users Posts: 412 ✭✭fiddlechic


    Very similar method - fry pancetta/rashers in garlic flavoured oil, beat eggs with some parmesan and black pepper. Throw all over pasta and stir vigourously - and keep adding a few tablespoons of pasta cooking water to get it to perfect creaminess


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    #6
    duploelabs
    Registered Users Posts: 11,134 ✭✭✭✭duploelabs


    Oh and add mushrooms to that list of no-nos


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    #7
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    I usually fry some onions, garlic, mushrooms and bacon together. Then I add some peas. Cook the pasta, mix some cream and Parmesan and toss everything together.





    ;)

    In all seriousness though, I can't stand this notion of only a 'proper' carbonara being acceptable. It's such a load of food snobbery. The key to cooking is making a recipe your own, and if that means adding ingredients, or not including others, so be it.


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    #8
    dr.bollocko
    Moderators, Music Moderators Posts: 35,943 Mod ✭✭✭✭dr.bollocko


    It usually turns into pasta and scrambled egg unless you're careful to remove the heat from the pan and dollop in some of the pasta water.


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    #9
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭Dizzyblonde


    Faith wrote: »
    I usually fry some onions, garlic, mushrooms and bacon together. Then I add some peas. Cook the pasta, mix some cream and Parmesan and toss everything together.





    ;)

    In all seriousness though, I can't stand this notion of only a 'proper' carbonara being acceptable. It's such a load of food snobbery. The key to cooking is making a recipe your own, and if that means adding ingredients, or not including others, so be it.

    No eggs? I like the sound of that because I hate the idea of runny egg and that puts me off making it.

    I agree with you, you've got to cook what you and the people you're cooking for actually like.


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    #10
    vibe666
    Registered Users Posts: 13,016 ✭✭✭✭vibe666


    since having a baby, any amount of eggs of any kind gives my wife severe stomach cramps for about 4 hours, so I have to make it without now.

    BUT, it would have been (formally) with 1 egg + two yokes stirred in right at the end, into a half pack of spaghetti, with some fried off pancetta, a fistful of grated pecorino (usually parmesan these days) and a heap of freshly cracked pepper, with pasta water to get the consistency just right.

    that said, since having kids it gets allsorts thrown in these days just to get them eating their veg! :D

    oh and the eggs/yolks have been replaced with greek yoghurt instead. :o


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    #11
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    Dizzyblonde wrote: »
    No eggs? I like the sound of that because I hate the idea of runny egg and that puts me off making it.

    I agree with you, you've got to cook what you and the people you're cooking for actually like.

    Oh yeah, I forgot the eggs! I do use eggs :). It doesn't taste like runny egg; with the Parmesan and the pasta water, it just becomes a rich sauce.

    In reality, I don't include mushrooms or peas, and it's 50/50 whether I include cream. I do if I'm being indulgent and there's also garlic bread available, but I don't I A) don't have cream, or B) if I'm trying to keep the calories down a bit.


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    #12
    awec
    Administrators Posts: 53,365 Admin ✭✭✭✭✭awec


    Getting the consistency of the sauce right is the hardest thing really. Needs to be thick enough that the sauce sticks to the pasta but not so thick that it's like yoghurt.


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    #13
    longshanks
    Registered Users Posts: 4,990 ✭✭✭longshanks


    No one adds parsley?

    I use salted water, spaghetti, parmesan/pecorino, pancetta or chopped smokey bacon, garlic, black pepper, olive oil and parsley. And it is gorgeous.

    There are other dishes where I'd use cream, mushrooms and whatnot, and they're tasty too. But in my head they aren't carbonara, even though they are delicious.


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    #14
    dobman88
    Registered Users Posts: 6,461 ✭✭✭dobman88


    My brother has an egg allergy so we never had the traditional method carbonara at home.

    Nowadays I cook mine: Penne pasta instead of spaghetti because I think the sauce mixes into it better. Smoked rashers or gammon steaks, cooked in a pan and added to the sauce to mix the flavours before adding that to the pasta. And the sauce is cheese sauce, sometimes homemade if I have time but usually just the packet stuff unfortunately. It still goes down a treat though :)

    Sometimes I would replace the rashers or gammon with chopped grilled chicken just to change it up.


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    #15
    vibe666
    Registered Users Posts: 13,016 ✭✭✭✭vibe666


    longshanks wrote: »
    No one adds parsley?
    aaah, i knew I was forgetting something! nice big lump of fresh parsley in it goes down very well. :)


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    #16
    Princess Peach
    Registered Users Posts: 11,698 ✭✭✭✭Princess Peach


    I love this recipe from the Cooking Club! Have had it cooked for me a few times :D

    Week 33 - Tagliatelle Carbonara with Garlic Bread by BaZmO*


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    #17
    duploelabs
    Registered Users Posts: 11,134 ✭✭✭✭duploelabs


    dobman88 wrote: »
    My brother has an egg allergy so we never had the traditional method carbonara at home.

    Nowadays I cook mine: Penne pasta instead of spaghetti because I think the sauce mixes into it better. Smoked rashers or gammon steaks, cooked in a pan and added to the sauce to mix the flavours before adding that to the pasta. And the sauce is cheese sauce, sometimes homemade if I have time but usually just the packet stuff unfortunately. It still goes down a treat though :)

    Sometimes I would replace the rashers or gammon with chopped grilled chicken just to change it up.

    As a side note of trivia, Bird's custard was invented by a bloke who's wife loved custard but was allergic to eggs


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    #18
    dobman88
    Registered Users Posts: 6,461 ✭✭✭dobman88


    duploelabs wrote: »
    As a side note of trivia, Bird's custard was invented by a bloke who's wife loved custard but was allergic to eggs

    Yeah I knew there was something to that story cos the brother can have that custard.


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    #19
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    The first few times I cooked carbonara I went down the traditional route. But over the years I just started adding and adding other stuff to suit my taste bud. Onions, mushroom, cream, white wine, chilli flakes. To me it's very tasty, and if you come to my house this is how I'll serve you carbonara.


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    #20
    The Hill Billy
    Registered Users Posts: 22,748 ✭✭✭✭The Hill Billy


    That's one of the real joys of cooking - taking a basic concept, experimenting with it & ultimately making it your own to suit your tastes. :)


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    #21
    EunanMac
    Closed Accounts Posts: 454 ✭✭EunanMac


    Mrs Fox wrote: »
    The first few times I cooked carbonara I went down the traditional route. But over the years I just started adding and adding other stuff to suit my taste bud. Onions, mushroom, cream, white wine, chilli flakes. To me it's very tasty, and if you come to my house this is how I'll serve you carbonara.

    You should copyright it as Pasta Alafox !


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    #22
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    EunanMac wrote: »
    You should copyright it as Pasta Alafox !

    Or just call it the blasphemous carbonara.

    Anyway, how I would've done it originally was:
    Boil spaghetti accordingly.
    Fry pancetta in a bit of olive oil with a bashed garlic; take the garlic out before it browns too much.
    Meanwhile mix well freshly grated parmesan with 3 egg yolks + 1 whole egg
    Save about a mug of pasta water. Drain spaghetti and throw them into the pancetta pan, mix.
    Turn heat off, mix in the egg-cheese combo, keep stirring and pour in pasta water bit by bit until pasta is quite loosen but just coated.
    Black pepper and more freshly grated parmesan on top.


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    #23
    HeidiHeidi
    Registered Users Posts: 28,800 ✭✭✭✭HeidiHeidi


    Mrs Fox wrote: »
    Or just call it the blasphemous carbonara.

    Anyway, how I would've done it originally was:
    Boil spaghetti accordingly.
    Fry pancetta in a bit of olive oil with a bashed garlic; take the garlic out before it browns too much.
    Meanwhile mix well freshly grated parmesan with 3 egg yolks + 1 whole egg
    Save about a mug of pasta water. Drain spaghetti and throw them into the pancetta pan, mix.
    Turn heat off, mix in the egg-cheese combo, keep stirring and pour in pasta water bit by bit until pasta is quite loosen but just coated.
    Black pepper and more freshly grated parmesan on top.

    How many would that serve?

    Would it be practical to make it in a single serving (seeing as lots of you seem to put in a whole egg + yolks)

    I can't imagine it keeping for reheating later :eek:

    If I used pasta and the other stuff and a single egg, would I just wind up with scrambled egg pasta?


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    #24
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    HeidiHeidi wrote: »
    How many would that serve?

    Would it be practical to make it in a single serving (seeing as lots of you seem to put in a whole egg + yolks)

    I can't imagine it keeping for reheating later :eek:

    Serves two. Reheating would result in eggs scrambling.
    I remember reading an 'authentic' recipe using five yolks and one whole, for two servings. I never attempted that though.

    If making for one, and you're planning to add other things, I suppose just as one yolk (no white) and pasta water. Might not be as rich as two yolks but still edible I'm sure.


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    #25
    vibe666
    Registered Users Posts: 13,016 ✭✭✭✭vibe666


    Mrs Fox wrote: »
    I remember reading an 'authentic' recipe using five yolks and one whole, for two servings. I never attempted that though.

    I think I've made that one, or at least one very similar. Very very tasty, but also very rich and calorific.


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    #26
    Overflow
    Registered Users Posts: 1,266 ✭✭✭Overflow


    My perfect Carbonara.... with some parsley coz I can and it tastes goooood.

    image.jpg

    Oh yeah i didn't use pancetta either because I live in the middle of no-where and chunky bacon was the best i could get.


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    #27
    unkel
    Registered Users Posts: 64,775 ✭✭✭✭unkel


    Make it like Rick Stein and it will taste exactly like a Carbonara from a decent Italian restaurant :)

    https://www.youtube.com/watch?v=t1cUwX4Xzt0


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    #28
    longshanks
    Registered Users Posts: 4,990 ✭✭✭longshanks


    unkel wrote: »
    Make it like Rick Stein and it will taste exactly like a Carbonara from a decent Italian restaurant :)

    Ha, Rick and myself use the same recipe, good man Rick.


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    #29
    BaZmO*
    Registered Users Posts: 18,625 ✭✭✭✭BaZmO*


    Princess Peach wrote: »
    I love this recipe from the Cooking Club! Have had it cooked for me a few times :D

    Week 33 - Tagliatelle Carbonara with Garlic Bread by BaZmO*

    Being my CC entry that's the way I always make it. I just prefer using the cream. It would be a bit pointless making a recipe that you weren't 100% into just because you wanted to make it "authentic"

    Also, are all my pics dead?


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    #30
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    Yeah, they are actually, B.


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    #31
    Carawaystick
    Registered Users Posts: 8,779 ✭✭✭Carawaystick


    unkel wrote: »
    Make it like Rick Stein and it will taste exactly like a Carbonara from a decent Italian restaurant :)
    Is that a pigs cheek he's slicing?


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