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Perfect Carbonara

  • 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 ?


«1

Comments

  • #2
    duploelabs
    Registered Users, Registered Users 2 Posts: 11,704 ✭✭✭✭duploelabs


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


  • #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>)


  • #4
    dibkins
    Registered Users, Registered Users 2 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.


  • #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


  • #6
    duploelabs
    Registered Users, Registered Users 2 Posts: 11,704 ✭✭✭✭duploelabs


    Oh and add mushrooms to that list of no-nos


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  • #7
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 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.


  • #8
    dr.bollocko
    Moderators, Music Moderators Posts: 35,945 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.


  • #9
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 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.


  • #10
    vibe666
    Registered Users, Registered Users 2 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


  • #11
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 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: 54,090 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.


  • #13
    longshanks
    Registered Users, Registered Users 2 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.


  • #14
    dobman88
    Registered Users, Registered Users 2 Posts: 6,535 ✭✭✭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.


  • #15
    vibe666
    Registered Users, Registered Users 2 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. :)


  • #16
    Princess Peach
    Registered Users, Registered Users 2 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*


  • #17
    duploelabs
    Registered Users, Registered Users 2 Posts: 11,704 ✭✭✭✭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


  • #18
    dobman88
    Registered Users, Registered Users 2 Posts: 6,535 ✭✭✭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.


  • #19
    Mrs Fox
    Registered Users, Registered Users 2 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.


  • #20
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭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. :)


  • #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, Registered Users 2 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.


  • #23
    HeidiHeidi
    Registered Users, Registered Users 2 Posts: 29,530 ✭✭✭✭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?


  • #24
    Mrs Fox
    Registered Users, Registered Users 2 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.


  • #25
    vibe666
    Registered Users, Registered Users 2 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.


  • #26
    Overflow
    Registered Users, Registered Users 2 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.


  • #27
    unkel
    Registered Users, Registered Users 2 Posts: 65,708 ✭✭✭✭unkel
    Chauffe, Marcel, chauffe!


    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

    My ads on adverts.ie

    https://www.adverts.ie/member/5856/ads



  • #28
    longshanks
    Registered Users, Registered Users 2 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.


  • #29
    BaZmO*
    Registered Users, Registered Users 2 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?


  • #30
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    Yeah, they are actually, B.


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  • #31
    Carawaystick
    Registered Users, Registered Users 2 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?


  • #32
    kylith
    Registered Users, Registered Users 2 Posts: 17,736 ✭✭✭✭kylith


    Made Carbonara according to this thread last night and it was almost perfect. Do not use 'Lazy Garlic' or whatever it's called; the vinegar will not burn off and you will be left with a horribly acidic after taste. Still, the sauce was silky rather than scrambled so I'm calling that a win. Also I used Serrano ham instead of prosciutto, so sue me.


  • #33
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    That Lazy Garlic stuff is vile. I threw out my jar after the first attempt at using it.


  • #34
    kylith
    Registered Users, Registered Users 2 Posts: 17,736 ✭✭✭✭kylith


    Faith wrote: »
    That Lazy Garlic stuff is vile. I threw out my jar after the first attempt at using it.

    It's grand in stuff like spag bol or chili, where there's enough other flavours to mask the vinegar, but I won't be getting it again. Might pre-mince garlic and freeze it in clove sized lumps from now on.


  • #35
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    The jar of garlic in olive oil is good, I use it a lot.


  • #36
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    I have a (home made) jar of minced mixed chillis and a mild vinegar is the perfect thing to preserve them (I've had it about 2 years now and it's still perfect), but (imho) garlic is too delicate to try and preserve in vinegar, even in the short term, but olive oil does the job perfectly.

    i've actually been thinking it would be greate to smoke some gralic and then preserve it, but between health related issues and two young kids, it's as much as i can manage these days to just get a cooked dinner on the table!


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  • #37
    indigo twist
    Closed Accounts Posts: 500 ✭✭✭indigo twist


    Dizzyblonde wrote: »
    The jar of garlic in olive oil is good, I use it a lot.

    Any particular brand, and where do you get it? I've been meaning to look out for something like this!


  • #38
    EunanMac
    Closed Accounts Posts: 454 ✭✭EunanMac


    These are two of the best Carbonara vid's I've come across, both worth watching.

    https://www.youtube.com/watch?v=3AAdKl1UYZs


    The second one is done at restaurant speed, which is interesting . . .

    https://www.youtube.com/watch?v=wmAn80q3by8


  • #39
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    every time I see a TV chef using metal utensils in a non-stick pan (1st vid) a little part of me dies inside. :eek:

    we have the mother-in-law around at least once a week to help out and she has every pan in the house ruined, even though i have long since thrown out all our old metal utensils and replaced them with plastic or silicone ones. :(


  • #40
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    indigo twist wrote: »
    Any particular brand, and where do you get it? I've been meaning to look out for something like this!

    Dunnes and Supervalu sell it :)


  • #41
    EunanMac
    Closed Accounts Posts: 454 ✭✭EunanMac


    vibe666 wrote: »
    every time I see a TV chef using metal utensils in a non-stick pan (1st vid) a little part of me dies inside. :eek:

    Somehow I don't think someone like Antonio Carluccio would be too worried about non stick :)


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  • #42
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    EunanMac wrote: »
    Somehow I don't think someone like Antonio Carluccio would be too worried about non stick :)

    That's my point, none of them ever are because they aren't theirs, they don't care about the pans they are using as they are never likely to see them again and the pans get treated like shyte as a result. :(


  • #43
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    The chefs are probably being sponsored by the manufacturers to show off their products in these clips.


  • #44
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    Oh I don't doubt that, it would just be nice to see something other than steel utensils scraping across a brand new non-stick pan from time to time.


  • #45
    EunanMac
    Closed Accounts Posts: 454 ✭✭EunanMac


    The Hill Billy wrote: »
    The chefs are probably being sponsored by the manufacturers to show off their products in these clips.

    I'd say so, I'd very much doubt the likes of Antonio Carluccio needs non stick pans


  • #46
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    I haven't used a pan with a non-stick coating in years. They are an utter waste of time, IMO. You either don't burn stuff or you learn to wash pots the hard way.


  • #47
    kylith
    Registered Users, Registered Users 2 Posts: 17,736 ✭✭✭✭kylith


    vibe666 wrote: »
    Oh I don't doubt that, it would just be nice to see something other than steel utensils scraping across a brand new non-stick pan from time to time.

    Don't you get metal utensil safe non stick these days?


  • #48
    vibe666
    Registered Users, Registered Users 2 Posts: 13,016 ✭✭✭✭vibe666


    kylith wrote: »
    Don't you get metal utensil safe non stick these days?

    Supposedly, but I still can't imagine that they will last that long compared to using softer utensils.
    EunanMac wrote: »
    I'd say so, I'd very much doubt the likes of Antonio Carluccio needs non stick pans

    Maybe not at home, but he IS using one with pointy metal utensils in the video you posted, hence my original response.


  • #49
    kylith
    Registered Users, Registered Users 2 Posts: 17,736 ✭✭✭✭kylith


    Tried the carbonara again (using proper garlic) for lunch today and it was fantastic. Delighted I have now pretty much nailed the recipe.


  • #50
    EunanMac
    Closed Accounts Posts: 454 ✭✭EunanMac


    kylith wrote: »
    Tried the carbonara again (using proper garlic) for lunch today and it was fantastic. Delighted I have now pretty much nailed the recipe.

    Like all the best recipes, its quick and only requires a few easy to get ingredients.
    I love it.


  • #51
    carolinespring
    Registered Users, Registered Users 2 Posts: 2,166 ✭✭✭carolinespring


    I do a roast garlic version.

    pancetta, whole clove garlic, olive oil, black pepper in a oven proof dish, Pop in the oven at 200 until the pancetta is crisp. Add a handful of frozen peas, pop back in the oven for a minute or so.

    Mix a small carton of cream with 2 beaten egg yokes, mix into the pancetta/garlic/peas and pop back in the oven for 5 minutes (maybe less) give a good stir and toss fresh pasta in. finish with parmesan/pecorino.

    Make sure to keep a close eye on the eggy mix so you don't end up with scrambled eggs.

    Not true carbonara but bloody tasty!!


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