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2010 Cooking club Week 33: Tagliatelle Carbonara with Garlic Bread

2

Comments

  • #52
    angeldelight
    Registered Users, Registered Users 2 Posts: 5,175 ✭✭✭angeldelight


    Another delicious cooking club recipe, thank you! I might put in less cream next time as it was just a tiny bit heavy for me. Also I used pancetta cubes because I HATE chopping up rashers!

    a19acf57.jpg


  • #53
    reallyrose
    Closed Accounts Posts: 5,727 ✭✭✭reallyrose


    I made this tonight for myself and my boyfriend. It was lovely. I burbled about it in the 'dinner last night' thread, so I won't burble again here. :)

    Great recipe, BaZmO*! :pac:


  • #54
    yungwan
    Closed Accounts Posts: 765 ✭✭✭yungwan


    This looks yummmmmers!

    Unfortunately cream is a no no for me because of my obsession with my waistline :(

    My mum always made carbonara with a basic white roux sauce as the base, with low fat milk and low fat cheddar instead of parmesan for the health consious. It was just more waist friendly for an every week meal.
    You could probably do half and half for the best of both worlds!!

    But I think for a treat I will try this more authentic and luxurious version this weekend!!

    Must subscribe to these receipes!


  • #55
    Galadriel
    Registered Users, Registered Users 2 Posts: 1,289 ✭✭✭Galadriel


    Cooked this today for the second time, and AGAIN wolfed it down before I had a chance to take a picture, maybe third time lucky! :o


  • #56
    kate.m
    Registered Users Posts: 574 ✭✭✭kate.m


    I've been following this recipe a think it looks fantastic. I'm making it tonight and was wondering what the quantities should be for 4?

    I'm mainly not sure about the cream and cheese. I heard one egg per person too....

    Thanks!!

    Sorry just reread the posts and realised it was answered for me.
    I'll use 2 eggs and double the cream.
    I'll add cheese to taste :)


  • #57
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Just double up for 4. But if you're making it all in the same pan for 4 you could probably reduce the amount of cream so it's not exactly double.


  • #58
    Fly High
    Registered Users Posts: 227 ✭✭Fly High


    I made this last week and completely loved it, so tasty, only question I have is that'd I like it to be good and hot but I'm scared of scrambling the eggs... Any suggestions?? I guess have the cream at room temperature which I didn't think of but is there anything else I could do for next time?
    Even if there isn't anything more I can do I'll be making it again, delish and super simple!


  • #59
    Fart
    Registered Users Posts: 1,825 ✭✭✭Fart


    I must make this, it looks delicious.

    Excellent pics too and everyone elses efforts look nice.


  • #60
    Honey-ec
    Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


    Louise~ wrote: »
    I made this last week and completely loved it, so tasty, only question I have is that'd I like it to be good and hot but I'm scared of scrambling the eggs... Any suggestions?? I guess have the cream at room temperature which I didn't think of but is there anything else I could do for next time?
    Even if there isn't anything more I can do I'll be making it again, delish and super simple!

    I've been making carbonara for years (without cream, natch) and I have never once scrambled the eggs. I think the "risk" is exaggerated, tbh. Just turn the ring off as soon as the pasta is cooked and let the residual heat of the pot and the pasta warm the eggs for you. Reserve a couple of tablespoons of the cooking water to mix through, if needs be. I think the only way you could possibly scramble the eggs while making a proper carbonara is by actually cooking the pasta/egg mix over a live heat.


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  • #61
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Louise~ wrote: »
    I made this last week and completely loved it, so tasty, only question I have is that'd I like it to be good and hot but I'm scared of scrambling the eggs... Any suggestions?? I guess have the cream at room temperature which I didn't think of but is there anything else I could do for next time?
    Even if there isn't anything more I can do I'll be making it again, delish and super simple!
    Honey-ec pretty much answered your query. But I'd tend to agree that the "scrambled egg" element tends to be over-exaggerated.
    What I tend to do is take the cream out of the fridge first and put it in a bowl and add the egg and parmesan. By the time you need to add it, it has come up to room temperature and the residual heat in the pan heats it up, but even if it hasn't, it's quite ok to put the pan back on a gentle heat to warm it through. Just keep an eye on it.


  • #62
    Fly High
    Registered Users Posts: 227 ✭✭Fly High


    Just made this again and left the cream out of the fridge no problems with heat this time...
    Bazmo you will be the delicious creamy death of me!! :D


  • #63
    leahyl
    Registered Users, Registered Users 2 Posts: 14,322 ✭✭✭✭leahyl


    This looks soooo good! My mouth is watering looking at all the pics! I am always looking at this forum and there are so many great recipes but I never actually get around to trying any of them! Must get going :-D!


  • #64
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Louise~ wrote: »
    Just made this again and left the cream out of the fridge no problems with heat this time...
    Bazmo you will be the delicious creamy death of me!! :D
    Ah sure there's nothing wrong with treating yourself every now and then. ;) Glad you liked it.

    leahyl wrote: »
    This looks soooo good! My mouth is watering looking at all the pics! I am always looking at this forum and there are so many great recipes but I never actually get around to trying any of them! Must get going :-D!
    Once you get started you'll never look back. :)


  • #65
    nice1franko
    Closed Accounts Posts: 2,300 ✭✭✭nice1franko


    Made this last week and scrambled the egg a bit... it was stupid though: I was on the phone at the time and just threw the egg yoke in while the pot was still on the heat without even thinking. I snatched it off a few seconds later so was able to work a lot of of it into the pasta.

    The thing is, it was still lovely! :D Good thing bacon, scrambled egg and cream tastes so good!


  • #66
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    nice1franko wrote: »
    Made this last week and scrambled the egg a bit... it was stupid though: I was on the phone at the time and just threw the egg yoke in while the pot was still on the heat without even thinking. I snatched it off a few seconds later so was able to work a lot of of it into the pasta.

    The thing is, it was still lovely! :D Good thing bacon, scrambled egg and cream tastes so good!
    Did you not mix the egg with the cream first?

    If you put the egg in on it's own it will always scramble.


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  • #67
    Tom Dunne
    Registered Users, Registered Users 2 Posts: 23,212 ✭✭✭✭Tom Dunne


    Another +1 for this. Tried it last night and it was absolutely gorgeous.

    Made a slight mess of the garlic bread, though. Still, a massive success overall.


  • #68
    ChewChew
    Moderators Posts: 24,367 ✭✭✭✭ChewChew


    Also had this last night... It was made for me, so I will not take credit... but it was absolutely delicious.. will be trying this out myself next weekend!


  • #69
    MarthaMyDear
    Registered Users, Registered Users 2 Posts: 276 ✭✭MarthaMyDear


    Just wondering...would this be a bad thing to make if trying to loose weight? Trying to be healthy but it just looks soooo yummy! I guess the cream would increase the calories by loads.. :o


  • #70
    nice1franko
    Closed Accounts Posts: 2,300 ✭✭✭nice1franko


    BaZmO* wrote: »
    Did you not mix the egg with the cream first?

    If you put the egg in on it's own it will always scramble.

    ah right, I missed that bit... yeah I added them separately but I'd thought that traditional carbonara didn't contain cream (http://www.boards.ie/vbulletin/showpost.php?p=69949422&postcount=9 haha knew I'd read it on boards somewhere :D) ...
    so I just assumed taking it off the heat would be enough. Not to worry, I'll get it right the next time!


  • #71
    emeraldstar
    Registered Users, Registered Users 2 Posts: 5,383 ✭✭✭emeraldstar


    MarthaMyDear wrote: »
    Just wondering...would this be a bad thing to make if trying to loose weight? Trying to be healthy but it just looks soooo yummy! I guess the cream would increase the calories by loads.. :o
    Cream... cheese... oil... refined carbs... you decide ;)

    Just don't eat a bucket of it!


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  • #72
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


      MarthaMyDear wrote: »
      Just wondering...would this be a bad thing to make if trying to loose weight? Trying to be healthy but it just looks soooo yummy! I guess the cream would increase the calories by loads.. :o
      
                G       Cal     Fat     Carbs   Protein
    Bacon       200     500     40      1       17
    Egg         1       74      5       0       6
    Mushroom    6       24      0       0       6
    Parmesan    25      108     7       1       10
    Pasta       160     560     4       145     25
    Cream       250     495     50      2.5     5
    ---------------------------------------------------
                642     1760    106     150     69

      It's coming out at around 1,760 calories for the recipe I posted (excluding the the garlic bread. So that's 880 cals per person, which seems a lot, so you wouldn't be having this everyday. But as they say, a little of what ya fancy every now and then! ;)

      My calculations were done just doing quick Google searches and trying to remember quantities, so they may be off by a little bit.

      edit: Added table thanks to nice1franko......so eh, nice1 nice1franko

      nice1franko wrote: »
      ah right, I missed that bit... yeah I added them separately but I'd thought that traditional carbonara didn't contain cream (http://www.boards.ie/vbulletin/showpost.php?p=69949422&postcount=9 haha knew I'd read it on boards somewhere :D) ...
      so I just assumed taking it off the heat would be enough. Not to worry, I'll get it right the next time!
      Ha, I'm like that whenever I watch repeats of QI. I always forget where I first learned the piece of information. :D


    1. #73
      nice1franko
      Closed Accounts Posts: 2,300 ✭✭✭nice1franko 


      
                G       Cal     Fat     Carbs   Protein
    Bacon       200     500     40      1       17
    Egg         1       74      5       0       6
    Mushroom    6       24      0       0       6
    Parmesan    25      108     7       1       10
    Pasta       160     560     4       145     25
    Cream       250     495     50      2.5     5
    ---------------------------------------------------
                642     1760    106     150     69


    2. #74
      tmc86
      Registered Users, Registered Users 2 Posts: 1,031 ✭✭✭tmc86


      you can go for a lower fat version which I actually made last night and still tastes really good.

      Bacon (cut off the white fatty bits and cut into strips/squares)
      Garlic
      Onion
      LOTS of mushrooms!
      1 egg
      sea salt and cracked black pepper
      parmesean optional

      Just cook the same way as the original recipe adding the pasta to the bacon, garlic and onion and then turn off the heat and add in 2 raw eggs and mix for a couple of minutes, be careful that the hob isnt very hot still as the egg will quickly scramble. You can add a bit of milk to this to get it a bit more sauce like.

      Without the cream, streaky bacon and cheese you can have it more often! but then obviously you'll have to make it with all the good stuff once in a while :)


    3. #75
      MarthaMyDear
      Registered Users, Registered Users 2 Posts: 276 ✭✭MarthaMyDear


      May have to hold out making this till my treat night so!

      Thanks for the info!


    4. #76
      ChewChew
      Moderators Posts: 24,367 ✭✭✭✭ChewChew


      I made this tonight, and it was YUM!!! only thing is... 4 twirls of pasta is waaaaay to much for one person :o

      Me effort (with onions):

      DSCF3554.jpg


    5. #77
      Honey-ec
      Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


      MarthaMyDear wrote: »
      Just wondering...would this be a bad thing to make if trying to loose weight? Trying to be healthy but it just looks soooo yummy! I guess the cream would increase the calories by loads.. :o

      Just leave the cream out. Carbonara shouldn't have cream in it anyway.


    6. #78
      BaZmO*
      Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


      Honey-ec wrote: »
      Just leave the cream out. Carbonara shouldn't have cream in it anyway.

      Yeah, but it won't be as nice.


    7. #79
      Honey-ec
      Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


      BaZmO* wrote: »
      Yeah, but it won't be as nice.

      Now that's a matter of opinion. I much prefer it without cream.


    8. #80
      BaZmO*
      Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


      Honey-ec wrote: »
      Now that's a matter of opinion.
      Of course it is. I'm just not that muchof a purist when it comes to recipes. IMO you should always just use recipes as a guide and just adjust to your own tastes.

      People can be too precious about these things.


    9. #81
      ChewChew
      Moderators Posts: 24,367 ✭✭✭✭ChewChew


      if you were looking for a low fat alternative to cream, you could use quark cheese instead.


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    11. #82
      blahblah06
      Registered Users, Registered Users 2 Posts: 4,306 ✭✭✭blahblah06


      Made this tonight. Added chicken and onions.
      Also added cheese to the garlic bread.
      Mrs was well impressed. Thanks lad


    12. #83
      The Black Oil
      Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,511 CMod ✭✭✭✭The Black Oil


      Finally got around to trying this...simple and delicious. :D:)

      Moderator: Television, Psychology and Dublin County North.

      CMod: Entertainment



    13. #84
      Star Lord
      Registered Users, Registered Users 2 Posts: 30,123 ✭✭✭✭Star Lord


      Made this tonight, doubled up the portions and left out the mushrooms, fed 5 of us, and everybody loved it! Absolutely delicious, and based on the reviews, my folks want me to make them some for tomorrow when they get back!
      rps20120225_211901.jpg


    14. #85
      Tea_Bag
      Registered Users, Registered Users 2 Posts: 4,983 ✭✭✭Tea_Bag


      just made this earlier. had it a few times already and I keep coming back to this recipe.

      house mate made his own carbonara tonight and let's just say his was disappointing after trying mine :P


    15. #86
      BaZmO*
      Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


      Black Oil wrote: »
      Finally got around to trying this...simple and delicious. :D:)
      I'm terrible too, I have such a back log of recipes that I want to get around to trying. Glad you liked it.

      Looks great Damo. Oddly enough, I have never tried it with a different shaped pasta other than Tagliatelle, which is strange considering how long I've been making it for.


    16. #87
      The Black Oil
      Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,511 CMod ✭✭✭✭The Black Oil


      Made it again last night, nom.

      Any idea what it would be like to make for 10-14 people?

      Moderator: Television, Psychology and Dublin County North.

      CMod: Entertainment



    17. #88
      BaZmO*
      Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


      Black Oil wrote: »
      Made it again last night, nom.

      Any idea what it would be like to make for 10-14 people?

      Apologies, I only noticed your post now. I generally only ever make it for 2 people, and the most I've ever cooked it for was 5 people, so I wouldn't be sure how to make it for so many. When I made it for 5 I just doubled up and everything went into the one pan. Worked out fine, so maybe doing it in two big batches would work?

      If you do try to make it for so many people in one go be sure to let me know how you get on.


    18. #89
      Mrs Fox
      Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


      Black Oil wrote: »

      Any idea what it would be like to make for 10-14 people?

      I tried making carbonara for 8 pax once and it just didn't turn out right, even though I increased the amount of ingredients required by relative proportion.
      Cook them in batches, 4-5 servings per batch would be ideal IMO.


    19. #90
      Faith
      Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


      I made this again today for myself and my boyfriend. It's been ages since I made it. I forgot how fantastic it is!


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    21. #91
      Hairycopper
      Registered Users Posts: 497 ✭✭Hairycopper


      Made this yesterday, It was yummy! 389200_3716168939767_1142035647_33655441_753395299_n.jpg?dl=1


    22. #92
      ChewChew
      Moderators Posts: 24,367 ✭✭✭✭ChewChew


      Made this today... I have a spanish friend staying with me.. made it with Chorizo and oh my god was it delicious!! Never fails to tickle my taste buds!! :D


    23. #93
      BaZmO*
      Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


      ChewChew wrote: »
      Made this today... I have a spanish friend staying with me.. made it with Chorizo and oh my god was it delicious!! Never fails to tickle my taste buds!! :D

      Chorizo? That's an interesting take on it.


    24. #94
      hattoncracker
      Registered Users Posts: 1,091 ✭✭✭hattoncracker


      I'm making this tonight... squeee!


    25. #95
      BaZmO*
      Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


      hattoncracker wrote: »
      I'm making this tonight... squeee!

      How did it go?


    26. #96
      hattoncracker
      Registered Users Posts: 1,091 ✭✭✭hattoncracker


      BaZmO* wrote: »
      How did it go?

      It was amazing. I threw some extra stuff in as I had planned to make paella tonight, but changed my mind at the last moment. :o

      I had some prawns defrosted and I warmed them in melted butter, so I put them in aswell as an onion, mushroom, pancetta and a good handful of fresh parsley from the garden.

      Never got round to making the garlic bread but we didn't really need to as there was so much carbonara, there's still some left in the pan but I doubt it will live til tomorrow with the OH around. :rolleyes:

      Thanks so much for the recipe, it's amazing. I have never made carbonara with cream before tonight, I normally make it with just eggs and parmesan.

      EDIT: I need to clean my cooker.


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    28. #97
      Mr Benevolent
      Closed Accounts Posts: 12,456 ✭✭✭✭Mr Benevolent


      Made this yesterday, was very tasty, too much for two though. Didn't bother with the garlic bread as the new Kerrygold garlic bread is the best I've ever tasted.


    29. #98
      Red Pepper
      Closed Accounts Posts: 1,567 ✭✭✭Red Pepper


      Made this today. Yummy!
      I can barely move now though...:)


    30. #99
      BaZmO*
      Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


      Red Pepper wrote: »
      Made this today. Yummy!
      I can barely move now though...:)
      Ha. It's a bit filling alright. Glad you enjoyed it.


    31. #100
      Mrs Fox
      Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


      Confab wrote: »
      ... the new Kerrygold garlic bread is the best I've ever tasted.


      I normally make my own but I'd like to give this a try so.


    32. #101
      McChubbin
      Closed Accounts Posts: 5,080 ✭✭✭McChubbin


      I love a good pasta dish! Going to try this one this week and I might add a splash of white wine to the sauce to be cheeky. :)


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