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Semi-OT: Spaghetti Carbonara

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paqman
paqman Posts: 4,670
in EggHead Forum
Cooked pasta and kept some water for the sauce. 

Mixed 3 egg yolks per portion with roughly the same amount of cream, a good ammount of freshly grated parmesan cheese, freshly ground pepper and 3 tablespoons of water from the pasta.

In the same pot that I used to cook the pasta, I chopped and fried some homemade bacon that I made on the egg a while ago.  There was not enough fat so I added some butter.  I removed the pot from the fire and tossed in the pasta and the sauce and mixed everything thoroughly.



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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Delicious! :clap: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • lousubcap
    lousubcap Posts: 32,338
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    @paqman-you never cease to amaze me.  I was fortunate enough to spend a couple of years in Italy and spaghetti carbonara was my favourite (tilt to the GWN) pasta.  Topped the sambuca and gelato for sure.  Most eggcellent.  Dang.

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @lousubcap Wife & I were just discussing if we relocated outside the US it would be near Palermo Sicily. In a nanosecond. Beautiful place, food is impeccable, people are friendly and the scenery is positively gorgeous.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Botch
    Botch Posts: 15,471
    edited September 2015
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    Love carbonara, but I've found it tricky to get the sauce silky and not dry.  I don't recall seeing cream in the recipe before, will have to give that a try; thanks!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • byrne092
    byrne092 Posts: 746
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    Carbonara with homemade bacon...yes please!
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Roadpuke0
    Roadpuke0 Posts: 529
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    Yum yum, get me some!
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • Grillinois
    Grillinois Posts: 165
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    Sounds absolutely fantastic!  Need to give this a try. 
    Joliet, IL
    Large, Mini, Stoker, Smobot
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  • paqman
    paqman Posts: 4,670
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    @Botch Cream is not part of traditional recipes.  In fact, Italians would probably not consider it as a true carbonara, @lousubcap will probably be able to confirm...  Believe it or not, it was my first time making carbonara from scratch and it won't be the last.  In the past, I was using Alfredo sauce with some bacon...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 32,338
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    @paqman- We are talking more than 35 years ago so I will endorse this as a true carbonara especially with the homemade bacon and I assure you my memory doesn't count.  I don't recall how the locals made the "sauce" but the Italian milk behaved a whole lot different than what I was used to.  I have never had it with the true thick bacon on this side of the Atlantic. 
    You nailed it- 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
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    Wow. That just brought back a memory of a hotel in Rota, Spain that would make that dish for me.

    A perfect moment in time that once was my life.
    Gittin' there...
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  • Cookinbob
    Cookinbob Posts: 1,691
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    Love Carbonera
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • mshump
    mshump Posts: 212
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    I was stationed is Naples Italy for 3 years. I loved the Carbonara. In Naples it was a more dry consistency and in Sicily it had a lot of sauce on it. The locals used Parmalat (UHT Milk) in the sauce.  I make it usually at Christmas time and use heavy Whipping cream. @paqman looking at your pic, you nailed it !! 
    Danville, Il
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