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    Semi-OT: Spaghetti Carbonara

    Posts: 4,858
    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.



    ____________________
    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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    Comments

    • Posts: 17,629
      Delicious! :clap: 
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 34,670
      @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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    • Posts: 17,629
      @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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    • Posts: 16,575
      edited September 2015
      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!  
      ___________

      "They're eating the checks!  They're eating the balances!"  

      Ogden, UT


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    • Posts: 746
      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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    • Posts: 531
      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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    • Posts: 165
      Sounds absolutely fantastic!  Need to give this a try. 
      Joliet, IL
      Large, Mini, Stoker, Smobot
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    • Posts: 4,858
      @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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    • Posts: 34,670
      @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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    • Posts: 888
      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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    • Posts: 1,691
      Love Carbonera
      XLBGE, Small BGE, Homebrew and Guitars
      Rochester, NY
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    • Posts: 212
      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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