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  • northGAcock
    northGAcock Posts: 15,173
    Acquired some fresh eggs over the weekend...and some high quality Parmesan cheese. I had me some Smoked Pancetta frozen from the last time.....going back end for another round tonight. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Focker
    Focker Posts: 8,364
    northGAcock said:
    Acquired some fresh eggs over the weekend...and some high quality Parmesan cheese. I had me some Smoked Pancetta frozen from the last time.....going back end for another round tonight. 
    Best of luck!
    Man I love that dish.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • billt01
    billt01 Posts: 1,885
    what cooking vessel was he using to be able to grab the top like he did?

    I was expecting to see something like this....


    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Giggity, that is all.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • SonVolt
    SonVolt Posts: 3,316
    Focker said:
    northGAcock said:
    Have you ever had something eating at you, knowing that you have to figure it out? I  had tried to duplicate this a while back, and had marginal results. Friday while in Charlotte, I paid a visit to Pasta Provisions (all things Italian Grocery) and upped my game on ingredients. I phurchased some fresh cut smoked pancetta, a quality cheese and dried pasta, ......and had some farm fresh eggs I had acquired at Thanksgiving. Can I tell you, the ingredients was the difference..... :oI was missing fresh parsley....and substituted dried cause I was too tired to run to the store. Knowing the progress made, and the smoked pancetta I have tucked away in the freezer.  I am on the verge of pure joy. The fresh parsley will bring it home next time. This was outstanding as prepared though. The fresh eggs in my opinion is key. The dried pasta is important (vs fresh) as it is what cooks the egg. Much better than the fresh I used last time.....this was a professional tip shared with me by my brother. The fresh parsley will add to the beautiful color.....those who are new....a worthwhile thread to read. Appreciate you all for allowing me to bring this back. 
    Looks wonderful.  You're assessment is spot on.

    Start with the best, and usually, good things will follow.  The ONE UPs I have learned...

    1.  Bronze die(No Teflon) extruded Vecchio Pastificio di Gragnano, Spaghetti Gragnano.  The higher quality is worth every penny.  To me, it also seems like the pasta water is more starchy when compared to fresh pasta, another key element when finishing the dish.  
    2. Brother's fresh eggs.
    3.  Stamped parm.
    4. Guanciale (The latest improvement)
    The fattier jowl when cooked, was perfect.  And store bought bacon, regardless of brand, is too sugary IMO.  So fortunate to have access to La Quercia products.  Again, THE best.
    5.  Fresh Italian parsley.
    6.  Although nontraditional, roasted garlic, and sauted minced shallot are nice additions.
    7.  Cracked white pepper
    8.  The right size pan.  I made too big of a batch last time.  Thought about using my 16" wok to toss next time, as you are not really cooking at that point, but emulsifying.

    Carbonara is one of my favorite dishes, using my favorite things.
    Seems so simple, but it's not.  And when done right, it is glorious.
    Your rendition, is pure joy.


    To add to this list... I've started using egg yolks only. Saw this technique on Bourdain's Rome episode of No Reservations.  Stir the grated parm and a little olive oil into the yolks to make a thick yolk/cheese paste. Whisk this paste into your pasta water/pepper emulsion along with the noodles. Leaving the whites out makes the dish much more rich and delicious while preventing that slimy under-cooked egginess that you can sometimes run into. There's a fine line between scrambled eggs and undercooked eggs. Using the yolks narrows the margin of error. 


    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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