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Posted on 1/12/13 at 4:00 pm to CITWTT
quote:Prepared traditionally, carbonara doesn't lend itself to being made in large batches. It's inherently unstable and it comes together at the end, and thus needs to be eaten immediately. If you're making a huge pot, you'd probably need cream to make it stable.
When Imake it, it is for a large group of people.
Posted on 1/12/13 at 8:51 pm to coolpapaboze
Well they all bailed on this thread.
Posted on 1/13/13 at 9:57 am to Spudly
1. Boil package of pasta
2. Fry pound of bacon/pancetta in cast iron skillet
3. Remove bacon/pancetta, drain, and crumble meat into small pieces if you didn't chop it before hand
4. Retain a teaspoon of the bacon/pancetta fat or as much as you like
5. Brown up some chopped garlic in the skillet
6. Throw pasta into skillet and toss the pasta around to fully coat the pasta with the garlic and fat. Throw bacon/pancetta back in as well
7. Beat 2-3 eggs in a bowl. I like to pepper and salt the eggs in the bowl. I have also been known to squirt some sriracha into the eggs for an added kick. If you must use milk or cream make sure it is no more than a small splash.
8. Remove items from skillet and throw into a separate bowl
9. Pour eggs over pasta and immediately begin tossing until all pasta is coated.
10. Add some fresh pepper, basil, small amount of parmesan/pecorino and toss some more
11. Add another sprinkling of black pepper to dust the top
12. Immediately serve with cheese offered on the side
2. Fry pound of bacon/pancetta in cast iron skillet
3. Remove bacon/pancetta, drain, and crumble meat into small pieces if you didn't chop it before hand
4. Retain a teaspoon of the bacon/pancetta fat or as much as you like
5. Brown up some chopped garlic in the skillet
6. Throw pasta into skillet and toss the pasta around to fully coat the pasta with the garlic and fat. Throw bacon/pancetta back in as well
7. Beat 2-3 eggs in a bowl. I like to pepper and salt the eggs in the bowl. I have also been known to squirt some sriracha into the eggs for an added kick. If you must use milk or cream make sure it is no more than a small splash.
8. Remove items from skillet and throw into a separate bowl
9. Pour eggs over pasta and immediately begin tossing until all pasta is coated.
10. Add some fresh pepper, basil, small amount of parmesan/pecorino and toss some more
11. Add another sprinkling of black pepper to dust the top
12. Immediately serve with cheese offered on the side
Posted on 1/13/13 at 10:04 am to coolpapaboze
I read a recipe once from some chef that suggested for large groups just serving the hot pasta without the eggs mixed in to each guest. Once all pasta dishes are served each guest has an egg ready to go next to their plates that they can crack and mix in themselves. Not sure if it would work though.
Posted on 1/13/13 at 10:05 am to MStant1
That's pretty dangerous for a large group.
Posted on 1/13/13 at 10:09 am to Martini
Yeah it's one of those things that sounds great in theory, but seems impractical and messy. Half the guests would end up with scrambled eggs and the other half would decline because they think they are eating raw eggs. 
Posted on 1/13/13 at 10:25 am to Martini
My carbonara recipe posted above is my grandma's. If it is not "authentic" per se, then she's been calling it the wrong thing for 80 years. She's Italian. Martini, I'd dare you to tell her it's not carbonara to her face.
Posted on 1/13/13 at 10:38 am to Motorboat
quote:
Martini, I'd dare you to tell her it's not carbonara to her face.
___________________________
As far as the use of eggs goes, I use only two egg yolks, which I temper with a ladle of the pasta water. This is so the ýolks won't cook. Plus, using the starchy pasta water helps to create the sauce that coats the pasta, which in turn allows the cheese to adhere to the pasta.
NEVER coat your pasta with olive oil after it is cooked.
Posted on 1/13/13 at 11:40 am to LuckySo-n-So
Guanciale- rendered until crispy
Equal parts egg yolks and parm regiano beat until pale
Bucantini noodles
Equal parts egg yolks and parm regiano beat until pale
Bucantini noodles
Posted on 1/13/13 at 1:01 pm to Martini
Joining the Martini and Cool Papa train on this one: Carbonara has at most 6 ingredients - egg, pasta, pasta water, parm, a salty, cured pork product and black pepper.
Anything more and you might as well call it alfredo.
Anything more and you might as well call it alfredo.
Posted on 1/13/13 at 1:16 pm to BlackenedOut
quote:Properly made alfredo only has five ingredients: pasta, butter, cheese, pasta water. There was a cool article on the history of that dish in Saveur magazine a few years ago.
Anything more and you might as well call it alfredo.
Posted on 1/13/13 at 1:34 pm to Martini
Holy shite that's funny and so true
Posted on 1/13/13 at 3:04 pm to BlackenedOut
quote:
Joining the Martini and Cool Papa train on this one: Carbonara has at most 6 ingredients - egg, pasta, pasta water, parm, a salty, cured pork product and black pepper.
Anything more and you might as well call it alfredo.
Posted on 1/13/13 at 3:45 pm to Gris Gris
quote:
I don't give a shite if she gave Mussolini a blowjob. The old battle axe isn't cooking carbonara. Man, between you, jimilittledick11 and Nitwit and all your European connections you'd think one of you dumbasses could actually get a recipe right. Were you his Sous Chef for one of the First Ladies or the Archbishop of Canterbury whom he cooked authentic FRENCH food for and now some old Italian guy is teaching him Italian?
Y'all must have the most retarded ancestors to ever set sail for
America Too bad they weren't sailing on the RMS Titanic. Then at least after I read your posts I wouldn't have to go hose the stupid off me.
Posted on 1/13/13 at 6:07 pm to fishpinger
Somebody needs more Valium.
Posted on 1/13/13 at 8:26 pm to Motorboat
quote:
My carbonara recipe posted above is my grandma's. If it is not "authentic" per se, then she's been calling it the wrong thing for 80 years. She's Italian. Martini, I'd dare you to tell her it's not carbonara to her face.
the old bag is not making carbonara.
Posted on 1/14/13 at 7:39 am to fishpinger
quote:
I don't give a shite if she gave Mussolini a blowjob. The old battle axe isn't cooking carbonara. Man, between you, jimilittledick11 and Nitwit and all your European connections you'd think one of you dumbasses could actually get a recipe right. Were you his Sous Chef for one of the First Ladies or the Archbishop of Canterbury whom he cooked authentic FRENCH food for and now some old Italian guy is teaching him Italian?
Y'all must have the most retarded ancestors to ever set sail for
America Too bad they weren't sailing on the RMS Titanic. Then at least after I read your posts I wouldn't have to go hose the stupid off me.
Who posted this and then had it deleted? I would assume Martini wrote it and then removed it since he is such an abrasive pussy. I got the recipe right--we just call it a different name. But keep on with your racist posts and we will see how that goes for you.
Posted on 1/14/13 at 8:00 am to Motorboat
So you don't actually call what your grandmother makes "carbonara"? What do you call it?
Posted on 1/14/13 at 8:34 am to Ole Geauxt
not to hijack such an entertaining thread but,
wtf does this mean?
wtf does this mean?
quote:Dubbl Aught Sevin
Have package with pigeon, in case it's too wet for pigeon to fly far today, if pigeon stays close to native nest or just flys south or west for any short distance after pigeons lunch.
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