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Pasta Carbonara (Photos)
Posted on 8/18/13 at 7:05 pm
Posted on 8/18/13 at 7:05 pm
Good food for the common man gets no easier than this.
For two servings, you'll need - a cup of thick sliced bacon or panchetta(diced), a clove of garlic (minced), pasta for two, a cup of diced ham, salt, black pepper, red pepper flakes, olive oil, three egg yolks (discard whites), parmesan cheese 1 1/2 cups (grated) and fresh parsley (Tablespoon chopped).
and a cup of white wine
Cook the bacon until crisp, then set aside.
Cook the pasta in salted water with a little olive oil. The water should taste salty. The rest of the carbonara will cook while the pasta is getting al dente.
You will not add any salt to this dish. It needs none because the bacon is salty and you will add some of the pasta water to make the sauce.
Cook the ham in the bacon fat. When ham is done, add garlic and 1 tsp. red pepper flakes, deglaze with the wine and then reduce the wine slightly.
Chop the parsley.
Grate the parmesan. I use a micro plane.
Separate the eggs.. The yolks are all you want.
When the pasta is al dente, whip the yolks and add about a cup of the pasta water to the eggs.
Add the hot liquid slowly to temper the yolks.
Drain the pasta and quickly add to pan. It is important to work with hot ingredients from here on out because the heat is needed to make the sauce.
Add the whipped yolk and pasta water mixture to the hot contents in the saute pan. at this point the culinary miracle of carbonara sauce making begins.
Within a few minutes, as you stir the pasta, the yolks cook and the sauce forms.
When the sauce has formed, add the crispy bacon and black pepper.
Then if you like parmesan as much as I do, you add this much parmesan.
After stirring it in and allowing it to melt slightly, add the parsley
and plate.
Easy to cook and tasty. A nice Sunday evening meal.
For two servings, you'll need - a cup of thick sliced bacon or panchetta(diced), a clove of garlic (minced), pasta for two, a cup of diced ham, salt, black pepper, red pepper flakes, olive oil, three egg yolks (discard whites), parmesan cheese 1 1/2 cups (grated) and fresh parsley (Tablespoon chopped).
and a cup of white wine
Cook the bacon until crisp, then set aside.
Cook the pasta in salted water with a little olive oil. The water should taste salty. The rest of the carbonara will cook while the pasta is getting al dente.
You will not add any salt to this dish. It needs none because the bacon is salty and you will add some of the pasta water to make the sauce.
Cook the ham in the bacon fat. When ham is done, add garlic and 1 tsp. red pepper flakes, deglaze with the wine and then reduce the wine slightly.
Chop the parsley.
Grate the parmesan. I use a micro plane.
Separate the eggs.. The yolks are all you want.
When the pasta is al dente, whip the yolks and add about a cup of the pasta water to the eggs.
Add the hot liquid slowly to temper the yolks.
Drain the pasta and quickly add to pan. It is important to work with hot ingredients from here on out because the heat is needed to make the sauce.
Add the whipped yolk and pasta water mixture to the hot contents in the saute pan. at this point the culinary miracle of carbonara sauce making begins.
Within a few minutes, as you stir the pasta, the yolks cook and the sauce forms.
When the sauce has formed, add the crispy bacon and black pepper.
Then if you like parmesan as much as I do, you add this much parmesan.
After stirring it in and allowing it to melt slightly, add the parsley
and plate.
Easy to cook and tasty. A nice Sunday evening meal.
This post was edited on 9/25/13 at 4:42 pm
Posted on 8/18/13 at 7:11 pm to MeridianDog
That looks great!
How much is 'pasta for two'?
Posted on 8/18/13 at 7:15 pm to LSU Piston
back to dieting for me which means you posts will make me miserable.
Posted on 8/18/13 at 7:23 pm to MeridianDog
Where's the cream????? Seriously, looks good.
Posted on 8/18/13 at 7:24 pm to LSU Piston
quote:
How much is 'pasta for two'?
Depends on how hungry I am.
This was thin spagetti. you can use whatever pasta you like. For thin spagetti, I used a bundle with a diameter bigger than a quarter and less than a 50 cent piece.
Maybe an inch and a quarter to an inch and a half diameter bundle.
Posted on 8/18/13 at 7:25 pm to coolpapaboze
quote:
Where's the cream
There is no cream or butter in Carbonara.
Posted on 8/18/13 at 7:29 pm to MeridianDog
Being honest here, that looks good.
IWEI
IWEI
Posted on 8/18/13 at 7:29 pm to MeridianDog
I made this last night. Yours looks better.
Posted on 8/18/13 at 7:30 pm to MeridianDog
I have cut out pasta from my diet, and I am better off for it. However, carbonara was always one of my favorites, and I would eat a plate of that. Looks good.
Posted on 8/18/13 at 7:33 pm to MeridianDog
Looks good. Don't post any cornbread for a bit, I need to get a full head of steam going on the diet front before I can withstand you and Nate's cornbread pics.
Posted on 8/18/13 at 7:35 pm to MeridianDog
I would definitely eat that.
Posted on 8/18/13 at 7:40 pm to MeridianDog
quote:can you inform my MIL of this?
There is no cream or butter in Carbonara.
Posted on 8/18/13 at 7:46 pm to MeridianDog
Looks great MD. I'm gonna try this out. Thanks.
Posted on 8/18/13 at 7:48 pm to Winkface
There is no ham in carbonara either. It's traditionally pancetta.
Posted on 8/18/13 at 7:49 pm to MeridianDog
quote:I know, was referencing a previous thread. There's no ham or parsley in carbonara either.
There is no cream or butter in Carbonara.
Posted on 8/18/13 at 7:51 pm to Martini
Ah. I have no idea. She fixes it a lot and it always has a lot of cream. Very good but I don't handle heavy cream very well so I found it interesting that it is not supposed to have cream in it.
Posted on 8/18/13 at 7:53 pm to Winkface
quote:
can you inform my MIL
I really should have said there is none im mine.
I guess carbonara is what it is ham, parsley, cream, butter, ketchup. whatever.
my apologies offered to all.
This post was edited on 8/18/13 at 7:55 pm
Posted on 8/18/13 at 7:56 pm to coolpapaboze
We have had this discussion before haven't we?
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