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Spaghetti Carbonara
Posted on 10/8/20 at 9:37 am
Posted on 10/8/20 at 9:37 am
It's one of my most favorite dishes, and I make it fairly regularly. This is the best recipe I've found for it so far, but I'm always looking for different ones. I use 1/2 pancetta, and 1/2 bacon when I make it.
Bon Appetit
I like it simple, which is why I like this recipe. Any recipes you guys really like? I have some pancetta in the fridge I need to use and will probably make it tonight or tomorrow night.
Bon Appetit
I like it simple, which is why I like this recipe. Any recipes you guys really like? I have some pancetta in the fridge I need to use and will probably make it tonight or tomorrow night.
9
Posted on 10/8/20 at 9:42 am to The Spleen
a favorite...gracias
Posted on 10/8/20 at 9:55 am to DomincDecoco
Meant to add that if you follow this recipe, a lot of the reviews mention it being overly salty. The only salt added is in the pasta water, so I always scale it way back and add salt to taste at the end.
Posted on 10/8/20 at 10:33 am to The Spleen
quote:
It's one of my most favorite dishes
Mine too. I use this recipe - its very similar to yours sans the amount of salt - but I add one more egg yolk than is called for, no olive oil, and lots of cracked pepper:
Carbonara - New York Times
Posted on 10/8/20 at 10:49 am to The Spleen
Posted on 10/8/20 at 11:38 am to alpinetiger
I have made that NYT one before. I found it on the thin side, but never thought to add another egg yolk.
Posted on 10/8/20 at 12:29 pm to The Spleen
quote:
I use 1/2 pancetta, and 1/2 bacon when I make it
That's what we like to do. It's such an easy dish to make. Big fan of using some pappardelle or bucatini instead of spaghetti.
Posted on 10/8/20 at 12:45 pm to The Spleen
That Bon Appetit recipe is great. I make it often and typically have the ingredients on hand without any planning ahead
Posted on 10/9/20 at 8:00 am to The Spleen
quote:Agree and that's why I added the extra yolk. There's a place here in SLC called the Copper Onion that has a non-traditional Carbonara - they use grana padano and fettucini - and their sauce is great and its on the thicker side.
I have made that NYT one before. I found it on the thin side, but never thought to add another egg yolk.
I think I'll try the Bon Appitite recipe you posted without the salt.
Posted on 10/9/20 at 9:36 am to The Spleen
Looks good.
My number one favorite is Cacio e Pepe
My number one favorite is Cacio e Pepe
Posted on 10/9/20 at 4:02 pm to The Spleen
I like using Dagastino's spaghetti and I like the pasta cooling down instructions Dagastino has on the box. It cools the pasta down nicely and you don't make scrambled eggs out of your Carbonara.
I like this guy.. his recipes are usually spot on. Vincenzo's Plate
I like this guy.. his recipes are usually spot on. Vincenzo's Plate
This post was edited on 10/9/20 at 4:05 pm
Posted on 10/17/20 at 10:47 am to The Spleen
I made the Bon Appetit recipe for the game this morning and its better than the NYT recipe IMO. More sauce and thicker, and I used much less pasta water in the sauce. Thanks for the link The Spleen.
Posted on 10/17/20 at 5:18 pm to The Spleen
Where do y’all find guanciale in BR?
Posted on 10/17/20 at 5:27 pm to GravelLotinCanada
I’d imagine if you can’t find it, Galen at Iverstine could make some.
Love carbonara. Probably my favorite pasta. Vacillate between that and Cacio e Pepe
Love carbonara. Probably my favorite pasta. Vacillate between that and Cacio e Pepe
Posted on 10/19/20 at 10:57 pm to GravelLotinCanada
Don’t know about Baton Rouge but a while back I called Nor-Joe Imports, an Italian store and deli, in New Orleans. They carry Guanciale but were out of stock when I called. If you’re in New Orleans might be worth checking out. Guanciale is pork cheek. Walmart carries pork jowl which is pork cheek but it’s smoked. Smithfield brand.
Posted on 11/7/20 at 8:49 pm to lsutigerbandfan
Made carbonara tonight.
Wrights bacon, lots of garlic, 4eggs+1yolk, heavy on the grated fresh parm.
Let the pasta cool for a bit before adding the eggs.
Added a little of the hot pasta water to the eggs before adding to the pasta.
So creamy and delicious.
Wrights bacon, lots of garlic, 4eggs+1yolk, heavy on the grated fresh parm.
Let the pasta cool for a bit before adding the eggs.
Added a little of the hot pasta water to the eggs before adding to the pasta.
So creamy and delicious.
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