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The Spleen
Alabama Fan
Member since Dec 2010
30846 posts

Spaghetti Carbonara
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.


DomincDecoco
USA Fan
Doing well as frick
Member since Oct 2018
3563 posts

re: Spaghetti Carbonara
a favorite...gracias


The Spleen
Alabama Fan
Member since Dec 2010
30846 posts

re: Spaghetti Carbonara
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.


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40
alpinetiger
Utah Fan
Salt Lake City
Member since Apr 2017
1261 posts

re: Spaghetti Carbonara
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



CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
51933 posts

re: Spaghetti Carbonara
this is a great video that i have found is the best explanation on how to cook it.

LINK


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10
The Spleen
Alabama Fan
Member since Dec 2010
30846 posts

re: Spaghetti Carbonara
I have made that NYT one before. I found it on the thin side, but never thought to add another egg yolk.


wutangfinancial
LSU Fan
Dallas, TX
Member since Sep 2015
4781 posts

re: Spaghetti Carbonara
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.


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30
colonialfootsoldier
LSU Fan
Baton Rouge
Member since Jun 2016
42 posts

re: Spaghetti Carbonara
That Bon Appetit recipe is great. I make it often and typically have the ingredients on hand without any planning ahead


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alpinetiger
Utah Fan
Salt Lake City
Member since Apr 2017
1261 posts

re: Spaghetti Carbonara
quote:

I have made that NYT one before. I found it on the thin side, but never thought to add another egg yolk.
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 think I'll try the Bon Appitite recipe you posted without the salt.


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LoneStarRanger
Houston Astros Fan
Texas/Europe
Member since Aug 2018
1347 posts

re: Spaghetti Carbonara
Looks good.

My number one favorite is Cacio e Pepe



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80
bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11744 posts

re: Spaghetti Carbonara
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
This post was edited on 10/9 at 4:05 pm


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alpinetiger
Utah Fan
Salt Lake City
Member since Apr 2017
1261 posts

re: Spaghetti Carbonara
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.


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10
GravelLotinCanada
Anywhere, Anytime
Member since Dec 2019
77 posts

re: Spaghetti Carbonara
Where do y’all find guanciale in BR?


BlackenedOut
The Big Sleazy
Member since Feb 2011
5307 posts

re: Spaghetti Carbonara
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


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lsutigerbandfan
LSU Fan
Amite, Louisiana
Member since Mar 2011
1260 posts

re: Spaghetti Carbonara
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.


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