MegaSack DRAW - This year's winner is user - rgwb
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Just made it, oh my goodness. Got the spag al dente, chucked a mix of mature cheddar and Parmesan in with the eggs. Browned the Pancetta with crushed garlic to almost cremated. Cracked the black pepper over it and nommed it to death. Glutinous velvety goodness clinging to every strand. Different league to those sauce in a pot mixes you can get.
You mean you didn't use any cream?
No, it was perfect without.
Cheddar? 😥
No need for cream in proper carbonara, and no cremated garlic either!
Peckereenyo?
It worked, trust me.
Onions?
Couldn't find any Pecorino. Onions? No way.
+Proper carbonara
chucked a mix of mature cheddar
Oxymoron (in the eyes of an Italian).
No need for cheddar in a carbonara. Just throw in more Parmesan. Hell, go wild with some Pecorino and truffle oil. Banging.
BTW, carbonara with some peas and broccoli is a great way to get veg-fussy kids to get them down them.
Just a bit of single cream - like...a teaspoon.
crushed garlic to almost cremated
Overly browned garlic... nasty.
#PeakSTW
Courgettes cut to similar shape as penne. And the use penne.
And just a teensy bit of cream.
Overly browned garlic... nasty.
Only used it for flavour while cooking the Pancetta. Took it out of the pan before finishing.
Garlic salt.
Yeah I love carbonara. I do sometimes do it with onions too, but that probably makes it not carbonara. Have never used cream.
I use potatoes sometimes instead of pasta. It's called Carbon O'Hara.
😯 THAT'S RACI....
...oh wait, no, as you were.
🙂
Proper carbonara from scratch is lovely
It is so why oh why did you put Cheddar in?
Bacon, Philadelphia cheese with cracked black pepper.
Get over yourselves.
no cream, mushrooms are a nice option.
There are lots of lovely pasta dishes that can be made with a permutation of bacon, egg, cheese, cream, peas, mushrooms etc. There's only one way to make Carbonara though.
Bacon, Philadelphia cheese with cracked black pepper.
Get over yourselves.
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Had some 'proper' carbonara in corsica that used wild boar instead of pancetta, it was undoubtedly the best thing ever.
Anticipated lunch stop was closed, and unusually for me, i'd got my feeding a bit wrong and was 95% bonked. So bit of a surprise to the upmarket restaurant when 20 starving cyclists rocked up and pretty much decimated their menu availability by eating everything.
But omg. Right place, right time, amazing.
'Peakstw'? 'Get over yourselves'?
It's a very simple, cheap, uncomplicated classic Italian peasant dish.
Awesome when done simply.
Proper carbonara is a very quick, cheap and simple dish to make. Just don't cook the eggs in the pan, let the heat of the warm pasta cook it just right else you end up with scrambled egg and pasta.
And never burnt garlic. Bitter taste.
I make this all the time - never use cream (then it would be an alla crema) and I use lean (unsmoked) back bacon as my wife doesn't like smoked or fatty bacon unfortunately. Sometimes I serve it with an uncooked yolk poured over the top after having it served to me like that in Morzine many moons ago. Scrummy.
Johndoh ... that's more like it!!
Some proper abominations going on up there -- cheddar, mushrooms, burnt garlic ...WTF
Little bit of creme fresh for some tang.
Proper carbonara from scratch
It's awright, would much rather have a decent Pizza mind! 😆
Burnt garlic and cheddar?
Might as well have put minced beef and ragu in there.
Yep for me it's just bacon lardons, garlic (not burnt), pepper, thyme, fried up in olive oil, toss with the cooked pasta* and some parmesan. Then pour over whisked eggs immediately remove from heat, stir about a bit and serve with more parmesan.
*spaghetti annoys me so I generally use penne or something like that.
Garlic, thyme and olive oil? Nice. But not Carbonara.
I liked the way it was served once in some ski resort. cooked spaghetti, strained and served in a warm le creuset handled pan with two half eggshells nestled in the top containing separated egg yolks. You tip the egg yolks in to your pasta, with some black pepper and parmesan/pecorrino, mix it up and viola! Add cooked lardons if you fancy.
But all this is irrelevant. Everyone knows the finest rendition of carbs, dead pig and rancid cow milk in the world is Tartiflette.
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This is my version:
Smoked streaky bacon or pancetta, needs to be fatty, needs to be smoky. Fry until crisp.
In a bowl whist 1 egg and 2 egg yolks, mix in lots of finely grated Parmesan and loads of seasoning, heavy on the pepper.
Cook pasta, I prefer tagliatelle, I realise this makes me a heathen.
Drain the pasta but keep a bit of the cooking water back.
Put cooked pasta back into the pan it was cooked in, add bacon and pour over egg mix.
Stir vigorously, if it looks a bit thick use some of the cooking water to loosen it.
Put on plate, add more Parmesan and more pepper on top.
Eat.
Edit, just seen the post above. Ignore all that, just eat Tartiflette, the food of Gods.
Tartiflette, the food of Gods
Don't go all posh on me ...lets call it Panhaggerty
if it aint Reblochon, it aint Tartiflette.
I love a good Carbonara. So quick and simple- would never order in a restaurant here as its likely to be creamy and disappointing and i never order stuff i'd knock up on a Tuesday night fr dinner!
Lunge has its right imo (and my Italian OH), except i only go with yolks. Oh, and put the pasta in the bacony frying pan. Plenty crispy smoked bacon and lots of pepper. Pasta water retained to loosen sauce.
I think i know what i'm eating tonight now!
I know it's heresy but I like to loosen it a little with cream, or soured cream, or yoghurt - depends on fridge contents.
lunge - Member
This is my version:
Smoked streaky bacon or pancetta, needs to be fatty, needs to be smoky. Fry until crisp.
In a bowl whist 1 egg and 2 egg yolks, mix in lots of finely grated Parmesan and loads of seasoning, heavy on the pepper.
Cook pasta, I prefer tagliatelle, I realise this makes me a heathen.
Drain the pasta but keep a bit of the cooking water back.
Put cooked pasta back into the pan it was cooked in, add bacon and pour over egg mix.
Stir vigorously, if it looks a bit thick use some of the cooking water to loosen it.
Put on plate, add more Parmesan and more pepper on top.
Eat.
+1.
I love a good Carbonara. So quick and simple- would never order in a restaurant here as its likely to be creamy and disappointing
+1 - I'll only order a carbonara if I'm certain it is going to be made 'right'
Damn that was good.
Thanks lunge/zbonty.
That'll go in the tasty easy meals book.
Thanks to this thread, tonight's dinner here in Morzine involved medicinal quantities of reblochon. Chickened our of doing tartiflette with spuds (too much hassle) and instead made a croziflettes.
Nomming in 20mins
http://www.france-montagnes.com/webzine/gastronomie/la-croziflette
But all this is irrelevant. Everyone knows the finest rendition of carbs, dead pig and rancid cow milk in the world is Tartiflette.
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I've obviously been in France too long I've tartiflette, carbonara and croziflettes all this week already... if we're counting sunday as the start of the week!
It was an original carbonara but the tartiflette had a couple of sweet potatoes in it too as I think it's nicer
It's probably my fault it's raining eating all this stodgy food
I sort of want to make this but find carbonara the most instant lips to weight food imaginable.
I only ever cooked the square root of F u c K all and have always liked carbonara so missus being away I checked the YouTube video and just followed the directions but with veg oil dry cheese and normal bacon cus that's all I had in. Twas amazing and nothing like carbonara I had before.Quick easy and mint.