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Old 05-10-2006, 09:34 AM   #11
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onions and mushrooms are not that typical for a carbonara....
this is my Recipe:

Spaghetti with carbonara sauce

Ingredients:
1 pound spaghetti
3 ounces bacon, cubed
5 egg yolks
1 teaspoon butter
2 tablespoons grated Pecorino Romano
4 tablespoons Parmigiano Reggiano
1 tablespoon extra - virgin olive oi
salt
black peppercorns


Bring a large pot of water to a boil; salt and cook the spaghetti al dente. Meanwhile, in a serving bowl, whisk the egg yolks with the Parmigiano, Pecorino, and a pinch of salt, until smooth.
In a pan, heat the olive oil and sauté the bacon until crunchy.
Drain the pasta leaving some of the cooking water clinging onto the spaghetti and transfer to the serving bowl.
Add the crunchy bacon, the butter, and some freshly grated black pepper. Stir to coat the pasta evenly and serve immediately.
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Old 05-10-2006, 09:52 AM   #12
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Quote:
Originally Posted by thumpershere2
Sounds like a great dish but I'm not happy with partially cooked eggs.Guess I will have to try it tho. I'm making sure the eggs are cooked good tho.
Of course, you can do as you like, but the eggs creamy and not perfectly cooked are a true characteristic of this dish: if you cook them too much, they don't seem a sauce, but only scrambled eggs. Trust in me (and others ) TRY.

Haggis, what you say is correct: this is one of the three versions I was speaking before. Carbone(it.) = coal, so, "carbonara" is "at coal (miners?) way". The third version refers to insurrectional movements in Italy during the beginning of 1800, whith the secret society "Carboneria" against Austria (no matters at all with a real coal). In every way, it's a recent dish.
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Old 05-10-2006, 10:36 AM   #13
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I need a good pasta carbonara recipe...

Okay, in my other post, i realized that the recipe i ahve probably isnt the best, so i am looking for a good, classic pasta carbonara recipe. Thanks!
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Old 05-10-2006, 10:39 AM   #14
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okay, then here again ;o)

Spaghetti with carbonara sauce

Ingredients:
1 pound spaghetti
3 ounces bacon, cubed
5 egg yolks
1 teaspoon butter
2 tablespoons grated Pecorino Romano
4 tablespoons Parmigiano Reggiano
1 tablespoon extra - virgin olive oil
salt
black peppercorns


Bring a large pot of water to a boil; salt and cook the spaghetti al dente. Meanwhile, in a serving bowl, whisk the egg yolks with the Parmigiano, Pecorino, and a pinch of salt, until smooth.
In a pan, heat the olive oil and sauté the bacon until crunchy.
Drain the pasta leaving some of the cooking water clinging onto the spaghetti and transfer to the serving bowl.
Add the crunchy bacon, the butter, and some freshly grated black pepper. Stir to coat the pasta evenly and serve immediately.
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Old 05-10-2006, 10:56 AM   #15
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This is my favorite carbonara recipe.
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Old 05-10-2006, 11:02 AM   #16
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Quote:
Originally Posted by Alix
This is my favorite carbonara recipe.
Correct. I only suggest lard instead of oil.
Pay particular attention to cheese: pecorino or parmigiano, not else.
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Old 05-10-2006, 11:04 AM   #17
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RDG, why lard instead of oil?
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Old 05-10-2006, 11:10 AM   #18
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Quote:
Originally Posted by Alix
RDG, why lard instead of oil?
There's not a precise reason: lard taste is different. Try. They are both good: I too use oil when I have not lard at home.....
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Old 05-10-2006, 11:21 AM   #19
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pecorino Romano is a sheeps milk cheese, right? (so good) Parmesan Reggiano is a cows milk cheese. The Romano is sharper, the Parmesan nuttier in flavor. Both are staples in my kitchen.
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Old 05-10-2006, 11:25 AM   #20
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Ok RDG, I'll try it the way it is suppose to be made and just think of the eggs cooked.
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