Anyone have any good Carbonara recipes?

[Ashur]

I used to make this a lot many years ago, but it's been so long I've forgotten my recipe and in any event it can probably be improved upon.

I love pasta.

[Arundel Pajo]

I've got one if you want it. It's super tasty, but it's a traditional sort using raw egg yolks instead of cream. Wasn't sure if you were looking for that or for the more Americanized "alfredo with bacon" version.

[Laliana]

I have one as well, it calls for raw eggs and hot bacon fat. I'll look for it when I get home.

[Ashur]

Yes, Yes - all of the above. Hook me up.

[Arundel Pajo]

<b>Spaghetti alla Carbonara</b>
<ul><li>2 Tbsp butter
<li>2 Tbsp extra-virgin olive oil
<li>4oz. pancetta, cut from a 1/4in thick slice into thin strips
<li>1/2 cup dry white wine
<li>4 egg yolks
<li>3 Tbsp freshly grated <i>parmigiano-reggiano</i> cheese
<li>1 Tbsp freshly grated <i>pecorino romano</i> cheese
<li>1 Tbsp finely chopped flat-leaf parsley
<li>salt and freshly ground black pepper</ul>

1)
Bring 4 quarts of water to a boil in a large pot.

2)
Meanwhile, put the butter and olive oil in a small skillet over a medium-high heat. When the butter has melted, add the pancetta and cook until it is well browned, but not crispy. Add the white wine and continue cooking until it has reduced by about half. Remove from the heat and set aside.

3)
Toss a bit of salt into the boiling water, and add one pound of spaghetti.

4)
In a mixing bowl (large enough to toss all the pasta in), lightly beat the egg yolks with the two grated cheeses, the parsley, a pinch of salt, and a generous amount of fresh ground black pepper.

5)
When the pasta is cooked <i>al dente</i>, return the skillet with the pancetta to a high heat, then drain the pasta and add it to the mixing bowl with the egg yolks and cheeses. Toss until the pasta is well coated with the egg and cheese mixture, then add the hot pancetta. Toss again, and serve at once.


note: use fresh grated cheese. it makes a lot of difference.

[Ashur]

mmmm. Keep them coming!

[Pherr the Dorf]

My recipe is about the same as above, but I add about 1 oz heavy cream as a binder

[Arborealus]

note: use fresh grated cheese. it makes a lot of difference.

Such an important note...Pre-shredded cheese is coated to keep it from sticking together...the coating also tends to prevent smooth incorporation into sauces...

[Keverian FireCry]

Didnt know that, though I have always used fresh cheese anyway.

[Laliana]

My ex-mother-in-laws recipe....

1lb of spaghetti
4 eggs
1/2lb of bacon
5+ cloves of garlic
3/4 C of freshly grated parmesan cheese
salt and pepper to taste


While spaghetti is cooking, chop bacon and fry in cast iron pan over a medium flame, set aside and peel and slice garlic.

Beat eggs with a fork (she used the whole egg, not just the yolk)

Right before spaghetti is done, return bacon to stove on low heat, add the sliced garlic.

Strain spaghetti and place in large bowl.

Last step requires 2 people...

First person has pan with bacon (grease included) and garlic in one hand and in other hand has the bowl of beaten eggs. Pour them simultaneously into the spaghetti while the other person tosses it. Add the parmesan cheese and salt and pepper.

Yum, enjoy