CARBONARA recipes & questions

purplepardalis

We don't use cream either. Just the egg yolk stirred into the pasta with a little of the starch water from the pasta cooking. A small amount of fresh chilli often gets added too!

Jei70

Am I the only one who makes carbonara with bacon? Either good quality, thick streaky bacon, or pancetta. Even some Polish boczek, if you can find it in your supermarket. Then a splash of cream, egg yolk or two (depending on quantity, one per 2 people) and loads of grated parmesan or peccorino. Yum!

I like coarse ground pepper on top, as well, but usually no extra salt, especially if the bacon is smoked!

Nicki

Jei70 wrote: »

Am I the only one who makes carbonara with bacon? Either good quality, thick streaky bacon, or pancetta. Even some Polish boczek, if you can find it in your supermarket. Then a splash of cream, egg yolk or two (depending on quantity, one per 2 people) and loads of grated parmesan or peccorino. Yum!

I like coarse ground pepper on top, as well, but usually no extra salt, especially if the bacon is smoked!

Yes, I use bacon as well. Chop it up and fry with some onion for about 5 minutes while spaghetti is cooking, then add a splash of white wine vinegar. Drain the pasta, add the bacon mix and a couple of whole eggs beaten with some black pepper into the hot pan but off the heat and mix and let sit for a few seconds until the egg mixture has firmed just a little to coat the pasta. Serve with grated parmesan and more freshly ground black pepper. Yum! I only use cream if I have some left to use up, and even then only a small splash as otherwise the dish is very rich.

Kevie192

Of course you're not the only one who uses bacon... That good food recipe includes it for a start.

There's no cream in carbonara and if you make it properly you really dont need it. I make mine like this recipe except that qty only does the 2 of us! (Greedy!)

Linda32

SandA wrote: »

I do my shopping weekly and come Thursday and Friday most of my veg has gone soft so I can't use it.

I know this isn't the question you asked, but I just wanted to mention that you can freeze this veg before is goes soft. Saves any waste that way :money:

ciderwithrosie_2

We do a vague nod to carbonara - fry some leeks, garlic, streaky bacon and mushrooms, add some herbs and lots of black pepper, I do add some cream to mine (because I think it tastes nicer), then sit that to one side and whisk up 2 large eggs and load of parmesan. Drain the spaghetti/linguine stir in the egg mixture through to cook it then add the bacon/cream/leeks/mushrooms.

happy35

i used to makr Carbonara the right way without cream but in my house they like the creamy version and as I dont eat it I now make it with cream

I have had a number of compliments on my Carbonara and this is how I make it:
put cold olive oil in a slightly warm pan, put in 2 cloves of garlic cut in half cut side down and leave oil to warm gently so oil get flavoured. Add bacon/lardons (I use smoked bacon lardons from Lidl) fry gently until nearly cooked add mushrooms/onion and fry if you like them in Carbonara. Meanwhile cook pasta.
Put 2 eggs, carton of cream, freshlygrated parmesan, blackpepper into a jug and beat.
Remove garlic from pan, add cooked pasta and either add with a tongs so you get some water or add about a tbspn and a half if you are going to drain it. give it a stir add egg/cream mixture and cook for a few minutes stirring gently until thickened

zippychick

ive merged this with our carbonara thread

Batch cooking and cooking for the freezer should also help

Zip