Carbonara Variations...What Do You Do?

I use parm.

Such a simple but delicious dish, I should make it more often.

But its probably 1000 calories a serving.

I could see through the pancetta I found, so I used an extra thick cut of bacon...was good.

Excellent recipes are on the net. Google " carbonara recipes" and you're 80% there.

Now this is my kind of post.

Thank you Otis.

Here is mine from a while back

It is a simple dish

Your cheese - Romano, Parmesan

Your meat - I like bacon, too

Good pasta, good sauce, high comfort food.

Yes the calorie count is high and you can't eat it at my house without buttered crusty bread.

Wonderful stuff

Nice late night post

Have an upvote

Here's the recipe I use. I like to use pennetteor something like a gemelli instead of spaghetti. And I usually go with a mix of parm, romano and asiago for the cheese. Parsley is optional and I'll skip it if I don't already have some on hand.

Ingredients:

Salt and freshly ground black pepper to taste
1 pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
Directions:

1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.

quote:

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I'd like a good tutorial on this dish, as I've never made/had it.

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Here's mine from a few months ago. I'd link the post, but the pictures have reverted to links. There is a BONUS on how to cook a perfect steak, too!!!

16 oz spaghetti or whatever pasta you like
1 medium to large onion, chopped
8 oz mushrooms
4 oz pancetta
16 oz bacon
two egg yolks
minced garlic
olive oil
pepper
butter
white wine
shredded parmesan cheese

Chop Pancetta and bacon, onion and mushrooms into tiny pieces:




Put pasta on to boil:



Crisp up the bacon/pancetta (you can use either or both):




remove most of the bacon grease from the pan and add a little butter and evoo then add onions.



After a few minutes, add the mushrooms:


Simmer for another couple minutes add a little more EVOO if needed. Then, add minced garlic and about a half to two thirds cup of white wine--whatever you happen to have open is fine. I had some Apothic White. You could use Chardonnay or Pinot Grigio. Whatever, no big woop, wanna fight about it?



Then let it simmer until most of the liquid is gone:


While it is simmering, temper your two egg yolks with a ladel of starchy water from the pasta:


Once most of the liquid from the onions/mushrooms is gone, add the bacon and give it a quick stir:


Then, add the pasta and stir real quick:


Add the egg yolks and stir:


Then, add cheese (I use a four cheese mix), and pepper, and mix thoroughly:


Finished product:




NOW, for the New York Strip

Two 16 oz NY Strips, Olive Oil, Sea Salt, Pepper, Garlic Powder



Place in Microwave:



Set for 25 minutes (Steaks cook while doing the pasta):



Perfect sear and just a little under Medium Rare. Perfect:



No Ketchup, so Ken's Honey Mustard will have to do...



Finished product--I like my steak and carbs with buttered sliced white:

Romano is a must

I also find bucatini to be the best pasta for sauce like this. Really is perfect at soaking up sauce

What setting did you use for the strips?

Looks like defrost, but I'm detecting a hint of 'reheat' with those.