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Spaghetti Carbonara


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Old 24-01-2008, 12:50
MsMcClure
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Hi,

I'm making Spaghetti Carbonara for dinner, but I don't have a recipe yet, and I've never made it before.

Does anyone know of a good recipe?

Thanks

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Old 24-01-2008, 13:14
caroliansno1fan
 
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makes enough for 4 big eaters

5 eggs
100ml double cream
15ml olive oil
25g butter
200g bacon cut into small pieces
100g parmesan


beat the eggs & cream together with pinch of salt
fry the bacon in the oil & butter
cook & drain pasta
put pasta back in the pan add the bacon & mix well
add the cream & egg mix to the pasta & mix until the pasta
is coated. the heat from the pasta warms the eggs & cream.

not suitable for pregnant women.
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Old 24-01-2008, 13:16
orangebird
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makes enough for 4 big eaters

5 eggs
100ml double cream
15ml olive oil
25g butter
200g bacon cut into small pieces
100g parmesan


beat the eggs & cream together with pinch of salt
fry the bacon in the oil & butter
cook & drain pasta
put pasta back in the pan add the bacon & mix well
add the cream & egg mix to the pasta & mix until the pasta
is coated. the heat from the pasta warms the eggs & cream.

not suitable for pregnant women.
Perfect recipe although to make it extra rich, just use the egg yolks rather than the whole egg. .
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Old 24-01-2008, 18:24
TommyGavin76
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And for Gods sake make sure you don't add the eggs too early otherwise you end up with Pasta & Scrambled Eggs!
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Old 24-01-2008, 18:29
Sad_BB_Addict
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makes enough for 4 big eaters

5 eggs
100ml double cream
15ml olive oil
25g butter
200g bacon cut into small pieces
100g parmesan


beat the eggs & cream together with pinch of salt
fry the bacon in the oil & butter
cook & drain pasta
put pasta back in the pan add the bacon & mix well
add the cream & egg mix to the pasta & mix until the pasta
is coated. the heat from the pasta warms the eggs & cream.

not suitable for pregnant women.

why is it not suitable for women with a bun in the oven?
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Old 24-01-2008, 18:30
TommyGavin76
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why is it not suitable for women with a bun in the oven?
Eggs that aren't fully cooked.
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Old 25-01-2008, 15:02
Sirio63
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Just to be absolutely precise - the parmesan should actually be pecorino romano (it's a similar cheese, but it's saltier and comes from the area around Rome, where the recipe was born).
Also, the original recipe was with rigatoni, the round tubes of about 5 cm., and not spaghetti: apparently they are better for absorbing the cream and egg mixture. Note that originally there was no cream, only the eggs.
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Old 25-01-2008, 15:29
upnunder
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I tend to just use eggs, and not add cream.
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Old 25-01-2008, 15:32
grassmarket
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And is it really bacon? Surely it should be some kind of special wild boar pancetta only made by a single farmer in the village of Santa Theresa in the Appenine mountains?
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Old 25-01-2008, 15:57
TommyGavin76
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And is it really bacon? Surely it should be some kind of special wild boar pancetta only made by a single farmer in the village of Santa Theresa in the Appenine mountains?
I use Pancetta. From Sainsbury's.
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Old 25-01-2008, 16:29
newkid30
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And is it really bacon? Surely it should be some kind of special wild boar pancetta only made by a single farmer in the village of Santa Theresa in the Appenine mountains?
Excellent!
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Old 26-01-2008, 09:31
Sirio63
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And is it really bacon? Surely it should be some kind of special wild boar pancetta only made by a single farmer in the village of Santa Theresa in the Appenine mountains?
That would be ideal of course, but basically any bacon or pancetta will do - smoked, preferably, and diced, not sliced......

Anyway, mine were just indications for trying a different set-up and give the original structure of the dish. I'm Italian, born and bred in Italy, and many of the Italian recipes have been re-worked to make them lighter, or to use more easily available ingredients or simply to make them closer to foreign tastes. Considering that rigatoni and Pecorino can be found in England as easily as spaghetti and Parmigiano, it was just a suggestion.
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Old 26-01-2008, 09:40
snowy2007
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And is it really bacon? Surely it should be some kind of special wild boar pancetta only made by a single farmer in the village of Santa Theresa in the Appenine mountains?
LMAO!
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