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Spaghetti Carbonara |
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#1 |
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Forum Member
Join Date: Nov 2007
Posts: 83
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Spaghetti Carbonara
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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#2 |
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Posts: n/a
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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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#3 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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Quote:
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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#4 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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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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#5 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Quote:
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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#6 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
why is it not suitable for women with a bun in the oven?
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#7 |
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Forum Member
Join Date: Aug 2003
Posts: 389
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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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#8 |
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Forum Member
Join Date: Jan 2006
Location: Derbyshire, Uk
Posts: 2,288
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I tend to just use eggs, and not add cream.
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#9 |
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Forum Member
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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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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#10 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
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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#11 |
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Forum Member
Join Date: Nov 2003
Posts: 7,477
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Quote:
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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#12 |
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Forum Member
Join Date: Aug 2003
Posts: 389
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Quote:
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?
![]() 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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#13 |
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Forum Member
Join Date: Jul 2007
Location: Nr. Manchester
Posts: 1,041
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Quote:
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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