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what's with the milk in there? it's not tenderizing meat like in bolognese, nor is it giving colorization like a vodka sauce or something, and it's not thickening the sauce like you would in some kind of horrid olive garden bastardization of carbonara (i think they use cream but it's still god awful ugh--you need nothing other than oil, reserved salt water, guanciale/pancetta, garlic, parm/peccorino, eggs, parsley and good black pepper for traditional).
it just seems so out of place. all the other things can be combined in a sauce and come out with something good pretty easily. i do similar fridge clean out pastas a lot. i just dont see what it adds to the dish
also do you enjoy your food being extremely salty? 1-1/2 cups of pancetta is probably a few ounces off of a pound, which definitely on the heavier side for a 1/2lb of pasta. salting while crisping really enhances that. why'd you do all that and not reserve some of the salted pasta water instead? maybe the wine and milk washes away some, but that seems like a real lot
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That's a lot more complicated than how I make my primitive carbonara. Mine goes like this: fry bacon bits in olive oil, add boiled and drained spaghetti, grated parmesan cheese, parsley and lots of pepper, and then at last raw eggs. Mix it all up and serve immediately as long as it's still slimy. Done in 15 minutes.
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On February 20 2013 08:28 QuanticHawk wrote:
what's with the milk in there? it's not tenderizing meat like in bolognese, nor is it giving colorization like a vodka sauce or something, and it's not thickening the sauce like you would in some kind of horrid olive garden bastardization of carbonara (i think they use cream but it's still god awful ugh--you need nothing other than oil, reserved salt water, guanciale/pancetta, garlic, parm/peccorino, eggs, parsley and good black pepper for traditional).
it just seems so out of place. all the other things can be combined in a sauce and come out with something good pretty easily. i do similar fridge clean out pastas a lot. i just dont see what it adds to the dish
also do you enjoy your food being extremely salty? 1-1/2 cups of pancetta is probably a few ounces off of a pound, which definitely on the heavier side for a 1/2lb of pasta. salting while crisping really enhances that. why'd you do all that and not reserve some of the salted pasta water instead? maybe the wine and milk washes away some, but that seems like a real lot
Like I said, this is definitely not a traditional take on carbonara.  I like to experiment, so I guess this recipe would border more on being "inspired by" rather than an homage to the traditional cabonara.
I wanted to create a super simple white sauce (sans flour) for this, since the sauce wasn't relying any on the egg.
In terms of saltiness, I'm definitely not saying drown the pancetta in salt. Realistically, anytime you use salt and pepper, it should be to taste, not to an exact measurement.
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Runny eggs just adds to the deliciousness.
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I really like the whole idea on this but I personally cannot stand the taste of shallots. Do you have a proposition on what I could replace it with? Onions maybe?
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On February 20 2013 21:33 Ekital. wrote:
I really like the whole idea on this but I personally cannot stand the taste of shallots. Do you have a proposition on what I could replace it with? Onions maybe?
1/2 to 1/3 the amount of onions--shallots are essentially a very mild onion. Also, you should slice the onion substitute thin, as shallots tend to melt more quickly in oil
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On February 20 2013 21:33 Ekital. wrote:
I really like the whole idea on this but I personally cannot stand the taste of shallots. Do you have a proposition on what I could replace it with? Onions maybe?
Shallots and Onions are similar flavour profiles, with shallots being a more delicate, light and subtle flavour than onions.
TBH, if you don't like shallots, you probably wont like onions that much as onions will affect the flavour of a dish much more than the shallot.
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can you recommend any carbonara recipes without delicious meat? I am a vegetarian...
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you can just follow a traditional recipe and just omit it. it will still be good, but lack that very distinct cured pork taste that makes a carbonara
alternatively, you could try a substitute, like tempeh bacon? I have never had, but I know my sister used to love that crap and some of the fake meats are actually kind of good. though to be fair, i honestly have no idea how that cooks. guanciale/pancetta/bacon is used because it releases the fatty goodness, which is soaked up by the pasta. I doubt tempeh does, so using it like lardons probably is useless. try at your own peril
pound of pasta, a bunch of pork (maybe a quarter pound?), 3-4 cloves of garlic, a ton of cheese (at least a cup of grated. parmesan is good, but some recipes call for pecorino reggiano, or a mix of both. your call), about 3 eggs, black pepper, italian parsley
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boil water, throw in salt, and start your spaghetti in a pot
in a decent sized pan (your pasta is getting tossed in here) heat oil on medium, add cubed pork. Once pork starts to render and brown, add garlic, saute until soft.
in a bowl, combine eggs and cheese and stir the shit out of it til it is really well mixed up
Remove pasta from water, but reserve a little of the pasta water. Add cooked pasta to your pan and toss around. Throw in a little bit of water for flavor. make sure you didn't overcook your pasta, since it will cook a bit more in there.
Remove pan from heat (this is a must or you will get scrambled eggs with pasta)
Dump in your egg/cheese and mix well. Add a ton of black pepper. Garnish with parsley and serve
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since you are not using pork, you might wanna use some salt somewhere
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Thanks for another great meal Kier  Had to change a few things (or rather leave some out as I didn't have it) so I could make this and it turned out really well. Another great recipe ^^ 5/5
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On February 21 2013 05:09 QuanticHawk wrote:
you can just follow a traditional recipe and just omit it. it will still be good, but lack that very distinct cured pork taste that makes a carbonara
alternatively, you could try a substitute, like tempeh bacon? I have never had, but I know my sister used to love that crap and some of the fake meats are actually kind of good. though to be fair, i honestly have no idea how that cooks. guanciale/pancetta/bacon is used because it releases the fatty goodness, which is soaked up by the pasta. I doubt tempeh does, so using it like lardons probably is useless. try at your own peril
pound of pasta, a bunch of pork (maybe a quarter pound?), 3-4 cloves of garlic, a ton of cheese (at least a cup of grated. parmesan is good, but some recipes call for pecorino reggiano, or a mix of both. your call), about 3 eggs, black pepper, italian parsley
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boil water, throw in salt, and start your spaghetti in a pot
in a decent sized pan (your pasta is getting tossed in here) heat oil on medium, add cubed pork. Once pork starts to render and brown, add garlic, saute until soft.
in a bowl, combine eggs and cheese and stir the shit out of it til it is really well mixed up
Remove pasta from water, but reserve a little of the pasta water. Add cooked pasta to your pan and toss around. Throw in a little bit of water for flavor. make sure you didn't overcook your pasta, since it will cook a bit more in there.
Remove pan from heat (this is a must or you will get scrambled eggs with pasta)
Dump in your egg/cheese and mix well. Add a ton of black pepper. Garnish with parsley and serve
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since you are not using pork, you might wanna use some salt somewhere
I made this last month usiing a bunch of smoked ham left over from the Super Bowl. Tasted pretty good
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QuanticHawk's recipe is quite accurate.
For completeness, I'll just say that:
Garlic, shallots and parsley are essentially optional and up to personal preferences. I've seen people doing it with all combinations of the three, including the empty combination.
Some people mix black pepper with the egg and parmesan (or pecorino romano - your choice), and some milk or cream is allowed.
Finally, how 'dry' you want the final product to be is also up to you. The egg can vary from almost liquid to well solidified. But if it's too dry, it turns out pretty terrible, so don't overcook it.
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if you add the pasta water it is almost never too dry and you dont have to worry about adding milk/cream (ick)
i have done shallots in it before, but i also friggin love shallots. though that would definitely not be authentic
and regarding cheese, ive done it with both and enjoyed it, or both mixed together. the real key is going to get a block of good cheese and shred yourself rather than getting the shitty prepackaged pre grinded
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On February 21 2013 23:02 QuanticHawk wrote:
if you add the pasta water it is almost never too dry and you dont have to worry about adding milk/cream (ick)
i have done shallots in it before, but i also friggin love shallots. though that would definitely not be authentic
and regarding cheese, ive done it with both and enjoyed it, or both mixed together. the real key is going to get a block of good cheese and shred yourself rather than getting the shitty prepackaged pre grinded
Quick question--how do you clean a cheese shredder? The dishwasher tends to miss spots, and I can never really clean off all the accumulated stuff in the sink
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i am but a little peasant who has no dish washer. i just do it by hand and dont have much of a problem. if shit's on there you can soak it for a bit and then use a brillo probably
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On February 21 2013 23:30 Shady Sands wrote:Show nested quote +On February 21 2013 23:02 QuanticHawk wrote:
if you add the pasta water it is almost never too dry and you dont have to worry about adding milk/cream (ick)
i have done shallots in it before, but i also friggin love shallots. though that would definitely not be authentic
and regarding cheese, ive done it with both and enjoyed it, or both mixed together. the real key is going to get a block of good cheese and shred yourself rather than getting the shitty prepackaged pre grinded Quick question--how do you clean a cheese shredder? The dishwasher tends to miss spots, and I can never really clean off all the accumulated stuff in the sink
Try soaking it in soapy water for a while and then throw it in the dishwasher. :D
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My experience is that if you clean the shredder as soon as you're done using it, it'll be just as new. But if you let it sit for a while, you'll have a bad time.
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that's really the same for most utensils and stuff haha
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use a brush + soap and hot water, gets the cheese right off
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NOM NOM NOM. Great job as always
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EPT
