|
I made this a few weeks ago and was a little disappointed. It was a bit of a special occasion so I went to a farmers market and bought everything there, but in the end it ended up being a bit flat and salty. I think I overcooked the pasta too, judging when fresh pasta is done is too difficult. Today I only bought the eggs at the market and used slightly cheaper ingredients (dried pasta, standard supermarket pancetta instead of fancy organic hand-cured locally-reared stuff), and to try and avoid the saltiness I swapped the pecorino romano for pecarino sardo... It was glorious. A carbonara revelation. Thanks The Jizzer! That green grated cheese can looks horrendous. How are they even allowed to call it parmesan? And is pecorino horribly expensive in the US or something? Every time I have seen pecorino for sale here (UK) it has been 5-10% cheaper than the parmesan sitting next to it.
|
#
?
Aug 14, 2011 00:31
|
|
|
|
| # ? Apr 18, 2024 15:59 |
|
|
It's called parmesan because the actual cheese is called parmigiano reggiano. In some European countries, they can't even use the word parmesan (as this is the french term for the cheese), and have to use other made up words (e.g. "pamesello").
|
|
#
?
Aug 14, 2011 04:07
|
|
|
Made this tonight using v1.5 of the recipe. Not too shabby. I made some mistakes but it turned out okay. I wouldn't serve it to anyone but my trash compactor friend who eats anything but it won't take too much fiddling to get the timing right. At least my eggs didn't scramble. 
|
|
#
?
Aug 20, 2011 04:59
|
|
|
Every time I've seen pecorino romano in Italian supermarkets it's been substantially cheaper than parmigiano reggiano.
|
|
#
?
Aug 20, 2011 22:58
|
|
|
Sjurygg posted:Every time I've seen pecorino romano in Italian supermarkets it's been substantially cheaper than parmigiano reggiano. At my Costco here in the US, the imported pecorino romano is about $7/lb compared to the $12/lb parmagianno reggiano stravechio and $10/lb grana padano. The US isn't nearly as strict as Europe is about protecting DOP regulations.
|
|
#
?
Aug 20, 2011 23:32
|
|
|
Mach420 posted:At my Costco here in the US, the imported pecorino romano is about $7/lb compared to the $12/lb parmagianno reggiano stravechio and $10/lb grana padano. The US isn't nearly as strict as Europe is about protecting DOP regulations. Goddamn can I have your costco? Ours has parmagianno reggiano for $14 and it feels so painful. Well, okay, only $2 more, but...but... Pecorino is 8 or 9, too, yeah.
|
|
#
?
Aug 21, 2011 01:14
|
|
|
Is all Pecorino Romano salty?
|
|
#
?
Aug 21, 2011 08:57
|
|
|
PRADA SLUT posted:Is all Pecorino Romano salty? That's one of its defining characteristics, so yes.
|
|
#
?
Aug 21, 2011 12:34
|
|
|
I love Carbonara so I will have to be sure to try this recipe. The one I use is good, but it is done completely different from yours. It has good texture but the look of the pasta doesn't look as good as yours.
|
|
#
?
Aug 21, 2011 18:06
|
|
|
FrozenShellfish posted:I think I overcooked the pasta too, judging when fresh pasta is done is too difficult. Yeah, as you noticed as well, I've found that dried pasta is better for this dish
|
|
#
?
Aug 24, 2011 14:10
|
|
Enter sadman
|
Well I scrambled the eggs for the first time a few days ago. I've made this recipe about half a dozen times without fail, but this time I decided to use a different pan since it already had bacon fat in it and I was low on pancetta. I did everything right and pulled the pan off the heat with plenty of time to spare. It was right when I started to pour the eggs onto the pasta that I suddenly recalled just how long it takes for cast iron to cool down and why I normally use my all clad skillet.
|
|
#
?
Aug 24, 2011 14:38
|
|
|
Timo posted:
Yes. That cheese is definitely grated 100%. Does it say how much of it is Parmesan?
|
|
#
?
Aug 24, 2011 17:48
|
|
|
Zuhzuhzombie!! posted:Yes. That cheese is definitely grated 100%. Does it say how much of it is Parmesan? Hey, look, it's that joke again. Content, just tried the OP recipe with microplaned (instead of finely chopped) garlic a few days ago. Almost tasted like a different food altogether; both are good.
|
|
#
?
Aug 24, 2011 19:21
|
|
|
Did a slightly different version of carbonara tonight that i thought people might find interesting. Also didn't have any bacon or pancetta, otherwise that would have gone in. The basic premise is to cook the pasta like you would risotto, so you get a nice starchy/creamy sauce coating your noodles, which is made even better when you add your egg and cheese mixture.  All the ingredients, garlic, cheap white wine, egg/cheese mix, grated parm, butter, and whatever was left in that container of chicken broth.  Toast your pasta in some oil until golden brown, add your garlic and cook that a little, then add some white wine and start stirring until its all absorbed into the pasta. Start adding your chicken stock or water (I used both because i didn't have enough stock) and constantly stir like if you were making risotto. After maybe 5 minutes you'll be able to feel the pasta start softening and a nice starchy sauce forming in the pot.  Keep adding liquid and stirring until the pasta is cooked, then turn off the heat and add a little butter for deliciousness and to cool the pasta a bit so you don't end up with scrambled eggs.  Add your egg/cheese and grate some black pepper on top.  
|
|
#
?
Aug 25, 2011 03:00
|
|
|
That doesn't look very appetizing.
|
|
#
?
Aug 26, 2011 00:29
|
|
|
the camera flash made it look a bit jizzy, but i assure you it was very creamy and delicious.
|
|
#
?
Aug 26, 2011 00:47
|
|
|
blacquethoven posted:the camera flash made it look a bit jizzy, but i assure you it was very creamy and delicious. And that description doesn't sound jazzy at all...
|
|
#
?
Aug 26, 2011 03:54
|
|
|
I don't know about you guys but I think it looks and sounds delicious.
|
|
#
?
Aug 26, 2011 07:26
|
|
|
I don't know that I would call it carbonara but I would eat it.
|
|
#
?
Aug 26, 2011 14:28
|
|
|
Isn't that how you make Hamburger Helper? You've made Hamburgerless Helper.
|
|
#
?
Aug 26, 2011 14:39
|
|
|
you must have some ritzy rear end hamburger helper where you live because i've never seen it made with wine, parmesan, chicken stock and eggs
|
|
#
?
Aug 27, 2011 02:11
|
|
|
blacquethoven posted:you must have some ritzy rear end hamburger helper where you live because i've never seen it made with wine, parmesan, chicken stock and eggs This is giwwis. We make our own ritzy rear end hamburger helper when we want drunk food. I would not call that carbonara, but I would definitely eat the hell out of that. Good job.
|
|
#
?
Aug 27, 2011 02:16
|
|
|
blacquethoven posted:the camera flash made it look a bit jizzy, but i assure you it was very creamy and delicious. After trying out this method myself, I can attest that it is absolutely creamy and delicious. Started out with some pancetta, took that out and sauteed the pasta/garlic, deglazed with wine, and then did the rest like you described. So freaking good. Thank you so much for the idea.
|
|
#
?
Aug 31, 2011 23:28
|
|
|
Stoner carbonara looks pretty good. I've seen other Italian pasta dishes made by the same principle.
|
|
#
?
Aug 31, 2011 23:48
|
|
|
Made this a couple nights ago for the first time. We didn't get the final technique right and the eggs had a few solid pieces here and there (none larger than, say, a bit of coarsely shredded cheese), but it was still absolutely incredible. My girlfriend demands this weekly now!
|
|
#
?
Sep 5, 2011 07:27
|
|
|
 Ah guanciale, how I love thee. I've written up a new blog post on carbonara, partly inspired by Jizzer's classic recipe with a few modifications that have helped me get the execution right. Hope you like it: https://snapcracklingpop.blogspot.com
|
|
#
?
Sep 16, 2011 13:40
|
|
|
Great post!
|
|
#
?
Sep 16, 2011 17:32
|
|
|
Made this again last week, I thought the improved recipe (especially the egg-tempering) made a small but noticable difference in a very positive way. I do prefer 100% parmesan over the 50-50 blend recommended, though that could be due to my dislike of pecorino in general.
|
|
#
?
Sep 16, 2011 19:55
|
|
|
|
| # ? Apr 18, 2024 15:59 |
|
|
Made the recipe in the OP, with salt pork belly instead of panchetta. I had never had carbonara before, and it was awesome. Thanks for making the thread!
|
|
#
?
Sep 17, 2011 00:20
|
|
