Pasta Carbonara with Bread and Parmesan Garlic Olive Oil Dipping Sauce
I think that I’ve mentioned before that I am obsessed with making the perfect Spaghetti Carbonara. No matter how many times I try, I just don’t nail it.
My obsession started with a trip to Montreal and dinner in a little out-of-the-way restaurant that served the best Carbonara we’ve ever tasted. It was further encouraged when a local (now defunct) restaurant not only put it on their menu, but did it very, very well.
So tonight the attempt at the sauce involved 2 eggs and 2 egg yolks, beaten, 1 cup cream, 1/2 cup parmesan cheese, all at room temperature, some chopped garlic and lots of lots of fresh cracked pepper. (No, you are correct… this is not a healthy recipe!)
It wasn’t too bad, but alas, still not perfection.
*sigh*
Popularity: 1% [?]
{ 5 comments… read them below or add one }
hi irene!
your house is beautiful and the kitchen is gorgeous–it must be a wonderful space to work in. and i am completely in lurve with toshiro mifune jr (i’m assuming toshiro’s named after him)–i saw shiba inus for the first time in la, and i nearly came home with two of them.
anyway, have you tried making the carbonara without the cream? you’ll get a richer flavour with just eggs and cheese. oh. and bacon. lots of bacon.
Hi Santos!
You know what a Shiba Inu is! I think you are only the second person that has! They are great dogs – she certainly is beautiful and she has quite a personality. And yes, Greg named her after Toshiro Mifune. I foolishly gave him naming rights. But Toshi is a nice compromise.
I’ve tried to make the sauce with no cream, and it’s turned the pasta “gummy”. Am I doing something wrong?
needs more liquid–i use some of the (hot) pasta water, but i’ll bet wine or stock would be good too.
I use this one all the time and I find it good. Worth a try if you haven’t used it before. No cream at all.
5 oz panceta
1 medium onion, finely chopped
1/4 – 1/2 cup dry white wine
1 lb spaghetti
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
I often toss in a half cup of thawed frozen peas as well.
Cut pancetta into small chunks, in a heavy skillet over moderate heat, stir, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook spaghetti in a pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine.
Jo,
Thanks for the recipe. I will definitely try it next time. I hadn’t thought about wine instead of cream. Thanks for the tip!