Comments on: Spaghetti alla Carbonara http://twoyolks.org/2007/10/03/spaghetti-alla-carbonara/ Fri, 04 May 2012 14:44:23 +0000 hourly 1 http://wordpress.com/ By: Rick http://twoyolks.org/2007/10/03/spaghetti-alla-carbonara/#comment-1963 Sat, 19 Nov 2011 20:16:44 +0000 http://twoyolks.wordpress.com/2007/10/03/spaghetti-alla-carbonara/#comment-1963 I had much the same problem you did in trying to get this dish just right — the way I’d had it in Rome. Then I found a YouTube video made by an Italian chef right in the restaurant’s kitchen. Success!

Making perfect carbonara is still very much a feel thing, but after a few attempts (and no real failures), I now have this dish to the point where it comes out terrifically every time. One thing to remember: making it for one is a snap, for two is a bit more difficult, for four or more, you’re really asking for trouble. I spoke to a chef about this and his answer was to prep everything and make it in smaller batches that will cook better because the amount of ingredients I was using for four servings was cooling things down too much.

Okay, here’s how to make The Real Carbonara: http://www.youtube.com/watch?v=0sBxqVWbpDw

Just for the record, pancetta just doesn’t cut it in this dish once you’ve had the real Roman version with guanciale. It’s worth the effort to find a source for it. It’s also a must for pasta all’ammatriciana.

Buon appetito!

]]> By: myrna http://twoyolks.org/2007/10/03/spaghetti-alla-carbonara/#comment-1712 Sun, 21 Nov 2010 00:39:50 +0000 http://twoyolks.wordpress.com/2007/10/03/spaghetti-alla-carbonara/#comment-1712 I lived in Italy for many years – Carbonara was a staple. The Italians save some of the water from the boiled pasta and use as needed.

The egg is mixed with the parmegiano and then heated (until cooked) with all the ingredients before mixing it with pasta. Saved water used to thin as desired. It tends to thicken as eaten so a little more water probably wouldn’t hurt.

]]> By: Luigi http://twoyolks.org/2007/10/03/spaghetti-alla-carbonara/#comment-1266 Thu, 09 Apr 2009 23:48:23 +0000 http://twoyolks.wordpress.com/2007/10/03/spaghetti-alla-carbonara/#comment-1266 It is spelled “pancetta”, not “panchetta”. If it were spelled like the latter, it would be pronounced incorrectly as “pan-KET-ta” instead of “pan-CHET-ta” (<-correct).

]]> By: xpo http://twoyolks.org/2007/10/03/spaghetti-alla-carbonara/#comment-234 Sun, 06 Jan 2008 10:53:52 +0000 http://twoyolks.wordpress.com/2007/10/03/spaghetti-alla-carbonara/#comment-234 you could sort of make a hollandaise with the eggs but i doubt that would be authentic.

cream with lemon zest is great too but the best is still just with raw egg yolk.

served with raw egg yolk is delish. just make sure your pasta is very hot :) salmonella isnt funny business .

]]> By: innovatel http://twoyolks.org/2007/10/03/spaghetti-alla-carbonara/#comment-178 Wed, 19 Dec 2007 22:30:40 +0000 http://twoyolks.wordpress.com/2007/10/03/spaghetti-alla-carbonara/#comment-178 I think it’s better “add salt” when the water boil. If you want, you can use the bowl to cover pot for one or two minutes. My friend do that … the first time I don’t understand … but after the lunch … I decided to try :P

]]> By: willhaynes http://twoyolks.org/2007/10/03/spaghetti-alla-carbonara/#comment-13 Fri, 05 Oct 2007 06:33:04 +0000 http://twoyolks.wordpress.com/2007/10/03/spaghetti-alla-carbonara/#comment-13 I’ll have to try this. It sounds delicious.

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