This is getting made soon.

Yum!!!!

Whenever I cook pasta for the wife, I always say "I'M-A GONNA MAKE YOU SUMTHIN A-NICE!!"

For the sake of variety, try this one out and see what you think. I make this all the time (with panchetta) and really love it.

I’ve used this recipe for 20 years. I found it online when my wife and I first started dating. It uses what your video says not to..... heavy cream. Still pretty darn good, but now I want to try it like in the video. Andrew Zimmern has a similar recipe that I’ve been wanting to try. Now if I can figure out where to find guanciale near me.

Gotta love the Italians and their exuberance, they've got a good thing going on over there

Romans have four main pasta dishes:
Cacio e Pepe (my favorite) - pecorino & black pepper
Amatriciana - tomato, guanciale and pecorino
Alla Gricia - guanciale and pecorino
Carbonara - guanciale, pecorino, black pepper & eggs

I've had more bad carbonara's than good ones, most restaurant creations tend to be too salty. I like Babish's piss-off-the-Italians version, which is the second one.

I have always used Rachael Ray's recipe, personally.

https://www.rachaelray.com/recipes/pasta-carbonara/

Tony.

I made a carbonara recipe last week with guanciale. Man that stuff is intense! But for the cost, next time I think I'm doing it with pancetta. Or perhaps I'll use some of my newly acquired Benton's smoked bacon (thank you SIGforum for showing me new ways to spend my money! ).

JP

Cacio e Pepe is sublime. I've mede it for YEARS and the simplicity of the ingredients belies the complexity of the flavors.

I've never found a Carbonara recipe that knocked my socks off. I'll have to give these a try.

I know what I'm making tonight...thanks all

Bill

Carbonara used to be an almost weekly staple in or house, but in recent years, we have cut back on it. Doesn't diminish our love of the dish. We tend to use bacon and at times pancetta, sometimes adding a little bit of bacon to pancetta since it generates a little more fat. We never use milk or cream, and never garlic. But we always use Rustichella d'Arbuzzo spaghetti pasta, a bit more expensive than other brands (5 bucks), but worth it. Good cheese, room temp eggs, and lots of fresh ground black pepper.

Being Italian carbonara was one of the first dishesI learned to make on my own. It was also the first meal I made for my wife when we met over 37 years ago..and I still make it.

This guy has some great and simple Italian recipes: https://www.youtube.com/watch?...WKglGPGPg&index=1535

Carbonara, one of my favorites.

At home my mom used to make it with cream. Only years later I found out that the original recipe is without cream. Changed to the original recipe and stick to it. I like it better, also it's simpler to make.

A vegetarian option would be using sliced champignon-mushrooms.

I made this dish tonight, following the recipe in the video. I used seasoned, uncured pork jowl bought at the local market. This was a delicious and simple meal. The pecorino cheese and eggs mixed with the pasta water made a very creamy sauce.

quote:

Originally posted by Minnow:mixed with the pasta water made a very creamy sauce.

Using that hot starchy water to melt and blend the egg/cheese, provides the creamy, velvety texture that the cream recipes attempt to simplify a technique and mimic the texture by adding another ingredient. Technically, pasta dishes in Italy are served before the main meat course so, you don't want it overly rich.

One trick that some chefs have taken to, instead of using a pot for the pasta, boil the water in a fry/saute pan. You end up increasing the starchiness of the water, and accelerate the boil-time for the pasta since you've eliminated a quart or two of water.

Sometimes I really hate this place. Now I have to wait 9 hours to have this for dinner...