Pasta Alla Carbonara

07 October 2010 16 comments

Pasta Alla Carbonara PASTA ALLA CARBONARA
There are many versions of Carbonara. Even in Italy, restaurants make this dish different ways. While in Rome, we tasted three different takes on this dish. Italian food purists will tell you that a 'real' Carbonara does not have cream while others prefer to use cream to get the texture they prefer. We ate at a restaurant in Borgo Pio near the Vatican and they served their Carbonara using spaghetti and without the cream plus it was loaded with freshly ground black pepper. The restaurant we went to near Piazza Navona meanwhile used ziti and cream in their Carbonara which my family and I prefer. The traditional style is just too dry and we prefer our Carbonara to be a little creamy. Whatever style you prefer, Carbonara is an easy recipe to follow and prepare. These recipes are from Emeril Lagasse and Gourmet magazine and I tweaked it to suit my family's taste (I omitted the butter, used less oil, doubled the liquid, etc.) If you don't have Pancetta, use bacon; if you like garlic, add it with the onions. As with any recipe, you can tweak it to suit your personal taste.

CREAMY CARBONARA

1 tsp olive oil
1 small yellow onion, chopped finely
3 pcs pancetta or bacon diced
1 pound pasta
3 large egg yolks
1/2 cup heavy cream
1/2 cup 1% milk
1/2 cup grated Parmesan cheese
ground black pepper

All ingredients should be at room temperature for even and fast cooking (eggs, heavy cream, milk and cheese).

Heat oil over medium heat. Add the onion and pancetta and cook until the onions are wilted and the pancetta is brown. Remove from the heat and set aside.

Bring a large pot of salted water to a boil and cook the pasta until al dente. While the pasta is cooking, whisk together the egg yolks and heavy cream in a bowl and set aside.

Drain the pasta and reserve a cup of the water. Return pasta to the pot and over high heat, add the pancetta and onion mixture. Stir until the pasta is coated with the pancetta mixture.

Add to the egg yolk/heavy cream mixture to the pasta, along with the Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. If it's too watery, add more parmesan cheese. Serve immediately.

TRADITIONAL CARBONARA
5 pcs pancetta or bacon
1 medium onion, chopped finely
1/4 cup dry white wine
1 pound pasta
3 large eggs*
3/4 cup grated Parmesan cheese
1/3 cup grated Pecorino Romano
1 tsp fresh ground black pepper
1/4 tsp salt

Slice pancetta into cubes and brown in a pan. Add onions and cook until wilted. Add wine and boil until it's reduced by half. Cook the pasta in salted water until al dente. Meanwhile, mix the eggs, the two cheeses, black pepper, salt in a bowl.
Drain the pasta and add to the onion and wine mixture. Under lowe heat, mix well until all the pasta is coated. Remove the pan from the stove and add the egg mixture. Serve while warm.

SUBSCRIBE BY EMAIL HERE

16 comments: to “ Pasta Alla Carbonara so far...

  • DebbieDana February 08, 2009
     

    Oh my, its one of my favorites!

    I'll try your recipe Babette, thanks for sharing! The picture looks so good, ginutom tuloy ako. hehe

  • Gee February 10, 2009
     

    yum yum yum...I Like the look of it..

  • FickleMinded February 10, 2009
     

    thanks for posting this,gustong gusto ito ng anak ko nuong minsang nakatikim sya sa manila, he asked me several times na gumawa but i don't know how, i'm glad i visit your food blog today and found it. :)

  • Babette February 12, 2009
     

    @Debbie
    You're welcome. :)

    @Gee
    You should try it. It tastes a hundred times better than it looks. LOL

    @FickleMinded
    You're welcome. :) I hope magustuhan nya ito.

  • Lets February 12, 2009
     

    Wow!! this is nice. I want to try this.

  • guitarz_jr28 February 13, 2009
     

    hi po..eto nakikigulo again. i tried checkin all ur recipes habang dpa antok..tapos nadaanan ko eto.dko sya actualy fave but sometimes gusto ko rin sya kainin.so binasa k n lng din.hehe..funny thing coz like u said iba iba na rin natikman ko from frends na nagluto nito..even funnier kasi actualy im here in rome now pero eto im tryin to learn it from u..hahhaha...thanx..keep posting po

  • Babette February 14, 2009
     

    @Lets
    Thanks for visiting. :)

    @Guitarz
    Wow, nasa Rome ka pala. Miss ko na yan, bitin yung 4 days namin last year. I will be back someday. :o)

  • haze February 19, 2009
     

    This is an all time favorite at home! Sarap :D !

  • Mica June 18, 2009
     

    I looove carbonara! Haven't tried it with other kinds of pasta but spaghetti since this is what my sons prefer.

    I always try variations of carbonara so this recipe is what we'll have this Saturday!

    Salamat!

  • Anonymous October 07, 2009
     

    Hi! Thanks po sa recipe.. I'm not really into cooking but I wanna try this... Ano pong klaseng cream ang masa suggest nyo? Thanks again!

  • Anonymous October 17, 2010
     

    Ano po ba yung heavy cream? thanks a lot for sharing your recipes..

  • Babette October 29, 2010
     

    Heavy cream in the Philippines is like Nestle Cream.

  • Suertemom October 29, 2010
     

    Hi! I came across your blog as I was looking for filipino recipes. Really nice blog! I am following you now.

  • Unknown November 04, 2011
     

    my mouth is watering ,when saw the images of dish...this is my favorite dish.skilled caregivers

  • Julie January 31, 2012
     

    By the looks of that it must be delicious. Not much of a pasta fan here but something like that I gotta try:D

  • John Aadam February 03, 2012
     

    Thanks for sharing this recipe, I am not a pasta fan but this looks good and I think that I am going to try it. Have you thought of trying this with fried breads?