Spaghetti a la carbonara
UPDATE: Click here for the more traditional carbonara recipe.
This photo has been sitting on my hard drive for about a month. When I took it, I wasn’t sure if I should delete the old carbonara entry and post a new one. I couldn’t just upload the new photo for the old recipe because I made some improvements when I cooked the one that you see in this photo. Anyway, I couldn’t decide and, eventually, forgot about it. This morning, I tried cleaning out my hard drive by deleting unwanted files. And I saw this carbonara photo and remembered… So, I finally made a decision. I deleted the old recipe and posted this as a better version of spaghetti a la carbonara.
Ingredients :
250 g. of spaghetti or fettuccine
250 g. of belly bacon
1/4 c. of butter
1 c. of cream or full cream milk
1/4 c. of chopped pimientoes
1 tsp. of chopped parsley
salt and pepper to taste
1/2 c. of grated cheddar cheese
1/4 c. of grated parmesan or edam cheese
Cooking procedure :
Cook the spaghetti or fettuccine according to package directions. Drain but do not rinse in cold water. Transfer to a serving bowl and toss with 1/8 c. of butter. Keep warm.
Cut the belly bacon into 1/4″ slices. Cook is a skillet over medium-high heat without oil. When the bacon starts to render oil, turn up the heat to high and continue cooking until the edges start to brown (you can cook until crisp). Pour off the bacon fat. Turn down the heat to medium and add the remaining butter and pimientoes. When the butter is completely melted, set the heat to low and pour in the milk or cream. Add the grated cheese food or processed cheese and simmer gently until the cheese melts. Turn off the heat and season with salt and pepper and add the chopped parsley. Add the spaghetti or fettuccine to the skillet and toss until evenly coated. Return to the serving bowl and serve with grated parmesan or edam cheese on the side.
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hi connie, i thought i’d share this recipe of carbonara that i have been using for some time now. it’s really delish and they say, very close to how it is originally done…with raw eggs…just make sure you use organic-can’t be too careful nowadays…
carbonara recipe from tom cruise (really!)
INGREDIENTS
1/2 inch of olive oil (for frying pan)
2 cloves of minced garlic
1 chopped onion
8-12 thick slices of Italian bacon
4 eggs
2 packages of spaghetti
2 cups grated parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the parmesan cheese and serve!
hi! i just want to add that i substitute the local bacon ( bought from sm per 100gm, tingi style, dahil sa budget) for the italian style bacon and also, if i am unable to go to market!2 for my organic eggs, i substitute with cream of mushroom soup w/little milk or just plain old a/p cream. thanks.
hi,i just want u to know that everyday i visit ur website,and try ur recipe,2 thumbs up for ur recipes.it will be my first time to cook carbonara,and i want to try yours,but there are some carbonara recipe that adds eggs to the cream,have you ever tried that?what do you think is the difference of having eggs and not?
joan, the version with eggs yolks is definitely creamier. But you have to add the eggs under the ideal temperature; otherwise, they will cook instead of “cream” and look like small pieces of scrambled eggs.
connie,i am really courius about the “cream” for carbonara.i really dont have any idea what kind of “cream” is that.i already look for cookbooks but it doesn’t say any specific cream. let me give an example of what cream am i thinking. i think of all purpose cream,is that the one?
This Yuletide season, I want to cook carbonara ala Dad’s or Max’s for my family. I tried them and i love it! Now i got ur recipe and hopefully this weekend i’ll try to cook it. Thanks.
i would like to ask what would be the local substitute of
parmesan cheese?
yes, eunice, that one.
Parmesan cheese is locally available, Rain. You may also use edam (queso de bola).
hi,
id really want to try cooking carbonara w/ mushroom and tuna… but i dont want to use bacon or any pork stuff.. any suggestions?
then don’t cook carbonara. cook some other pasta dish with white sauce. not every pasta dish with white sauce is carbonara.
wala ba talagang garlic or onions? sa iba meron..
Tange, re “wala ba talagang garlic or onions?”
WALA.
“sa iba meron…”
Ganun ang buhay, kanya-kanyang trip.
Hey if you want to cook carbonara without pig lol use chicken and do everthing else the same. good luck
sana maganda kinalabasan ng gagawin q heheheheh hope for a good pasta masarap kaya 2
Tange, re “wala ba talagang garlic or onions?”
WALA.
“sa iba meron…”
Ganun ang buhay, kanya-kanyang trip.
Hey if you want to cook carbonara without pig lol use chicken and do everthing else the same. good luck
Parmesan cheese is locally available, Rain. You may also use edam (queso de bola).
hi connie, i thought i’d share this recipe of carbonara that i have been using for some time now. it’s really delish and they say, very close to how it is originally done…with raw eggs…just make sure you use organic-can’t be too careful nowadays…
carbonara recipe from tom cruise (really!)
INGREDIENTS
1/2 inch of olive oil (for frying pan)
2 cloves of minced garlic
1 chopped onion
8-12 thick slices of Italian bacon
4 eggs
2 packages of spaghetti
2 cups grated parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.
In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.
Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the parmesan cheese and serve!
Cook the spaghetti or fettuccine according to package directions. Drain but do not rinse in cold water. Transfer to a serving bowl and toss with 1/8 c. of butter. Keep warm.
Cut the belly bacon into 1/4? slices. Cook is a skillet over medium-high heat without oil. When the bacon starts to render oil, turn up the heat to high and continue cooking until the edges start to brown (you can cook until crisp). Pour off the bacon fat. Turn down the heat to medium and add the remaining butter and pimientoes. When the butter is completely melted, set the heat to low and pour in the milk or cream. Add the grated cheese food or processed cheese and simmer gently until the cheese melts. Turn off the heat and season with salt and pepper and add the chopped parsley. Add the spaghetti or fettuccine to the skillet and toss until evenly coated. Return to the serving bowl and serve with grated parmesan or edam cheese on the side.
Yes, we’ve done that already, Edzel. Posted it too. Carbonara, the (almost) traditional way.
hello connie, im excited to do ur recipe but im wondering how would like look like to put egg in the pasta.. hinde ba magiging malansa ang pasta because egg? or can i just use all purpose cream or cream of mushroom.?
it looks interesting… i hopo kids love it
for the cream, is this like carnation evap? thanks.
No, that’s evaporated MILK.
i tried looking for pimiento in the supermarket and i found the ones in cans. what could be an alternative to pimientoes? thanks
Yes, canned pimientos are okay.