carbonara???

we went to ruby tuesday and i had the lobster carbonara sans bacon... oh, my goodness was it yummy.

so... i decided to see if i could find a copycat recipe. as i was looking, i decided to look at "real" carbonara recipes.

um, there's eggs in this stuff?
not in the one from ruby tuesday. it was very similar to an alfredo sauce, but less cheesy.

can someone please help me:
1. understand the difference between what i had and an alfredo sauce

2. understand what "real" carbonara is

thanks

Re: carbonara???

Yes, real carbonara has egg yolks in it. The pioneer woman has a great recipe!

Re: carbonara???

Yes carbonaras do have egg yolks in them but its delicious... and the sauce it makes... it doesn't look like eggs. i make a regular pasta carbonara with bacon white wine and the egg yolks and the sauce comes out sort of like an alfredo looking sauce...

Re: carbonara???

i'm going to check out PW's recipe.

thanks for the learning experience

Re: carbonara???

This is copy and pasted from Mario batali.

A true carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper, and pasta water, to create a creamy yet not overly thick sauce. I like to separate the eggs and present the individual egg yolks in nests of pasta; then each guest stirs the yolk into the pasta to cook it and form an even creamier sauce. Be sure to use the best—quality eggs you can get.

3 tablespoons Extra-Virgin Olive Oil
8 ounces Guanciale (recipe below), Pancetta, or good Bacon
1 pound Spaghetti
1 ¼ cups freshly grated Parmigiano-Reggiano
4 large Eggs, separated
Freshly ground Black Pepper
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.

Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).

Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.

Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.

Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

Guanciale
½ cup Sugar
½ cup Salt
15 Black Peppercorns
4 sprigs Thyme, leaves only
2 pounds Hog Jowls
Combine the sugar, salt, peppercorns, and thyme leaves in a small bowl. Put the hog jowls in a nonreactive casserole and coat with the mixture, rubbing gently. Cover and refrigerate for 5 to 7 days.

Remove the cheeks from the casserole and hang them, using butcher’s twine, in the refrigerator for at least 3 weeks. The cheeks should be firm and dry, with a slight give. Slice and use like bacon or pancetta; refrigerated, it keeps for weeks.





And here is an easier authentic recipe:

3/4 pound uncooked spaghetti
8 ounces pancetta, thinly sliced
2 cloves garlic, peeled
1 tablespoon extra virgin olive oil
2 large eggs
3/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

1.Prepare pasta according to package directions. Meanwhile, heat olive oil in a skillet over medium-high heat. Add pancetta and garlic cloves. Saute until pancetta is crisp and garlic is golden. Drain pancetta, reserving 1/4 cup of the drippings; discard garlic.
2.Crack eggs into a large serving bowl and beat well. Drain hot pasta and add to eggs. Toss quickly to "cook" the eggs and evenly coat the pasta. Add the cooked pancetta, reserved drippings and parmesan cheese; toss until mixed well. Serve immediately.

Re: carbonara???

ok. now, i get it!

the way i had read the recipes online, it sounded like it'a a scrambled egg kind of thing happening... now i understand!!

thanks for all the info... it makes sense, now