good carbonara recipe

Does anyone have a good carbonara recipe. I make one now. I substitute turkey bacon so I know it can't be exactly the same, but that's okay . My problem is not with the flavor, but the consistency. I use eggs rather than cream, but it always is watery, no matter what I do. I would love some tried and true recipes. Thanks!

Re: good carbonara recipe

I make my carbonara with turkey bacon and eggs too and it is never watery.

Ingredients:
1 box rigatoni
1/4th cup EVOO
package of turkey bacon
1 tsp red pepper flakes
6 cloves of garlic
1 tbsp dried parsley
1/2 cup white wine
2 large egg yolks
1/2 cup freshly grated parm or romano cheese

Directions:
cook the pasta. heat the evoo and bacon in a pan and brown up. toss in the red pepper flakes, garlic and parsley. add the wine and stir up all the drippings from the bottom of the pan. pre-beat the egg yolks and mix with some of the pasta water. then drain pasta. add the pasta to the bacon mixture. Then toss the egg in there and mix it up. Remove from the heat. Add the cheese and continue to mix. The egg mixture will mix in and thicken, about 1 to 2 minutes actually. All done! Delicious!

Re: good carbonara recipe

I love this recipe and make it all the time. The only thing I do differently is I don't use red pepper flakes, I thought it was too spicy so I started using potlatch seasoning (I get it from william sonoma) if you're ok with spicy food then make it the way it's written:

carbonara
Ingredients
-Salt & freshly ground black pepper to taste
-1 pound pasta, such as spaghetti or rigatoni
-1/4 cup extra virgin olive oil (enough to coat bottom of pan)
-1/4 pound pancetta (italian bacon), chopped
-1 tsp red pepper flakes
-5 to 6 cloves garlic, chopped
-1/2 cup dry white wine
-2 large egg yolks
-Freshly grated romano cheese
-handful of flat-leaf parsley, for garnish

Directions:
-Put a large saucepot of water on to boil. Add a liberal amount of salt & the pasta. Cook to al dente (about 8 minutes)
-Meanwhile, heat a large skillet over medium heat. Add the olive oil & pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
-In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta
-Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg
-Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley & extra grated romano.

Re: good carbonara recipe

I don't think it is supposed to have cream? Here is the one I make and it comes out so good! I have used pancetta and I have used bacon. Came out fine each time. reserve some of the pasta water to add if you need to thin it out. Maybe add more Parmesan to thicken it up if need be.

Spaghetti alla Carbonara
serves 4-6
1 pound dry spaghetti
4 fresh large eggs
8 ounces guanciale, pancetta or slab bacon, cubed
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup freshly grated Pecorino
Freshly cracked black pepper
Sea salt

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil, add the spaghetti and cook for 8-10 minutes or until al dente.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined.

When the pasta is done, reserve 1/2 cup of the water, then drain.

Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate

Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Season liberally with freshly cracked black pepper. (Taste for seasoning: depending on the kind of pork used, it may not need any salt.)

Divide the pasta into bowls and serve immediately


http://www.thekitchn.com/how-to-make-pasta-carbonara-170893

Message edited 10/31/2013 1:32:32 PM.

Re: good carbonara recipe

Thank you everyone. Now I have some options to try!!

And no, true carbonara doesn't have cream, but I know some recipes use it.