Comments on: penne carbonara

By: Authentic spaghetti carbonara « Purely food

Authentic spaghetti carbonara « Purely food — Thu, 28 Oct 2010 10:20:49 +0000

[...] One of the products that caught our eye was their bacon. So armed with a packet of local bacon I decided to try my hand at a real authentic (cream free!) carbonara. I wasn’t disappointed. The carbonara was simple to make and turned out fantastic, I didn’t miss the cream and it really allowed the quality and taste of the bacon to shine. I wanted to share this recipe with you all and also book mark it here so I can make it again in the future. For the recipe and step by step photos see here. [...]

By: Ilona

Ilona — Thu, 02 Sep 2010 21:20:47 +0000

What veggies do you serve with this (if any)?
And I’d like to know the answer to the egg-white question (Fixup) as well .
@Margaret: I just did a 150… Sure I’m gonna regret it tomorrow…

It looks great!! I’m gonna cook this tomorrow, hope it goes well (if not, it’s not due to the recipe, but to my two left hands…).

By: Fixup

Fixup — Mon, 05 Apr 2010 16:26:53 +0000

what do you do with the whites once you have separated from the yolk?

and please don’t say meringues!

By: lors

lors — Thu, 24 Sep 2009 22:29:01 +0000

Hey Ann, great to hear you liked it. I love it this way, I must try it with pecorino next time…

By: Ann from Montana

Ann from Montana — Tue, 22 Sep 2009 14:14:13 +0000

Oh, very non-traditional and not Italian at all, but I eat mostly gluten-free so used Tinkyada brown rice “pasta” and I used their “spaghetti-style”, not penne.

By: Ann from Montana

Ann from Montana — Tue, 22 Sep 2009 14:12:54 +0000

I finally made this last night for dinner – NO cream!!! – loved it, kind of an adult mac n cheese ! And then, AND THEN – I used the leftovers for a frittata this morning ala this recipe:
http://glutenfreegoddess.blogspot.com/2006/10/autumn-pasta-frittata.html

And re the last comment, I used pecorino romano, not because I knew that it was traditional, but I prefer it over parmesan.

By: lors

lors — Sun, 30 Aug 2009 20:58:09 +0000

Paula I KNOW, we had a Roman chef for a while, just when you think you know what you’re doing:) LOVE cacio e pepe, have a block of pecorino in my fridge, I’m actually making it tomorrow night

By: Paola from Roma

Paola from Roma — Sat, 22 Aug 2009 15:30:46 +0000

SOOO good to see you don’t use cream or onions and manage to get the right creaminess nonetheless. Your penne do look yummy. Just a note: here in Rome, most people would be dismayed to hear you use parmigiano in a carbonara. I’m from the North of Italy and when I first moved here I hadn’t a clue and used parmigiano too, but everyone soon set me straight: only pecorino romano, which however might be more difficult to come by outside of Italy. It is also the main ingredient in gricia and cacio & pepe, which I’m sure you’ve heard of.

By: lors

lors — Thu, 11 Jun 2009 20:01:09 +0000

Debbie – great to hear, say notin to you know who;)

By: Debbie G

Debbie G — Tue, 09 Jun 2009 21:34:29 +0000

Hi Lors, Thanks for the tip on taking the pan off the heat to add the egg, cheese and water, was doing this on the heat and hence the scrambled egg effect!! Clau would kill me, have to say the flavour was always there but couldn’t get rid of the “fried Rice” look. Enjoying all your hard work, keep it up and hope to see you soon, Debbie

By: Margaret

Margaret — Wed, 03 Jun 2009 19:22:09 +0000

Wow, just divine, definitely going on the permanent rotation!

Thanks a million!

(Though I don’t know how you grate 80g of parmesan -I only did 60 or so and my hand nearly fell off…)

By: tagliatelle with creme fraiche and rocket! « italian foodies

tagliatelle with creme fraiche and rocket! « italian foodies — Mon, 04 May 2009 20:00:52 +0000

[...] tend to stick to the same pasta recipes in the italian foodie house, penne carbonara, spaghetti with tomato sauce, alio olio pepperoncino so I decided last week it was time for a [...]

By: Enda in Temple Bar, D8

Enda in Temple Bar, D8 — Sun, 12 Apr 2009 23:42:13 +0000

Yes, the pasta is good. Bit more expensive than the other brands.

I’m not sure about Fallon and Byrne. As with everywhere they’re doing less business but I hope it’s not a critical amount.

I’d be totally lost if they shut.

By: lors

lors — Fri, 10 Apr 2009 17:15:15 +0000

Hi Enda – the red wine is always very important:)I haven’t used that brand of spaghetti, good?? I would just use the yolk if you find it’s too runny. Wish we had a fallon & byrne down here, it’s so great for sourcing different ingredients! I heard they were in trouble, any truth to that, I hope not.

By: Enda in Temple Bar, D8

Enda in Temple Bar, D8 — Thu, 09 Apr 2009 19:51:29 +0000

I made this the other night with Senatore Cappelli spaghetti, organic eggs (whole so maybe I’m doing something wrong as there’s always too much runny egg), fresh garlic, pancetta cut at the meat counter, and freshly ground black pepper. All from Fallon and Byrne.

I totally agree re the black pepper. I’ve made this dish lots of times and I really find using the charcuterie counter pancetta speeds it up!

I also add a drissle of good quality extra virgin olive oil and an important ingredient is a glass of Italian red – to be drunk separately.

Thanks for this blog entry!

By: lors

lors — Fri, 13 Mar 2009 18:19:40 +0000

Hi Ann, welcome:) Glad you like the site, let me know how you get on if you make it!

By: Ann from Montana

Ann from Montana — Thu, 12 Mar 2009 12:58:03 +0000

I just clicked over from Donal – I never knew “we” had wrecked carbonara! I rarely order or make it because of the cream so looking forward to making this!

Beautiful site – I even like the scrambled eggs and beans! I am one to throw all kinds of things in a scramble – breakfast, lunch or dinner.

By: lors

lors — Wed, 11 Mar 2009 23:50:53 +0000

KG – good minds think alike:)

By: lors

lors — Wed, 11 Mar 2009 23:50:25 +0000

Karen – haven’t had it with nutmeg, would imagine it’s a good addition though! go with the pasta water and you’ll never go back:)

By: Karen

Karen — Tue, 10 Mar 2009 13:35:38 +0000

Highly recommend adding some grated nutmeg at same time as black pepper – this is one of the favourite meals in our house for some time and nutmeg seems to work really well with Parmesan (add both to our mashed potatoes as well). And we never add cream to carbonara, but do add some butter as we add pasta to the pan (although the pasta water is probably a healthier option than the butter ) – much better without!

By: Kitchen Goddess

Kitchen Goddess — Sun, 08 Mar 2009 16:31:01 +0000

I love this dish and I see you’re using my favourite brand of dried pasta too Perfect!

By: Katrina

Katrina — Sat, 07 Mar 2009 19:41:07 +0000

I couldn’t agree more about the cream Lor, I absolutely love it this way and much nicer on the waist line too
I will NEVER EVER order this dish from a restaurant as aside from La Cucina and La Piccola I have never had a good version and so gave up a long time ago. It is so often served full of cream but really bland. Give me no cream but full of taste any day! Carbonara heaven here I come.
K xx

By: lors

lors — Thu, 05 Mar 2009 23:29:19 +0000

italianfoodlover – the one I used in this recipe was the Rovagnati range in Superquinn. I know Lidl and Aldi have pancetta cubes too but I haven’t tried them. Dunnes have it too! Let me know how you get on:)

Rach – I’m with you on that one:)

food hunter – my pleasure:)

manuel – I want photos:)

By: manuel

manuel — Thu, 05 Mar 2009 23:04:23 +0000

it’s scheduled for sunday night!

By: Food Hunter

Food Hunter — Thu, 05 Mar 2009 20:33:12 +0000

Looks delicious. Thanks for the step by step.

By: Rachel@fairycakeheaven

Rachel@fairycakeheaven — Thu, 05 Mar 2009 19:42:34 +0000

mmmmmmmmmmmmmmmmmmmmmmm the all time nicest pasta dish, nothing beats this for me!!! YUM!!!!

By: italianfoodlover

italianfoodlover — Thu, 05 Mar 2009 17:32:10 +0000

Fáilte ar ais Lor, you were missed, looking forward to trying this over the weekend.Can you reccomend the best place to buy pancetta (Limerick area).

By: lors

lors — Thu, 05 Mar 2009 00:05:22 +0000

promises, promises:)

By: manuel

manuel — Wed, 04 Mar 2009 23:48:20 +0000

I will make this……..I really really will……mainly because I want to and secondly to mark your return….