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Tuesday October 23, 2007 2:31 pm

Recipe: Carbonara Pasta

Posted by Jenni Burns Categories: Dinner, Comfort Food, Recipes, Poultry, Italy

Carbonara Pasta

Carbonara
Ingredients:

1 lb Bacon, fried
1 onion, chopped
5 cloves garlic, minced
2 Tbsp olive oil
1 pint of heavy cream
1 lb Chicken sauteed until done
2 cups Parmesan or Romano cheese, shredded


Directions:

  1. Fry bacon in pan, remove bacon from the pan, leave the bacon grease in the pan. Set aside bacon to cool and then chop.
  2. Add chopped onion and minced garlic to the pan with the bacon grease. Saute onions and garlic until golden brown, set aside.
  3. Start noodles at this time. Cook according to the instructions on the package, drain water setting aside 1-2 cups of the pasta water.
  4. In a large sauce pan, combine, onion and garlic mixture and chicken. Add 1 pint of cream, simmer to thicken.
  5. Add about 1- 2 cups of the boiling pasta water to the sauce at this point, to create the right consistency for the sauce, this depends on how thick you want your sauce to be. If you like your sauce thick then add less.
  6. Add 2 cups of Parmesan and/or Romano Cheese, mix well.
  7. Poor sauce over noodles, sprinkle with chopped up bacon and more cheese and enjoy.


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Comments:

1/2/08 9:17 am

I am very sorry for the writer of this recipe but I have to make clear that the above exposed has nothing to do with the italian recipe of “carbonara”
There are so many difference in both raw materials and processes to be listed. Just a few: do not use bacon; do not use garlic; do not use onion; do not use parmesan cheese; do not use heavy cream… The only ingredients are: pasta, egg yolk, black pepper, romano cheese and pork cheek. It’s very easy and it’s a true nonsense making it different.
Cheers from Rome (Carbonara’s home)

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4/9/08 9:24 pm

It’s perfectly fine to use bacon in this dish, you’re looking for the saltiness from the pork, it doesn’t matter if it comes from a jowl or the butt.  Don’t nit pick, it’s a good recipe.

wink

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4/9/08 10:00 pm

Thanks for your comments Simone and Chef. I appreciate the honesty from Simone,  I do not claim to be either a professional cook or an expert on recipes, just a mom who loves to cook and found this great tasting recipe from a friend of mine. And thanks Chef for your vote of confidence wink I will make this one again one day!  But will have to try to find an authentic recipe as well.

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12/20/08 6:21 am

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DOLDAN ALBERTINA H (011) 4954-
4727

Av Crdoba 2206 10 67 - Capital Federal - CAPITAL FEDERAL

es la casa de mi madre.

saludos
wink

pd son 100% reales

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