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OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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What to add to Carbonara
    #4644695 - 09/11/05 03:39 AM (11 years, 2 months ago)

I don't want to make it nasty tasting or alter much of the texture.

Just wondering what I could add to spagetti carbonara in order to perhaps make it a more filling meal.

I already use pancetta and occasionally chicken breast meat in strips.

But aside from this, is there anything else I can add?


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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InvisibleBi0TeK
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Registered: 11/07/02
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Loc: Yorkshire Moors, Great Br...
Re: What to add to Carbonara [Re: LiquidSmoke]
    #4646037 - 09/11/05 02:55 PM (11 years, 2 months ago)

What about using seafood instead of pancetta?

Small chunks of cod, salmon, shrimp etc.

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OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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Re: What to add to Carbonara [Re: Bi0TeK]
    #4647289 - 09/11/05 08:55 PM (11 years, 2 months ago)

shrimp would probably work.


I have another question though.

So you only use the egg whites when making the sauce, correct? Or do you use the whole egg.

I've seen Batali's recipe, it's sort of unorthodox.

Instead of making the sauce first, he just adds the egg whites, cheese and pepper into the pasta/pancetta, and then when he's serving it he makes a nest out of the pasta and drops an egg yolk into each serving.

It looks interesting...


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Invisibledaussaulit
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Re: What to add to Carbonara [Re: LiquidSmoke]
    #4648431 - 09/12/05 12:59 AM (11 years, 2 months ago)


Like that? I followed mario batali's recipe, and even made my own guanciale, cured hog jowls. It was very tasty. Its a very rich dish, and I have seen people add green peas into it. I don't know how traditional it is, but I like it the way it is.


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Invisiblechinadoll
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Re: What to add to Carbonara [Re: daussaulit]
    #4648738 - 09/12/05 02:09 AM (11 years, 2 months ago)

here's my recipe. It's always filling.

1 lb bacon
1 lb prosciutto (sliced thick)
2 tbsp finely chopped onions (I usually don't use them)
2/3 cup dry white wine
1 cup heavy cream
1 cup half and half (use milk if you have a cholesterol problem)
1/2 cup Parmesean cheese
1 egg yolk
1 lb fresh fettucine
2 sticks unsalted butter
extra grated cheese and black pepper (optional)

Bring salted water to a boil.
In a frying pan or microwave, cook bacon and cut/crumble it.
Melt butter in large sauce pan. Saute onions until translucent. Add bacon and prosciutto. Cook on low heat for a few minutes. Stir in wine, bring to a boil for about 5 minutes. Keep stirring.
Add cream and milk return to a low boil. Add Parm cheese. Keep warm.
Once water is boiling add pasta.
Once pasta is done (5-6 minutes) drain well in a colander
add sauce to pasta
add egg yolk to pasta
toss until thoroughly combined

Enjoy!!!


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OfflineLiquidSmoke
My title's cooler than yours DBK

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Re: What to add to Carbonara [Re: daussaulit]
    #4651230 - 09/12/05 06:47 PM (11 years, 2 months ago)

Quote:

daussaulit said:

Like that? I followed mario batali's recipe, and even made my own guanciale, cured hog jowls. It was very tasty. Its a very rich dish, and I have seen people add green peas into it. I don't know how traditional it is, but I like it the way it is.




yeah something like that.

Although i'd expect more of a liquidy/greater volume of sauce. Does the cheese and egg white mixture tend to just cook like scrambled eggs? that's what i'm sort of worried about. would I add cream to make it more of a sauce?


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Invisibledaussaulit
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Re: What to add to Carbonara [Re: LiquidSmoke]
    #4652676 - 09/12/05 11:56 PM (11 years, 2 months ago)

well, usually I add pasta water to the sauce to thin it out a bit, but I accidentally oversalted it, so I couldn't use any. Also, if you mix around the yolk, it makes it more saucy.


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Invisiblesoochi
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Re: What to add to Carbonara [Re: LiquidSmoke]
    #4670655 - 09/16/05 06:31 PM (11 years, 2 months ago)

the whole egg (or sometimes just the yolk) is traditionally used. carbonara, at least in this traditional sense isn't known for being filling, as with most true italian dishes, the pasta is the star and the condimento enhances the pasta much like a dressing for salad. I like to poach my eggs for carbonara with the yolk still very runny, and some of that guanciale or pancetta


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Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
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OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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Re: What to add to Carbonara [Re: soochi]
    #4673484 - 09/17/05 11:28 AM (11 years, 2 months ago)

heheh i was waiting for you to post in my thread.


so when you poach the egg, do you just add it to the pasta before yo userve it? or do you still whisk it in with the parmesian cheese?


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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InvisibleGabbaDj
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Re: What to add to Carbonara [Re: LiquidSmoke]
    #4682690 - 09/19/05 06:03 PM (11 years, 2 months ago)

Damn... Now Ive got to try this...


How do I prepair the meat? What kinda meat is it? I remember an origional post with pics of the cureing of the meat and the the final product. Great post.

Now I must try this so post a few recipies for me...


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GabbaDj

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OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
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Last seen: 2 days, 10 hours
Re: What to add to Carbonara [Re: GabbaDj]
    #4682907 - 09/19/05 06:57 PM (11 years, 2 months ago)

I'll just show you how I do it.


I first prepare the sauce, although I let it sit.

A cup or so of grated parmesian cheese, 3-4 eggs, and about 3/4th a cup of heavy cream. Traditionally no cream is used, but I've personally found it nicer to have a creamy sauce.

Whisk this together fairly thoroughly. I also add in about a table spoon of fresh minced basil.


In a hot skillet, throw in some chopped bacon/pancietta, or a mix of the two. I use about 4-5 slices of bacon (no pancietta around here). Let it brown a bit.

Then I add 1 minced clove of garlic, along with chopped chicken breast meat.

Boil up and cook some spagetti, although almost any kind of pasta works, I've used penne and fetuccini before.

Once the chicken and bacon mixture has cooked through, turn off the heat under it, poor in the egg/milk sauce. Stir this around MAKE SURE THE HEAT IS OFF because you do'nt want the eggs to scramble. Add like a table spoon or two of black pepper, to taste.

THen when the pasta's done cooking throw it into the skillet with the sauce/meat, turn it over low heat and just mix it around untill all the pasta is coated with sauce.


Serve it in a bowl. I like to garnish it with some chopped chives, I saw Giada on Food Network do this, and it did seem to add a bit of flavor to it.


It's a very hardy dish, depending on how you make it. The texture of the sauce is what's critical. I've already fucked up twice (first time too thick, second time, too much cream). You want the sauce mixture to be liquid, yet thick enough where you can still see lumps of grated cheese.


Anyhow, I'm going to go back to the store, buy some more eggs, bacon (or pancietta if they have it) and experiment around some more. I want to try soochi's poached egg method.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Invisiblesoochi
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Posts: 2,420
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Re: What to add to Carbonara [Re: LiquidSmoke]
    #4702343 - 09/23/05 10:06 PM (11 years, 2 months ago)

nope, right on top with a little salt and pepper and some cheese. the runny yolk makes its own sauce.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!


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