Guys and Gals,

The basement flooded and I'm thinking about dinner on this cold, windy, and rainy day. So, I was looking earlier at some recipes regarding spaghetti alls carbonara. Do any of you have experience preparing this dish? Any tips or special tricks?

Any advice is much appreciated!

Well, I'm going to improvise and wing it. See how this turns out.

spaghetti
spinach
onion
bacon
mushroom
garlic
salt & pepper
2 eggs
parmisiano reggiano

And away we go...

Dont see any bad with that. Maybe a little cream or 1/2 & 1/2 and some fresh basil.

Post some pics!

Wish I could post some pics, but the camera is currently broken!

I will report back with a review though...and IF it turns out well a better recipe if anyone wants to follow it.

I'm late to the game, but i have done Tyler Florence's recipe with good results.

Mike

Well, the dinner turned out great. There is one change I will make in the future and that is to add a bit of red pepper flakes for a little pop.

I will post the recipe tomorrow...a gluttonous kind of full atm

Ok...for those interested in the recipe.

First thing I did was to prep all the ingredients (this dish, once the cooking begins, comes together very quickly so the prep is very important IMHO).

Sliced a package of mushrooms. Minced about 8 cloves of garlic. Diced half a large white onion. Rough chop of about 1 cup of spinach and cut four strips of uncured bacon into half-inch pieces (I would add more bacon next time).

Additionally, I beat two eggs in a bowl and let it come to room temp while the pasta was boiling away.

Ok. Step by step.

Bring a large pot of salted water to boil.

Brown the bacon, over medium heat, until it is brown and crispy, then remove to drain on a paper towel. Then to the skillet of bacon grease add the 8 cloves of minced garlic, half a large diced onion, and the sliced mushrooms. Season with salt and pepper to taste as this mixture is cooking. To add a richer flavor, I added about a tablespoon of butter to the mixture as it was cooking down. When the onions become translucent, reduce heat.

Add 1 lb. of spaghetti to the salted water. Just before al dente is reached, remove approximately a cup of the pasta water and reserve.

Concurrently, add the roughly chopped spinach and bacon back to the mushroom mixture. The goal is to just wilt the spinach greens and warm before adding to the pasta.

Drain pasta and place back into the pot and add some of the reserved pasta water to the pasta (as much as it takes so that the noodles don't bind together). Add mushroom mixture and toss pasta with tongs.

Then add egg mixture, being sure to pour the beaten eggs evenly over the pasta. Toss eggs into pasta thoroughly and add about 1/4 cup of parmisiano reggiano (or to taste).

As you are tossing, you will see the egg turn into a creamy "sauce" that coats the pasta.

Once it is done to your liking, serve and enjoy. Definitely have some freshly crushed black pepper handy!

Note: When I make this again, I will add some red pepper flakes to add a bit of "heat" to the dish. I enjoy spicier foods typically and I think it will add another dimension of flavor. However, this dish turn out delicious and all enjoyed last night.


Cheers!


Ingredients:

spaghetti (1 lb.)
spinach (at least 1 cup fresh spinach, roughly chopped)
onion (1/2 large white onion)
bacon (at least four strips)
mushroom (one 8 oz. package)
garlic (8 cloves)
salt & pepper (to taste)
2 eggs
parmigiano reggiano (1/4 cup, but to taste as well)

One a friend gave me years ago we cook in hunting camp...

Coal Miner’s Spaghetti
1 pkg (16 oz) spaghetti
1 clove garlic, finely chopped ( I like 2 or 3)
1 Pound sliced bacon cut into 1 inch pieces
1 Tbsp olive oil
3 eggs
1/4 cup grated parmesan cheese
1/4 cup grated Romano Cheese
2 Tbsp fresh chopped parsely ( I leave this out)
1/2 Tsp pepper
Grated parmesan cheese
Freshly ground pepper

Cook spaghetti as directed. Meanwhile cook and stir garlic and bacon in oil until bacon is crisp; drain. Mix eggs, 1/4 cup parmesan cheese, 1/4 cup romano cheese, parsley (if used) and 1/2 Tsp pepper; reserve.

Drain spaghetti and immediately return to kettle over low heat. Toss spaghetti quickly with egg mixture. Add bacon and olive oil mixture and stir. Top with parmesan cheese, serve with pepper.

That one would work as well! Sounds like a winning recipe eh76!

I like Marcella Hazen's recipe

1/2 pound pancetta, cut into small strips
4 garlic cloves
EVOO
1/4 cup dry white wine. I use Vermouth
2 large eggs, beaten together with lots of parmesan cheese
and of course the cooked pasta

That sounds more traditional, Mannlicher.

I wish I could edit the title of the thread because this is more of an interpretation of a traditional carbonara due to the addition of extra ingredients I thought might taste good together...

evidently the dish dates back to period in WWII, where American soldiers were interacting with the locals. American GIs could get bacon and eggs, and the locals whipped this up.

That's a cool history of the dish. I didn't have any idea as to the origins, but it sure is tasty!

bingo! Pancetta instead of bacon is the real deal

Ya I'll run right down to our local market and pick some up Dan......

dvd,

From my limited research, it appears that Guanciale is the traditional preparation in Italy?

However, it does appear that pancetta is interchangeable and quite popular. I'm sure that it would taste a lot better with the pancetta and, hopefully, I can use it next time!

I used bacon as that is what was in the refrigerator, along with the other non-traditional ingredients.

Cheers.

I like the pancetta idea. I've got a Bolognese recipe from way back that has that as one of the ingredients, as well as, wait for it.. cinnamon.

A very Italian thing to do. I think it is little known that red pepper flakes are a staple in the Italian pantry.

Yup industrial size in my pantry

I make my own. The last of the Tabasco and chili peppers get dried, and chopped. Then they go into the food processor. Easy, and free!

Nice Sam!

Dan I can send you some dried habaneros...or hotter peppers

Yikes !

We do carb with some frequency at Casa Gaviidae. My basic ratios are 1 lb. Linguine, 1 lb. Bacon, 6 Eggs, 6 oz Parm. Pieces and Stems Bacon is a helluva lot cheaper than strips and works perfectly for this purpose. Milk/Cream, Garlic, Parsley, yadda is all according to preference. I do like leftover "turned" white wine simmered in with the bacon/onion/garlic. As long as one uses enough eggs and cheese it is impossible to effup. Make sure you plan for a Thanksgiving +P food coma after dinner. Trust me.

GE

Thanks GE and it sounds amazing!