I like a good carbonara. And, I like a good fettuccine alfredo. Short recap, I like a noodle with a creamy sawse.
I’ve lightweight made a carbonara before, in my mind at least (I was just using less cream than I would in an alfredo) but after looking up the real recipe for it, and watching a couple of videos to get the right technique down, I took a stab at it.
From wikipedia: Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with eggs, cheese (Pecorino Romano), bacon (guanciale or pancetta), and black pepper. Spaghetti is the usual accompanying pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century.
I think I did ok.
For the record, I just used the bootleg stuff I had in my apartment already and didn’t make any extra effort at the market. Luckily I’d picked up some smoked gouda for another ting I was trying to make today and I thought it would go pretty good in the carbonara attempt last night.
Now, Babish made this on his show a couple of weeks ago and it definitely felt like something I could do. Watch his video and then check out my pics.
Such a simple recipe and it flies in making it. For some best practices I would suggest to get everything ready as you start boiling water for your noodle because it goes fast.
As always, here is my disclaimer:
I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.
I don’t measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.
I will say though, the shit I make turns out really, really good.
So, what I used that I had at the crib were fettuccine noodles, garlic powder (I used my last cloves in a salsa earlier), bacon, smoked gouda, parsley. That’s it, thats the list, save for EVOO and S+P.
- Chopped up bacon, or pancetta
- Pick your favorite noodle
- Pick a nice good melting cheese: parm, pecorino romano, gouda,
So, in this first we have some rendered bacon and some fettuccine that we’d boiled. Mix them together. You want to coat your noodles in the bacon fat. At this point, following Babish’s note, we cut the heat because as we know, we are putting a raw egg in this in a sec and we don’t want that to cook.
Here is my cramped set up. Everything is close. Season up with the garlic. If we’d known we were going to make this, I would’ve had some garlic to cut up or mince or slice and add in during the bacon pre noodles stage, but nevertheless, here we are set up to start making it official.
Whip an egg up, I used one, Babish uses two. I’ve completely removed the skillet from the heat by the way. I’m putting this together on the counter top. You don’t want the egg to omelette up, but you want it to coat everything and cook while its doing that. I whipped it for about a minute and then dumped in the thing grated smoked gouda.
I went easy on the gouda because it was already going to be pretty rich with the egg and the salt from the bacon. But, in hindsight I definitely could have used more. Maybe even double.
Then add parsley and mix. I think I added too much, taste wise, not look wise. It comes out looking phenomenal but there is just too much in there flavor wise. It should hint at it and not be too noticeable. The parsley was noticeable.
I like it though. Next time I know exactly what I have to do to make it incredible. Thats why we call it test kitchen though.
This one will go into the book!