Comments on: Spaghetti alla carbonara http://www.cookingwithpatty.com/italian/recipe/spaghetti-alla-carbonara/ my Italian recipe collection Thu, 02 Feb 2012 21:25:42 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: George http://www.cookingwithpatty.com/italian/recipe/spaghetti-alla-carbonara/comment-page-1/#comment-201 George Wed, 20 Jan 2010 21:32:30 +0000 http://www.cookingwithpatty.com/italian/?p=1909#comment-201 Dear Petty I also add some cream to the egg&cheese mixture, but I always use a very light crea (10% fat). I cook without cream soetimes, which is still good but with cream it's always a bit better. Anyway, I add a little cream only so the sauce turns our more eggy than creamy. Speaking of eggs, per 100 grams of spaghetti (portion for one person) I use one whole egg and one egg yolk. Try adding some garlic once you have fried the pancetta. That way it's really delicious. Best of luck with your coocking. George Dear Petty

I also add some cream to the egg&cheese mixture, but I always use a very light crea (10% fat). I cook without cream soetimes, which is still good but with cream it’s always a bit better. Anyway, I add a little cream only so the sauce turns our more eggy than creamy. Speaking of eggs, per 100 grams of spaghetti (portion for one person) I use one whole egg and one egg yolk. Try adding some garlic once you have fried the pancetta. That way it’s really delicious.

Best of luck with your coocking.

George

]]> By: Stewart http://www.cookingwithpatty.com/italian/recipe/spaghetti-alla-carbonara/comment-page-1/#comment-102 Stewart Mon, 03 Aug 2009 18:00:46 +0000 http://www.cookingwithpatty.com/italian/?p=1909#comment-102 Dear Patty, In your Carbonara recipe, you call for 3 eggs, don't you mean 3 egg yolks? Stewart Dear Patty,
In your Carbonara recipe, you call for 3 eggs, don’t you mean 3 egg yolks?
Stewart

]]> By: Patty http://www.cookingwithpatty.com/italian/recipe/spaghetti-alla-carbonara/comment-page-1/#comment-87 Patty Sun, 12 Jul 2009 19:31:18 +0000 http://www.cookingwithpatty.com/italian/?p=1909#comment-87 Dear Vincent, Vincent, I exactly know what you mean by disturbing trend, and the term can be applied to a lot of Italian dishes that are made with completely wrong ingredients. I personally like to add a spoon of heavy cream in my spaghetti alla carbonara, I like to have a more delicate flavor, and even if it's not the original recipe, there are a lot of Italians that like this variant. About the cheeses you mentioned, I never suggest brands to my readers for obvious reasons. It should also be noted that Parmigiano Reggiano and Grana Padano are two different brands and two different cheeses, even if similar. Ciao, Patty Dear Vincent,

Vincent, I exactly know what you mean by disturbing trend, and the term can be applied to a lot of Italian dishes that are made with completely wrong ingredients. I personally like to add a spoon of heavy cream in my spaghetti alla carbonara, I like to have a more delicate flavor, and even if it’s not the original recipe, there are a lot of Italians that like this variant.
About the cheeses you mentioned, I never suggest brands to my readers for obvious reasons. It should also be noted that Parmigiano Reggiano and Grana Padano are two different brands and two different cheeses, even if similar.

Ciao,

Patty

]]> By: Vincenzo from Canberra, Australia http://www.cookingwithpatty.com/italian/recipe/spaghetti-alla-carbonara/comment-page-1/#comment-85 Vincenzo from Canberra, Australia Sat, 11 Jul 2009 12:15:33 +0000 http://www.cookingwithpatty.com/italian/?p=1909#comment-85 There is a disturbing trend in the world of Italian cooking. It is the addition of cream to many pasta sauces that were original cream free. Carbonara for one and I have now seen it added to marinara sauce as well. What has happened to good simple Italian cooking. Its very rare that you can find a restaurant that will serve cabonara without cream. Thier ususal reason is that without cream the dish would be too dry and the cream is used to help sauce bond to the pasta. However in a correctly prepared carbonara dish the eggs do the job of the cream. They should be the mixed in with the pasta just before it is served thus they cook from the remaining heat in the pasta and remain creamy. Also if you are recommending to your readers that they use genuine Parmesan cheese, why dont you call in by its propern name Parmigiano or Gran Padano Regards, Vincent There is a disturbing trend in the world of Italian cooking. It is the addition of cream to many pasta sauces that were original cream free. Carbonara for one and I have now seen it added to marinara sauce as well. What has happened to good simple Italian cooking. Its very rare that you can find a restaurant that will serve cabonara without cream. Thier ususal reason is that without cream the dish would be too dry and the cream is used to help sauce bond to the pasta. However in a correctly prepared carbonara dish the eggs do the job of the cream. They should be the mixed in with the pasta just before it is served thus they cook from the remaining heat in the pasta and remain creamy.

Also if you are recommending to your readers that they use genuine Parmesan cheese, why dont you call in by its propern name Parmigiano or Gran Padano

Regards,

Vincent

]]>