Comments on: what’s cooking wednesday: spaghetti alla carbonara http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html Sun, 20 May 2012 13:45:19 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: michelle http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-291853 michelle Sun, 30 Oct 2011 08:09:33 +0000 http://siteground218.com/~bleedin2/?p=100#comment-291853 Haha...glad you have such smart kids ;) Haha…glad you have such smart kids ;)

]]> By: Jane Gherardi http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-291797 Jane Gherardi Thu, 27 Oct 2011 18:39:08 +0000 http://siteground218.com/~bleedin2/?p=100#comment-291797 This is my son's favorite comfort food. He wants massive quantities after soccer practice. I use guanciale when we are in Lucca, pancetta when in the States. Never cream, never wine, never parsley; my kids would never speak to me again. This is my son’s favorite comfort food. He wants massive quantities after soccer practice. I use guanciale when we are in Lucca, pancetta when in the States. Never cream, never wine, never parsley; my kids would never speak to me again.

]]> By: anna l'americana http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-283168 anna l'americana Tue, 13 Apr 2010 13:37:31 +0000 http://siteground218.com/~bleedin2/?p=100#comment-283168 GASP! What do you mean you can't find guanciale? Move north immediately!!!!!! <strong><em>I'm sure they'll bring it in for you here, but it's just not really in demand so it's not always in the meat counter, you know? Anyway I don't actually go to the butcher very often...we have a butcher that comes to the village on Tuesday mornings and the pickings are definitely slim with him. A lot of times he won't even bring fettine!</em></strong> .-= anna l'americana´s last blog ..<a href="http://anninmaine.com/?p=874" rel="nofollow">World Nutella Day 2010….</a> =-. GASP! What do you mean you can’t find guanciale? Move north immediately!!!!!!

I’m sure they’ll bring it in for you here, but it’s just not really in demand so it’s not always in the meat counter, you know? Anyway I don’t actually go to the butcher very often…we have a butcher that comes to the village on Tuesday mornings and the pickings are definitely slim with him. A lot of times he won’t even bring fettine!

.-= anna l’americana´s last blog ..World Nutella Day 2010…. =-.

]]> By: Julie ~ jbulie's blog http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-283166 Julie ~ jbulie's blog Tue, 13 Apr 2010 12:28:39 +0000 http://siteground218.com/~bleedin2/?p=100#comment-283166 Yum, my compliments. <strong><em>I'm sure your recipe is different too, Julie...isn't Italian cooking wonderful? :)</em></strong> .-= Julie ~ jbulie's blog´s last blog ..Six baseball sponsorships available. *Just hollar* =-. Yum, my compliments.

I’m sure your recipe is different too, Julie…isn’t Italian cooking wonderful? :)

.-= Julie ~ jbulie’s blog´s last blog ..Six baseball sponsorships available. *Just hollar* =-.

]]> By: anna l'americana http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-283164 anna l'americana Tue, 13 Apr 2010 11:44:17 +0000 http://siteground218.com/~bleedin2/?p=100#comment-283164 I was with Giuliano on this until he mentioned adding wine.......PHILISTINES! Parsley? Onion? Cream? Wine? Carbonara FROM A JAR (which I'm sure contains everything but any of the ingredients Michelle listed)????? Oh, lordy. Turning the burner on once you've mixed in the egg? Una vera americanata!! The creaminess comes from the fact that it barely coagulates, but is gently cooked by the heat of the pasta and bacon and the already-hot-pot. This dish is always polarizing - everyone has their own opinion on how it's made correctly. I am surprised though that your Calabrian version doesn't include peperoncino (the suocera Calabrese used to make it that way!!!), the one acceptable veer from the original Roman recipe........ Rant said, spaghetti carbonara is my favorite dish bar none. Sadly, no guanciale in the house right now.... <strong><em>I know...and people think there are a million different ways to make a ragù? Please. That's nothing like the carbonara debate! I don't even know if P's mom makes carbonara, but this is what we created together many years ago...works for us! Calabrian pancetta already has a little kick to it anyway, so peperoncino isn't really necessary in this or in (gasp) amatriciana, where (wait for it) I don't use guanciale either. It's just not that easy to find here without special requests--and I hardly even plan meals that much in advance.</em></strong> .-= anna l'americana´s last blog ..<a href="http://anninmaine.com/?p=874" rel="nofollow">World Nutella Day 2010….</a> =-. I was with Giuliano on this until he mentioned adding wine…….PHILISTINES! Parsley? Onion? Cream? Wine? Carbonara FROM A JAR (which I’m sure contains everything but any of the ingredients Michelle listed)????? Oh, lordy.

Turning the burner on once you’ve mixed in the egg? Una vera americanata!! The creaminess comes from the fact that it barely coagulates, but is gently cooked by the heat of the pasta and bacon and the already-hot-pot.

This dish is always polarizing – everyone has their own opinion on how it’s made correctly.

I am surprised though that your Calabrian version doesn’t include peperoncino (the suocera Calabrese used to make it that way!!!), the one acceptable veer from the original Roman recipe……..

Rant said, spaghetti carbonara is my favorite dish bar none. Sadly, no guanciale in the house right now….

I know…and people think there are a million different ways to make a ragù? Please. That’s nothing like the carbonara debate! I don’t even know if P’s mom makes carbonara, but this is what we created together many years ago…works for us! Calabrian pancetta already has a little kick to it anyway, so peperoncino isn’t really necessary in this or in (gasp) amatriciana, where (wait for it) I don’t use guanciale either. It’s just not that easy to find here without special requests–and I hardly even plan meals that much in advance.

.-= anna l’americana´s last blog ..World Nutella Day 2010…. =-.

]]> By: Di http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-283163 Di Tue, 13 Apr 2010 10:26:48 +0000 http://siteground218.com/~bleedin2/?p=100#comment-283163 Grazie! This one looks delicious and I'm a fan of the dish. <strong><em>Thanks Di!</em></strong> .-= Di´s last blog ..The Latest Project ... =-. Grazie!

This one looks delicious and I’m a fan of the dish.

Thanks Di!

.-= Di´s last blog ..The Latest Project … =-.

]]> By: Giuliano http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-270322 Giuliano Sat, 07 Feb 2009 07:04:28 +0000 http://siteground218.com/~bleedin2/?p=100#comment-270322 May I give a Roman's opinion on this recipe? Though it must be wonderful, it's not properly a carbonara, which requires guanciale (cured pork cheek) instead of bacon, pecorino instead of parmesan, and above all no onion or garlic! I also aa quarter of a glass of white wine to the guanciale while it's cooking - it helps making the sauce even creamier and (relatively) less heavy. <strong><em>I *wish* I could use bacon in this...nearly impossible to find here! I accept your Roman opinion but this is a Calabrian carbonara...and it's delicious ;)</em></strong> May I give a Roman’s opinion on this recipe? Though it must be wonderful, it’s not properly a carbonara, which requires guanciale (cured pork cheek) instead of bacon, pecorino instead of parmesan, and above all no onion or garlic!

I also aa quarter of a glass of white wine to the guanciale while it’s cooking – it helps making the sauce even creamier and (relatively) less heavy.

I *wish* I could use bacon in this…nearly impossible to find here! I accept your Roman opinion but this is a Calabrian carbonara…and it’s delicious ;)

]]> By: Bongga Mom http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-852 Bongga Mom Sun, 25 Feb 2007 02:51:00 +0000 http://siteground218.com/~bleedin2/?p=100#comment-852 OK, we've just had dinner and your recipe is soooo delish! My family gobbled it up. Thanks for a wonderful recipe! OK, we’ve just had dinner and your recipe is soooo delish! My family gobbled it up. Thanks for a wonderful recipe!

]]> By: Bongga Mom http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-844 Bongga Mom Sat, 24 Feb 2007 15:33:00 +0000 http://siteground218.com/~bleedin2/?p=100#comment-844 Oh yummy! You inspired me, guess what my family will be having for dinner tonight... :) Oh yummy! You inspired me, guess what my family will be having for dinner tonight… :)

]]> By: Becslifeonline http://bleedingespresso.com/2007/02/whats-cooking-wednesday-spaghetti-alla-carbonara.html/comment-page-1#comment-822 Becslifeonline Thu, 22 Feb 2007 16:39:00 +0000 http://siteground218.com/~bleedin2/?p=100#comment-822 This looks fantastic! I had carbonara a few days ago but it was one of those ready made ones in a jar and i poured it over the spaghetti - it was ok but I expect it was nothing like the real Italian thing! This looks fantastic! I had carbonara a few days ago but it was one of those ready made ones in a jar and i poured it over the spaghetti – it was ok but I expect it was nothing like the real Italian thing!

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