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/ck/ - Food & Cooking

File: 42 KB, 550x375, carbonara[1].jpg [View same] [iqdb] [saucenao] [google]

Anonymous Sun Dec 30 16:58:35 2012 No.4110777 [Reply] [Original]

I want to make carbonara. I have at my disposal:
>bacon
>leftover christmas ham
>eggs
>sphagetti
>onion
>various spices
whats the best way to do this?

Anonymous Sun Dec 30 17:00:34 2012 No.4110787

Italanon here, you're going to need some cream. Don't be tempted to cheap out and buy the regular stuff either, you need real dairy cream from the refrigerated section.

Not sure what those eggs are for, maybe you got it mixed up with fritatta? My nonna would laugh if she saw that.

>>	Anonymous Sun Dec 30 17:07:34 2012 No.4110810 >>4110787 Post nonna's recipe, plz. kthhxbai!

>>	Anonymous Sun Dec 30 17:08:34 2012 No.4110814 You don't need cream. I would do up the onions in some oil or butter, toss in bacon, garlic, spices, al dente spaghetti, cheese. Beat eggs and take off heat. Mix mix mix. I live using goat cheese or blue cheese with Parmesan

>>	Anonymous Sun Dec 30 17:17:34 2012 No.4110840 Does it have to be carbonara, or are you just utilizing those ingredients into a meal?.

>>	Anonymous Sun Dec 30 17:20:34 2012 No.4110846 >>4110840 yeah, im just utilizing those ingredients into a meal. its probably going to look like >>4110814 i also have carrots, potatoes, and cous cous

>>	Anonymous Sun Dec 30 17:29:34 2012 No.4110871 >>4110846 Do you have any tomatoes / tomato puree

>>	Anonymous Sun Dec 30 17:36:35 2012 No.4110894 >>4110871 i found a can of diced tomatoes that i could use

>>	Anonymous Sun Dec 30 17:36:35 2012 No.4110895 >>4110787 > Don't be tempted to cheap out and buy the regular stuff either, you need real dairy cream from the refrigerated section. Ehh? There's cream you can get that's non-refrigerated?

Anonymous Sun Dec 30 17:50:34 2012 No.4110939

>>4110894

Cook onions without colour for a few minutes, then add in bacon or ham, or both

after the bacon begins cooking, add in the tomatoes and get the spaghetti cooking

after the onions bacon and tomato begin to thicken the spaghetti should be done, add that in, spice however you like and eat it.

http://www.youtube.com/watch?v=y2dYs3t_nLU&list=UUN0cGxn7YqcA_NRO1yOMnXg&index=103

>>	Anonymous Sun Dec 30 17:56:34 2012 No.4110956 Does anyone here ever go and buy pancetta to use instead of bacon in carbonara?

>>	Anonymous Sun Dec 30 17:58:34 2012 No.4110963 >>4110956 Guanciale not pancetta.

>>	Anonymous Sun Dec 30 18:03:34 2012 No.4110974 Best carbonara doesn't use cream but lots of beaten egg yolks for dat 'creaminess' and hearty thick texture mouthfeel.

>>	Anonymous Sun Dec 30 18:24:34 2012 No.4111029 so what am i missing to make carbonara? just parmesan cheese?

>>	Anonymous Sun Dec 30 19:32:35 2012 No.4111226 >>4111029 Yes. Pecorino will also do just fine.

>>	Anonymous Sun Dec 30 19:32:35 2012 No.4111224 >>4110787 You are definitely not Italian.

>>	Anonymous Sun Dec 30 19:40:35 2012 No.4111255 File: 157 KB, 1600x912, 1330459531833.jpg [View same] [iqdb] [saucenao] [google] >>4111226 i see. i will save it for another time and make >>4110939 instead

>>	Anonymous Sun Dec 30 19:42:35 2012 No.4111264 >>4110787 >cream kill yourself, you are a liar

>>	Anonymous Sun Dec 30 19:44:35 2012 No.4111267 >>4110895 In Europe most milk and cream in UHT and sold in tetra paks unrefrigerated. Americans are hesitant to buy UHT stuff beacuse "dat's witchcraft in dem dere cartons if ain't need-a be in no freedge!"

>>	Anonymous Sun Dec 30 19:44:35 2012 No.4111271 >>4110956 Nope.

>>	Anonymous Sun Dec 30 19:47:35 2012 No.4111280 >>4111267 > milk that is shelf-stable sealed for months I'm not sure if I really want this. Does it affect what you can do with it, or the taste?

Anonymous Sun Dec 30 19:50:35 2012 No.4111285

>>4111267

I feel sorry for you guys. We have those in America too, in the poor people section, because UHT pasteurization makes milk taste like ass. Everyone I know buys the stuff in glass bottles, yeah it goes bad quicker and it's expensive, but it's worth the tradeoff.

UHT is fine for stuff that's going to be cooked and mixed with a ton of other stuff so you won't notice the weird taste, but not for something I'd actually drink on its own.

tl;dr Europeans confirmed for not having taste buds

>>	Anonymous Sun Dec 30 19:52:35 2012 No.4111298 >>4111224 >>4111264 What is it with Carbonara always getting autists to bitch about how to make it right? Like is it some sort of babbys first real meal or something?

>>	Anonymous Sun Dec 30 20:16:35 2012 No.4111354 What do people use the bacon grease for? I had a friend who'd make cornbread in the pan right after.

>>	Anonymous Sun Dec 30 23:26:35 2012 No.4111764 File: 1.30 MB, 799x4450, 1330894686310.jpg [View same] [iqdb] [saucenao] [google] Just for you, OP. Enjoy.

>>	Anonymous Sun Dec 30 23:31:35 2012 No.4111777 >>4111267 What, no they're not

>>	The REAL Sourdough !!2WuNblfHe6b Mon Dec 31 02:20:35 2012 No.4112084 >>4111354 Cornbread is good, made in bacon grease. Bacon grease also makes a damn fine vinaigrette. And of course, bacon-bourbon pancake, SAWSE!

>>	Anonymous Mon Dec 31 03:31:35 2012 No.4112247 >>4111354 Bacon gravy. For fresh baked biscuits.

Anonymous Mon Dec 31 05:08:35 2012 No.4112331

>>4111285

That's just a pleb or some shitty country European. I'm German and you can buy regular milk that goes bad pretty fast in glass bottles or tetra packs in the refrigerated section of every supermarket.

You can also buy "Vorzugsmilch" which is raw milk that's not heated at all and as fresh as it gets on farmers markets or via subscription right to your doorstep. It tastes godly. Too bad it's outlawed in the US.

>>	Anonymous Mon Dec 31 05:16:35 2012 No.4112339 >>4111267 In england everybody buys non UHT milk, and its refridgerated. What bumfuck country do you live in where UHT milk in the majority?

>>	Anonymous Mon Dec 31 05:18:35 2012 No.4112341 >>4111764 I cook for a couple of jewish (though not absolutely hardcore) roommates. would using either chicken or turkey bacon work for this?

>>	Anonymous Mon Dec 31 05:25:35 2012 No.4112346 >>4112331 Yeah, you can buy raw milk from farm stores, but they have to put a "NOT FOR HUMAN CONSUMPTION" sticker on it. Same with the grass-fed beef.

>>	Anonymous Mon Dec 31 05:31:35 2012 No.4112353 >>4112339 France probably. It's hard to find refrigerated milk there.

>>	Anonymous Mon Dec 31 05:39:35 2012 No.4112359 >>4112353 Woah. In Belgium, France, Spain and Portugal, over 90% of the milk consumed is UHT

>>	Anonymous Mon Dec 31 06:00:35 2012 No.4112372 >>4112341 >hating on bacon The Holocaust was totally justified. Moslems should be excuted too for this reason.

>>	Anonymous Mon Dec 31 06:13:35 2012 No.4112384 >>4112372 >>>/pol/ Crawl back into the pit of the Earth you crawl out of, you sub-human freak.

>>	Anonymous Mon Dec 31 06:36:35 2012 No.4112397 my understanding of carbonara is that you're supposed to combine the hot bacon and noodles with the raw egg in a seperate room temperature dish. then you add cheese and black pepper, but no cream.

>>	Anonymous Mon Dec 31 06:40:35 2012 No.4112404 >>4112384 >call someone a sub-human for making a joke >act all morally superior Cool hypocrisy you got going there dude.

>>	Anonymous Mon Dec 31 06:42:35 2012 No.4112409 Wait, people still drink non-pasteurized milk? It's almost 2013.

>>	Anonymous Mon Dec 31 06:47:35 2012 No.4112411 File: 103 KB, 214x600, uhtmilk.jpg [View same] [iqdb] [saucenao] [google] >>4112331 Most Germans buy UHT

>>	Anonymous Mon Dec 31 06:49:35 2012 No.4112415 >>4111354 It usually ends up as part of the sauce for me.

Anonymous Mon Dec 31 06:49:35 2012 No.4112416

>>4112397
Nope, you combine the eggs and cheese and reserve some of the water the pasta was cooked in and add them all to pan bacon was cooked in and toss liek crazy to cook but not coagulate the eggs, ading more cheese or water as needed until the eggs becoem custardy and creamy and cling to the spaghettis

Also, fuckloads of black pepper.

>>	Anonymous Mon Dec 31 06:51:35 2012 No.4112417 >>4112384 I don't really stand for violence much but crimes against bacon and other cured porcine products should carry a mandatory death sentence.

>>	Anonymous Mon Dec 31 06:58:35 2012 No.4112422 File: 82 KB, 468x460, castro.jpg [View same] [iqdb] [saucenao] [google] >>4112411 >tfw Belgian master race.

>>	Anonymous Mon Dec 31 07:10:35 2012 No.4112428 >>4112411 For shame, I did not know that. My countrymen are embarrassing me. Well despite that you can still buy normal milk everywhere.

>>	Anonymous Mon Dec 31 07:22:35 2012 No.4112435 >>4112416 won't the eggs scramble if you add them to a hot pan?

>>	Anonymous Mon Dec 31 07:23:35 2012 No.4112437 >>4112411 Danefag here, 0% UHT milk consumed, thank god, that shit sounds nasty as fuck Hated staying in Germany when it came to milk, so fucking much fat in it, "Vollmilch" I think it was called, Danes are used to 0,5% to 0,1%.

>>	Anonymous Mon Dec 31 07:34:35 2012 No.4112451 >>4112435 The pan will have cooled down if you made bacon first. Keep low flame. If you just toss your spaghetti and eggs the end result will be lukewarm instead of hot.

>>	Anonymous Mon Dec 31 07:48:35 2012 No.4112464 >>4112437 >not liking whole milk You're a pussy

Anonymous Mon Dec 31 08:25:35 2012 No.4112487

>>4112437

I imagine you'd get used to the taste and perhaps even learn to like it, as the Belgians seem to have done. There's a guy at work who uses the UHT milk that the company buys for the coffee in his breakfast cereal. Thinking about it makes me gag.

>>4112341

The differences between pancetta, guanciale, and bacon really stand out with carbonara. None of those so-called bacon products that you mention would even work. Why make a dish that is all about the pork fat flavor for people who have a problem with eating pork? There isn't enough fat in turkey bacon in any case.

>>	Anonymous Mon Dec 31 18:02:33 2012 No.4113384 I've never had carbonara, does it taste like egg?

>>	Anonymous Mon Dec 31 18:59:40 2012 No.4113490 >>4113384 If done badly, yes. If done well, it has a subtle egg taste, in the same way that challah or chocolate chip cookies taste like they contain eggs, but don't taste like eggs.

>>	Anonymous Mon Dec 31 20:48:35 2012 No.4113705 >>4113490 I don't think I'd like that

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