Essentials of Classic Italian Cooking
Carbonara Sauce
Page 202
Cuisine: Italian | Course Type: Main Courses
Tags: carbonara
Recipe Reviews
sturlington from Hillsborough, NC
Carbonara is one of my go-to meals, so I was curious how this recipe compared to the one I usually make. It was very light on the eggs. I halved the recipe to make the dish for 3 people, which meant I used only one egg for a little over 1/2 pound of pasta. It tasted fiine, but I think I prefer my recipe, which calls for 3 eggs.
I really like the way she has you cook the bacon, by first sauteeing whole garlic cloves in oil and adding a little wine at the end. It tasted good. She doesn't specify whether to pour off the fat, but I ended up pouring off most of it before adding to the pasta because I didn't want the pasta to be greasy.
(edited 9th October 2012) (0) comment (1) useful
This must be the definitive carbonara sauce recipe. Really good. The portions are a bit strange. The recipe says it serves 6, using 20oz of pasta. I made a half recipe for a main for two people, but used only 6oz pasta rather than 10oz. That pasta amount was fine, but the sauce might have been a bit skimpy. But it tasted yummy.
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