tag:blogger.com,1999:blog-7173052990851751381.post560916342246649552..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Spaghetti alla Carbonara for RealChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-7173052990851751381.post-21587797503572168292017-05-12T16:13:36.648-04:002017-05-12T16:13:36.648-04:00the store had a little kiosk for boar's head g...the store had a little kiosk for boar's head goodies, and while i was looking to get a sample of the cheeses, the rep made his way over and asked if i need help. of course, me being the most awkward human being ever, quickly grabbed the nearest package (which happened to be pancetta) and said 'no, thanks!' to avoid interaction and ran out of there. then i remembered CJ has a carbonara recipe and thought, hey, i'll make carbonara for lunch! eating it now as i'm typing and i've never had a better carbonara before. so thank you, boar's head rep, and THANK YOU, chef!Anonymoushttps://www.blogger.com/profile/03948741327201193734noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12835870137013138952016-02-26T00:33:38.186-05:002016-02-26T00:33:38.186-05:00I'll definitely be making this again but with ...I'll definitely be making this again but with HALF the black pepper next time. Confession time--I don't have a pepper mill anymore so I used my Simply Organic ground black pepper. On the All Recipes site it said I was supposed to use 1 tsp w/the egg mixture and 1 tsp in the cooking pancetta (which was really fatty btw--freaked me out a little but it turned out okay after I cooked it a bit more than Chef John probably cooked his much thinner bacon). Again--WAY TOO MUCH pepper. And I used 8 oz of whole wheat angel hair pasta. Miracle of miracles (after reading all the comments here) my egg mixture turned out perfect (not scrambled eggs) except for the overabundance of pepper. Anyhow--just want other people to be aware that using finely pre-ground black pepper in the amounts posted on Allrecipes.com will leave you with an incredibly peppery dish. Watching Chef John's video of this dish for the tenth time (or so), I would say it looks like he might be using 1/2 a tsp in each part of his recipe that calls for pepper. At least it doesn't look like a full tsp to me. Looking fwd to trying this again with a more reasonable amount of pepper. Crossing my fingers this will be edible as leftovers since it's just too peppery for my kiddos (and even my husband--although I'm sure he'll tough it out so he doesn't risk loosing his man card). Ciao Chef--and many thanks!Unknownhttps://www.blogger.com/profile/06524566114388036295noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69800558427034902352015-08-05T20:24:20.564-04:002015-08-05T20:24:20.564-04:00Another home run CJ! Really simple yet flavorful ...Another home run CJ! Really simple yet flavorful option for a dinner. Not to mention fast and filling! You are a scholar and a true gentleman!Don Gringohttps://www.blogger.com/profile/18353237789992257955noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75614068530474538972014-05-06T17:55:25.905-04:002014-05-06T17:55:25.905-04:00Cheese Crisis.....I looked up the measurements and...Cheese Crisis.....I looked up the measurements and grated 3/4 cup the italian cheese. I put in with eggs and beat it all together. Than I see you put more cheese in after the goupy cheese/egg/pepper mixiture was added. I think half the cheese was supposed to go in with the 2 eggs and the other half at the end. I'll see how my turns but you may want to clarify that on your measurements.<br /><br />Thanks,<br />MMichele Cryanhttps://www.blogger.com/profile/01443750760605712193noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76101769013939494012014-01-18T20:51:04.403-05:002014-01-18T20:51:04.403-05:00Asparagus. Thanks! Asparagus. Thanks! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68836098090099295212014-01-18T20:44:20.512-05:002014-01-18T20:44:20.512-05:00I've been using this recipe to make carbonara ...I've been using this recipe to make carbonara for dinner a couple of times a month ever since you first posted it but I had to come back and comment today. I actually like the smokey taste that comes with using bacon, so that is my go to meat. Tonight though, I kicked it up several notches by adding a can of smoked scallops to the bacon and pasta before adding the eggs. Oh boy was that amazing! Thanks for posting this simple but tasty recipe that's become a staple for me. I always keep the ingredients for it on hand and can whip it up in no time at all. <br /><br />A quick question - do you have any suggestions for a good vegetable to pair with my smoked scallop version? I'm trying to make a point to eat my veggies every day and am running out of ideas.JChttps://www.blogger.com/profile/17908802732718693350noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54590390476513233102013-06-26T10:19:16.261-04:002013-06-26T10:19:16.261-04:00Theoretically yes, you need 2, but you may need a ...Theoretically yes, you need 2, but you may need a little less. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78823905088350835162013-06-26T01:59:07.375-04:002013-06-26T01:59:07.375-04:00Hi Chef John,
Made this easy, delicious recipe fo...Hi Chef John,<br /><br />Made this easy, delicious recipe for dinner and it was scrumptious! Just a quick question, if I were to make this for 4 portions do I still use 1 cup of pasta water or 2 cups?<br /><br />Thanks in Advance!! Keep Rocking!!Anonymoushttps://www.blogger.com/profile/03523972736162451944noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44768400195457448492013-06-26T01:55:32.719-04:002013-06-26T01:55:32.719-04:00Hi Chef John,
Made this easy, delicious recipe fo...Hi Chef John,<br /><br />Made this easy, delicious recipe for dinner and it turned out marvelous. Just a quick question, if I were to make it for four portions, do I still use 1 cup of pasta water or 2 cups?<br /><br />Thanks in Advance! Keep Rocking!!Anonymoushttps://www.blogger.com/profile/03523972736162451944noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56943923524312476192013-05-26T11:02:55.936-04:002013-05-26T11:02:55.936-04:00Hard to say, but sounds like you need to beat the ...Hard to say, but sounds like you need to beat the eggs more thoroughly so the white combine with the yolks better. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83228565065849843472013-05-26T09:35:05.065-04:002013-05-26T09:35:05.065-04:00Awesome receipe :)
but Chef, what if in the end I...Awesome receipe :)<br /><br />but Chef, what if in the end I still could see the cooked egg white sticking to the pasta here and there? not enough cheese or is the pan too hot?<br /><br />thanks :DAnonymoushttps://www.blogger.com/profile/03702885596076199942noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36997997546032175842013-03-29T16:38:45.032-04:002013-03-29T16:38:45.032-04:00This worked for me too, not half an hour ago. No s...This worked for me too, not half an hour ago. No scrambling for me, I'm proud to say. I completely removed the pan from the heat before adding the eggs so that might have helped. And plenty of water - and stir stir stir. Don't let it stop moving until the pasta is coated and creamy.Urbane Legendhttps://www.blogger.com/profile/01659538880144127631noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44841957072447549352013-03-09T18:55:39.889-05:002013-03-09T18:55:39.889-05:00Fast, easy, great tasting, and healthy! Three out...Fast, easy, great tasting, and healthy! Three out of four ain't bad!<br /><br />I've been wanting to make this one for a while and I'm really glad I did. I used bacon because I was eating alone and it's what I had on hand. Turned out wonderfully, definitely something I will make again!<br /><br />Thanks for yet another great recipe Chef John!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21417231746489243352012-09-06T15:38:00.370-04:002012-09-06T15:38:00.370-04:00Oh my goodness YES!! This is exactly how my neigh...Oh my goodness YES!! This is exactly how my neighbor taught me to make when I lived in Italy and the way I still make it today. For a few years it was hard to find pancetta here but not too hard now. And Chef John, let's face it - this is one dish that, as delightful as American bacon is, it just doesn't work in!<br /><br />Thank you!!Hopehttps://www.blogger.com/profile/06479790492257510580noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45563108340337665642012-07-04T10:50:13.541-04:002012-07-04T10:50:13.541-04:00Thanks for the recipe, it's delicious. I'...Thanks for the recipe, it's delicious. I'm just annoyed that my parents want the version with cream *rolls eyes*Cellohttps://www.blogger.com/profile/14462527732549180188noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59404256478446326992012-06-14T10:24:54.151-04:002012-06-14T10:24:54.151-04:00For you guys having trouble with your eggs, becaus...For you guys having trouble with your eggs, because depending on the type of pan you use it could stay very hot after turning off the flame, instead of putting everything in the pot you just cooked the pancetta in, try putting everything into a separate bowl that is at room temp.<br /><br />I learned to do this by first whisking the eggs and cheese in a bowl, add pepper, and then adding the cooked bacon and then the wet pasta to the mixture.<br /><br />The only hot stuff hitting your mixture is the bacon and the hot wet pasta so your eggs shouldn't overcook this way. I've never had a problem.Syl Primeauhttp://www.sloweasyenglish.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73062034962093363342012-05-10T10:43:06.311-04:002012-05-10T10:43:06.311-04:00One word... YUMMY!!! I made it last night for my v...One word... YUMMY!!! I made it last night for my very picky kids and they devoured it! My husband even did the dishes. This will go into the favorites pile. THanks Chef . Love the blog BTW :-)Annemarie Reyesnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36176230678405921372012-04-17T21:27:12.108-04:002012-04-17T21:27:12.108-04:00how do I get it to be creamy. In the video it look...how do I get it to be creamy. In the video it looks creamy but my curdled?????Issahttp://www.honeysweetliving.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38111421813264224992012-03-17T01:49:03.014-04:002012-03-17T01:49:03.014-04:00I live in Italy and spaghetti carbonara is one of ...I live in Italy and spaghetti carbonara is one of my favorite restaurant dishes. There are many variations of this recipe but your version seems to be essentially identical to those claiming to be “classico italiano”. All agree it’s Roman; some say it’s ancient but most say it’s from WWII. Nearly all call for long pasta, guanciale, and Pecorino while prohibiting the use of cream. A few prohibit Parmigiano-Reggiano, but many use a 50/50 mixture as you did. A few versions use short pasta and/or include garlic or Basel, or hot peppers. Some serve the intact egg yolk on top so that the diner can combine it with the pasta, but that strikes me as a bit risky especially if the yoke is served in the half-shell or if the pasta cools off too much. <br />Most Italian recipes I’ve found use cheese which is more finely grated than you show in the video and that might help to make a more creamy sauce. Usually the quantity of guanciale is a little more generous, it’s normally cut into 1/4 inch cubes, and cooked until crispy. Most also use finely ground pepper rather than course ground you showed, but these are tiny variations in the overall scheme of things and I think you’ve done everyone a big favor with your very authentic recipe.<br /><br />Interestingly, a few Italian carbonara recipes don’t include any back pepper at all. Last week I had some taglierini (thin tagliatelle) carbonara served in Piemonte (well north of Rome) without any detectable pepper. Some years ago spaghetti carbonara was served to me in Rome and after plating the pasta, it was completely covered with a very generous coating of finely ground black pepper nearly obscuring the pasta itself. It really lived up to the name. Both extreme variations were delicious.Robertohttps://www.blogger.com/profile/06011557734566610137noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65576863429060685702012-03-05T12:00:57.328-05:002012-03-05T12:00:57.328-05:00Incredible! Easy! Quick!
I added halved roasted c...Incredible! Easy! Quick!<br />I added halved roasted cocktail-sized tomatoes, delicious!Debnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79231990873109570702012-02-17T21:43:24.263-05:002012-02-17T21:43:24.263-05:00Hey! Just wanted to say thank you! Finally carbona...Hey! Just wanted to say thank you! Finally carbonara recipe that worked out for me.bumburusikhttps://www.blogger.com/profile/12690727939123240701noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16384884126408193682012-02-01T09:24:00.081-05:002012-02-01T09:24:00.081-05:00Very tasty, I never had carbonara in my life so I ...Very tasty, I never had carbonara in my life so I have nothing to compare it to, but I enjoyed both cooking and eating this :)) And so did my family for the later. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61991842861224322682012-01-31T14:40:52.767-05:002012-01-31T14:40:52.767-05:00Wow Chef John, I love your recipes, I am a very a...Wow Chef John, I love your recipes, I am a very accomplished cook but you really make things so easy and imagine, I just discovered your site. I love Italian and Greek food, I am 50-50 of both, live in Greece right now and I am here to stay. Fan forever.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10029228095843194952012-01-09T11:21:54.933-05:002012-01-09T11:21:54.933-05:00To those whose eggs became scrambled: This is caus...To those whose eggs became scrambled: This is caused by excess heat. I would suggest you take the pan containing the bacon/pancetta off the fire before adding the pasta and the egg mixture. Then stir continuously until well integrated. Using room temperature eggs helps, as it is the heat of the freshly drained pasta that will cook the egg. I would also combine the cheese with the egg mixture rather than adding it to the pasta afterward. This will result in a creamier consistency.Chef Ricardo in BsAsnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34133455957763516562011-11-19T10:23:46.931-05:002011-11-19T10:23:46.931-05:00Thank you for this version. I also add a lot of sa...Thank you for this version. I also add a lot of salted butter to the egg mixture (1 whole egg + 2 yolks for 500 gr pasta)....Anonymousnoreply@blogger.com