Comments on: Pasta Carbonara

By: Call Me Pilya » Blog Archive » Pasta Pilya

Call Me Pilya » Blog Archive » Pasta Pilya — Tue, 28 Jul 2009 04:07:57 +0000

[...] *credits for the phot: Pasta Carbonara* [...]

By: Alisa

Alisa — Sat, 27 Jun 2009 21:18:19 +0000

Wow!A slowcooked egg on my carbonara is something I can’t wait to try! I’ve always loved your recipes even if you call your website no recipes…just kidding! Seriously, I love it!

By: diva

diva — Mon, 22 Jun 2009 16:24:24 +0000

i really love your onsen tamago. i need to make it some time soon because it just looks so good, probably better than poached egg for me!!

By: Carolyn Jung

Carolyn Jung — Mon, 22 Jun 2009 16:22:03 +0000

You had me at the slow-cooked egg.

By: nora@ffr

nora@ffr — Fri, 19 Jun 2009 10:34:33 +0000

wow!! vat a great idea.. m sure gonna try this soon.. lovely blog you have here
cheers!!

By: Ursula

Ursula — Thu, 18 Jun 2009 22:06:55 +0000

This is on the menu for a Sunday lunch. Can’t wait to make it.

By: Gina - The Gluten-Free Gourmand

Gina - The Gluten-Free Gourmand — Thu, 18 Jun 2009 06:56:23 +0000

I only rarely have the egg curdle in the pan. The trick is to first turn the flame off, then put in the hot pasta all at once. Crack the egg into the center of the pasta. Use your utensil (chopsticks work surprisingly well) to fold everything together gently but thoroughly. I add the cheese a little later, after a few stirs. Keep it moving and the egg should thicken slowly. Of course, this technique’s success depends on the pan – I don’t ever use a thick-bottomed pan for this one!

By: Tricia

Tricia — Thu, 18 Jun 2009 03:14:08 +0000

I made this and it was great. However, it made me feel really stuffed — who knew that bacon, cheese, eggs and pasta could do that . . .

By: Jenn@slim-shoppin

Jenn@slim-shoppin — Wed, 17 Jun 2009 17:54:59 +0000

Wow, Marc, I’ve never seen such a cooler looking plate of pasta!

I have only attempted to make pasta once and that was like 15 years ago AND it took me forever! Ha!

I should really try it again though. I love how it cooks so quickly :0)

By: Jenni

Jenni — Wed, 17 Jun 2009 13:42:39 +0000

Hey Marc–if you have access to a circulator, you can toss the eggs into it without worrying about checking the temp all the time. They are big old fat expensive, but might be worth it if you like to do a lot of cooking that requires precise temperature control.

By: the wicked noodle

the wicked noodle — Wed, 17 Jun 2009 13:35:39 +0000

Carbonara is one of my favorite dishes! I’ve never seen it prepared this way – can’t wait to try it!

By: katiek @kitchensidecar

katiek @kitchensidecar — Wed, 17 Jun 2009 06:13:15 +0000

have you tired mario batali’s version of carbonara?

i did, with squid ink in pasta. it made for drama.

egg yolk couched within black pasta. bring it.

By: Heather

Heather — Tue, 16 Jun 2009 20:01:27 +0000

http://www.flickr.com/photos/21021352@N04/3633598124/

By: amy

amy — Tue, 16 Jun 2009 17:48:50 +0000

i have seen this served at a japanese pasta shop here and i have eaten it too. it does taste fabulous! must definitely make this on my own:)

By: Lori Lynn

Lori Lynn — Tue, 16 Jun 2009 16:57:37 +0000

I like your version Marc! The slow cooked egg put it over the top!
I’m still on the lookout for guanciale, i even learned how to pronounce it correctly, but, alas local stores don’t have it, gotta drive a little farther…
LL