Comments on: Spaghetti alla Carbonara http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/ Thu, 29 Jul 2010 17:38:13 +0000 hourly 1 By: Happy Mom http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-284 Happy Mom Fri, 16 Jul 2010 00:50:06 +0000 http://italianchef.com/blog/?p=54#comment-284 I don't care if it's 'authentic' or what You call it - I call it deliciouso! My son made it for me last nite for my B'day - & I thought it was great! I don’t care if it’s ‘authentic’ or what You call it – I call it deliciouso! My son made it for me last nite for my B’day – & I thought it was great!

]]> By: Phil Torre http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-283 Phil Torre Thu, 15 Jul 2010 14:49:01 +0000 http://italianchef.com/blog/?p=54#comment-283 Hayls, the word "authentic" is not used anywhere in my post. As a matter of fact I am very clear in my post in stating that the recipe does veer away from the traditional and some people may take exception to it. There is no false advertising going on here. I find it odd that people would respond to a post that says, "Those ingredients may not be considered traditional" by pointing out that those ingredients are not traditional. Chef Jerry does make a good point that my staunch stance against using cream is somewhat hypocritical. My stance on that was more of a reaction to variations I have seen where cream is the main ingredient. This web site started 10 years ago as a way for me to share my father's recipes, and has grown to become more of a resource on Italian food in general. In cases such as this where I am presenting a recipe that does stray from what I know about the traditional recipe, I make that clear, like I did in this post. I stand by this recipe and I have no problem calling it Carbonara. Hayls, the word “authentic” is not used anywhere in my post. As a matter of fact I am very clear in my post in stating that the recipe does veer away from the traditional and some people may take exception to it. There is no false advertising going on here. I find it odd that people would respond to a post that says, “Those ingredients may not be considered traditional” by pointing out that those ingredients are not traditional.

Chef Jerry does make a good point that my staunch stance against using cream is somewhat hypocritical. My stance on that was more of a reaction to variations I have seen where cream is the main ingredient.

This web site started 10 years ago as a way for me to share my father’s recipes, and has grown to become more of a resource on Italian food in general. In cases such as this where I am presenting a recipe that does stray from what I know about the traditional recipe, I make that clear, like I did in this post.

I stand by this recipe and I have no problem calling it Carbonara.

]]> By: Hayls http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-282 Hayls Thu, 15 Jul 2010 13:59:05 +0000 http://italianchef.com/blog/?p=54#comment-282 agreed....this is not authentic. I assume this is a US receipe rather than Italian. Italians would never waste the egg white, so the whole egg is used....only the tuscans use onions and obviously authentic carbonara is from Lazio & most importantly there is no use for chicken broth - the salted pasta water & fat from the pancetta is used to keep the sauce moist. If a receipe is such a variation from the original then perhaps the word 'authentic' should not be used. Instead any of you wanting an authentic carbonara receipe - visit Lazio! agreed….this is not authentic. I assume this is a US receipe rather than Italian. Italians would never waste the egg white, so the whole egg is used….only the tuscans use onions and obviously authentic carbonara is from Lazio & most importantly there is no use for chicken broth – the salted pasta water & fat from the pancetta is used to keep the sauce moist. If a receipe is such a variation from the original then perhaps the word ‘authentic’ should not be used. Instead any of you wanting an authentic carbonara receipe – visit Lazio!

]]> By: Marianna http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-198 Marianna Fri, 07 May 2010 10:53:43 +0000 http://italianchef.com/blog/?p=54#comment-198 I don't want to be rude but this is not the Italian recipe at all (as many others in this site). As you said, shallots and chicken broth are not included in the real Italian recipe. Finally we use the entire egg, not only the yolk. I agree with gigino and I think it would be better to publish the real recipe and then add your father's variation, otherwise foreign people get confused. I don’t want to be rude but this is not the Italian recipe at all (as many others in this site).
As you said, shallots and chicken broth are not included in the real Italian recipe. Finally we use the entire egg, not only the yolk.
I agree with gigino and I think it would be better to publish the real recipe and then add your father’s variation, otherwise foreign people get confused.

]]> By: Laura Cooking http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-193 Laura Cooking Mon, 03 May 2010 15:48:33 +0000 http://italianchef.com/blog/?p=54#comment-193 I think it's better butter instead olive oil... I think it’s better butter instead olive oil…

]]> By: Suzy http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-188 Suzy Thu, 22 Apr 2010 17:00:26 +0000 http://italianchef.com/blog/?p=54#comment-188 I made this last night and it is amazing. I need more of these recipes. And to the people commenting on wether this is traditional italian or not...who cares. It is beautiful. I made this last night and it is amazing. I need more of these recipes. And to the people commenting on wether this is traditional italian or not…who cares. It is beautiful.

]]> By: gigino http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-179 gigino Tue, 13 Apr 2010 23:18:29 +0000 http://italianchef.com/blog/?p=54#comment-179 I am sure your father's recipe is delicious,the problem is that if someone had it for the first time,and your father called it CARBONARA,this person will be confused next time she goes to Rome and gets the real recipe. There is nothing wrong inventing new pastas,we do it all the time,come up with new names.If I am wrong I apologize I am sure your father’s recipe is delicious,the problem is that if someone had it for the first time,and your father called it CARBONARA,this person will be confused next time she goes to Rome and gets the real recipe.
There is nothing wrong inventing new pastas,we do it all the time,come up with new names.If I am wrong I apologize

]]> By: chef jerry http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-178 chef jerry Tue, 13 Apr 2010 15:43:24 +0000 http://italianchef.com/blog/?p=54#comment-178 strange! you quibble about the cream (restaurants often add a tablespoon or so per serving to stabilize the emulsion during the inevitable minutes between kitchen and diner) but then you add wine (understandible, but not in the quantity the recipe calls for) and chicken broth (feh!!!) and shallots, no less. sounds like the original recipe got shanghai-ed in france en route to america. comment from chef jerry in laurel md strange! you quibble about the cream (restaurants often add a tablespoon or so per serving to stabilize the emulsion during the inevitable minutes between kitchen and diner) but then you add wine (understandible, but not in the quantity the recipe calls for) and chicken broth (feh!!!) and shallots, no less. sounds like the original recipe got shanghai-ed in france en route to america.

comment from chef jerry in laurel md

]]> By: Michael http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-171 Michael Fri, 09 Apr 2010 19:21:06 +0000 http://italianchef.com/blog/?p=54#comment-171 Unbelievable never even had this before but I have been making fresh pasta lately so I thought go a head and organize the ingredients and it was off the charts. Ever single bit was amazing. The only thing I would do differently is not salt the water and keep the pancetta amount to 1/2 lb. instead of the 5/8 lb I'm so please with this recipe it will be something I will make for the rest of life over and over again. I would also like to try and make it with guanciale but I found the online pricing to be a bit to high I'll see about finding out if I can get the ingredient from a local butch the next time I'm in Aurther Ave., Bronx NY Unbelievable never even had this before but I have been making fresh pasta lately so I thought go a head and organize the ingredients and it was off the charts. Ever single bit was amazing. The only thing I would do differently is not salt the water and keep the pancetta amount to 1/2 lb. instead of the 5/8 lb

I’m so please with this recipe it will be something I will make for the rest of life over and over again. I would also like to try and make it with guanciale but I found the online pricing to be a bit to high I’ll see about finding out if I can get the ingredient from a local butch the next time I’m in Aurther Ave., Bronx NY

]]> By: Martha http://italianchef.com/blog/2010/02/15/spaghetti-alla-carbonara/comment-page-1/#comment-166 Martha Mon, 05 Apr 2010 17:00:50 +0000 http://italianchef.com/blog/?p=54#comment-166 It was extremely delicious! i just made it! i was looking for a carbonara recipe without half a litter of cream!! and there it was!!! thank you for your post! regards of switzerland! M. It was extremely delicious! i just made it! i was looking for a carbonara recipe without half a litter of cream!! and there it was!!! thank you for your post!
regards of switzerland!
M.

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