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Do you watch Criminal Minds? Then you’re in for a treat. This is based on David Rossi’s carbonara recipe!
(Do you love recipes based on books and movies? You will love this Treacle Tart – Harry Potter’s Favourite!)
Remember that episode where Rossi had the team over at his house and taught them how to cook carbonara (how geeky do I sound right now)?
I’ve always wanted to make that and after a significant amount of searching I found a recipe in a French fan page that they claimed was from Joe Mantegna himself (yes, I may have too much time on my hands).
I’ve since tweaked it here and there and it is fabulous! No cream, just eggs, pancetta and lotsa cheese. And guess what else? I cooked it! Not Red, me. (Ok, I may have had some help with chopping, slicing and such.)
It’s practically the only thing I can cook (insert: big proud smile right here). So let’s step into the world of BAU for a moment and bask in the deliciousness that is this carbonara.
How do you make traditional carbonara sauce?
I grew up eating creamy carbonara. And by that I mean carbonara made with cream. I only recently found out that this is very, very wrong.
Traditional carbonara has no drop of cream in it. So what makes it so creamy?
Are eggs in carbonara cooked?
Egg yolks (and not cream) are what make traditional carbonara dreamy and creamy.
You guys know I have raw egg issues (check out my Eggless Key Lime Pie and my Eggless Tiramisu) so I can understand your hesitation.
The first few times I made this I ended up scrambling the eggs; I was so eager to pour the eggs into the hot pan and let them sit a little to cook.
What I’ve found is the residual heat from the pasta/pan will cook them so have no fear.
And you shouldn’t let the egg mixture sit at all; you need to quickly toss the pasta so the egg mixture coats everything and doesn’t turn into a scrambled mess.
Secret to creamy carbonara
Also, don’t throw away the pasta water. I did the first time – I know, rookie mistake.
What you want to do is pour about a quarter cup into your pasta, continue mixing until you get the creaminess you want (not too much though, we don’t want it soupy).
Related: Sweet and Salty Filipino-Style Spaghetti
Easy carbonara recipe
Once you’ve done that you’ll have this amazing dish that’s so quick to prepare it’s perfect for those busy weeknights. It’s so good too it’s great for when you have company over.
Looking to make a chicken dish? Try this delicious chicken carbonara.
Hope you give it a try, whether you’re a fan of Criminal Minds or not (this past season was weird TBH). It is awesome and hey, if I can cook it you absolutely most definitely can!
Did you try David Rossi’s carbonara recipe? I’d love to hear from you in the comments section below.
David Rossi’s Carbonara Recipe (Copycat)
Author: Jolina
Are you a Criminal Minds fan? This is based on David Rossi’s carbonara recipe from that episode where he had the team over and gave them cooking lessons!
5 from 7 votes
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Prep Time 30 minutesmins
Cook Time 30 minutesmins
Total Time 1 hourhr
Course Main Course
Cuisine Italian
Servings 6people
Calories 515kcal
Ingredients
1lbpastayou can use your favourite pasta: spaghetti, fettuccine, linguine or bucatini
Cook 1 pound pasta until al dente. While that’s cooking, in a large pan on medium heat cook ½ pound diced pancetta and 1 cup chopped onions in olive oil until pancetta is browned and onions are soft.
Combine your cheese then pour half of it with your 4 egg yolks. Beat lightly until combined.
At this point your pasta and pancetta should be ready. Drain the pasta (reserve some of the pasta water) and transfer into your pan. Remove from heat.
Pour your egg mixture into the pan and toss the pasta until coated. Pour about ¼ cup pasta water in your pan and continue tossing until you get the creaminess you want. If you need to put more pasta water, do so a little at a time so your pasta doesn’t get too runny.
Add the rest of your cheese and toss some more. Season with salt and pepper as needed. Serve with chopped parsley.
You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.
What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.
For an extra creamy sauce, it's best to use mostly egg yolks. The egg whites tend to make carbonara watery, but too many egg yolks can make the sauce too custardy. The solution? Five egg yolks and one whole egg.
In general, in Italy we have a bad opinion of cream. We prefer to use other ingredients, we consider the cream a "corrector" of culinary errors. If a restaurant puts cream in risotto or pasta, we Italians think it's a bad restaurant. However, there are dishes that contain cream and people who use it more than others.
Because in the traditional recipe there is no garlic, if you add it you will lower quality of a very good food. Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine.
Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.
The Italian version doesn't use cream or ham. It is made with pancetta (pork belly meat that is salt cured, also referred to as Italian bacon), Parmigiano Reggiano or pecorino romano cheese, eggs, and black pepper—called the basics.
Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.
The dish offers some nutritional benefits. Eggs provide protein, while Pecorino Romano cheese contributes calcium and flavor. However, carbonara is also high in saturated fats and calories due to the use of cheese and cured pork. Additionally, the pasta itself is a source of carbohydrates.
The carbonara sauce in pasta primarily consists of egg yolks. Achieving a smooth and creamy consistency is often the most challenging step. Since the raw egg yolks have to be mixed with the pasta, you have to make sure to add the egg yolks to the pasta OFF the heat so the eggs don't scramble.
In pasta alla carbonara must be used only yolks, without using egg whites. It is true that some very skilled chefs, such as Sarah Cicolini of Santopalato, Rome, balance 5 egg yolks with 60 grams of egg whites in a recipe for four people.
As the fat renders, he removes some of the molten liquid with a spoon. The lean part of the meat ultimately caramelises and becomes a sort of "popcorn guanciale": crunchy outside and tender inside. His carbonara is very yellow in colour since he only uses egg yolks – one per 60g of pasta.
Not in an authentic carbonara. Peas can go quite well in a cream-based sauce. The problem lies in the confusion of carbonara being a cream-based sauce. Traditionally, it is not - although many international locales serve it that way.
Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions.
The use of thermal processing is the most effective method for Salmonella inactivation in preparations containing eggs. Consequently, according to regulatory agencies, it is generally mandatory that these preparations must be completely cooked to a temperature of at least 70 °C.
What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.
Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.
Traditional carbonara sauce is made with whole eggs, not just the yolks. However, some recipes do call for just yolks. In the traditional recipe, the eggs are beaten together with grated Pecorino Romano cheese, black pepper, and sometimes a bit of Parmigiano-Reggiano cheese.
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