Comments on: A Classic Revisited: Spaghetti alla Carbonara http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/ Zen Chef's Recipes Blog Wed, 08 Feb 2012 01:51:00 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: britni http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-6064 britni Fri, 22 Jan 2010 01:49:49 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-6064 hi, i love you. seriously. love. maybe i have my priorities mixed up, but a good carbonara will do it for me. hi, i love you. seriously. love. maybe i have my priorities mixed up, but a good carbonara will do it for me.

]]> By: Rebecca T. of HonestMeat http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3906 Rebecca T. of HonestMeat Wed, 31 Dec 2008 04:06:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3906 Hi- I just used this recipe for tonight's dinner with our homemade guanciale (from our own pigs!) and our own eggs too. At first we thought we should add some veggies to this to make it a little "healthier" but decided against doctoring the recipe and made a side salad instead. I am so glad I stuck with the recipe to the "t". It was amazing! Hi- I just used this recipe for tonight’s dinner with our homemade guanciale (from our own pigs!) and our own eggs too. At first we thought we should add some veggies to this to make it a little “healthier” but decided against doctoring the recipe and made a side salad instead. I am so glad I stuck with the recipe to the “t”. It was amazing!

]]> By: amiscell http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3797 amiscell Mon, 22 Dec 2008 16:20:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3797 Actually, for a real carbonara, there should be no whites. Discard the whites, beat the yolks "a zabaglione" (as we say in Italy) basically until thick and foamy, and incorporate that into the pasta when it's hot but not too hot to cook it completely. Actually, for a real carbonara, there should be no whites. Discard the whites, beat the yolks “a zabaglione” (as we say in Italy) basically until thick and foamy, and incorporate that into the pasta when it’s hot but not too hot to cook it completely.

]]> By: angie http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3118 angie Thu, 18 Sep 2008 18:21:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3118 Just stumbled into your blog...brilliant! And, really nice carbonara buuut...the cheese used in traditional carbonara is pecorino, not parmigiano :) Just stumbled into your blog…brilliant! And, really nice carbonara buuut…the cheese used in traditional carbonara is pecorino, not parmigiano :)

]]> By: aria http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3021 aria Thu, 04 Sep 2008 01:13:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3021 omigod that looks like pure heaven with the yolk in th middle! heeeeee i cannot WAIT to make this the next time we have people over. beautiful! omigod that looks like pure heaven with the yolk in th middle! heeeeee i cannot WAIT to make this the next time we have people over. beautiful!

]]> By: foodhuntress79 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3012 foodhuntress79 Wed, 03 Sep 2008 10:29:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3012 To tell you honestly, I made a carbonara for a Saturday dinner two weeks before you posted this. With parma ham. I haven't tried the whole eggyolk method though. I agree with Manggy- there are too many carbonaras around here- and that can of mushroom is so true. Hahaha. The coal seller must be very lucky, isn't he? To tell you honestly, I made a carbonara for a Saturday dinner two weeks before you posted this. With parma ham. I haven’t tried the whole eggyolk method though. I agree with Manggy- there are too many carbonaras around here- and that can of mushroom is so true. Hahaha. The coal seller must be very lucky, isn’t he?

]]> By: daphne http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3008 daphne Wed, 03 Sep 2008 04:51:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3008 I know this will taste terrific but i cant help but be turned off by the fat! :( I know this will taste terrific but i cant help but be turned off by the fat! :(

]]> By: _ts of [eatingclub] vancouver http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3007 _ts of [eatingclub] vancouver Tue, 02 Sep 2008 18:07:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3007 Hello! We've tagged you for a random facts meme. Hope you do it!<br/><br/>www.eatingclubvancouver.com/2008/09/random-facts-meme-from-kian.html<br/><br/>Cheers Hello! We’ve tagged you for a random facts meme. Hope you do it!

http://www.eatingclubvancouver.com/2008/09/random-facts-meme-from-kian.html

Cheers

]]> By: Brilynn http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3006 Brilynn Tue, 02 Sep 2008 17:42:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3006 That really is a thing of beauty! I'm saddened to say I've never had guanciale... That really is a thing of beauty! I’m saddened to say I’ve never had guanciale…

]]> By: Susan from Food Blogga http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/comment-page-1/#comment-3004 Susan from Food Blogga Tue, 02 Sep 2008 00:26:00 +0000 http://www.zencancook.com/2008/08/a-classic-revisited-spaghetti-alla-carbonara/#comment-3004 Well, you have succeeded with flying colors! This looks amazing! Well, you have succeeded with flying colors! This looks amazing!

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