any ideas for additions to spaghetti carbonara?

[Syrinx]

I've made a simple dish of spaghetti carbonara a few times, and I really liked it. Just the basic ingredients: spaghetti, bacon, eggs, and cheese, and a little garlic.

It's really good and simple, but I was thinking of trying to jazz it up a little. Maybe some mushrooms? Or olives? Diced zucchini?

What do y'all think?

[Warpy]

1. To me it's gilding the lily

but you can certainly add anything you want to. Real Italian cooking is often just throwing in whatever is around, never mind formal recipes unless you're in a restaurant and cooking for cash.

Your additions would be fine, as would either fresh or sun dried tomatoes.

Just don't call it spaghetti carbonara.

[Syrinx]

10. you're exactly right

But, I can call it spaghetti carbonara, if I want to. :P

[Gormy Cuss]

2. My from-an-Italian/American recipe also calls for

2 medium onions, diced and cooked in the bacon fat with the garlic
1 teas red pepper flakes, added after the onions have softened
1/2 teas dried oregano, ditto

1/2 cup dry white wine, added after the all of the above and simmered at a very low heat for five minutes.

a couple tablespoons of cream added to the beaten egg & cheese mix


I usually make it without the cream but the other ingredients really ramp up the flavor.
The recipe uses 1/2 lb bacon and ultimately saucing a pound of linguine.

[Syrinx]

11. sounds good!

I rarely have wine around, since I'm more of a beer guy. Maybe I should start buying a little wine for cooking. When a recipe calls for wine, I usually just substitute some sort of broth or stock or (yikes!) water. I need to work on that.

Thanks!

[grasswire]

3. A true carbonara does not have garlic

...as far as I know. My suggestion would be to keep the dish very simple and creamy-cheesy and let your salad be where you improvise. Here's Mario Batali's recipe for carbonara:

Spaghetti as the Coalman's Wife Makes It: Spaghetti alla Carbonara Recipe copyright Mario Batali. All rights reserved.
Show: Molto Mario
Episode: Sagnatielle


8 ounces guanciale, may substitute pancetta or good bacon
1 pound dry spaghetti
1 cup grated Parmigiano-Reggiano
4 eggs, separated
Freshly ground black pepper

In a 12 to 14-inch saute pan, render and brown guanciale until crispy and golden. Do not drain fat from pan; set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook spaghetti according to the package directions, until tender yet al dente, reserving the pasta cooking water.

Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water to the pan. Toss in the cooked pasta and heat, shaking the pan, for 1 minute. Add the grated cheese, egg whites, and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.

[Syrinx]

9. you're right, of course

About the garlic, I mean. My memory was playing tricks on me about that. But I bet it wouldn't hurt the flavor of the dish to throw a clove or two in anyway. :)

Thanks for the recipe!

[The empressof all]

4. At this time of year I'd add asparagus.

Think of things that you'd add to an omelet that would stand up with the strong Bacon and Parm flavors. I personally go towards green veggies like spinach or broccoli. Mushrooms might be too delicate in flavor to stand out but ymmv. Artichoke hearts might be nice too.

Also although very non traditional I've done it with roasted cherry tomatoes added at the end.

[Syrinx]

12. thanks for the suggestions!

You know, I don't think I've ever eaten aspersions, I mean asparagus. My dad used to love the stuff, but for some reason, I never liked the smell of it. It's about time that I faced my fear and tried asparagus.

:hi:

[Stinky The Clown]

5. The watchwords of Italian cooking ........ Simple and Fresh

You can surely add to the recipe, but it ceases to be the classic recipe. That said, an auxiliary watchphrase is "Have Fun!"

Go for it. The cost of trying is, at worst, a few bucks in inexpensive ingredients. The reward can be a dish you cook over and over and enjoy for years.

[Syrinx]

8. excellent advice!

thanks! :hi:

[Duer 157099]

6. Frozen peas

I'm serious (if you like peas, that is). Mushrooms do well too.

[Syrinx]

13. that's something I wouldn't have thought of

I admit the idea seems a little off-kilter, but I'm open to it. I might just try it next time.

Thanks for the suggestion!

:hi:

[hippywife]

14. Peas in Italian peasant cooking

isn't out of the norm in the slightest. Definitely worth a shot. Oddly enough since I'm half Italian, I've never eaten carbonara. Don't really have the desire to try it, really. I love eggs but only where I want to eat them. Usually the thought of eating them in combo with other foods doesn't appeal to me at all. Places that serve eggs on hamburgers for one example. The thought gives me the shivers.

:hi:

[Duer 157099]

17. I'm with you on the egg thing, except in this dish, you don't really notice it

at least with most recipes, it blends with the sauce/pasta, basically makes the sauce cling to the pasta, it's not like adding scrambled eggs (although I think I recall one of Batali's recipes might be like that).

I cannot even imagine what an egg on a burger would be like, yuck. Although I have had an egg mcmuffin once or twice, but that's not burger. :shrug:

[Syrinx]

18. eggs on hamburgers

I've heard people say, and read in magazines, how delicious that is, but it really seems weird to me. I'd be willing to give it a try though. Maybe. One day.

:hi:

[Duer 157099]

16. I can't eat any carbonara without them

I learned of this many years ago and now I always add peas to this sort of dish - the sweetness perfectly complements the saltiness of the bacon/pancetta/parmesan.

It's not really off the wall, I think lots of recipes do it - here's one for example:

http://allrecipes.com/Recipe/Tortellini-Carbonara/Detail.aspx

[Syrinx]

19. I want to try some carbonara by a better cook than me

I'm wondering if there are any Italian restaurants in my town that serve it.

And I'd like to try cooking some myself with pancetta, instead of regular bacon, but that stuff is really expensive!

:scared:

But grocery prices in general, right now, are pretty scary.

Maybe I'll treat myself, next time my birthday rolls around. :)

[Syrinx]

7. thanks everybody!

I made a batch tonight, and added some mushrooms that had been sauteed in bacon fat, and a handful of sliced ripe olives.

It might not have been traditional, but I thought it was darn tasty.

Thanks for all the suggestions and advice!

:hi:

[Gore1FL]

15. I add chopped brocolli

[Syrinx]

20. broccoli

My favorite part of broccoli has always been the stems, peeled a little. But I hear most of the nutrition is in the florets. Darn it!

[Gore1FL]

21. I used chopped brocoli in everything

even meatballs--It is an easy way to make sure my son eats them!