Heat large heavy saucepan over medium heat. Stir in bacon, and cook until bacon is evenly browned. R

There are tons of dishes I have learned to make well over the years. I’ll never ever win a Masterchef competition, but I am pretty good at following a recipe and producing a desirable outcome. When at first I don’t succeed, I try and try til I get it right. Remember those rum babas by Clotilde Dusoulier we featured on this column? It took me seven tries to produce what you saw in the images. Andi Kovel’s Puffer Cake ? Four tries. Kate Flaim’s absorption pasta ? Three tries. I really like to test the recipes we publish to make sure that we can help you troubleshoot if you have questions, and to make sure that an average-skilled home cook (like me) can obtain great results. And here we are this week with another recipe. One that I was taught beef stroganoff to make when I was in graduate school, and it seemed so easy… Yet, it is something I’ve never perfected: spaghetti beef stroganoff alla carbonara . I do not believe beef stroganoff there is a definitive recipe for this classic Roman pasta dish, however there are definitive ingredients…almost. I think we can all agree on eggs (but how many whole eggs, how many yolks?), freshly ground black pepper, and pasta (but what shape?)… And then it goes either hog jowl or pancetta , and either all Pecorino Romano cheese or a mix of Parmesan and Pecorino (but Parmesan isn’t Roman, so if we are to make an educated guess about the historical origin of the dish…we beef stroganoff have to opt for all Pecorino Romano ) No onion, no cream, no peas, and even if a Roman once told me to put garlic in there… please, no garlic. Well… you see where this is going. beef stroganoff
This week, I had my husband stick his nose into the kitchen and tell me what he thought beef stroganoff of the consistency of what I’d made. Sometimes you get a carbonara in a restaurant and it’s very chunky and cheesy, beef stroganoff sometimes it’s quite sleek… We opted for the sleek for our Easter lunch, with a bottle of Barbera d’Asti from the Bloody Gary cocktail on Behind the Bar today. But Instead of featuring a recipe by one person, I’m throwing the doors open to everyone who has a carbonara recipe to let us know, starting first and foremost with your foolproof technique, because I know for sure that mine is neither classic nor perfect! Do you use only yolks? Do you allow pancetta ? Of course there are options using zucchine, and other vegetables or meats in place of the pancetta/jowl, but today let’s just talk about the classic recipe– and what proportions and technique you use to make the best version ever! Or tell us where the best one was you ever ate. - Kristina
Serves 4 people 3 thick slices beef stroganoff of pancetta or hog jowl, cut in cubes or strips, as you prefer 2 whole eggs, 1 yolk 1+1/4 cup of grated Pecorino Romano cheese Fresh black pepper, to taste 350g (3/4 pound) spaghetti
While the pasta cooks, beef stroganoff fry the pancetta to desired crispness and set aside. ( I prefer larger chewy cubes but hubs prefers smaller crispy cubes. ) Grate the cheese into a large bowl. Crack your eggs, separating the yolk from the third egg and pour them into the bowl with the grated cheese and whisk together until it forms a paste. (This is the biggest chance for a pitfall– risk of adding too much liquid!)
When the pasta is done, drain it quickly and put it, using tongs or a fork, into the bowl where you have the egg and cheese paste. Toss thoroughly until all the pasta is coated well. Toss some more, adding the pancetta, beef stroganoff and black pepper. Serve with a bit more cheese grated over the top.
I eat spaghetti alla carbonara once a year, when I want to splurge. It is Rome on a plate to me, more than any other dish. The version in the picture doesn’t seem to be very eggy or cheesy, but it was just right for us, and did not leave too much egg on the plate.
I follow a very similar recipe found in Saveur, but I’m not picky about the meat or number of egg yolks, I kind of wing that part. And I like lots of black pepper. What I don’t like is peas, garlic, beef stroganoff onion, or heavy cream in my carbonara.
My son keeps a high sided cast iron skillet in a very low heat oven. When it’s time to combine the eggs and the pasta he does it in this even, low heat pan. It helps the egg cook and blend with being scrambled. Maria April 5th, 2013
This is my favorite recipe beef stroganoff for spaghetti alla carbonara. I actually prefer to use angel hair but mainly because I don’t like the thickness of spaghetti…probably some major faux pas but whatever. I really like the creaminess that the milk and cream bring to it.
1 large onion, cut into thin strips (half moons) 1/2 pound bacon, cut into 1/4in pcs 1 clove garlic pressed 1 (16 ounce) package beef stroganoff angel hair pasta 3 egg yolks 1/3 cup heavy cream 2/3 cup 2% or Skim milk 3/4 cup shredded Parmesan cheese salt and pepper to taste
Heat large heavy saucepan over medium heat. Stir in bacon, and cook until bacon is evenly browned. Remo