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Author Topic: SPAGHETTI ALLA CARBONARA TM31 from Bimby  (Read 11065 times)
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« on: April 22, 2009, 12:28:48 AM »

SPAGHETTI ALLA CARBONARA TM31

from Bimby's Forum at http://bimby.mastertopforum.com/viewtopic.php?t=5912&highlight=carbonara
Number of People: 4

Ingredients:

350 g of spaghetti
100g of bacon, chopped into cubes
4 eggs
30 g pecorino
30 g parmesan
10 g of dry white wine
1 clove of garlic
1 onion
black pepper and salt
10 grams of oil
800 g of water
1 tablespoon salt

Preparation:

Cut the bacon into cubes.

Grate cheese 15 sec. speed 8, add the eggs, plenty of black pepper, a pinch of salt.  Then blend for 20 seconds on speed  4. Remove and set aside.

Chop garlic and onion 5 sec. speed 5, pour in the oil and the bacon and cook 5 minutes at 100 °C  counterclock  soft. Remove and set aside, keeping warm (you can place in a bowl that will fit Varoma).

Pour the water (preferably boiling to speed up proceedings) into the TM bowl and bring to a boil for 9 min. 100 °C speed 1, salt water and pour the spaghetti, continue cooking the pasta at 100 °  counterclock  soft for the time indicated on the package.

When cooked, add spaghetti to the mixture of eggs and cheese, bacon browned and stir for a few seconds at vel. Soft counterclockwise.

Serve hot spaghetti.


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Thermomixer in Australia

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brazen20au
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« Reply #1 on: April 22, 2009, 10:40:02 AM »

drool!
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Karen in Canberra Smiley
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bron
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« Reply #2 on: April 22, 2009, 02:48:26 PM »

This is obviously the gourmet recipe!  Wink Wink
Would be worth trying them both out and then rating them for easiness and taste, would be interesting. Any volunteers?
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Amanda

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« Reply #3 on: November 20, 2009, 10:53:20 PM »

I tried this last night.  I added a couple of handfuls of sliced mushrooms to it.  It was a bit disappointing.  I've never had this type of carbonara before, so maybe this is how it's supposed to be.  But I thought there was way too much spaghetti, and very little bacon (or mushroom) for the quantity of spaghetti.  Even if the proportions of pasta to "sauce" were better, I'm afraid it lacked something.  After trying it, we added a little bit of my BBQ Sauce, which gave it a lot more flavour.  But there goes the tomato free pasta.

Also, the recipe doesn't state where to add the wine?
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« Reply #4 on: November 21, 2009, 05:35:21 AM »

Aussies tend to have a LOT more sauce on their pasta than the Italians.  We like carbonara with oooooodles of cream. 

It may pay to try bron's version - more like what we are used to I think.
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cathy79
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« Reply #5 on: November 21, 2009, 09:06:54 AM »

I had a feeling that was part of it.  I was surprised there was no cream in this recipe.
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« Reply #6 on: November 23, 2009, 01:01:23 AM »

Cream and carbonara don't exist on the same plate in Italy  Wink  They use the egg yolks to produce the creaminess.
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« Reply #7 on: November 23, 2009, 01:04:35 AM »

Yes and I like this version Thermomixer.  The cream one is too creamy and rich for me.
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Judy from North Haven, South Australia

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« Reply #8 on: November 23, 2009, 11:17:26 AM »

made this tonight. we enjoyed it , not too heavy so it was easy to go back for seconds even my 5 year old wanted more.. i think more bacon and some mushrooms would be better. We also steamed zuchinni ribbons on the top whilst the pasta was cooking

lisa
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« Reply #9 on: November 23, 2009, 11:55:57 AM »

Good to hear - like that you are willing to steam zucchini in the Varoma at same time -good work.  Kiss Kiss
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Thermomixer in Australia

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« Reply #10 on: December 06, 2010, 06:27:19 AM »

I just stumbled across this - looks great as a "lighter" alternative with no cream

When do you add the wine though? Am going to make it tonight, so if anyone can offer a quick response it would be appreciated!
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Donella - Happy Valley SA
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« Reply #11 on: December 06, 2010, 06:38:04 AM »

I normally add it just before I cook it all...hope that helps.
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Nat
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