Carbonera?
Carbonera?
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Carbonera?
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Post #1 - November 1st, 2005, 9:12 amMy boyfriend and I have never had carbonera, but it sounds like a delicious dish.
Can anyone help us find a restaurant that does it well?
TIA!
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Post #2 - November 1st, 2005, 9:57 amCarlywood wrote:My boyfriend and I have never had carbonera, but it sounds like a delicious dish.
Can anyone help us find a restaurant that does it well?
TIA!
Welcome...
Unfortunately, I don't have any recommendations for restaurants that do a good job on spaghetti alla carbonara but am sure others will. This dish has been discussed a lot from the standpoint of the home kitchen and you might find the following posts and surrounding threads of interest.
http://lthforum.com/bb/viewtopic.php?p=20876#20876
http://lthforum.com/bb/viewtopic.php?p=20883#20883
http://lthforum.com/bb/viewtopic.php?p=9893#9893
AntoniusAlle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.
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Post #3 - November 1st, 2005, 10:02 amI cannot speak to its authenticity, but I have a hard time not ordering the carbonara at Bruna's.
Best,
Michael
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Post #4 - November 1st, 2005, 11:19 amI second Bruna's...
I also like La Luce's version...
http://lthforum.com/bb/viewtopic.php?t=5582Authorized time shifting let the genie out of the bottle....
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Post #5 - November 1st, 2005, 11:58 am
Dave's Italian Kitchen
847/864-6000
www.davesik.com
1635 Chicago Ave.
Evanston
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Post #6 - November 1st, 2005, 4:45 pmHi,
If you do a search on this site using Carbonara as your keyword, you will find more restaurants as well as recipes.
My Dad went to Italy when I was 11 or 12 years old. He came home raving about Spaghetti Carbonara. I got my recipe from my piano teacher who obtained from the Time Life Italy cookbook series. It has been regularly made and enjoyed in our household ever since. Of course, how can you go wrong with essentially bacon and eggs?
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #7 - November 2nd, 2005, 11:54 amI would like to second, Dave's in Evanston. I am sure they have other good food, but in the 10 years I have been going there, the only thing I have ever ordered is the Carbonarra. Also a strong second, or is it third, for Bruna's.
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Post #8 - November 2nd, 2005, 2:08 pmLa Bocca della Verita' in Lincoln Square does a really nice job with this dish. They use guanciale, a bacon-like product made from hog jowls. It's a more authentic ingredient in spaghetti alla carbonara than pancetta.
La Bocca della Verita'
4618 North Lincoln
(773) 784-6222
www.laboccachicago.com
-Chuck
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Post #9 - November 2nd, 2005, 2:53 pmCarbonara is a dish that is so simple to make I would never consider ordering it in a restaurant. Really, give it a try. Follow Antonius's links to the recipe discussions. After making it once or twice you won't even need to refer to any recipe. The only mistake you can make: don't burn the garlic!
-ramon
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Post #10 - November 2nd, 2005, 3:50 pmGarlic??"The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
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Post #11 - November 2nd, 2005, 4:09 pmjbw wrote:Garlic??
Bleeeet
Neutral corners please!!
Suffice to say in recent past there was a lengthy, somewhat acrimonious, thread as to the efficacy of garlic in carbonara.
Enjoy,
Gary
Maybe I should just lock the thread now.
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Post #12 - November 3rd, 2005, 9:54 amUhhh, ummm, ... the garlic was for the garlic bread!
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Post #13 - November 7th, 2005, 12:29 amI seem to recall someone having an extraordinary carbonara experience at La Scarola.Harry V.
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Post #14 - August 15th, 2006, 9:06 pmJust got back from dinner at La Bocca, and I have to say the Carbonara was probably the best I've had. Although my experience is limited, because I generally never order it for fear of the gloppy white sauce. But it came highly recommended by a fellow diner, and it did not disappoint. Spaghetti cooked perfectly al dente, a nice smattering of browned onion, big nuggets of guanciale--the bacon equivalent of crack. Fantastic.
They also had a fresh fig with prosciutto and mascarpone appetizer on special. Light and lovely.
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Post #15 - August 15th, 2006, 9:33 pmI'll fourth Bruna's.
La Bocca's carbonara isn't bad. If you are just going there for the Carbonara, you're in good shape. Overall, I think it's one of the lesser Italian places in the city.
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Post #16 - August 16th, 2006, 8:43 amI have enjoyed versions at Bice and Pizza D.O.C. as well.
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Post #17 - August 16th, 2006, 9:40 amChuckles wrote:La Bocca della Verita' in Lincoln Square does a really nice job with this dish. They use guanciale, a bacon-like product made from hog jowls. It's a more authentic ingredient in spaghetti alla carbonara than pancetta.
Pizza D.O.C. (opened by the same folks who own Bocca) also uses guanciale in their carbonara. It is, however, kind of chewy, so I can see why a lot of places use pancetta instead (more to most Americans' taste, probably). D.O.C's pasta alla carbonara is my husband's favorite - great smokey taste from the guanciale.
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Post #18 - August 16th, 2006, 12:45 pmThanks, that may explain why the D.O.C. version is so good (it really is).
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Post #19 - August 16th, 2006, 1:13 pmI've had carbonara at Pizza DOC twice in the last 6 weeks. The first time it was perfect--I was thrilled that there wasn't any cream in the sauce and it had just the right amount of guanciale. The second time, the guanciale was so rubbery I actually couldn't chew it. And there was way too much of it. I ended up with about a 1/4 to 1/2 cup of uneaten guanciale in the bottom of my bowl. Maybe it was overcooked this time. I'm definitely going back to try it again--it was that good the first time.
