I have 2 questions… I assume the heat is in Ferenheit (us kiwi’s don’t touch the stuff :P)? I am also worried about how to be sure the eggs are cooked (salmonella and all)… Like do you wait for a while before adding bacon/onions/mushrooms so the sauce can “cook” better?

I love carbonara but have never attempted to prepare it myself. I am in my mid-twenties now slowly teaching myself to cook. Your recipe is the best and most thorough I’ve found but I’m still nervous about the whole egg thing. From the way your recipe is written it sounds like the eggs will only be in the preheated dish a max of 2 minutes before going in my mouth. Is 2 minutes of “being” in a 300 degree dish really enough to safely cook the eggs?

I am wanting to use this sauce for shrimp and or chicken (low carb diet)

I there a way for me to make it without using the pasta to cook the sauce? thanks

I love this recipe and I would like to share to with you that I had tasted the pasta in carbonara sauce at Toscana Italian Pizzeria and the taste was amazing…Now I have got the recipe I will try cokking at home too…Thanks

ps I did add one crushed cloved of garlic to the cream and eggs and it was lovely!!

Thanks again,

Katie

Crabonara! I love it!! I too, love a good crab, regardless of the type. Even crayfish are good for a soup or six!

You are correct that I refer to Fahrenheit temperatures. Despite being Canadian, and having grown up during the 70’s when we were converting, I still find that cooking has retained its use of Imperial measurements. I think it is because most dry and wet measurements have ratios that are much lower than the 10 to 1 ratio of metric (e.g. 2 cups to a pint, 2 pints to a quart, 4 quarts to a gallon, 3 tsp to a tbsp, etc.). This makes recipes so much easier to remember than 125 mls of this, 10 ml of that, 450 grams of that stuff. And if weights and volumes stick in Imperial, then you can bet that temperatures will too!

Good luck on the Crabonara, hope you enjoy it, and here’s to you as I crack a 750 ml bottle of Cab Sav, chilled to 15 degrees Celsius, and poured into 255 ml glasses

Erik

So I’m going in, I’ve just finished my crab and sweet corn soup (smells superb and looks like I’ve gotten my good friend Suzie Wong to make it) and I have absolute faith in your abilities, if not mine!

I’m going to make the assumption however that as you’ve referred to pounds of fettucine that the temperature that I’m to preheat my oven-dish to is in Ferenheit? *shrug* Either way I will be eating what I cook, so cheers for the recipe and here’s to you as I crack a nice bottle of 2002 Shiraz!

Peace, Kyle

Thanks for the comment! It is really gratifying to hear that something I suggested worked out, and made someone’s life just a little better!

By the way, I checked out your blog, and you are hilarious! I think most of your info will probably be lost on me (I am far more likely to use shaving cream than makeup!), but I look forward to reading some other product reviews. For those that want to check it out, here is the link:http://leftoverluncheonmeat.blogspot.com/

(And no, it’s not about left over luncheon meat. Or not entirely)

Erik