Kosher spaghetti carbonara?

[josephnl]

Does anyone have a spaghetti carbonara recipe that is pork-free, and still delicious?

[hindyg]

I've made it with bacon salt with good results.
http://www.confident-cook.com/2009/01...

Now that we have kosher beef bacon available, I do want to try doing a meat version and then replacing the parmesan with a nut/nutritional yeast blend. So curious how it would come out.

[Moishefrompardes]

so for staff meal, we render our beef bacon diced maybe a lb, remove it then throw copius amounts of black pepper 1T in the pan & tons of garlic 30 cloves rough chopped in the fat & sweat till translucent. take 6 egg yolks whisk, whisk the reserved fat garlic mixture in, add some xvo, the result should be a chunky warm mayo like mixture maybe a 1/2cup, toss warm cooked pasta in, 2 boxes or so fettucini/tagliatelli is classic, (it holds up if you dont get to eat in time) seaon with salt. variations add parsley(not classic but tasty). or peas(not classic, but tasty, sorta healthy).

[fara]

I have thought in detail about this. I think the best way to approach it is to make with fresh shitake mushrooms, and good cheese, eggs, and pepper. Mushrooms are meaty without giving an off taste and the rest of it is spot on.
Sautee onions in butter or olive oil until soft, season with salt and pepper.
Add sliced shitakes with stems removed. saute briefly and add salt, pepper, and more oil if needed.
Meanwhile, boil de cecco pasta- or fresh if you can get it. fettucine works the best. when pasta is done, FIRST add copious amounts of freshly shaved romano cheese, mix well and add a lot of cracked pepper. then add the mushrooms and a raw egg. the heat from the pasta will cook the egg and leave you with a nice coating on the pasta. as good or better than the treif version.

[weinstein5]

I think you have two choices - if you want it to be Milchig I would at using Bacon salt to get the Bacon flavor while still being pareve so you can have cheese -

If you planning to keep it Fleischig then I substitute a good quality beef fry or lamb bacon - here in Chicago Romanians makes an excellent beef fry

[cresyd]

I would also recommend giving smoked goose a try - quite popular in Israel to give dishes some of that flavor.

[DeisCane]

Kosher goose is nigh impossible to find in the US, and I've literally never seen kosher smoked goose in the US.

I would use the Morningstar Farms facon, if I were making it...and I have to some acclaim. Liquid smoke works alright for kicking up the smokiness. The cream/butter/hard cheese is more important than actual meat, imo.

[CloggieGirl]

I've always had better experiences with fake meat than fake dairy. For the bacon replacement, I add generous amounts of liquid smoke, salt and molasses to just enough water to cover chopped up tempeh. The tempeh is sauteed on its own and added just at the end.

[Kosher Carnivore]

So DeisCane, I think you have the right approach. Could you post an abbreviated recipe?

[chazzer]

The original treif Carbonara should be made with guanciale and not bacon. Guanciale is pork jowl cured with rosemary and other spices, it is a very fatty item and the cured fat and spices is what flavors the carbonara. Taking goose or duck breast, the fattier the better, and following a guanciale curing procedure should work great. You can find a recipe to work from in Ruhlman's book Charcuterie.