/ck/ - Food & Cooking

>>12929338
Whenever I try I accidentally make scrambled eggs with spaghetti. What am I doing wrong?

>>12929341
Too much heat

>>12929341
Too hot. You don’t cook the sauce in a pan, you let the heat of the noodles fresh out of the boiling water to cook it slightly. Heat up the bowl you combine the noodles, pancetta, and sauce in by filling it with boiling water and dump it out right before everything goes in. Stir it up good at the eggs should thicken but not solidify.

>>12929341
Then the pan is too hot. When you added the pasta to the bacon with the fat, add a scoup of the salted pasta water. Stir and take it off the fire. Wait till you think it won't create scrambled eggs anymore. Add egg/cheese mix to the pasta. Incorporate. My temperature was a bit too low, so it turned out a bit runny. I added really low heat to thicken it up.

>>12929338
Looks good and traditional, too bad you didn't use guanciale, the flavour is better than bacon.

The parsley is a nono, but aside from that good work

>>12929368
>The parsley is a nono
What if he likes parsley?

>>12929338
Looks very good but too much pepper imho.

You should add it while you’re stirring the pasta with the sauce in the pan so it redistribute better

Thanks for telling me what the problem was

>>12929368
The parsley was just for the picture.
>>12929376
I added most of the pepper to the sauce beforehand. The amount on top is just added at the end. But I really love pepper. For guests I wouldn't put so much on.

>>12929376
Pepper is always added to personal taste

>>12929368
>parsley

Don’t be an autist it’s there just for cosmetic effect...

>>12929373
No

>>12929338
Bacon is traditional. Carbonara was invented by Americans during the 2nd World War.

>>12929424
KEK

>>12929424
Europeans invented America

>>12929490
No, America invented itself. Europeans invented colonies. America transcended that.

>>12929504
Pretty much this. 'I found land, settle it,' is not the same as ,'Form a new type of government from these colonies, independent from its original government.'

>>12929504
America is literally named after a European guy.

>>12929338
>bacon
fucking dropped

>>12929376
>>12929386
The thing with pepper is, after you get a knack for it, it's never enough. That may look like a lot of pepper, but to me that looks normal. I'd even mix it up and put more on top.

>>12929368
I mix in fresh parsley and minced garlic to my carbonara at the end and everyone fucking loves it. There’s nothing you can do about it turdburglar.

>>12929341
here's a tip for you: in a separate bowl beat the yolks and add your cheese. then get some water from the boiled pasta in another container, about 100-150 mils or so if you're cooking 250 grams of pasta, and let it cool for a while. add the lukewarm water over the eggs (it has to be lukewarm as eggs cook at a very very low temperature). add the whole mix over your drained pasta and stir.

alternatively, add the yolks and cheese over the drained pasta in a separate pan, stir very vigurosuly and add pasta water little by little.

Carbonara is a traditional American dish and as such we can do with it whatever we want. I often add cream and peas and everyone just loves it.

Fuck italy

i had carbonara at a restaurant run by italian immigrants in the uk once

best pasta of my life.
the pizza was shit tho.

>>12929424
>>12929504
>>12929539
>>12929654
>imagine being this much of an insecure cuck you have to fucking scream
>AMERICA AMERICA AMERICA
>in every fucking totally unrelated thread.

The dude made some spagetti carbonara, post your boomer /pol/ garbage somewhere else.

>>12929710
4chan is unusable these days. Smartphones were a mistake

>giving yous to ameritards
just ignore the fatties.

>>12929341
beat the yolks together with the cheese in a bowl then add the bacon, pasta and some of the pasta water into that bowl.
Foolproof way.

>>12929742
They're too fat, stupid, stinky and loud to ignore, though.

>>12929341
More pasta water, constant stirring, and kill the heat.

>>12929622
>There’s nothing you can do about it turdburglar.

But you can kill yourself and "everyone" who ate your carbonara for having shit taste

>>12929391
>cosmetic effect...
What a faggot

>>12929622
This niqqa knows what's up.

I have no idea why people are adding eggs to things. My carbonara sauce is bacon and mushrooms fried with garlic and onions, once bacon well-seared adding white wine then reducing, then lower heat and add creme fraiche, simmer, then add cream and simmer again for a few minutes while stirring. I also don’t pour it over the pasta either. Pasta is spooned out separately with a drizzle of garlic olive oil then sauce generously ladelled over. Absolutely heavenly.

So, I literally have no idea what fuckings eggs have to do with it. Get cream, stop being so fucking provincial.

>>12930366
what the fuck is wrong with you, carbonara without eggs is like a sandwich without bread

>>12930381
What is the point of the eggs, please? If you want richness, just add cream.

>>12930366
>I'm making a total different dish
>I don't get why you make the original!

Look your recipe sounds absolutely delicious. It's just not a carbonara. Just call it something else. Everyone associates carbonara with an egg-based pasta sauce, not your sauce. It's like making an Eggs Benedict, but not use eggs: it can be fucking delicious, it's just a different dish.

I'm all for cream-based pasta sauces, just not when using egg, then you don't need it.

>>12929596
Amerigo fuck yourself

>>12929710
>being proud of your country's culinary achievements is now far-rightism.
The state of liberals...

>>12929622
You should add the garlic to the bacon/pancetta/guanciale while it's cooking, about two minutes before the meat is done. Garlic tastes much better when it's cooked through.

>>12930687
I’m just not understanding the point of the eggs. It’s already been amptly demonstrated in this thread that there’s no fixed way to apply this egg, and a huge amount of fuss or guesswork to do so. That’s not a recipe; it just suggests that everyone’s blindly adding something for some ‘reason’ because “that’s what you’re supposed to do.

Yet nobody can explain this reason to me. My take on this dish is its supposed to be a very rich, smokey, creamy, pale, indulgent take on the usual tomato-based Italian sauces. So, I’m truly failing to understand why the egg is necessary as the only reason it seems to be added is for the richness - and that richness is much better served, in my view, by cream and creme fraiche; the latter, of course, being absolutely conducive to heat with no coagulating or requirements to cool down to X temp before taking Y step. I mean, it’s some kind of rustic Italian pasta dish, not fucking macarons. It really shouldn’t be this complicated.