/ck/ - Food & Cooking

I have all of the traditional ingredients for authentic carbonara - pecorino Romano, guanciale, eggs, and that’s really all you need aside from some black pepper to season at the end.

I guess I’m a retarded phone poster and the pics got flipped all shitty. Whatever. Pasta goes in for 10-11 minutes or thereabouts...how do you guys like your pasta?

And voila

op no matter how you make your carbonara, even if it’s hyper traditional

The Italians will still be seething itt

>>15495096
>>15495109
>>15495142
>>15495210
soul not included

>>15495096
Every time I make this it comes out very thick and not saucy
What am I doing wrong?

>>15495221
It’s nothing but soul, anon

>>15495244
Try using a ladle to add some pasta water to the pasta/meat mix after you’ve taken the pasta out of the water. It helps to make the eggs/pecorino cream actually creamier, and maybe not so thick.

>>15495210
doesn't look like you remembered to add a splash of cream (it looks dry)

>>15495218
It really can’t get much more traditional than this, so I would be interested to hear where they pull their seething from

>>15495260
No cream, absolutely forbidden! It looks like that because my kitchen lighting is shitty in this pic and I had just grated some fresh pecorino Romano over it

Looks good enough. A trick I learned is to mix hot pasta water with the pecorino and make a paste before mixing with the beaten eggs. Makes for a creamier sauce with less cheese "lumps". High quality artisanal pasta with lots of starch, texture and taste really bring it to another level though. I also grind some coarse black pepper in once the guanciale fat renders.

>>15495372
Ah, nice anon. I mentioned it to another anon, but I wait until mixing the pasta in with the guanciale before adding a ladle of pasta water, and then add the pecorino cream immediately after that. It seems to achieve the same effect for me. Black pepper comes at the very end, as a garnish/seasoning to the finished dish. I might have to add it to the guanciale like you mentioned.

I dunno, something's missing. I wonder what it could be?

>>15495483
You tell me anon

>>15495210
Not bad. I hope it was good

>>15495522
Absolutely delicious, and cheap to make. You should give it a shot.

>>15495433
>name
Fuck off back to Rebbit, newfag

>>15495554
I've made carbonara a millon times in my life. It's one of my favorite quick meals.