/ck/ - Food & Cooking

>>16155889
Top down view.

looks tasty

Why is your kitchen an absolute mess for a dish that takes two pans, a mug and some grated cheese

im a girl btw

>>16155910
I was trying to do it all at once like the chefs do.
Video for reference: https://www.youtube.com/watch?v=D_2DBLAt57c

>>16155902
I'm trying not to finish the entire plate...it's difficult.

>>16155889
>>16155894
looks better than gordon ramseys

>>16155913
Trannies aren’t girls, sorry

>>16155932
What mess could you possibly be creating besides needing to wash your cutting board while everything cooks

>>16155889
Looks rad, I can smell it from here.

Is that freshly ground pepper i see there?

Cool >>16155913

is that bacon? if so it went from 10/10 to 0/10

>>16155982
Bacon and pancetta are the same thing.

>>16156005
>Bacon and pancetta are the same thing.

>>16155913
This is not me.

>>16155982
Pancetta. I could not find Guinciale at my local store.

that's NOT CARBONARA

>>16156065
explain

>>16155935
Danke

Recipe? Did you make real carbonara with emulsified eggs or did you go the cream route?

>>16156555
I made the real carbonara recipe. Pancetta subsitute for Guanciale, 1 egg, pecorino romano fresh grated by my hand, pepper grounded by my hand. I did not have any garlic.

>>16156621
You made real carbonara. Most people don’t use guanciale because it’s a such a boutique ingredient. Carbonara doesn’t have garlic anyway. Good job.

>>16155889
CARBS CARBS CARBS

>>16156634
Thank goodness. That Pancetta was 13.99lb, I can't imagine how much Guanciale costs. Thanks anon!

>>16156642
I’m one of the carbonara autist Italians around here so we aren’t totally unreasonable you know. In all truth on weeknights, uncured bacon works just fine in carbonara too. It’s the rest of the ingredients that are pretty much set in stone.

Looks fucking mint

When I make carbonara I like to add a touch of sriracha to give it a little kick

>>16156621
>no cream
>no peas
>no mushrooms
I don't know what you made but it literally not the 'nara

>>16156695
You know after making it, I can't imagine why anybody would put cream in it.

>>16156696
Thanks! I think if I could add anything...it'd just be more cheese.

>>16156704
You sure you aren't making an Alfredo?

>>16156813
They use cream because they don’t know what emulsification is because their corn syrup diet has calcified the arteries to their amerimutt brains

>>16156621
>I did not have any garlic.
Thank God, garlic in carbonara is vile

>Pancetta subsitute for Guanciale,
You did a very good job tho
That's unfortunate because guanciale makes a huge difference. Anyway pancetta is an acceptable substitute.
I suggest you to try carbonara with guanciale at least once when you have the chance

If you manage to buy guanciale, be careful that the fat is perfectly white. If you use even a little part of slightly yellow-ish fat, it will make you carbonara taste horrible

I saw the JO video and frankly, while he sure makes read carbonara (except for the garlic) he makes some mistakes in the preparation.

> He ruined guanciale cutting it too small. It should be cut regularly and should result crunchy and soft in the inside.
> He added pepper to guanciale while it should be added to egg and it should not be cooked at all
> The amount of pecorino put in the egg should be at least double respect to what he use (at least)
> Obviously no garlic

Anyway It's nice when people put some effort to replicate the "traditional" recipe.
Good job anon

>>16156636
Yeah, more like CARBonara, amirite

>>16156955
Thanks for the tips. I will make sure to incorporate them into my next Carbonara. I will add that I definitely put way more P.Romano in the eggs than he did! I'll 100% try Guanciale when I get the chance too.

>>16155889
I'm not joking when I say a handful of peas will make it really shine.

If you were on Olivers channel already...

https://youtu.be/3AAdKl1UYZs

>>16155982
le epic italian autist. the smoky flavour from bacon makes it an 11/10.