/ck/ - Food & Cooking

there are like 4 different carbonara threads on this board rn

>>18724518
make sure your pan isnt too hot

because there's no easy way to give flat instructions for pulling it off. the variables for controlling heat are too specific (your flame, your particular type of pan) to say "oh set to medium and mix in the egg"
control your heat and you'll get your carbonara. banish made a video about fucking up carbonara for three days and it'll explain the nuance for you through his failures

>>18724518
You're using low quality ranch dressing.

how is it difficult? just mix fried onions and ham with cream, boil your spaghetti noodles and throw them all together with some peas and curry powder

>>18724518
The easiest way to do it is to pour the pasta from the pot in a strainer then immediately back, add the sauce and start mixing, the pot still carries enough heat to do the job
Don't listen to the Gordon Ramsay wannabes

grate the cheese super fine and beat it into the egg super thoroughly until it's broken into tiny granules.

let the pasta cool to almost serving temperature before you mix it in. the egg isnt really supposed to cook, just thicken...

>>18726113
If you're really scared you can turn off the heat and let it cool down completely, then put the heat on really low and constantly stir until you've got a nice goopy consistency. It's slow, it takes patience, but it's also really hard to fuck up so for you now the trade-off is worth it. In time you'll get a bead on the heat you need and the consistency you're looking for once you make it enough.

Other then that just make sure your ratios are right friend. Good luck.

>>18726124
>let the pasta cool

>>18724782
Tasty bait!

>>18724518
>cook pasta al dente
>render lardons/guanciale in a stainless steel pan, remove the meat and leave the rendered fat.
>turn off pan
>mix grated parmesan and egg yolks in a bowl
>add pasta, lardons, then egg/cheese mix to pan all while stirring vigorously
>add hot startchy pasta water to continue cooking eggs and get texture right. (optional)
>if some how the pan and ingredients cooled off because you mistimed it, turn the pan on low while continuously stirring.

wala

>>18727070
I don't understand how people have a tough time with carbonara when it doesn't need to be any more difficult than these steps

>>18727110
I think a lot of recipes and people just like to make it overly complicated and there's always someone sucking their own dick off about how nuanced it is and it's better in italy, NO CREAM! blah blah bullshit. Can you fuck it up on the first couple times cuz your pan got a little too hot for the eggs or you overcooked the pasta? Sure. But give it 2 or 3 tries and you can make it perfect. No one cums their pants like that about hollandaise sauce and it's basically the same "technique".

Also if you really have a hard time and can't do it, just use cream, butter, cheese/whatever creamy bullshit you want to add that makes it easier. No one gives a fuck. Bacon and creamy cheese pasta is fucking good and 95% of people won't know the difference. Idk why but this topic really triggers my autism.

There are a few reasons why carbonara can be tricky to make. One reason is that it requires the eggs to be cooked to the right consistency, which can be difficult to achieve if you're not careful. The eggs should be just cooked, but not scrambled, so it's important to temper them properly. To do this, you can slowly drizzle in a little bit of the hot pasta water while whisking the eggs and cheese together. This will help to cook the eggs gently and create a smooth, creamy sauce.

Another reason carbonara can be difficult is that it's easy to overcook the pasta. The pasta should be cooked to al dente, which means it should still have a little bit of bite to it. Overcooking the pasta can cause it to become mushy, which can ruin the texture of the dish.

Finally, it's important to use good quality ingredients in your carbonara. The pasta should be high-quality semolina flour pasta, and the eggs and cheese should be fresh and of good quality. Using fresh ingredients will help to ensure that your carbonara turns out flavorful and delicious.

I hope these tips help! If you're still having trouble, it may be helpful to look for a recipe or video tutorial that demonstrates the steps for making carbonara.

>>18724518
Mix eggs in with the parm to prevent scrambled ovaries

>>18727155
Thank you AI.

>>18724518
Carbonars is a hard dish in the "common dish" scale, of you stick to the original recipe
Whoever says carbonara is an easy dish makes a shit carbonara

I’m making my own carbonara as I type this. Follow along! First is the prep

>>18724525
carbonara is delicious and I wouldnt mind even more of them

>>18728227
Ingredients here. I’m making it using the traditional ingredients and methods: pecorino Romano cheese, guanciale, six eggs (two of which are yolks only), and black pepper. I beat the eggs, cheese, and pepper together for the “cream”

>>18728240
My phone apparently does what it pleases so pls no bully for pics rotating. Next is frying the guanciale while I boil the pasta water. I try to get it a nice browned color, and crispy.

>>18728243
Once the water is boiling, in goes the pasta. I prefer to use spaghettoni, which is basically a larger version of spaghetti. Fettuccine and regular spaghetti also work out great, though.

>>18728255
Guanciale all fried up to the right color, so I take it off of direct heat until the pasta is ready, at which point I put it back on the still-warm burner

>>18728255
I like how you carefully bent each noodle instead of breaking them.

>>18728255
>>18728243
>>18728240
John??

What to fix obviously depends on what is wrong with it you retard.

Personally when I made carbonara I wasn't happy with it was because:
>followed recipe that included the egg whites
>let the heat of the pan cook the egg
>didn't use enough yolks
>didn't use enough cheese
>didn't mix cheese, yolks and pasta water before mixing with the spaghetti
>didn't put the spaghetti in the frying pan to get the bacon flavour spread through the noodles
I can still improve it (more eggs and cheese) but I'm pretty happy with my carbonara recipe now.

>>18728076
You're welcome! I'm glad that I could help. Please don't hesitate to reach out if you have any other questions or need further assistance.

>>18728284
They came like that.

Anyways, next step: once the pasta is done, put it in with the guanciale and stir until the fat coats the pasta and the meat is mixed in. The next part is to add the egg/cheese cream, which I didn’t get a pic of.

>>18728293
Not my name friendo :)

Finally, the finished product! Little sloppy on presentation but damn is it good.

I dont have a cheese grater, can I just chop up sliced cheddar cheese into fine pieces as a substitute

>>18724518
Temperature control
Better to take the pan off the heat all the time than risk scrambling your eggs