/ck/ - Food & Cooking

>the incarnation of suffering (scrambled egg with pasta)

i fucking love it when the egg scrambles. long as it's still moist.

anyway just manage your fucking temperature dingus. toss it in a bowl, not the pan, or let the pan cool down, or use a small enough amount of pasta that you can combine it very quickly. it's not rocket surgery.

Take a very small spoonful/bottom-of-cupful of pasta water before you drain the pasta. Turn off the burner and pour that onto the pan first, then add the pasta. Toss the pasta so it gets good and moist, then pour on the cheese-egg mixture while still tossing the pasta. With the extra moisture keeping the eggs from scrambling, your carbonara should be good and creamy by the time you run out of heat.

just follow this recipe

https://www.youtube.com/watch?v=K-PKO2FrdPY

>>7021478
Temper the egg/cheese mixture with a spoonful of pasta water (drizzled very slowly while whisking). Make sure the pan with the pasta and pancetta is off the heat before you pour in your tempered egg/cheese mixture. Stir very quickly to combine and serve immediately.

>>7021478
Some cream is helpful for achieving a good texture, and superior taste.

>>7021478
My guess is you're using too much egg.

I follow this recipe, it's really good.

I just follow this recipe
https://www.youtube.com/watch?v=ao9Oi1HPbSk

Not using guanciale
Plebeian

fuck I used to love eating carbonara, if I eat it now I get instant diarrhea.
fuck you op I hate you.

>>7021478
remove egg whites ya dingus

>>7022046
Are you supposed to keep the heat on after stirring in the egg mixture?

>>7022264
Yes. Don't want salmonella, do you?

>>7022124
Sometimes it's hard to take him seriously when he whores out those stock pots so much.

>>7022281
Please don't make fun of me, I've never cooked anything in my life besides toast and ramen

>>7022284
They're pretty good tbh

>>7022046
>cream in carbonara
cmon man

>>7022930
There is nothing wrong with cream in carbonara.

>>7022930
fuck off retard.

>>7021513

>>7022046
>egg whites
dropped

None of you put Miracle Whip in your carbonara?

Here's how I usually do it. I tried out lots of recipes and tried to combine the best bits from all of them

Ingredients:

>Panchetta or guanciale, diced
>Pasta: spaghetti is traditional but I use penne rigatoni as it holds the sauce better and is easier to eat
>3 egg yolks per person, no whites
>Pecorino Romano
>Parmigiano Reggiano
>Dry white wine
>Salt and pepper

Method:

>Fry the pork in the pan without oil. Bring it up from a low heat to allow the fat to render. When cooked to your liking add a small amount of dry white wine and allow to evaporate
>Whisk the egg yolks with equal parts grated parmesan and pecorino. Don't add too much cheese or the sauce will be too thick. You can add more cheese after serving if need be. Add pepper, but no salt. The salt is in the cheese
>Boil the pasta in salted water. Drain when al dente and reserve the cooking water
>These three steps can be done concurrently. The tricky thing is bringing them all together
>Transfer the cooked pasta to the pork pan, while it's all still piping hot. Quickly coat the pasta with the oil and then transfer the contents of the pan to the egg mix. If it's too hot don't add it all at once. You want the egg to cook but not to scramble. Add some of the hot pasta water until you have the right consistency. It shouldn't be too thick
>Once mixed, serve and add extra pepper and parmesan to taste. Traditionally the dish is very peppery, but you don't have to add too much if you don't want to

Wa la

>so much suffering all around
>muh culture

Splash of cold cream. Problem solved.

>>7023180
A splash of cold cum would be about as welcome.

>>7022281
- not sure if serious....