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/ck/ - Food & Cooking

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10654785 No.10654785 [Reply] [Original]

Just made this

It's way too liquid and absolutely tasteless

How do I make carbonara? What type of meat should I use? Should I cook the meat or not? When should I add cream? Should I add a whole egg or only the yolk?

How do I give it taste? Is salt and pepper enough?

>> No.10654838
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10654838

>>10654785
>carbonara
>cream

>> No.10654849
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10654849

>>10654785
Turn the heat down immediately before or after you pour in the mix and STIR STIR STIR otherwise it'll cook too much and lose the creamy consistency you want out of carbonara.

>> No.10654852

don't use garlic. the pan needs to be the right temperature too, too hot and you'll cook the eggs too quickly. not hot enough it doesn't thicken right. make sure you're using the right kind of meat as well. the fat from the Guanciale is needed for flavor, people who say bacon will work are dumb dumbs.

>> No.10654939

>>10654785
Cook guanciale in a pan without anything. The oil should just be melted fats from the guanciale. If you don't have guanciale just use bacon, but it's going to taste like shit.

>> No.10654970

>>10654785
Simple questions: did you add enough salt? Did you cook your pasta al'dente?

>> No.10655071

>>10654785
> tasteless

You need more bacon and cheese. I find cheddar works nicely.

>> No.10655087

>>10654785
>I can't make carbonara
You're right you can't.

>> No.10655094

>>10654849
delet this before I tell the Italians

>> No.10655107

>>10654785
No offence anon but that looks like you just vomited on some penne

>> No.10655113

You really have to salt the water. Add more cheese if you need more salty flavors.

>> No.10655121

>Fry guanciale and make sure it finishes at the same time as the spaghetti then turn off the heat
>while it's frying whisk eggs, pecorino and a pinch of black pepper
>when finished cooking add the spaghetti into the still warm (but not too hot) frying pan of guanciale (don't drain the fat)
>Add in the egg, Pecorino and black pepper mixture
>toss
>serve when it becomes creamy

>> No.10655239

Why are you using eggs? Where's the pianeapple?

>> No.10655773

>>10654849
>>10654852
>>10654939
>>10655121
There's actually good advice, thanks
>>10654970
Yes and no

>> No.10656823

>>10654785
>When should I add cream?

jesus