/ck/ - Food & Cooking

[Anonymous No.10722883]

How the fuck do I keep my carbonara from turning into scrambled spaghetti eggs? Pic related. Am i letting it simmer to long? To hot?

[Anonymous No.10722943]

>>10722883
That's how it should be (and that's a good thing)

[Anonymous No.10722980]

>>10722883
Mix 1 yolk for each person (+1 for the pan) with pecorino... mix pasta and pancetta in the pan, then turn off the fire, and add yolks with pecorino far from the fire... put in dishes amd eat. Yolks (not eggs) should never cook.

[Anonymous No.10723018]

>>10722980
Thanks, ill try using only yolk

[Anonymous No.10723025]

it depends on how much your pan retains heat, how much spaghetti is in the pan and so forth. you may need to leave the pan to cool for a little while if you want to add the egg straight into it.

the easiest way to do it is to mix the egg and cheese in a large bowl, then add the spaghetti mixture to it along with some cooking water. it should cook perfectly just with the residual heat, but if it doesn't it is now efficiently mixed so all you need to do is toss it back into the pan for a few seconds.

there is no one way to do it, it's all up to your judgement.

[Anonymous No.10723030]

>>10722883
Turn off the heat right before pouring the mixture.

[Anonymous No.10723207]

>>10722883
I sometimes temper my eggs by adding a little pasta water to them and mixing them up.

[Anonymous No.10723214]

Let the pan cool down after frying the bacon.
To thicken the sauce correctly apply medium heat and literally go
>on the heat
>off the heat
>on the heat
>off the heat

[Anonymous No.10723495]

What's your recipe? Looks like shit
Here's how nonna made carbonara
>fry some cured pork jowl in olive oil
>mix up an egg yolk per person in a mixing bowl with some grana padano and pecorino Romano
>once the jowls done cooking, fry the freshly cooked noodles until they're nice and hot and evenly covered in oil
>very quickly pour noodles into yolks and cheese and mix
Ez pz why does everyone make it needlessly complicated? It's also okay to make it on the stove but I find making it off stove more consistent

[Anonymous No.10723541]

Use heavy cream instead, or if you have to use eggs mix a bit of pineapple with them. T. Unironic chef

[Anonymous No.10723603]

I make myself some carbonara on a regular basis. My recipe:

> Any kind of bacon you can get (doesn't have to be guancale or pancetta, except if you're a hipster faggot who insists on using only the original ingredients Nonna used 3000 years ago)
>Put in hot pan, add a little bit of oil if bacon has too little fat
>Fry off until browned
>Meanwhile Set up noodle water, boil, add salt and pasta and cook to your liking
>When bacon is ready, turn off heat, add pepper
>When noodles are ready, turn off heat and put noodles straight from the pot into pan with bacon
>Stir a bit
>Grate in your cheese
>Add whole egg
>Stir until your carbonara looks smooth, if too dry, just add some pasta water

Done

[Anonymous No.10723640]

>>10723603
Ey ya fuckin buchiach don't fuckin talk about my nonna like that or I swear to god me and my buddies will shove carbonara up your asshole til it comes oudda ya mouth
Capiche?

[Anonymous No.10723688]

You can use the entire egg. Whisk them briskly in a large serving bowl along with the percorino. Add the pasta and panchetta or guanciale and toss in the egg/cheese mixture,the heat of the pasta will cook the eggs. If it seems to tight, add some of the pasta water to loosen up.

[Anonymous No.10723855]

>>10723603
jesus fucking christ nigger, where's the fucking garlic?

[Anonymous No.10723903]

>>10722883
You simply have too high heat on the pan. I'm always done with my pork when I put in my spaghetti to cook, so by the time the spaghetti is done the pan has cooled down a little bit.

>>10723855
>garlic
there isnt supposed to be garlic in carbonara you gay faggot

[Anonymous No.10723925]

>>10722883
Just follow this recipe https://www.youtube.com/watch?v=K-PKO2FrdPY

[Anonymous No.10723939]

>>10722883
Take the pasta out of the pot, put it in a bowl to let it cool down a bit, then mix in your yolk and pecorino mix

[Anonymous No.10724099]

>>10723925
Cursed

[Anonymous No.10724594]

>>10722883
by not listening to the "italians" who tell you adding cream is bad because it's not "authentic"

[Anonymous No.10724672]

>>10722883
Pan too hot probably. That or too long. Turn the pan heat down and don't keep it in too long. Because the heat of the pasta will continue to cook after taking it off the heat you don't need long at all. Some other anons leave it off the heat I've seen which would also probably be OK.

Use only yolks and mix some cheese in with them. Pecorimo or parmesan is best.
>>10723495
Is the cured pork jowl guacinale?

[Anonymous No.10724685]

>>10723855
You wouldn't traditionally add garlic but I imagine it'd be a nice twist. Fry some with the bacon that'd be lovely

[Anonymous No.10725017]

>>10724685
>traditionally

[Anonymous No.10725313]

>>10724672
Yes

[Anonymous No.10725337]

>>10722980
>>10723495
>only yolks
Bullshit, it's perfectly fine with whole eggs

[Anonymous No.10725634]

>>10725337
It's a question of different taste..but this is pretty much what you have to do to make a carbonara.
Best is with pecorino instead of parmigiano.
https://www.youtube.com/watch?v=4rgHqd2t6Ac

[Anonymous No.10725785]

>>10725337
>>10725337
The sauce is much richer and smooth with only yolks.
T. My nonna