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/ck/ - Food & Cooking


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11072036 No.11072036 [Reply] [Original]

So I bought some pecorrino cheese and pancetta for making the perfect Carbconara dish.
Any tips for me not failing again. I know temperature is a this when whisking it all up together.
Could need a little help to make it damn perfect.

>> No.11072099

>>11072036
blatant trolling is illegal

>> No.11072452

>>11072099
I get that: but I wasnt. Any dearly advive is apreciated

>> No.11072660
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11072660

>>11072036
Fry the pancetta in a small amount of olive oil for flavour, and don't forget to throw in a garlic clove crushed with the palm of your hand/knife in as well
Add some leftover pasta water to the sauce to ensure proper consistency and to make sure the sauce is cohesive
Make sure you stir very quickly once the sauce has been added, otherwise you get scrambled egg

>> No.11072689

>>11072036
What i do is remove it from the heat entirely, and use the residual heat from the pasta and water to cook the eggs.

>> No.11073024

>>11072660
Nooooo. Don't add garlic

>> No.11073046

If you're struggling with the whole pan method try this

•make Egg mixture in big bowl
•fry pancetta and cook pasta
•add the pasta to egg mix bowl and put the bowl over the water the pasta boiled in like a bain marie
•keep stirring the pasta around and add a little pasta water in the bowl and the pancetta and it's oil
•keep going until you have the consistency you're looking for

>> No.11073102
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11073102

>>11073024

>> No.11073267

>>11072036
>pancetta
Nice bait anon

>> No.11073268

>>11073046
This is how I do it minus the bain marie. There is so much heat in the pasta that I often have to add it in 2 goes to the egg mixture just to avoid scrambling it, definitely no need for the additional heat.

>> No.11073397

>>11072660
cool . thanks, My pancetta i got in some slices. Should I chop them up?

>> No.11073452

>>11072036

Ok, I'll bite:

-NO GARLIC
just egg, pancetta, oil and pecorino

add egg first on cooked pasta, but first mix pecorino into eggs

pancetta last, but you have to get it crunchy not burnt (yada yada,,,)

season with pepper

Egg Texture should be smooth and slightly foamy.

>> No.11073459

>>11073452

Italian here

NO GARLIC. Kills every subtle aroma of pecorino, pancetta etc.

>> No.11073462

>>11072036
>pancetta
>not guanchale

You failed before you even began.

>> No.11073506

>>11073459
No it doesn't figlio di puttana

>> No.11073580

>>11073462
Because everyone can get hold of guanchale for a basic poormans dish.

I recommend not using garlic but if you really like garlic then it wont ruin the dish.

Fry the pancetta in some olive oil until crispy, cooking the pasta at the same time.

Once the pasta is al dente transfer it into the pan with the pancetta without straining the pasta and remove the pan from the hob.

Now add the egg, cheese and black pepper mixture to the pan, stir and use tongs to lift the pasta while stirring, this will form the sauce. If the sauce is too thick, add more pasta water. The reason you do this with the pan off of the heat is to make sure the eggs do not immediately scramble once they hit the pan.

Carbonara is pretty hard to fuck up if you do it this way, i've found.

>> No.11073589

>>11073452
to add to this, I like to make it with one more yolk than whole egg to make it extra creamy

>> No.11073592

>>11073589
THIS

>> No.11073658

>>11073580
>transfer it into the pan with the pancetta without straining the pasta
>sauce is too thick, add more pasta water
The fuck you mean? You just put it all in the pan dipshit

>> No.11073700 [DELETED] 

>>11073658
The entire pot of pasta water?

>> No.11073704

>>11072036
I like the second recipe in this video's approach to melting the cheese with the egg mixture.

https://youtube.com/watch?v=elq1UYbJ-JQ

White wine is a nice addition too. Pretty simple adaptions that taste great save for the third recipe which is just the guy trying something new.

>> No.11073742

>>11073658
By "transfer without straining" i meant to lift the pasta from the pot into the pan without draining any of the water, not to dump the whole thing into the pan if thats what you thought i meant.

>> No.11073996

>>11073397
Yes
Also protip: use extra egg yolks for a more rich, thick consistency

>> No.11074403

cast iron is a stupid way to cook carbonara, and this is coming from a fan of cast iron cooking

>> No.11074411

i like a little bit of garlic in my carbonara fight me irl u wont

>> No.11074477

AND DON'T FORGET THE CREAM

>fuck you, I've had it up to here with fucking carbonara threads
>most overrated dish in the world

>> No.11074759

>>11074411
Garlic is acceptable

>>11074477
Cream is not