Carbonara

[Anonymous No.13445872]

There is no dish more overrated than the carbonara.

Remember when foodtube uploaded pic related and everyone went mad about this mediocare dish?
After this video, "foodie" sheeple toured around all of youtube correcting everyone's fucking recipe

>muh cream not allowed
>muh guanchale
>muh ewww you put bacon/panchetta in your carbonara? Sacrilege

In reality carbonara was a dish made with ingredients that wouldn't go off after 6 hours in a coal mine: eggs, dried pasta, cured meat, cheese.

It meant to be practical, not flavourful.

https://www.youtube.com/watch?v=3AAdKl1UYZs
https://www.youtube.com/watch?v=3AAdKl1UYZs

[Anonymous No.13446017]

Italian here: carbonara and most of the dishes from the region Lazio are overrated terrone trash rich in fat and pepper.

Real Italian people prefer grown up pasta like “allo scoglio”

[Anonymous No.13446028]

>>13445872
>There is no dish more overrated than the carbonara.

You misspelled risotto.

[Anonymous No.13446049]

Part of the appeal is it's all things you'll have as part of a kitchen stocked to make other common dishes, spaghetti, eggs, bacon, parmesan, peas. It's also a good intermediate difficulty thing to try doing once you've gotten good at making easy beginner dishes

[Anonymous No.13446112]

>gets mogged by cacio e pepe

[Anonymous No.13446152]

>>13445872
ever had pierogi?

[Anonymous No.13446231]

>>13446049
>peas
great bait mate

[Anonymous No.13446268]

make sure to add a splash of cream

[Anonymous No.13446407]

>>13446152
OP here. Yes, in milk bar in poland. Was meh.

[Anonymous No.13446527]

>>13445872
But eggs, cured meat and cheese is delicious?

[Anonymous No.13446641]

>>13446527
so?

[Anonymous No.13447075]

>>13446017
My refined American palate consists of nothing but pepper and fat.

Your tomatonigger dishes are best simple, where as Frenchies shine brightest with their complicated stuff.

[Anonymous No.13447878]

>>13445872
Antonio was my favourite chef

[Anonymous No.13448242]

>>13445872
why

[Anonymous No.13448431]

>>13446017
>This
Italians do seafood and shellfish the absolute best. So many people miss out on it.

[Anonymous No.13448889]

>>13446028
this
its just soggy rice thats unnecessarily hard to make. what a joke

[Anonymous No.13449200]

>>13448889
On top of that flavoured with a shittone of fat in the form of parmesan and butter.
Levantine and Greek foods are superior to italian because they derive flavour from ingredients rather than fat.

[Anonymous No.13449243]

>>13446017
Seafood dishes are what terroni eat the most though? I don't get your logic at all

[Anonymous No.13449259]

parmesan
pancetta
black pepper
egg
pasta water

boom that's all it needs

[Anonymous No.13449260]

https://www.youtube.com/watch?v=RcNrFW6tuSg
https://www.youtube.com/watch?v=D_2DBLAt57c
https://www.youtube.com/watch?v=ihB53eEwLbs

More Carbonara comments.

[Anonymous No.13449273]

>>13445872
>There is no dish more overrated than the carbonara.
It's overrated because non-Italians eat butter&ketchup sketti, so to them this is manna from the heavens.

[Anonymous No.13449289]

>>13448889
>he fell for the stirring meme
Just put it in a pot and wait for half an hour.

[Anonymous No.13450051]

>>13449289
>non-Italians eat butter&ketchup sketti
seething roman larper

[Anonymous No.13450065]

Italy is the Mexico of Europe

[Anonymous No.13451711]

I grate a courgette in mine.

[Anonymous No.13451997]

>>13446017
>>13446017
This.
Also try out "Bigoli in salsa" for a more rustic experience.
It's bigoli ( kind of spagetti) whit a sauce of onions and anchovies in oil.
T. Veneto

[Anonymous No.13453607]

Cooked it a few times, it really does need the guanciale though

[Anonymous No.13453636]

>>13450065
Various regions of different food, yet everyone thinks it has just one kind of food? Shitty economy and views towards other people? Lack of modern justice system and run by corrupt assholes?

[Anonymous No.13453643]

>>13453636
>Poland
>Most Trustworthy: Germany
>Least Trustworthy: Germany
10/10

[Anonymous No.13453668]

I hate italians.

I prefer pancetta over guanciale.

nonetheless, in rome, they have restaurants serving many variations on carbonara. so when they talk about "authenticity" it's just a form of racism against foreigners

[Anonymous No.13453702]

>>13453668
There is no authentic carbonara. No record of carbonara exists until an American newpaper reported it being made for soldiers. With bacon.

In all likelyhood they were throwing shit together with rations, including powdered eggs.

Keep in mind there are massive volumes of all traditional Italian dishes dating all the way back to Rome. Carbonara did not exist until WW2.

[Anonymous No.13453787]

>>13446017
This looks like something that would be frustrating to eat more than maybe once a year.

[Anonymous No.13454028]

>>13453787
imagine all that on top a pizza instead of pasta. still amazing

[Anonymous No.13454034]

>>13453702
This. It is basically a traditional American dish. Adding cream, garlic, onions, and American cheese is perfectly fine and totally authentic. If you want to add peas, go for it!
That Japanese version actually looks better than the ital*ian version. Even the Filipinos make a better Carbonara.

fuck ital*ans
fuck italy
fuck god

[Anonymous No.13454268]

>>13453702
>>13454034

[Anonymous No.13454340]

NOOOO YOU HAVE TO COOK IT EXACTLY LIKE THIS REEEEEEEEEE

I swear you all need to calm down.

[Anonymous No.13454381]

>>13445872
Bacon and panchetta is fine to use in carbonara, you dont really get guanciale outside of italy.

[Anonymous No.13454390]

>>13448889
>soggy rice
>unnecessarily hard to make
>hard to make

[Anonymous No.13454394]

>>13454034
Bullshit.
I have a recipe for carbonara in my great grandmothers recipe book from 1913.

[Anonymous No.13454398]

>>13454381
>you dont really get guanciale outside of italy.

[Anonymous No.13454402]

>>13450051
I knew a guy lithuania who ate pasta with butter and sugar.

[Anonymous No.13454403]

>>13454034

Butthurt flip larping as westerner

[Anonymous No.13454410]

>>13448242
Guanciale is just really fat, I still wouldn't do it

[Anonymous No.13454414]

>>13454403
butthurt spaghettinigger detected

[Anonymous No.13454415]

>>13453636
Props for Greece not naming Germany but themselves

[Anonymous No.13454417]

carbonara, like chili or steak, is babbys first dish, so everyone has a stupid precooked opinion on it they read on a terrible food blog somewhere

[Anonymous No.13454419]

>>13453702

Pasta alla gricia dates back from ancient Roman times, it makes sense raw eggs didn't catch until pasteurization

Dilate more troon

[Anonymous No.13454422]

>>13445872
it's a cool recipe though, always works out nice, you have to just wait until the noodles cool out before you add the egg

And mostly I use other bacon cause Guanciale is hard to get

[Anonymous No.13454437]

The real problem is Italians.

These motherfuckers invented some good food, but whenever anyone makes the slightest change they throw a shit fit.

They put butter in cacio e peppe! Mama Mia they shit on our baby!

You used fettuccine instead of linguine, why do you hate our food!!!

No other culture loses thier shit over less

[Anonymous No.13454639]

>>13454034
I've made both and the American cream shit is disgusting. I refuse to even waste ingredients to make the Flip abomination.
Have sex.

[Anonymous No.13454669]

>NO NO NO DO NOT ADD CREAM REEEE! THAT IS NOT TRADITIONAL
>INSTEAD DO THIS MORE LONGER COMPLICATED PROCESS WHICH CREATES... CREAM.

[Anonymous No.13454680]

>tfw bought package of guanciale last weekend and can't find it now
it's gonna stink isn't it

[Anonymous No.13454682]

>>13454669
>you can create cream out of eggs
>stirring eggs into hot pasta is complicated

[Anonymous No.13454688]

>>13449243
Terroni it’s the same as niggers to black men, so you can be a southern Italian without being a terrone

[Anonymous No.13454694]

>>13445872
its incredibly flavorful and simple/quick to make, dont know how that can be overated......projection much

[Anonymous No.13454699]

>>13454437
Well those are pretty ridiculous examples but I do believe pasta with cream sauce is not carbonara. If you can't find guanciale or it's stupidly expensive where you live then sure use bacon or whatever.

[Anonymous No.13454732]

>>13453787
Nope, it’s absolutely a pleasure eating that pasta and I’ll tell you why.

The first thing I do is separating the shellfish from their shells, which is a piece of cake (the pasta is served with another plate to put the “used” shells in), but if you’re a madman you can grab the shell and suck the mussel with the tomato sauce and broth captured inside using the shell as a spoon.

I eat everything and leave the giant prawns for last when the plate is empty, clean them and enjoy them for last since they’re the best thing for me.

But we’re not finished, there’s all that sauce of tomatoes, oil, parsley and juices from the shellfish and bisque that we’re not wasting. You grab a piece of bread or focaccia and dip them in your plate making the “scarpetta”.

Another perk of this dish is that if compared to a normal dish of regular pasta like carbonara or ragù, it takes more time to be eaten because you have to clean the fish and ultimately this leads to more satisfaction because you eat slowly and feel better rather than gargling all your plain pasta down in 2 minutes.

It truly is a gentleman’s dish.

BUT WAIT THERE’S MORE

Pic related is the perfect form of pasta allo scoglio, it’s called pasta in crosta (crust) and it’s a normal pasta allo scoglio which gets covered in pizza dough and cooked in the wood oven like a normal pizza. When you’re served it you slice it and it gets revealed the content inside, it’s like opening a pirate treasure chest, then you eat everything and dip the cooked dough in the sauce for the maximum amount of sex possible.

This IS the pasta you want to eat at the restaurant, discard everything else.

[Anonymous No.13454744]

>>13454732
Holy shit I take my money, I’m investing in this

[Anonymous No.13454878]

Amatriciana > carbonara

[Anonymous No.13454896]

>>13454878
puttanesca > all

[Anonymous No.13455877]

>>13454732
based af.
become a salesman

[Anonymous No.13456000]

>>13454669
Congrats on being so retarded you picked the one example of Italian traditionalist autism that is actually culinarily valid to complain about
>cream and egg taste remotely the same
>pouring egg mix on noodles is somehow a gargantuan task compared to pouring cream on noodles

[Anonymous No.13456075]

>>13454437
The more you allow others to bastardize things the more they'll fuck it up you subverted goy. The reason why they are so super defensive about it because its a part of them.
There is also a reason why scrambled eggs and omelette are two different things too. Pizza is one of the best example of this: it has been fucked under over so hard that barely anyone knows now what it actually is. Most people would just look dumbfounded at it and ask: "this is it?" if they learned what an actual pizza is supposed to look like. There are two completely different versions of pizza: the one their minds and the one what it actually is.

[Anonymous No.13456195]

>>13454419
>reeeee here's a similar dish carbonara is real reeeeeeee
Italians are hilarious.
>implying Italians were pasteurizing their eggs
>implying Italians pasteurize their eggs now
Dumbass.

[Anonymous No.13456270]

This. Puttanesca is a contender for best dish in the world.

[Anonymous No.13457378]

>>13445872
i like carbonara because its super fast, easy and uses ingredients i probably have at home anyways. i don't like pretentious rules though.

[Anonymous No.13457457]

>>13457378
>t. ancap

[Anonymous No.13457537]

>>13446017
>In reality carbonara was a dish made with ingredients that wouldn't go off after 6 hours in a coal mine: eggs, dried pasta, cured meat, cheese.
>It meant to be practical, not flavourful.

That is still the reason why it's so popular. These are things most people have available in the fridge and can toss up pretty easily and quickly. Guanciale is pretty rare to have outside of italy, but literally everyone uses bacon instead and nobody cares.

[Anonymous No.13457549]

>getting buttblasted over youtubers
pretty cringe, manchild

[Anonymous No.13457663]

>>13446017
>says the guy who doesn't understand italy.

[Anonymous No.13457665]

>>13445872
>There is no dish more overrated than the carbonara.
Wrong and retarded opinion.
Sushi is objectively way more overrated

>In reality carbonara was a dish made with ingredients that wouldn't go off after 6 hours in a coal mine: eggs, dried pasta, cured meat, cheese.
Nobody knows where the recipe comes from.
>It meant to be practical, not flavourful.
It's both. Do you seriously think carbonara is hard to make?
You are a complrte buffoon.

>>13446017
>Real Italian people prefer grown up pasta like “allo scoglio”
No, fish and tomatoes togheter goes into the garbage.
Or if you use shit fish that you need to cover the flavour.
Your opinion sucks too.

>>13446028
Risotto is a way to cook rice, it's not a recipe you mongoloid.

[Anonymous No.13457672]

>>13449243
Go back to diochan and stop polluting this thread idiota

[Anonymous No.13457683]

>>13457663
>>13457665
These are the schizo autismo Italians here who call a fellow Italian anon somebody who doesn’t understand his country.

>il pesce non sta bene col pomodoro

Questo va nel mio archivio del cringe

[Anonymous No.13457705]

>>13457683
Dude ... you go 20 KM down to the next town and it's a different variation of a 'local' pasta.

Italian cooking is essentially one type of cooking. Simple ingredients, cooked in sequence to create a perfect natural dish.

Catce de pepe, the most simplest pasta in italy is one of the most delicious things ever. Seafood, and all that jazz is nice, but pasta is a national thing.

[Anonymous No.13457717]

>>13448889
> soggy

>>13453668
>in rome, they have restaurants serving many variations on carbonara.
No, everyone agree what ingredients are in a carbonara, not sure in what kind of shit place you ate

[Anonymous No.13457731]

>>13456195
>reeeee here's a similar dish carbonara is real reeeeeeee
It's the same dish without eggs, guess what.

>implying Italians were pasteurizing their eggs
>implying Italians pasteurize their eggs now
You can find pasteurized eggs if you want, you egg-washer idiot

[Anonymous No.13457737]

>>13457683
> Questo va nel mio archivio del cringe
Metticelo insieme al tuo palato.

Se vuoi coprire il gusto del pesce con del pomodoro fai pure, ma non elevarti a uomo di cultura

[Anonymous No.13457757]

>>13457705
> you go 20 KM down to the next town and it's a different variation of a 'local' pasta.
But all pasta used have the same ingredients, water, salt, flour.
Changing the shape of the pasta don't change the dish in the same way making a square apple pie doesn't make it taste different from a round one.
And to be precise, the most used variation are rigatoni and spaghetti, not so many as you are implying

[Anonymous No.13457788]

>>13457757
>Changing the shape of the pasta don't change the dish

This is a very naive mindset.

For example, stringy pastas act as a 'mop', for very light of saucy sauces.

The thicker you go with the stringy type the more ingredients i can handle.
For example, imagine angle hair pasta with your typical lasagna ingredients, minus the lasagna noodles?
Or imagine pasta aglio e olio with lasagna noodles?

Now here's a good pasta to search,
>su filindeu

the rarest pasta to make by hand in the world, it's used in soups, it's described as having birds nest soup when you crumble in just one portion.

So yes, all pastas do have a purpose.

[Anonymous No.13457811]

>>13457788
You are telling me you can't recognise a ragu if you change the shape of pasta? if that is the case you have a problem.

Insted if you wanted to tell me the texture change, of course it does but *not the taste*
Second of all your extremism in arguing is too reddit tier, I didn't have to tell you that there are a region of size/shape that don't even change the texture substantially.
Making an extreme argument for the sake of going against a definition is intellectually dishonest to retarded.
I hope it is the first case

[Anonymous No.13457835]

>>13457811
Ok, how about you take your head out of your ass and realize you're being an asshole who should ask a straight question. You're on a cooking forum, you're going to get cooking related replies.

Oh and there's two types of 'pasta' btw, one containing eggs, the other just a dried wheat variety. So, in my autistic- sarcastic way, you're full of shit.

[Anonymous No.13457856]

>>13457811
he's telling you all italian food is the same.

[Anonymous No.13457894]

>>13457835
> Oh and there's two types of 'pasta' btw, one containing eggs,
> the other just a dried wheat variety. So, in my autistic- sarcastic way,
> you're full of shit.

And exactly, egg pasta is not used *anywhere* in traditional carbonara you cretin, that would have been a somewhat valid difference

[Anonymous No.13457919]

>>13457894
>And exactly, egg pasta is not used *anywhere* in traditional carbonara

You're right.

But, you'e arguing in terms of carbonara, the sub argument is about pasta in general, there's two types. In Italian cooking you never pair egg based sauces with egg noodles.

[Anonymous No.13457959]

>>13457737
>every dish of pasta or plain fish with tomato is pottery
>even the ones you eat at Michelin star awarded restaurants

Ok

[Anonymous No.13457966]

>>13457919
My point was on carbonara.
But changing the shape of pasta doesn't affect the identity of a dish.
Agilo and olio is still aglio and olio regardless if you use spaghetti, rigatoni, farfalle, calamarata, manfredi spezzati you still have aglio and olio
If you go do the extreme opposite like lasagna noodle and angel hair, or even stelline for soup you are not gonna like it, but that would be an argument taken purposelly to the extreme

[Anonymous No.13457982]

>>13457959
>every dish of pasta or plain fish with tomato is pottery
It's for tastelet. I lot of people and a lot of italian does it, but a lot of people make a lot a stupid choices

>even the ones you eat at Michelin star awarded restaurants
I don't care what a tires factory suggest in terms of food

[Anonymous No.13457983]

>>13445872
such a good thing we can do better than traditional Italian cooking now

why resort to parmesan when I have access to real cream

[Anonymous No.13457985]

>>13449259
Yep. I like a sprinkle if parsley on top too.

[Anonymous No.13458000]

>>13457966
Those are baseline sauces... Carbonara derives from catce de pepe, and later derives from a simple olive oil or butter sauce.

eat pasta adds a different variation of flavor intensity.

I see where you are getting from, that pasta itself, whether egg or wheat based, will taste similar, but pasta is more of a vessel or net to get the other ingredients to your mouth, it's a different experience.

[Anonymous No.13458029]

>>13458000
> Carbonara derives from catce de pepe
Not true.
Also is "cacio e pepe" or "cacio and pepper" if you want to translate it.

Nobody knows where the recipe comes from actually. Some say it's because americans, some says it derived from "gricia"

> it's a different experience.
Of course, but not in terms of flavour.
Like having curly fries or waffle fries, assuming they use the same ingredients

[Anonymous No.13458062]

>>13458029
Of course no one knows where it derives from, it's just pasta, cooked, thrown into a pan, with it's water, and then black pepper, and pecorino cheese, which was the most widely available, ( and still is ) variation of cheese in italy.

carbonara is a Roman dish, it was once a royal dish as well.

[Anonymous No.13458242]

Just eat what tastes good you fucking autists, arguing over authenticity is just an excuse to discredit other people's work. If it tastes like shit it'll disappear pretty quickly, if people still make it the way they do it obviously has something going for it. Italian cuisine is basically poor people food stretching meat with tomatoes and cheese anyway until it got trendy thanks to your gordon oliver ainsleys.

[Anonymous No.13459224]

>>13454437
Shit like pineapple pizza exists because someone made a slight change and went "ehh that's not that bad, let's try some dog turds now"
Respect the recipe or call it something else.

[Anonymous No.13459683]

>>13457982
Pure comedy

[Anonymous No.13459732]

>>13446017
Italy ends at the rubicon and you are a fucking Gaul not an Italian. Die

[Anonymous No.13459870]

>>13454732
Does this exist with meat as well?
>t. shellfish allergy

[Anonymous No.13461425]

>>13448242
>pay through the nose for a few hundred grams of 80% pork fat
>soak it up with a paper towel

[Anonymous No.13461742]

>>13461425
kek

[Anonymous No.13461821]

>>13459732
>Rubicone

Lmao coping terrone, weird way to spell “Po”

[Anonymous No.13461990]

>>13445872
Carbonara is a good dish but not some good tier bullshit. Idk what you faggots are on about.