Carbonara Thread

[Anonymous No.13897974]

Today I made a great carbonara, and I thought you could use some directions.

Ingredients:
>guanciale (pork cheek) cut to short thin strips (diced is fine too)
>1 egg + 1 yolk per person
>spaghetti (70~80 grams per person)
>parmigiano reggiano
>salt and pepper

Start by heating abundant water, and when it boils add a fist of coarse salt; when the salt has dissolved, add the spaghetti. Every now and then stir them.
At that point in a hot pan let the guanciale fry on its own fat at moderate heat.
While the pork fries, grate the cheese and set aside.
Now beat the egg and the yolks with a pinch of salt, some pepper, and part of the grated parmigiano.
At this point if you haven't been too slow and the flame wasn't too high the pork should be cooked to an almost-crispy degree, and the pasta should still be quite stiff: you can now take a ladle of the water in which you're cooking the spaghetti and pour it in the pan with the pork and let it evaporate while the spaghetti get cooked.
Every now and then take a spaghetto and taste it: when even the core stops being hard to bite but overall the spaghetto is still somewhat firm (i.e. when it's al dente), then add another ladle of cooking water to the pan, drain the pasta, and pour it in the pan.
Now turn the flame on high under the pan, and while continuously stirring with a wooden spoon add the grated cheese.
Keep stirring until most of the water has evaporated. When there's little water left, which now has formed a sort of white cream with the cheese, turn off the heat completely.
While stirring (never stop) slowly pour the egg, and stir until it's evenly distributed. Do note: the egg must not solidify, so be quick and transfer the pasta to the plate as soon as the egg has coated all the spaghetti.

Enjoy.

Also, pasta thread.

[Anonymous No.13898127]

Pancetta > Memeciale

[Anonymous No.13898149]

>>13898127
Guanciale has a lot more fat, which helps in frying and in the overall recipe, and it's tastier.

[Anonymous No.13898151]

>>13898149
No and no

[Anonymous No.13898179]

>>13898151
Watcha your mouth

[Anonymous No.13898182]

>>13897974
Where's the cream?

[Anonymous No.13898194]

>no cream
>no garlic

That's literally not carbonara. It's crazy how you think you have any culinary knowledge worth passing on to others

[Anonymous No.13898253]

>>13897974
>Today I made a great carbonara
Pic unrelated? That's complete dogshit.

[Anonymous No.13898279]

>>13898182
this, also garlic, needs garlic.

[Anonymous No.13898335]

>>13897974
way too much egg in that, my man.

[Anonymous No.13898888]

>>13898194
>no cream
YOU DON'T USE CREAM IN CARBONARA RETARD THE CREAMINESS COMES FROM THE EGGS

[Anonymous No.13899262]

>>13897974
brown the pork better

[Anonymous No.13899272]

>no cream
Authentic italian carbonara, packed with 3000 years of heritage.
>cream
Pile of noodles, but tastes much better.

[Anonymous No.13899276]

no peas?!

[Anonymous No.13899326]

[Anonymous No.13899381]

Memers aside, garlic belongs in every pasta dish. Nara is not an exception. Fuck Italians.

[Anonymous No.13899384]

>>13899381
there won't be any left to complain anyhow

[Anonymous No.13899388]

>>13899384
Kek

[Anonymous No.13899448]

OP here, I admit I was just trolling. Here's the real recipe:
500 ml cream
4 eggs
Peccorino (~200g)
1×1×2cm chunks of bacon
100g ham, diced
1-2 onion
6 garlic cloves
500g spaghetti
Peppa

While you cook the spaghetti in broth, fry the onions, bacon and garlic in a pan with butter. When golden and crispy, add cream and cheese and lower to a simmer. Add in garlic and pepper and paprika but don't tell nona hehe and cook it for an other bit. Drain the spaghetti, add eggs to sauce, and add sauce to spaghetti. Wa-la, mama Mia, testa di stronzo, Italia e debole e povera ( this mean feels like Italy btw, be sure to say it next time you go to an Italian restaurant to guarantee superior service).
This recipe also works fine with broccoli, salmon, potatoes, anything reallly as long as there's cream, that's the only essential ingredient

[Anonymous No.13899464]

>>13899384
that's not very nice, think of all the nonnas anon. That is a lot of good cooking lost to the ages

[Anonymous No.13899494]

>>13899448
You forgot the peas

[Anonymous No.13899497]

>>13897974
This looks yummy anon, thanks I'll have some.

[Anonymous No.13899543]

Nothing worse than fags who go on about "authentic food".
Most italians put cream in that shitty dish.

[Anonymous No.13899601]

>>13899543
Authenticity is a farce and nothing has to be real for it to be real good.

[Anonymous No.13899631]

>>13899543
>Most italians put cream in that shitty dish.
t. Not an italian

[Anonymous No.13899635]

>>13897974
Parmigiano is cool and all, but if you're gonna spring for guanciale, why stop halfway and skip the pecorino?

[Anonymous No.13899639]

>>13898194
>garlic
>cream
Shut the fuck up flyover retard you have zero idea what you're talking about

[Anonymous No.13899645]

>>13899635
>why stop halfway and skip the pecorino?
To my taste pecorino ends up being too salty, and guanciale has an already salty taste too, so I prefer the more rounded flavor of the Parmigiano.

[Anonymous No.13899668]

>>13899497
ravioli ravioli
give pasta to this loli

[Anonymous No.13899789]

Fry bacon pieces, add white wine, cook a bit, add cream, then ground pepper, then cooked pasta, stir in parmesan, then egg, all in same pan, ur done, best carbonara il ever taste, one day il make a thread about it, the white wine makes all the difference

[Anonymous No.13899800]

>>13897974
Carbonaravirus lmao

[Anonymous No.13899821]

>>13899262
This

[Anonymous No.13899831]

>>13899645
>Pecorino is too salty
>I also add salt
You're so full of shit cunt. I love ck.

[Anonymous No.13899850]

i fry my guanciale and then i put it aside and back on my plate when i dress, otherwise it's never evenly distributed, and it stays crispy.

also you should have added more pepper at the end.


>>13898127
Guanciale is so fucking great, i bough like 500gr, i had enough to make carbonara twice, amatriciana, omelette, my mom made lents with it. it all tasted above anything that panceta or regulare bacon could have added, it's just full of flavor it's game changing, im gonna cook with it until my artery say no

[Anonymous No.13900107]

>>13899631
Married to an italian bitch and spend 1 month a year cooking with her nonnas and retarded guido family.

[Anonymous No.13900215]

>>13898194
>>13898279
>>13898182
I like my Alfredo with an egg too.

[Anonymous No.13900324]

>>13898127
have you ever actually tried guanciale? it is absolutely godly

[Anonymous No.13900347]

>>13898194
>>13898279
/ck/ really is so easy to troll isn't it?

[Anonymous No.13900349]

>>13900324
I ate guanciale 5 days a week growing up and its shit.

[Anonymous No.13900362]

>No peas
>No garlic
>No cream
>No green onion on top
You're literally a fucking retard

[Anonymous No.13900375]

>>13900362
Let them eat their "authentic" poo on a plate. Remember recipes can never be improved upon. Thats why my chinese sweet and sour sauce is literally sugar and vinegar. The authentic way.

[Anonymous No.13900391]

>>13900349
ew.
>>13900375
this. if i had to choose between eating shit, and eating shit with sprinkles on top, i think i'll eat the non-authentic turd thank you very much

[Anonymous No.13900417]

>>13898194
Its not bechamel sauce unless you include onion peels.

[Anonymous No.13900475]

[Anonymous No.13900479]

>>13900475

[Anonymous No.13900541]

>>13897974
>>spaghetti (70~80 grams per person)
Are you an ant ? It's 120-130g/person.
>>13898182
>>13898194
>>13899272
>>13899448
>>13899543
>>13900362
There is no need to add cream in carbonara you brainless immigrants. It's tasteless and it's a dairy so it's very hazardous for your overall health.
Garlic too doesn't go into the recipe, but I'll have mercy on you incapable persons.

[Anonymous No.13900562]

>>13900541
There's more than that in his plate. Also it's 1 yolk/person + 1 whole egg (so 4 yolks + 1 whole egg for 4 persons)
Op has too much egg and not enough pepper, carbonara isn't supposed to be a soup

[Anonymous No.13900574]

I refuse to believe there are people on this board who made carbonara both with and without cream, then said "yep, the creamless is better".
You're just stubborn fools, not actual retards with a grade-schooler's taste buds, right?

[Anonymous No.13900578]

>>13900541
>It's tasteless
no
>t's a dairy so it's very hazardous for your overall health.
no

the argument that it doesn't 'need' cream is so retarded. i could just as well say it doesn't 'need' egg. they're two different ways of making a sauce.

[Anonymous No.13900579]

>>13897974
it looks like shit, raw egg, if your carbonara doesn't look like this you made it wrong

[Anonymous No.13900590]

>>13900574
the only reason you think egg is better is because you think it takes more skill to use them and it's more 'authentic'. cream is fucking delicious. it is hilarious to see how much people love things like strawberries and cream, whipped cream, ice cream, custards and shit and even other cream sauces but then as soon as carbonara is mentioned CREAM? MIGHT AS WELL DRINK A PINT OF PISS CREAM IS AWFUL

[Anonymous No.13900625]

>>13900578
>no
>it's retarded
Learn to make arguments you under-financied education system result. Or grow-up over the age of 10.

[Anonymous No.13900629]

>>13897974
looks like the emulsion isn't quite right. i don't know what to tell you to fix it tho lol
looks dec

[Anonymous No.13900638]

>>13900625
>fixates on the use of an insult and ignores the argument immediately following it
>then uses an overthought insult in response
get off your high horse you dumb fucking cunt

dairy is good for you and cream has a taste, go look it up

[Anonymous No.13900648]

You waspy mothertuckers make me laugh. Here's an idea, stick to mayo and plain chicken breast and leave the spices to the whites who know best. Dumb albinonigger cunt.

[Anonymous No.13900652]

>>13900590
>Strawberries and cream
Bong detected. Go suck a hairy Tikka tikka cock. Snaggletooth faggot.

[Anonymous No.13900658]

>>13897974
Havent found pancetta or guancale in my supermarket so i just substitute with bacon. For cheese i put 50/50 of pecorino(when they have it in my shop) and parmesan.
Else i do mostly the same. except on the end i take the spaghetti straight to the pan, mix them with the meat and then put the egg mixture in.
Thx for the thread i really want to eat some carbonara now.

[Anonymous No.13900687]

>>13897974
I made carbonara the other day too. I think I unironically prefer high quality bacon in it but not by much. guanciale and bacon are both definitely better than pancetta though

[Anonymous No.13901223]

>>13900648
Are you implying wops are white? lmao pastanigger

[Anonymous No.13902560]

>>13899497
>>13899668

sauce?

[Anonymous No.13902619]

>>13902560
Pecorino romano, eggs, black pepper and guanciale

[Anonymous No.13902643]

>>13902619

I bet you think you're real fucking funny

[Anonymous No.13902650]

>>13902560
Instructing sentiments

[Anonymous No.13902651]

>>13902560
Life With A Slave -Teaching Feeling
Sylvie is a real cutie pie, but sometimes you can just fuck her unconscious, besides of that this game's kinda empty, but i still recommend it : D

[Anonymous No.13902696]

>>13897974
Looks like it curdled a bit and it's borderline watery from too much egg. Just use egg yolk next time and take it off the heat earlier.

[Anonymous No.13903397]

My favorite way to do carbonara is based on this video
https://www.youtube.com/watch?v=UsmjAGouZZA

I played with it a bit and tried a bunch of different things and settled on these ingredients to fit my taste

Pancetta over guanciale or bacon. Sometimes fine, sometimes in 1x3cm batons
Bucatini or spaghettoni over spaghetti. I like the extra chew.
Fiore sardo over pecorino romano or parmesan. Adds to the smoky motif while keeping the flavor profile on track.

Parsley and onions definitely aren't traditional but add depth. The parsley especially helps with cutting through the richness of the egg and pancetta. Black pepper at the very end before serving.

[Anonymous No.13903535]

>>13900107
American Italian doesn't count