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/ck/ - Food & Cooking

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File: 40 KB, 500x454, carbonara.jpg [View same] [iqdb] [saucenao] [google]
14072675 No.14072675 [Reply] [Original]

Does anyone have a link to that youtube video of the Pinoy carbonara recipe where the woman is using sausages instead of bacon and ends up feeding the stuff to her boyfriend (presuming they broke up after the video)

>> No.14072683

He's her husband, and is still in her videos up to a year ago. I forget the name of the channel, though. Most of the other videos are in Filipino, so aren't much fun if you don't know the language.

>> No.14072712

>>14072683

Well I wish I could watch the video again!

>> No.14072717

>>14072675
could it be panlasang pinoy?

>> No.14072756

>>14072712

This is just a flip who’s coping. Never seen the video most likely.

>> No.14072781

>>14072756

Our people are the most powerful race in the world.

>> No.14072812
File: 10 KB, 259x194, images.jpeg-4.jpg [View same] [iqdb] [saucenao] [google]
14072812

>>14072781

>> No.14072816

>>14072683
Cooking 101 I think

>> No.14072818

>>14072781
Hahahaja that fucking picture still makes me rofl to this day :D

>> No.14072862

>>14072675
This?

https://www.youtube.com/watch?v=jeMZi3fJ8wY

>> No.14072887

well, whatever. at least they have the decency to call it pinoy style carbonara

>> No.14072893

Why spaget is such a big deal in pinoyland?

>> No.14072897

>>14072862

Close, there's one where she is using hot dogs and stuff.

Just a reminder, our people are the most powerful race in the world.

>> No.14073075

>>14072893
Have you tried philipeeno spaget it’s delicious
https://m.youtube.com/watch?v=EwigDCBrRTM

>> No.14073280

>>14072675
>Carbonara
fucking disgusting. I tried it and there was stringy raw egg floating around everywhere.
I only used one egg. I put it in IMMEDIATELY after draining. It was a hot day, so it's not as if the pasta cooled down. I let it sit on the hot stove for 5 minutes while mixing. But it was fucking disgusting and tasted of raw eggs.
Never will try that again 0/10

>> No.14073412

>>14072675
This is the one you're thinking of,

https://youtu.be/5aFrZQxBZWs

>> No.14073447

>>14072675
Why is this particular type of sauce so controversial? It's not even good in my opinion. Napoli, bolognese and Alfredo blow it out of the water. Even arrabitta is better.

>> No.14073461

>>14073280
You should better never cook again if you're too retarded to fail a fucking carbonara lmao

>> No.14073466

>>14073280
nigga did you forget to whisk the egg before? or maybe you put it in straight from the fridge?

>> No.14073516

>>14073280
The secret is to use a double boiler.

You want your sauce mixture to be mostly egg yolk, with a couple whole eggs, some pecorino/parmesan cheese, salt, black pepper. Place this into a bowl, whisk, then place the bowl over simmering water and continue to whisk, moving it on and off the heat so it doesn't cook too fast and scramble. You also want to slowly add your rendered fat from the bacon that you should have been cooking. Doing this properly will result in the egg mixture thickening and emulsifying with the fat, in a way similar to Hollandaise sauce.

Once the sauce is made, you want to throw in your pasta and bacon, and mix it all together. If the sauce gets too thick or clumpy, then just add a tiny bit of pasta water.

>> No.14073527

>>14073412
Lfmao

>> No.14075137

>>14073516
not him but I will try this to improve my carbonara. Sometimes the eggs scramble, this seems like a good way to avoid that.