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/ck/ - Food & Cooking

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File: 113 KB, 640x896, creamy-carbonara-1.jpg [View same] [iqdb] [saucenao] [google]
15463972 No.15463972 [Reply] [Original]

Has anyone of you ever tried adding some roux to a carbonara? Is it possible? Do you make it and then add it to the egg mix beforehand, or do you add it to the pan when you've already stirred the eggs?

>> No.15463989
File: 48 KB, 740x412, D8BF696C-2304-465C-8A6C-34ECE28B9EFE.jpg [View same] [iqdb] [saucenao] [google]
15463989

>>15463972

>> No.15463993

>>15463972
Not worth it. Actually horrible idea

>> No.15463998

>>15463972
>Is it possible?
Sure. Carbonara is one of those dishes where there are as many recipes as there are cooks, so there is no real way to go about a Carbonara! Have fun experimenting and let us know

>> No.15464001

>>15463972
roux, no, but if you have GOOD pasta the water is nice and starchy and a ladle of that goodstuff is all you should need
>t. tastelet who cooked with supermarket pasta for years and then tried to expensive stuff on oh lawd is that pasta water valuable

>> No.15464007

>>15463998

Actually carbonara is one of the most purist of dishes. You can mess with it and it’ll probably be good but it’s no longer carbonara

>> No.15464043

>>15463972
You could, but there's really no need if you use the pasta water like you're supposed to.
>>15464007
>most purist of dishes
Very clumsy English.

>> No.15464055

>>15464007
what do you mean? there are many different carbonara styles and they're all great, Filipino style carbonara and American style easily being the best

>> No.15464057

>>15464055
based baiter

>> No.15464058

>>15464043
>>15464043
puristest?

>> No.15464059

>>15464058
Are you trying to say "purest" or "purist"

>> No.15464080

>>15464059
purest

>> No.15464168

>>15464001
Where do I get top-quality pasta? Order it online?

>> No.15464201
File: 49 KB, 500x495, Filipino-Style-Bacon-and-Mushroom-Spaghetti-Carbonara-Recipe-YT-500x495.jpg [View same] [iqdb] [saucenao] [google]
15464201

I just wish Italians weren't allowed to participate in Carbonara threads

what can we do about this?

>> No.15464212

add a splash of cream

>> No.15464333

>>15463972
Why the fuck would you ever need to do this? Why is this board so autistic?

>> No.15464343

>pasta is made of flour
>I KNOW
>ADD FLOUR

>> No.15464385

>>15464343
it's for the thickness of the SAUCE

>> No.15464388

>>15464385
The sauce that already has flour-infused water in it?

>> No.15464389

>>15464201
Stop making carbonara since it's clear you are not able to make a good one.

Honestly just stop cooking in general unless you are from italy, france, spain, greece, Lebanon

>> No.15464393

What is it about carbonara that makes italians seethe so much? if people want to put cream in it then let them. there isn't carbonara legislation that means you cant do this

>> No.15464405

>>15464385
That's what the egg is for

>> No.15464423

>>15464393
Because adding cream makes it taste like shit and it's no longer carbonara? Not Italian by the way

>> No.15464428

>>15464393
>>15464423
i legit use danish butter instead of egg or cream.

>> No.15464469

>>15464428
>legit
Cretin.

>> No.15464493

>>15464423
>>15464393
Cream is just making it on ez pz mode, it is far easier to whack a bunch of cream in it than it is to make it with the pasta water. Without is the authentic way, but no one cares if you put cream in besides seethers on /ck/

>> No.15464509

>>15464423
It's Italian though?

>> No.15464523

>>15464423
Carbonara was invented by GIs after WWII anyway. Italians just copied it after thieving the ingredients (bacon and eggs) off the american troops.

>> No.15464695

>>15464168
Just go to the supermarket and get one of the expensive brands. Napolina and De Cecco are about the best you can get; anything more expensive is just a meme.

>> No.15464794

>>15464695
Or just make your own. It's not that hard, not very time consuming, and way cheaper in the long run.

>> No.15464800

>>15464393
>Cream is just making it on ez pz mode,
Kinda, but it also taste bland.
It's a culinary mistake not "muh tradition"

>> No.15465397

>>15464800
Bland? It's amazing, increased creaminess really brings out the flavour of the eggs

>> No.15465761

>>15465397
>It's amazing, increased creaminess
It doesn't increase the creaminess. What's have the necessary proteins and fats to make it creamy as you want, they can also solidify if you want.
I can make a more creamy carbonara than you using cream

>really brings out the flavour of the eggs
I what kind of fucked up universe do you leave? Cream is composed of fats and water. Fats and water you don't need

>> No.15465826
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15465826

>>15464393
Nah I see where they're coming from.
The point of the dish is its simplicity, if your pasta is any good then you'll make a creamy emulsion with just the starch in the cooking water.

Murrikans had a similar reaction when Gordon Ramsay tried to gussy up a grilled cheese.

>> No.15465837
File: 25 KB, 385x364, guanciale.jpg [View same] [iqdb] [saucenao] [google]
15465837

>>15465397
>>15464800
>>15464393
>have dish with three sources of fat: eggs, guanciale (or pecorino) and cheese(s, if you mix grana/pecorino)
>hmm what do we need...
>HUR DUR MORE FAT :-D
Look at this. Look at the fat. LOOK.
Also cream is for faggots because it kills the flavours, especially black pepper. Keep the cream for desserts and pasta with mushrooms.

>> No.15465849

>>15465837
>guanciale (or pecorino)
I'm drunk. I clearly meant pancetta.

>> No.15465856

>>15463972
I like to add some cream to thicken, and peas, they are the perfect sweet foil to the saltiness of the bacon.

>> No.15465896

>>15463972
Most people here don't know what a Roux is. Everyone here just posts about chicken tendies and bourbon

>> No.15465918

adding roux to a carbonara dish would be a terrible idea.

>> No.15466010

>>15465918
Why? It emulsifies the fats and makes it creamy, the whole point of a pasta dish with white sauce.

>> No.15466210

>>15466010
Kys

>> No.15466910

God damn why are Italians so triggered about this recipe?