/ck/ - Food & Cooking

[Anonymous No.19755384]

Ok, I've been trying to make traditional Carbonara a few times now, i'd like your advice on how to improve. Here's what I do.
> Boil large quantity of salted water
> cut Pancetta (can't find Guincile) in small pieces and put it on a cold nonstick pan, no added fat or seasoning. Raise the heat and move them around to get all the fat out.
> in a bowl, mix two full egg and one egg yolk with a lot of pecorino until I get almost a paste. Add large amount of black pepper.
> Put the spaghettis in, must be not completly cooked, turn off the heat, don't drain the water.
> In the pan with the Pancetta (now full of fat) put the spaghettis with a bit of the water, finish the pasta cooking in the pan and keep adding water until it's al dente.
> turn off the heat, add the content of the bowl, move it around so it coats all the pasta.

Done.

What do you think ?

[Anonymous No.19755408]

>>19755384
I can’t see you cooking it, so how would I know?
Also
>not knowing how to cook carbonara
lmao
Also, spaghetti is already plural

[Anonymous No.19755480]

>>19755384
Looks good OP, I'm italian and definitely less autistic than this about carbonara
>render pancetta in the pan
>boil spaghetti for 10m
>whisk 2 eggs and add salt pepper pecorino parmigiano whatever
>save some of the pasta water in a coffee cup
>combine everything in the pan
>add some of the pasta water if needed
Wala

[Anonymous No.19755498]

>>19755384
Sounds like you did everything correctly. enjoy

[Anonymous No.19755500]

why make traditional when you can objectively improve the dish easily with small additions? i use coconut cream and season with curry powder and chili flakes, and also add some pineapple to add some sweet and sour to the dish. a bit off cilandre on plate and you have a pasta carbonara that's way superior to the original

[Anonymous No.19755553]

>>19755384
Dont use pancetta. Bacon is fine. I love pancetta but its too salty and too funky to cook the shit out of it.

[Anonymous No.19755572]

>>19755480
I hate this whole "save some pasta water in a cup" shit.
If you know what youre doing youll have the pot of almost ready pasta ready to to tong straight into the pan of cooked pork of choice.
Its all abot timing. You shouldn't have to strain your pasta. Just have everything ready all at once.

[Anonymous No.19755622]

>>19755384
Mine looked nowhere near as runny as yours. I followed some Italian video doing it the traditional way. Splashing in water n shit and it came out perfect.

[Anonymous No.19755791]

>>19755384
>traditional carbonara
Why? Are you making it because you like trad carb or because you're scared of being judged by internet spaghettiniggers from a country that didn't exist prior to the American revolution?

[Anonymous No.19755889]

>>19755384
Would need to add cream and green peas. Your version is not the real one, sorry to disappoint you.

[Anonymous No.19756059]

https://www.youtube.com/watch?v=3AAdKl1UYZs
Do it like this guy does it. It very simple and yet complicated at the same time, because if you fail in timing and temperature it won't come out right.

[Anonymous No.19756066]

>>19755384
You need to add more cream, and personally I prefer throwing in some frozen peas right at the end. The heat of the cream cooks the peas.

[Anonymous No.19756070]

>>19755408
hows about you take a spaghet and snap it off in your pisshole ya fuckin fanook?

[Anonymous No.19756095]

>>19755553
>bacon in carbonara
leave, and don't come back.

[Anonymous No.19756111]

>>19755384
heavy cream is the secret ingredient.

[None !j8OtIup/EI No.19756116]

>>19755500
checked. fuck it, coconut and peanut laksa shrimp linguine

[Anonymous No.19756184]

>>19755384
I mean if picrel is your carbonara it looks good.

[Anonymous No.19756199]

>>19755384
Lots of garlic, herbs and red chilli flakes to keep if traditional— don't forget to snap the pasta in half before boiling without salt in the water

[Anonymous No.19756571]

>>19755480
Spaghetti for TEN minutes ? That's awfully long, and you cook it in the pan again after that. Your pasta turns into purée.

[Anonymous No.19756580]

>>19755791
I'm french, I hardly see how I could be scared of Italians. But French Carbonara (using creams and garlic, even sometimes onions) are... not really good. I also tend to use too much ingredients when I cook and, for a change, I liked the simplicity of italian trad cuisine. Cheap and Quick.

[Anonymous No.19756594]

>>19756580
hey, sorry to be off topic but i'm learning french and also getting into your cuisine and i'm wondering what are some traditional french dishes that your family would make? as in not something you get at fancy french places but something your mum or grandma would make for your usual dinner?

[Anonymous No.19756609]

>>19756580
>french
>not scared

[Anonymous No.19756621]

>>19756609
Have you seen france track records against Italy ? We pretty much never lost against them since Vercingétorix.

[Anonymous No.19756643]

>>19756594
Hmm it depends where you come from.

I'm Breton so I would say Black Wheat Crêpes with Andouillettes (and Cider)

If you're from the South East it would be Bouillabaisse (but good luck making a real one).

Universal classics would be Boeuf Bourguignon or Blanquette de Veau, mustard rabbit, wine rooster, marengo chicken...

Stuff like that.

[Anonymous No.19756646]

>>19756643
Oh and obviously the ultimate grandma recipe is the Pot-au-feu

[Anonymous No.19757119]

>>19755791
>Why?
Traditional carbonara tastes fucking amazing.

[Anonymous No.19757400]

>>19755384
I don't get why you think you need to finish cooking the pasta in the fat pan? Totally unnecessary. Throwing egg into a hot pan is a great way to scramble the egg. So I'm guessing your shit doesn't turn out... Also, I don't know how much spaghetti you are making, but I use just egg yolk. One yolk per serving.

I double boil the egg/cheese/pasta water over the remaining pasta water to get it all the melt and incorporate. I add that to the pan with the noodles and bacon and pancetta which is lukewarm (as to not cook the egg). No additional heat is used outside of residual heat from pasta water, which is added until the desired consistency is reached.

[Anonymous No.19757414]

>>19757400
Oh, and use a combo of pecorino and parmigiano. And pecorino is salty, and if you are salting your pasta water, you must make sure not to over salt. It's easier just to add salt after the fact.

[Anonymous No.19757423]

>>19755384
Yeah, that's correct. A tip from me is to boil the pasta in less water than you'd normally use. This makes the water starchier than normal. Then when you put the extra starchy water in the sauce, it makes it thicker and more creamy and wheaty tasting.

[Anonymous No.19757439]

>>19755572
I have a pot with a built in colander that nests inside it. When it's time to put the pasta in I just lift the colander out until the dripping slows a little and then dump it all in. I figure it gets about enough water in there. Never had a problem.

[Anonymous No.19757451]

>>19756571
Huh? Al dente for spaghetti is 11 minutes.
You don't need to cook it in the pan long after, get it covered in oil and then add the egg/cheese mixture;.

[Anonymous No.19757553]

>>19755384
Good job OP, don't change, some italians use the whole eggs instead of mixing a yolk in there to not waste anything, some roman restaurants have a mix of pecorino and parmesan. I like free run eggs cause they taste better imo. Lot of Roman places use tonnarelli which is like a square thicker spaghetti

[Anonymous No.19757906]

>>19757451
Oil ? There's no oil involved.

And in what universe spaghetti are al dente after 11 minutes in boiling water ?

[Anonymous No.19757909]

>>19757553
I like using tonnarelli too.

[Anonymous No.19757916]

>>19757906
The oil that is rendered from cooking the pork.
Pic related.

[Anonymous No.19758133]

>>19757916
The meat renders upon itself.

[Anonymous No.19758156]

it looks runny. you added too much water. boil your spaghett in the pot, move it to the pan with the pork when it's done, toss it in the grease, then add your egg.

[Anonymous No.19758159]

>>19755384
peas please

[Anonymous No.19758167]

>>19756594
Speaking from the Alps.
Tartiflette is a good hearty family dish.
Raclette as well.
Berthoud. Beignets de patate.
Diots de Savoie aux oignons.
These are all on the French side.
Fondue, papet aux poireaux, saucisse au chou, longeole, gratin de cardon.
These are Swiss side.

[Anonymous No.19758173]

>>19755384
the most important thing is the quality of the cheese. I've tried over 30 different pecorino, grana padano and parmesan from all kinds of stores. this is what makes or breaks your carbonara. most hard cheese is bland especially if you get the cheapest stuff, it's never worth the money.
I don't know what it's like in america because I live very close to italy so we have a real nice selection of quality hard cheese here that isn't insanely expensive. even stores like LIDL have outstanding stuff during italian weeks like the 30 month old parmesan and the fresh pecorino that is really intense. those taste nothing like the really cheap stuff so it becomes a completely different dish. I would always use 50% grana padano for balance

[Anonymous No.19758198]

>>19758173
thick bronze spaghetti are also important. this is probably the cheapest option when it's on sale. never get barilla or store brand unless it's bronze made pasta.
as for the guanciale you can order it online but pancetta is fine too as long as it's a thick piece and not the thin stuff.
when it comes to eggs the cheap ones will never be a bright yellow/orange so your carbonara will look very bland unless you find some eggs with orange egg yolks

[Anonymous No.19758941]

>>19757414
>a combo of pecorino and parmigiano
why would you use two strong cheeses

[Anonymous No.19759247]

>>19758941
Because I enjoy the flavor and it has to stand up against bacon because guanciale isn't really available here and pancetta isn't fatty enough.

[Anonymous No.19759589]

>>19759247
>and pancetta isn't fatty enough
what? I always have to cut off about one third of pure fat and throw it away after extracting the fat

[Anonymous No.19759595]

>>19755384
>2 full eggs and one yolk
That's too much egg, I usually do 2 yolks

[Anonymous No.19759936]

>>19755384
my last two attempts have had curdles (cheese or egg idk really) in them, what am I doing wrong? too little water? too much heat? i've tried to make a thicker sauce but it turns out too thick even after adding pasta water to the sauce.

[Anonymous No.19760463]

>>19755384
that looks good OP. unless you posted a vid of you making it can't give advice further.
as others have said, going further is just a mean of "improving" the dish and making it less and less authentic
it looks really nice though and I would be pretty surprised if you didn't work at a restaurant

[Anonymous No.19760509]

Just put spaghetti parmesean and bacon in your scrambled eggs, pour it on the plate before it's halfway done and dump a pile of salt on it. Traditional carbonara is a shitty meme pasta that isn't even that great, just move on or take the advice in this thread and do something different with it anon don't waste your time making the meme cheesy meat pasta.

[Anonymous No.19760868]

>>19759589
I guess it depends how much pasta you make. The idea here is using some of the white. Carbonara is supposed to be a meal for the poors so throwing off the whites isn't exactly traditional.

[Anonymous No.19760877]

>>19760463
I don't but I studied History at university, specialized in food history. (In France)

[Anonymous No.19760885]

>>19760509
Parmesan AND a pile of salt ?

Dude, do you even cook or you just shitpost here ?

[Anonymous No.19760924]

for those that cant find guanciale, go to your local food city or similar beaner market. They will have smoked pork jowls

[Anonymous No.19760958]

>>19755384
> how to improve
Since you asked, you really need guanciale

But you also put too much egg white, the sauce in your pic it's too watery

[Anonymous No.19760966]

https://youtube.com/watch?v=C8fqzxLwBDI
Sad American motherfuckers ITT trying to offer advice.
Bad advice.
Watch the :60 video.

[Anonymous No.19760975]

https://youtube.com/watch?v=vtxUEJnTWiw

[Anonymous No.19761084]

>>19760958
that's super thick do you have a recipe or tips? I don't think a different type of bacon is making the difference there.

[Anonymous No.19761092]

>>19755384
I'm there not. The carbonara recipes frequently there putting the incorrect bacon or milk or cheese or, god cream. Ignore all that. To find a legitimate recipe from Italy.

[Anonymous No.19761171]

>>19761084
nta but 3 egg yolks instead of the egg whites

[Anonymous No.19761837]

>>19761084
I already wrote it, you have to use less egg white and pasta water to have a thicker sauce

In order to maxthickening the sauce you also have to do the "zabaione salato", i don't know how it is called in English

You mount with a wisk the egg+cheese mixture in bain-marie. You heat the mixture until it reaches 65C, then put it in cold water until the temperature drops to circa 60C and repeat 5/6 times
It's a little bit more of an hassle to do it but you can try it once

[Anonymous No.19761845]

>>19761837
You obviously have to constantly stir the mixture for the entire operation, while heating and cooling it

With the same technique you can do the Italian eggnog, just put equal part in weight of yolk and sugar and then finish it with a liquor of choice (traditionally Marsala, but it's up to you)

[Anonymous No.19761999]

>>19761837
>>19761845
Holy shit I can hear your accent while reading this you fucking wop.

[Anonymous No.19762075]

>>19761999
You can hear things because you forgot your antidepressants McPills

[Anonymous No.19763799]

faggy italian bitch, here's how a real man cooks his carb
>chop spam into cubes
>fry with rapeseed oil til crispy
>Boil a box of 'getti, broken in half ofc
>add an egg yolk and a whole egg to a large bowl with kraft powdered parm and black pepper, fresh cracked not optional, mix well
>Add cooked spam and mystery oil to the egg mixture and mix again
>toss the pasta, cooked fully, into the bowl and mix heavily, add pasta water as needed
any and all other recipies are for pussies and italian losers who probably drive electric cars

[Anonymous No.19764261]

>>19763799
>here's how a real man cooks
stopped reading right there.

[Anonymous No.19764279]

>>19756594
From the Gers, my grandma would make:

-Confit de canard
-Magret de canard
-Cou farci de canard
-Daube aux cepes
-Pot-au-feu
-Tarte tatin
-Homemade foie-gras
-Gratin dauphinois
-Cassoulet
-Ratatouille
-Demoiselles de canard (I've never seen this outside of the Gers)
-Axoa
-Crepe suzette a l'armagnac
-Garbure gasconne
-croustade aux pommes (she didn't make this as it is time-consuming, we'd usually just buy it from this old lady who only made ten or so of these a day and refuses to teach anyone her techniques)
-Pruneaux a l'armagnac (hate this)
-Palombes roties (basically just pigeons)

Although to be honest, most family gatherings would be simple BBQs. Now that she's dead, we only get good food if my mom hosts the gathering and that won't be French food as she's Indonesian...

Most satisfying dish was eating the goose that had bitten me after seeing my grandma kill it and getting to hold it's neck as it bled out. Fuck you goose.

French food in the countryside is very basic but hearty meals. The only difficult recipe here is croustade, the rest would only be difficult to make outside of the region because the ingredients would be almost impossible to acquire for some of them.

>>19756643
Un jour je mangerai une vraie boullabaisse....

[Anonymous No.19764281]

>>19756609
kek the French beat the fuck out of Italians at every opportunity (including sports)

[Anonymous No.19764378]

>>19764279
Salut! Tu dois connaitre alors le producteur Chez Degert? Ils font que des trucs comme ça... Top!

[Anonymous No.19764561]

>>19764279
>My mom
>Indonesian
Bro lmao

[Anonymous No.19766113]

>>19764279
>Palombes roties (basically just pigeons)
i've always wanted to try a pigeon, are they available to buy in france or did your family hunt for them?

[Anonymous No.19766790]

>>19764378
>Chez Degert

La voisine d'en face de chez mes parents est eleveuse de canard et opere une conserverie, j'ai jamais eu a acheter autre part haha

>>19764561
Wdym?

>>19766113
Err, I actually have no idea. I don't like them so I've never bothered to find out, but all the ones I've eaten were hunted by some of my parent's friends (you have to pick out the pellets). In the south, hunting palombes is an important tradition. When the migration period comes, some people will spend days or even weeks holed up in their palombieres (picrel) and hunt all day with their buddies or family. Palombieres are basically hunting sheds or towers connected together and disguised with forest stuff. They usually have a system of lures and decoys wired up to hook the birds in. I've never hunted myself, but they were very fun to play in during the off-season as a kid.

Hunting is more of a contryside thing and I hear it's getting less popular, but a good portion of the French hunt (I think like 8 percent of the population?).

[Anonymous No.19768838]

>>19756095
Anyone who has really tried both knows that he is correct.

[Anonymous No.19768885]

>>19755791
>a country that didn't exist prior to the American revolution
retarded mutt