/ck/ - Food & Cooking

[Anonymous No.4143718]

how do I make carbonara? it sounds like an easy recipe to fuck up.

[Anonymous No.4143722]

Its easy, you cant fuck up. Cream, bacon pepper. THAT'S IT.
You can add butter to the sacue, and link it with a ''roux''. There you go. Also put the yellow of the egg in the noodles if you like it.

[Anonymous No.4143720]

Depends.
Original one?

[Anonymous No.4143724]

>>4143722

wrong

[Anonymous No.4143725]

>>4143722
Pepper, of course, not green or coloured. I meat pepper, like salt and pepper.

[Anonymous No.4143727]

>>4143722
Does it not contain parmagiano and herbs? Cream bacon and pepper sounds boring, I'd add the parmesan, basil and perhaps a bit of garlic.

[Anonymous No.4143733]

>>4143722
I don't have any cream because I thought it wasn't supposed to have any

[Anonymous No.4143736]

>>4143733

You don't need any

[Anonymous No.4143737]

>>4143727
While that poster is wrong (I find foreigners often confuse carbonara with boscaiola, which is cream, bacon/ham and peas), there are no herbs or garlic in original carbonara.

[Anonymous No.4143739]

>>4143733
It can, but it traditionally does not.

[Anonymous No.4143748]

>>4143737
so no garlic? do I turn the heat off when I'm combining the ingredients or leave it on? do I seperate the eggs?

[Anonymous No.4143772]

1. cut a pack of bacon in 1 cm strips and fry it crisp in some olive oil in a wok. remove the bacon
2. add 3-4 eggs, a LOT of ground black pepper, 1 cup of parmesan and 1 cup of pecorino romano (just 1 kind of cheese works too)
3. stir, then add boiled spaghetti, turn to coat
4. serve with your bacon and some more grated cheese on top

[Anonymous No.4143778]

>>4143772
>1 cup of parmesan and 1 cup of pecorino romano
that's finely grated, btw

[Anonymous No.4143779]

>>4143748
Add it if you like it. The original does not use garlic. I find that I don't like it with garlic; I've tried.
I'm confused by what you're asking about combining ingredients and turning off the heat.

Here's the original, with substitutions etc in greentxt.

Guanciale, 50g
>can substitute pancetta or a non-sweet-smoked bacon IE no maple or applewood; hickory is fine
Eggs, room temperature (IMPORTANT), 2-3
grated cheese, pecorino preferred, a handful or two
>parmesan, proper parmigiano, asiago and even cotija are all fine substitutions
black peppercorn, fresh-cracked, a bunch
spaghetti, cooked, yield from 150g dry

Chop guanciale.
Place into cold pan.
Set to high heat.
When fragrant and sizzling audibly, lower heat to low; meanwhile, beat eggs, cheese and cracked peppercorn together to a uniform yellow colour.
When guanciale chunks are crisped and fat has rendered out considerably, temper the eggs by mixing in some of the hot render to the eggs a small spoonful at a time until half of it is added, then stream the rest in.
Drain freshly cooked spaghetti and toss into the pan that once held the guanciale and set to high heat.
Add the egg mixture and toss quickly for 5-10 seconds to heat through, but not curdle the eggs.
Serve.

Now, if you refrigerate your eggs, like most people do, place them in a bowl, uncracked. Place the bowl in the sink and run hot water on them for 5-10 minutes before starting; they should be at or slightly above room temperature. This makes for a smoother, creamier egg sauce.

Rome and Naples are both known for their use of eggs. Neapolitans used to even use eggs in their coffee in place of cream/dairy. The point of the dish was to use eggs, which most people had access to (almost everyone had an egg-laying egg), rather than more expensive fresh dairy. Nowadays, dairy is available to everyone in the western world, so it's a moot point. If you like cream, add cream, but it's unnecessary.

[Anonymous No.4143827]

>>4143779
some recipes I've seen said to turn the heat off after the pork is cooked. I have one of those shitty glass top stoves that takes forever to change temperature so I'm not sure what to do.

[Anonymous No.4143842]

>>4143827
Then turn the heat off and use heat retaining cookware like cast iron.

[:3 No.4143963]

>>4143718
Look up ck.booru and look up carbanara.

It isn't anything amazing, but then again if you are asking here you aren't looking for someonthing amazing.

[Anonymous No.4144039]

>>4143772

put some butter in that

[Anonymous No.4144134]

>>4143779
>egg-laying egg

[Anonymous No.4144454]

what i do is cook the pasta in a small amount of light stock, in a manner similar to a risotto, after frying it in butter. i either add the pancetta before toasting the pasta or fry it afterwards and deglaze that pan with a little lemon juice or fino vinegar. i finish with egg and sometimes cheese off the heat. the starch from the absorption cooking method makes for a creamy texture that people seem to like.

i also use a lot of black pepper.

[Anonymous No.4144632]

I wash dishes at a local pub, and whenever anyone orders a Carbonara, i get asked to make it because its always tasty as shit. I think it's because I'm the only person who the old chef taught how to make it.
I know it isn't a traditional Italian carbonara but this is how I make it.

>set a heavy, deep, iron pan as hot as you can
>slice up chicken, bacon and mushrooms
>throw a generous amount of garlic butter into the pan
>throw in the chicken, bacon and mushrooms
>add some parsley, and season generously with salt and black pepper
>cook until the bacon is almost burnt
>add a healthy splash of decent white wine to pull all the burnt flavour from the pan
>cook in the wine until it reduces slightly
>stir in cream
>add cooked pasta

et voila

[Anonymous No.4144661]

>>4144632
But....that's not even remotely close to Carbonara. You should call it something else.

[Anonymous No.4144671]

>>4144661
I know

ill tell the chef to christen it 'chicken and mushroom pasta with bacon'

[Anonymous No.4146887]

welp my first attempt went terribly wrong. I ended up with a pan full of scrambled eggs. even though I turned the heat completely off my shitty ass stove takes so long to cool down it still ended up being way too hot. next time I need to give it more time to cool down.

[Anonymous No.4146904]

>>4146887

do it in the bowl

[Anonymous No.4146950]

>>4146904
will there be enough heat to cook it then? most of the recipes I've seen say to combine the ingredients over low heat. I was worried that if I waited long enough for my pan to cool all the ingredients would get cold, but it ended up backfiring on me.

[Anonymous No.4146961]

>>4146950

That's sort of what you're aiming for

You don't want the egg yolks to cook through; they're giving the sauce its creaminess

[Anonymous No.4146983]

>>4146887
Beat the eggs in a big bowl and stir the parmesan into the eggs. Drain the pasta and save maybe 1/4 or 1/2 cup of the pasta water. Add a few spoonfuls of the pasta water to the egg-cheese mixture to slowly raise the temperature (tempering). Then add the rest of the hot, drained pasta to the egg mixture and stir. The residual heat of the pasta will cook the egg but not scramble it.

[Anonymous No.4147085]

>>4146950

once you've cooked the bacon there's nothing left that needs to be cooked

so do not add any more heat once the pasta is done

don't be scared of eggs dude

[Anonymous No.4147093]

>>4146887
> Google " How to temper eggs."