[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 1.30 MB, 799x4450, 1366850355039.jpg [View same] [iqdb] [saucenao] [google]
4468510 No.4468510 [Reply] [Original]

I was thinking of making carbonara when I saw this recipe.

I googled for more info, and I found out that using cream is frowned upon, but then again, I'm using bacon and Parmesan cheese since that's easily accessible so I'm not going to get the authentic Italian taste either way.

What should I do for my first try? I'm guessing once I add the eggs, I should treat it like cooking scrambled eggs properly at low heat.

>> No.4468517

Try with just an egg yolk in the hot pasta.

>> No.4468545

>>4468510
The pasta and the pan is hot so it barely needs additional heating. The egg should cook to decent level by that alone. You don't want it becoming like scrambled eggs.

>> No.4468590

>>4468510

Finish cooking the pasta. Strain it. Toss the pasta into the pan of cooked bacon. The heat should be off at this point. Crack and egg or two into the middle. Add black pepper and stir it all together.

Shit is delicious and hearty. But it's carbo loading with a bacon fat chaser.

>> No.4468597

>>4468545
>>4468590
How do I know if I have enough heat to kill off possible salmonella? I'm in Canada so the eggs should be relatively safe, but still.

Admittedly, I probably tend to overcook my eggs a bit because of the salmonella scares here and there.

>> No.4468610

>>4468597
buy fresh eggs from a farmer

>> No.4468631

OP I tried making that, and I am not a good cook at all...but I can follow directions...that was gross and I ended up throwing it out?
did anyone else make this?

>> No.4468676

>>4468631
Made my first carbonara based off of this. Changed it up to without the cream and with fresh parsley How was it "gross"? Did you mess up the eggs?

>> No.4468681

>>4468631
My bro made it with only an egg at the end and cream in the pan, just before cutting the heat
Tasted wonderful

>> No.4468691

>>4468676
>>4468681
hmmm, mustve done something weird

I think it might have something to do with the eggs...I cant describe the taste really its been so long....but I remember it kind of tasted like the yolk of an egg when you eat sunny side up...did not taste good with everything else in the dish...it also became kind of rough

>> No.4468701

>>4468691
There shouldn't have been such a strong raw yolk taste that you could actually tell it apart from everything else mixed in. Hell, you even said your egg curdled (which you prevent by adding the egg off the heat and mixing really fast).

>> No.4468710

>>4468701
Yeah, I wouldnt know how to explain how that happened, maybe the eggs were too big? I did not have a measuring cup so crazy proprtions probably contributed to it too...but I bought one of those already so I think I might give this another try. thanks

>> No.4468713

>>4468631
The fact is that carbonara is almost impossible to make "gross" no matter how much you screw up make me feel skeptic about you rather than the way it's cooked.

>> No.4468722

>>4468710
Maybe. It's really all about how you finish in the end with the eggs. I actually only use 2 medium-sized eggs for the portion used in the OP. Also, a tip I forgot to mention I picked up from some videos: Add a splash of the salted pasta water to the mix when you add the eggs. It prevents 'em from getting too curdled if you keep on the heat too long and makes the sauce nice and creamy without the cream.

>> No.4468728

>>4468722
Wait, nevermind. I can't into metric. I'd actually use 3 medium-sized, so the same as the OP. Definitely not 3 large, though.

>> No.4468732

so is cream a good or bad thing? or entirely up to preferenc?

>> No.4468739

>>4468732
It's a bit lighter without cream, which I prefer. No cream is the "authentic" way.

>> No.4468755

For a creamy sauce reserve a cup of pasta water and add to the desierd consistancy.

>> No.4468788

>>4468755

I just use tongs or a pasta hook to fish the pasta out of the pot. I let it drain slightly then toss it into the bacon pan. You get just the right amount of pasta water into the sauce this way.