/ck/ - Food & Cooking

[Anonymous No.6634360]

Get on my level scrubs.
Nothing like a good carbonara

[Anonymous No.6634365]

>>6634360
that's not carbonara

[Anonymous No.6634366]

>>6634360
Man I'm bad at taking photos

[Anonymous No.6634370]

>no carbon

[Anonymous No.6634372]

>>6634365
What do you consider carbonara
>>6634370
Everything in that picture and the phone that took it is made up of carbon

[Anonymous No.6634378]

>>6634372
Spaghetti
Beaten eggs
Cheese
Cured pork
PEPPER

[Anonymous No.6634383]

>>6634378
chopped leek is also vital in my opinion
I also put mushrooms in

[Anonymous No.6634387]

>>6634360
needs more cream, thicker sauce.
Parsley to garnish.
Looks good anyway.

[Anonymous No.6634389]

>>6634383
no fuck you faggot
>>6634387
also fuck you faggot 2

[Anonymous No.6634390]

>>6634370
>no nara

[Anonymous No.6634394]

>>6634389
What's your fucking problem, turd ?

[Anonymous No.6634395]

>>6634394
>leeks
>mushrooms
>cream
>parsely
ffffffffffffffffffffffffff

[Anonymous No.6634396]

>>6634395
spaghetti mafia plz go

[Anonymous No.6634401]

>>6634383
sounds like a good sauce, not carbonara though which was the whole point.

[Anonymous No.6634415]

>>6634401
eh?

[Anonymous No.6634417]

>>6634360
My recipe for perfect carbonara.
I like to fry the pancetta over a low heat with some garlic and olive. Add the cream and bring to a simmer. Pour over pasta and maybe add some chopped olives.
It's good.

[Anonymous No.6634421]

>>6634417
forgot to add, I like diced shallots with the pancetta.
:-p

[Anonymous No.6634425]

A real Carbonara needs

- pork cubes
- egg yolk
- a very small sip of cream
- shaved parmesan
- salt
- white pepper

Nothing else.
OP is doing good work.

[Anonymous No.6634426]

>>6634378
If cured pork means guanciale then you're right.
also, it's not just cheese it's pecorino, but I was out of it and used parmesan
>>6634383
sounds good, not a carbonara though
>>6634387
putting cream in a carbonara is savage-like. no parsley
>>6634396
it's just not how you make it, at least the real recipe
>>6634421
it would be carbonara if it wasnt for
>olive
>garlic
>cream

[Anonymous No.6634428]

>>6634417
no
>>6634421
no
>>6634425
no cream
white pepper? how fucking cucked are you?

[Anonymous No.6634460]

>>6634425
you're wrong m8

OP here, here's how carbonara is made in the most ignorant and old neighborhood of Rome, and the real recipe of course
>beat the eggs, they should be a total of = # of ppl - 1.
Some people say all yolks some say whole. yolk makes it more orange and sapid, whole is more stuff.
>fry some guanciale, gotta time it with the pasta, I'll tell you why
>you can add salt and pepper and pecorino now to the eggs or when you mix em with the pasta later
>pasta's done, pour it in the pan with the guanciale
now this is important
>you dont pour the egg in the pan, but the pasta+guanciale in the the bowl your eggs were beaten in, because if you put em in the pan the egg will get too much heat and SHRINK, become too dry. The remaining heat from the guanciale should be enough to partially cook the egg
>the eggs should have a creamy aspect, not to dry, that's what people always fuck up
>add some pecorino/pepper at your own taste
WHAT NOT TO DO
>fucking cream
>garlic, onion, any other vegetable
>dont cook it for more than 6-7 people, that way the eggs will always get dry
Btw the one in the picture was the perfect texture, just missed some pecorino because I only had parmesan

[Anonymous No.6634479]

>>6634360
it just looks like spaghetti dumped on a plate with little bits mixed in

am i missing something

[Anonymous No.6634486]

>>6634479
I didnt take a great photo. I didnt do yolk-only so it's pretty transparent. I hadnt added the parmesan yet

[Anonymous No.6634497]

>>6634460
why no vegetable if you liek vegetable?

[Anonymous No.6634501]

>>6634497

[Anonymous No.6634504]

>>6634497
That's what side salads are meant for.

[Anonymous No.6634587]

>>6634426
sperg.

[Anonymous No.6634669]

>>6634587
u so jelly brah

[Anonymous No.6634777]

>>6634587
this is a cooking board, get off here if you dont want to talk about cooking. you must eat only fastfood and takeaway anyway

[Anonymous No.6634785]

>>6634360
w2c cow placemats?

[Anonymous No.6634805]

>>6634587
pretty low sperg content for /ck/ tbh

[Anonymous No.6634806]

>>6634460
>beat the eggs, they should be a total of = # of ppl - 1.
so if im eating alone then 0 eggs?

[Anonymous No.6634841]

>>6634806
did I fucking stammer boy?

[Anonymous No.6634849]

>>6634785

[Anonymous No.6634855]

>>6634460
I pour the egg into pan and it's never dry, sperg

[Anonymous No.6634858]

>>6634841
so its pasta with fucking ham cubes? the fuck

[Anonymous No.6635002]

Threadly reminder that carbonara is literally the most retarded dish to be elitist about. It's literally eggs and bacon: pasta edition, for fucks sake.

I have to wonder if in 50 years time there's going to be a similar kind of cargo cult mentality about the orthodox method of preparing a bowl of cornflakes, with half the people exclaiming that the ancient Teutonic tribes that invented corn flakes in 400 AD would always pour milk first and cornflakes second, and the other half insisting that pouring the cornflakes first is more sensible so as not to use more milk than necessary, and somewhere in there a fringe group of hipsters is eating their cornflakes with steamed milk because it's more European that way.

[Anonymous No.6635057]

>>6635002
that poster must have been a really repressed person/really good pasta
>>6634858
I was kidding man, for fuck sake, of course it's 1 egg, this is a cooking board, lighten up

[Anonymous No.6635063]

>>6635002
also, regarding your theory, correlation =/= causation. central italy has a tradition of pasta with eggs and cheese of some sort.

[Anonymous No.6635518]

>plain pasta and bacon


Yeah, I'd rather not get on your level if you think that even looks remotely good.

[Anonymous No.6635619]

>>6635518
sorry mate, you're retarded.

[Anonymous No.6635625]

>>6634785
Dont really know, my mother got em at the market. theyre pretty random, no brand in particular. every mat is different, one is a cow, one is a rooster and mine is a nice brown horse

[Anonymous No.6635666]

>>6634378
Correct, but to clarify further:

the cheese must be pecorino romano
the meat must be guanciale (which is cured pork jowl)

The guanciale is really the thing that takes it to the next level, because it definitely does not taste like bacon/pancetta/proscuitto or what people normally try to substitute for guanciale.

[Anonymous No.6635676]

>>6635002
Carbonara is like an omelette: it's actually pretty difficult to make correctly (and very easy to fuck up).

While the dish itself is nothing special in terms of ingredients, a person who can correctly prepare the dish identifies himself as a good cook.

[Anonymous No.6635751]

>>6634806
>>6634858
Just cook for 2 and eat it later.
>implying you won't have seconds anyway

[Anonymous No.6635769]

>>6635751
You can't reheat carbonara without making a dry sticky mess.

[Anonymous No.6635770]

>>6635751
>re-heating pasta

[Anonymous No.6635777]

>>6634360
>>6634360
>Nothing like a good carbonara
You're right, that looks nothing like a good carbonara

[Anonymous No.6635789]

>>6635769
>>6635770
Then just have seconds you faggots

[Anonymous No.6635795]

>>6634360
Is that mayonnaise and spam?

[Anonymous No.6637385]

>>6635666
yeah, it's night/day difference, it's so fricking good
>>6635751
>re-heating any kind of pasta
>>6635789
I have enough the first time *tip*

[Anonymous No.6637395]

>carbonara troll thread #377623

Oh /ck/

[Anonymous No.6637450]

>>6637395
>I dont know what I'm talking about and whoever disagrees is trolling

[Anonymous No.6639742]

Carbonara is great but I like to use pan fried american bacon extra crispy and broken up/added as garnish