Carbonara

[Anonymous No.8155372]

How do y'all do it?

>Farm Fresh Eggs
>Pepper
>Guanciale (Pork cheek)
>Pecorino Romano

What's your guys' techniques and tricks?

[Anonymous No.8155387]

>cheese in carbonara

get out of here you filthy fuck

[Anonymous No.8155400]

What else but Knorr® Chicken Stock Pot™?

You should try it

[Anonymous No.8155411]

>>8155400
Thanks Marco.

[Anonymous No.8155431]

Oh Boy Here we go
>spaghetti
>bacon
>eggs
>cream
>cheese
>pepper
>parsley

[Anonymous No.8155460]

>>8155372
God i hate those plates. Heavy, chunky and deformed piece of ceramic

[Anonymous No.8155464]

>mfw

http://youtu.be/K-PKO2FrdPY

[Anonymous No.8155471]

>>8155372
>not maying your own pasta
GTFO it's easy

[Anonymous No.8155473]

>>8155372

>Eggs in carbonara

[Anonymous No.8155477]

>>8155372
>noodles in carbonara

[Anonymous No.8155481]

>>8155372
>spaghetti
>egg yolks
>grana
>pepper

mix them in a bowl until smooth, optionally with one or two tablespoons of milk, then i add the spaghetti

original recipe has guanciale, frankly I prefer smoked pancetta

[Anonymous No.8155524]

>>8155481
Not bad. Where'd you get the smoked pancetta? The italian deli i go to only has the cured pancetta

[Anonymous No.8155546]

>>8155372
I use eggs from my chickens, Parmigiano-Reggiano cheese, pancetta, and pepper.

>techniques and tricks
I'd go with "common mistakes".

Many people add too little pasta water and/or don't heat the sauce. Whatever the reason the end result is very little combination of the eggs and cheese into a cohesive sauce. You get an egg sauce and cheese bits. Often quite dry. OP pic seems to be suffering from that a bit.

Primarily I think people are afraid of heating the pasta and sauce once they're in the pan because they don't want to scramble the eggs, probably because it happened to them before. But this is misguided. The primary reason for catastrophic carbonara scrambling is the pan being too hot at the moment the eggs and cheese hit the pan. If you can keep that from happening you can then gently heat the pan so long as you're paying attention and nothing will scramble. So you can add a bit more pasta water and reduce if needed.

Another reason for this problem be dogmatic adherence to the idea that the sauce is to be cooked only by the heat of the pasta, with no further heating. But this requires a good deal of experience since the amount of pasta water and temperature of the pan are both huge factors. Obviously if the pan is too hot it will scramble the eggs, but if it's too cold it will cool the pasta too much.

[Anonymous No.8155553]

>>8155546
*for the eggs I use two whole and one yolk, the eggs my chickens lay are closer to medium than large store bought grades.

[Anonymous No.8155564]

>>8155546
Also for "tricks" I have seen a guy add a dash of boiling hot pasta water to the cheese first (it liquifies surprisingly easily), letting that cool a bit, then adding eggs and mixing before adding to pasta.

Useful when all you have on hand is a paper-thin stainless steel pan you really wouldn't trust with gentle heating.

[Anonymous No.8155593]

>>8155546
OP here, what i usually do is just cook my pasta in a pasta basket i bought from a restaurant supply store, and just transfer directly to the pan of slightly cooled guanciale. So just enough pasta water but not too much to water it down.

[Anonymous No.8155606]

>>8155464
This video will haunt my dreams forever. I'm shivering.

[Anonymous No.8155615]

>>8155372

> Spaghetti
> Grated Gruyere
> French bacon cut in lardons
> Egg
> Creme fraiche
> Lots of pepper

I just want to hurt Italians, deeply, in their soul.

I do use the dash of pasta water in the sauce trick though.

[Anonymous No.8155616]

/gif/

[Anonymous No.8155620]

>>8155553
*also it is perfectly fine to use ONLY whole eggs, I just use carbonara as my go-to yolk dump for when I've already used the whites for something else. But purposefully using only the yolks seems silly to me. There are two ways of making the sauce denser - more cheese or more yolk. The former is luxurious and delicious, the latter seems like a trick used by restaurants to save on expensive (relative to eggs) cheese.

To use the trick on yourself seems a bit daft.

t. Brit with Italian grandparents.

[Anonymous No.8155630]

>>8155464
That guy at the end looks disgusted, he can't even bring himself to say it's good for the camera

[Anonymous No.8155632]

>>8155387
What? There's always cheese in carbonara

[Anonymous No.8155636]

>>8155593
>So just enough pasta water but not too much to water it down.

If OP pic is the end result it seems a bit too dry by my standards. It's fine to add a bit too much, you can reduce it so long as the heat is gentle.

Properly made cheese-and-eggs-only carbonara can be almost as creamy as the ghastly Yank cream-based one. There's no reason to make it dry.

[Anonymous No.8155762]

>>8155372
>spaghetti
>bacon
>garlic
>pepper
>eggs
>Parmesan and Romano

Put the bacon in a saucepan and cook add the garlic and pepper to the pan near the end, cook the pasta, use a bit of leftover pasta water in the sauce, coat the pasta in sauce, beat eggs and the shredded cheese together and coat the pasta in that.

Honestly never tried it with cream. How does it compare?

[Anonymous No.8155824]

>>8155372
I can't find guanciale anywhere in Melbourne.

[Anonymous No.8155849]

>>8155372
Where's the beans?

[Anonymous No.8155857]

>>8155824

DOC Delicatessen

[Anonymous No.8156437]

>>8155387
Nice bait

[Anonymous No.8156475]

Glad yall have learned the carbonara meme correctly

[Anonymous No.8156868]

>>8155546
So much this. I tend to use the pot in which i boiled the pasta as a bain marie since it produces a gentler heat than my stove does directly. treat the egg like the softest variety of scrambled egg and you will be golden.

[Anonymous No.8156977]

>>8155620
Dal?

[Anonymous No.8157036]

>>8155431
>cream?!
As an italian i have the right to be offended by this

[Anonymous No.8157038]

>>8155372

[Anonymous No.8157161]

>>8155524
I'm from italy, I can find it in every common market

[Anonymous No.8157209]

I order the chicken carbonara bread bowl from dominos

[Anonymous No.8157227]

>>8155464

>that ending

Boy's thoughts: "I really want to fuck tonight but gotta eat this shit she made for youtube"

[Anonymous No.8157228]

>>8155464
(vomit emoji)

[Anonymous No.8157239]

>>8155464
>add the hot dog

Fuck off cunt thats nasty

[Anonymous No.8157271]

prosciutto is better than bacon for carbonara imo

[Anonymous No.8157280]

>>8155615

[Anonymous No.8157285]

>>8157036

no you don't and you probably aren't italian anyway.

[Anonymous No.8157290]

>>8157285
Putting cream in carbonara is like putting sriracha on Japanese food. At first glance it seems like a reasonable combination, and its a very common mistake to make, but if you give it even 5 seconds of thought you'll quickly realize why its a retarded thing to do.

[Anonymous No.8157304]

>>8157290

it's not a mistake and it's not retarded.

thinking it is traditionally japanese or italian is a mistake and retarded. but doing it isn't.

many people, including italians, make cream based pasta sauces. only italians tend to use shitty ultra pasteurised crap. in any case, it is no great culinary misjudgement to make a cured pork and cream sauce for pasta. the inaccuracy of calling it carbonara is clear but it is hardly significant enough to fucking rage over.

[Anonymous No.8157307]

>a dash of olive oil in the water
>boil the sketti until they stick to the wall
>add cream, raise temperature
>simmer until the water/cream is more or less halved
>put in the meat, I prefer pepperoni
>let it boil for another 5 minutes, then drain
>a click of peanut butter, mayo, and the 'cha
>top off with some cheese slices, just drop them on top and let it melt

[Anonymous No.8157308]

>>8157304
You put sriracha in Japanese food don't you, you inbred obese ape?

[Anonymous No.8157341]

>>8157308
So why don't italians traditionally eat cream? Wa it related to avaliable resources or strictly cullanary? Not that you have any right to complain about improper or excessive ingredient usage, tomato sauce: the state.
And also, isn't Carbonara made with lard anyways?

[Anonymous No.8157357]

>>8157308

not generally, but i have nothing against it, and good to know you're incapable of responding to an argument.

[Anonymous No.8157433]

>>8157304
Culinarily its a retarded thing to do.

Every ingredient in carbonara is savory and/or fatty. I can wrap my head around adding shit like onions or something in order to cut through the wall of savory but adding a whole extra savory/fatty ingredient like cream is redundant. At that point its Alfredo with bacon.

[Anonymous No.8157441]

>>8157433

A) cream is often a substitution for eggs and
B) adding multiple fatty ingredients is not necessarily excessive if it offsets the ratio of the other ones and the overall quantity of fatty stuff remains the same. Failing to acknowledge that simple concept is why you have faggots complaining about carbs on carbs and shit. Does it matter that the fat content of the dish comes from multiple sources or just one? The fact is that carbonara is creamy. It's not retarded to choose to achieve this texture using cream. Adding onions or capers or whatever actually changes the character of the dish in an arguably more significant way.

[Anonymous No.8157442]

>>8157307
>a click

kek

[Anonymous No.8157447]

>>8155464
>but why throw out the pasta water
>he's making a side dish?
>Oh no
>OH NO

Thanks, now I'm upsetti.

[Anonymous No.8157459]

>>8157441
A) cream is a shitty substitute for eggs
B) there's no reason to replace a bunch of flavorful fatty ingredients with a tasteless fatty ingredient and s&p

[Anonymous No.8157542]

>tfw found a really great Itialian restaurant that makes carbonara way better than I can make

It's cheap and really comfy too.

[Anonymous No.8158328]

>>8157341
>talking shit about tomato and its many saucy derivatives
RRREEEEEEEEEEEEEEEEEE FUCK OFF YOU DISTURBED SOCIOPATH
It's like saying "oh wow bakeries suck they put flour dough in everything"
Come eat at my table for a month, see if you talk shit about muh tomatoes then
FUCK
Cream is an ultra specific, low quality, strong ingredient with a gay texture, and it has no place in carbonara. Plus, faggot cooks who need to cover up their fuck ups put it everywhere, and this should be punished by hanging or torment

[Anonymous No.8158665]

>>8158328
I didn't ask why it's not in carbonara, but why its neglected by the cuisine in general. Do traditional peaant foods use them even?
And I'm not saying tomato-based sauces are all the same, just that their simmilar enough that I wouldn't want to have them every other night. I could make you 10,000 diffrent kinds of cookies and give you a diffrent one each time you had a sweet tooth, sure, but are you really saying that you wouldn't never want to see another cookie ever again after a few hundred fucking times?

[Anonymous No.8158671]

>>8158328

>getting this assblasted over a food dish on a chinese image board

There is a world out there, with beautiful carbonara everywhere.

[Anonymous No.8158690]

>>8157161
Oh, man you must have so many Italian delis! Which Italian meat is your favorite?

[Anonymous No.8158700]

>>8155372
Open can of Chef boyadee spaghetti and meatballs
Heat in a saucepan until hot

If it's date night I'd sprinkle some dollar store oregano on it and grated American cheese

You can buy it pregrated now which I find is a real time saver

[Anonymous No.8159834]

>>8158665
I told you, we actually don't use many sauces to begin with, we generally share the concept that sauces are a cheap, cowardly way to cover up or "improve" dishes while giving them the same mushy texture. It is very common to eat potato fries unaccompanied by any sauce, we don't dress salads, we don't smear grilled meat with sauce.
Cream is used in traditional food rarely enough that we could say it's not even used.
Cookies are a whole item of food in which the cookie is the actual identity, and raisins, grains and whatever you put it in is just an accent.
Tomato sauces are ingredients, they make from 15% to 40% of the identity of an Italian's dishes, and they give room enough to make completely different dishes.
I could cook tomato sauce based dishes for a month straight and you would never run tired of it.
Cream is sometimes used in the North, but it remains a relatively unused ingredient

>>8158671
FUCK OFF CUNT
Tomato is serious business

[Anonymous No.8159930]

>>8157459

>cream is tasteless and shitty

ok so you're just an idiot

[Anonymous No.8160024]

>>8155372
guanciale sliced wafer thin instead of uncouthly cut into big cubes like pleb romans do.

[Anonymous No.8160038]

guanciale is a meme

cubed pancetta or normal bacon is the only acceptable way

[Anonymous No.8160060]

Is there a nice alternative to pork I can use?

I'm a vegetarian, pls no bully.

[Anonymous No.8160061]

I like it with a bit of mashed avocado, so much fresher than the regular version.

//Tasty

[Anonymous No.8160062]

>>8160060
Eye ties generally use zucchini but I use mushrooms.

[Anonymous No.8160067]

>>8158690

What's your favorite type of American meat? I personally like American cow over American chicken.

[Anonymous No.8160072]

>>8155372

I'd take an eggs and cream sauce over that sorry dry ass scrambled eggs concoction any day.

[Anonymous No.8160081]

>>8155615
>I just want to hurt Italians, deeply, in their soul.

You forgot the onions, mate. Might as well add some hot sauce, garlic and parsley.

[Anonymous No.8160092]

>>8160060
Thinly sliced, salted and smoked/grilled eggplant works really well for me.

[Anonymous No.8160108]

Oh my, im italian and im seeing some serious autism here from my brothers. Let those fags do what they want, add cream parsley sugar pepperoni cheddar whatever will make you die sooner, even a second matters

[Anonymous No.8160112]

>>8160062
>>8160092
ty

[Anonymous No.8160242]

>>8159930
that's not what he said you mouthbreeder

Cream is tasteless compared to rendered pork fat and cheese.

The only reason to put cream in carbonara is if you have a tiny bit left and its about to expire, maybe not even then

[Anonymous No.8160251]

>>8160060
Chopped asparagus and butter works pretty well.

I made that discovery after already beating the cheese and eggs and discovering i had no panceta or bacon

[Anonymous No.8160263]

>>8160242

cream isn't substituting the pork fat and cheese you mong. it's substituting the egg. for fuck's sake. it's more textural than anything, but it does have its own flavour, whyich some people will justifiably enjoy.

[Anonymous No.8160303]

>>8160263
>substituting the egg with anything in the carbonara

Might as well cook the alfredo you so clearly want you retard

[Anonymous No.8160316]

>>8160303

>might as well call it the name of another dish

sure. why the fuck do you think it really matters what you call it.

[Anonymous No.8160353]

>>8160316
that reading comprehension

[Anonymous No.8160363]

>>8160353

your point is incoherent and your shit's all retarded. it's an alfredo with bacon or a carbonara with cream, who the fuck cares. you're being an autist over terminology, i assume because you think one term is less appealing/complimentary than the other. but that is retarded.

[Anonymous No.8160368]

https://www.youtube.com/watch?v=vSRZRp2Ovqc

I do this because I'm not a spastic

[Anonymous No.8160370]

>>8160363
Oh my god not even that guy you're arguing with but its not the fucking dish if you add all that extra shit.

You probably cook like shit you fucking half breed.

[Anonymous No.8160375]

>>8160363
Its neither carbonara with cream nor Alfredo with bacon, its a fucking stupid combination of ingredients. That is the point you've failed to refute.

>b-b-but two types of cheese and pancetta and rendered pig fat AND cream belong in the same pasta dish!

Sure, I mean its a free country. You could also inject lard into your veins and suck on salt nuggets all day if that's what your into, it would probably be a lot easier and cheaper and yield the same results.

[Anonymous No.8160444]

>>8160370

>its not the fucking dish

it does not fucking matter. enough people make carbonara with cream for the term to accommodate that variation.

>>8160375

> its a fucking stupid combination of ingredients.

bacon and cream is not a stupid combination of ingredients you mong.

>Sure, I mean its a free country. You could also inject lard into your veins and suck on salt nuggets all day

i've already explained how changing the VARIETY of fats in a dish doesn't change the overall QUANTITY. god you're so fucking retarded


>all that extra shit

[Anonymous No.8160477]

>>8160363
If you're making something other than a carbonara why are you posting in a carbonara thread?

[Anonymous No.8160489]

>>8160444
>it does not fucking matter. enough people make carbonara with cream for the term to accommodate that variation.

But that's an incorrect way and nontraditional recipe addition.

It doesn't add anything worthwhile, and at best muddles the intended flavors of the dish.

Otherwise its like literally what everyone else is saying that it stops being the, proper, dish.

You probably live in the south or some shit.

[Anonymous No.8160490]

>>8160444
>lots of people mistakenly identify pasta with pancetta, pecorino, parm, and cream as "carbonara," therefore the definition of "carbonara" should expand to fit the aforementioned dish
>lots of people mistakenly identify people who disagree with them on political matters as "Nazis," therefore the definition of "Nazi" should expand to fit the aforementioned people

This is how retarded you sound.

[Anonymous No.8160491]

>>8155372
Pasta
Egg
Cream
Bacon
Black pepper
Green peas

[Anonymous No.8160496]

>>8160491
Nice alfredo recipe, but this is a carbonara thread.

[Anonymous No.8160507]

[Anonymous No.8160510]

Carbonara was originally a peasant dish created in the early 18th Century.
Whilst the main ingredients were pasta, cream, cured pork the variations would of changed constantly due to environmental and economic factors.
Eggs, herbs and vegetables would be used when available.
There is no "authentic" carbonara" recipe just variations on a pasta and cream base.

[Anonymous No.8160542]

>>8155372
It's rare to see someone post an actual carbonara

[Anonymous No.8160562]

>>8160510
Its post ww2 idiot

[Plant Man No.8160591]

>>8155546
I usually cook pasta, put the pasta away, cool down the casserole, then put the pasta and sauce in the casserole and heat it at low temperature. Always works.

[Anonymous No.8160600]

>>8160562
I have a recipe for carbonara in my Great Grandmothers recipe book that's from 1912.
>tl;dr: You're full of shit.

[Anonymous No.8160628]

>>8160489

>But that's an incorrect way and nontraditional recipe addition.

almost everything you cook probably has ingredients that were, at one point, incorrect and nontraditional.

>It doesn't add anything worthwhile, and at best muddles the intended flavors of the dish.

marco pierre white tier bullshit you pull out of your ass.

>>8160490

godwin's law invalidates anything you have to say for the subsequent duration of this argument

[Anonymous No.8160649]

>>8160628
>Godwin's law

You're throwing around some stale-ass memes son. What would you have replied if I didn't mention Hitler? "No u?"

Fuck off my board pseud

[Anonymous No.8160654]

>>8155630
>>8157227

[Anonymous No.8160828]

>>8155615
Nice mate. I also really fucking hate italians so maybe i'll make a youtube video of this and pleasure myself to all their hateful comments

[Anonymous No.8160858]

>>8160067
I knew I'd get someone.

[Anonymous No.8160864]

>>8160510
There's no fucking cream in carbonara.

[Anonymous No.8160894]

>>8155464
gnarly

[Anonymous No.8161245]

I recently found out that regular supermarkets in Madrid don't sell pancetta nor pecorino cheese

[Anonymous No.8161500]

>>8160038
Ur mom is a meme

[Anonymous No.8161665]

>>8155372
fuck the haters.

I'd eat it, and ask for a second plate to eat

[Anonymous No.8161746]

>>8160368
it gud

[Anonymous No.8162048]

>>8160649

i'm not sure it's possible to throw around a staler meme than naziism analogies anon.

[Anonymous No.8162844]

I make carboara by pouring a two-thirds raw egg and one-third parmasian mixure over sphagetti with shredded deli ham and peper. Should I kill myself?

[Anonymous No.8162912]

Carbonara ingredients:

Pasta
Egg
Bacon
Cream
Lots of cheese
Onions
Garlic
Garnished with fresh parsley.

The recipe for /ck/ being triggered.

[Anonymous No.8163247]

>>8155464
No matter how often this gets posted, it will never cease to disgust me.