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elwebbr23 t1_j9z7hwu wrote

The texture of your egg mix looks great, would you mind me asking how you made it?

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donmongoose t1_ja187jf wrote

I'd highly recommend the recipe I've started using which comes out looking similiar to this and tastes amazing; for 3 people;

  • 210g spaghetti (plenty of salt in the water it's cooked in)
  • pancetta (unless you're lucky enough to be able to buy guanciale locally)
  • 3 egg yolk, 1 whole egg
  • 120g+ of pecorino (parmigiano does work, but pecorino is better. You need at least 1/2 the amount of cheese vs pasta, the more the better)
  • A load of fresh black pepper

I add my cooked pasta to the pan I cooked the pancetta in, add a little pasta water (you'll get the hang of how much, roughly 2-3 table spoons I guess), take off the heat and mix in the egg/cheese/pepper thoroughly and you'll get deliciously thick creamy sauce.

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elwebbr23 t1_ja1d99q wrote

Thank you. I appreciate your recipe. It's pretty close to mine. But I have my own recipe for carbonara, I'm northern Italian so I have a responsibility lmao the recipe is northern so I'm on my own path here. I was just wondering how his egg mixture was so creamy. I liked it a lot, I would love to take that and make it thicker and see how it sticks to each noodle, mixing it up.

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Recom_Quaritch t1_ja18nl8 wrote

Thank you! I'm definitely trying this as soon as I can track down some eggs in the damned UK lol

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donmongoose t1_ja194bk wrote

Credit for the recipe goes to Vincenzo's Plate from the YT channel of the same name, I believe he's done various Carbonara recipes, I've tried them all, along with many others, but this one always seems to give consistantly the best results (though if someone knows a better one, I'm always in the market for even nicer Carbonara)

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Starfire2510 t1_ja2mn0a wrote

Vincenzo would be very happy to see that actually many people (I'm one of those) use his Carbonara recipes and make proper Carbonara 😁

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DrTom t1_ja3dzm1 wrote

I'll say, even though it's not traditional, most do use at least some parmigiano reggiano. Half and half is what you see most often.

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kaede4318 t1_ja1kbe2 wrote

Is there a noticeable difference if you use (american) bacon instead of pancetta?

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donmongoose t1_ja1ln9z wrote

I'm certainly no expert in these things, but my basic understanding is pancetta is closer to guanciale in taste, texture and fat than normal bacon, but I'd imagine normal bacon is fine provided it's not ridiculously thinny sliced and cut into chunks. I'm from the UK but from what I've heard, American bacon would probably work better than our bacon as its usually belly, not loin.

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TotaLibertarian t1_ja1mhv0 wrote

Always belly.

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donmongoose t1_ja1mvoh wrote

I'd recommend avoiding absolutes when it comes to food, turns out some of us were eating horse meat for quite awhile over here and I doubt the US food standards are much better than ours.

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TotaLibertarian t1_ja1nkaz wrote

You don’t know what you are talking about. If you mix up horse meat and pork belly that’s on you.

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donmongoose t1_ja1p6qf wrote

My point was more that you can't say American bacon is always belly, because there's always the chance that it isn't. The sort of food they slipped horsemeat into isn't the sort I'd go near, but the bottom line is, companies selling/producing food are as prone to cutting corners as any other.

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TotaLibertarian t1_ja1qfup wrote

This is a stupid argument. If you have eyes you can see it’s belly meat.

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donmongoose t1_ja1r63k wrote

I can't speak for yourself, but I'd wager the large majority of people who eat bacon don't even know what part of the pig it comes from unless its specifically listed, let alone be able to distinguish whether it is infact the correct cut.

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TotaLibertarian t1_ja2wzl0 wrote

Maybe in your country. American bacon is cured and smoked pork belly. If someone is lying that does not change the definition. A waiter is not going to bring your food to the table and say here is probably a pork chop and almost definitely a Caesar salad.

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TotaLibertarian t1_ja1mfe1 wrote

Bacon is smoked.

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donmongoose t1_ja1n4z1 wrote

Good point, pancetta over here is usually unsmoked, just cured, like guanciale (although in the UK bacon is available smoked or unsmoked)

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orcodito OP t1_ja218qg wrote

Less grease which is important for the preparation of the dish.

On the other hand, the real Carbonara was probably made with bacon so I guess it will taste really good anyways ;)

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orcodito OP t1_ja2154c wrote

Sure, I’m just copy pasting the recipe I posted a few months ago if you don’t mind

RECIPE:

First of all you should put the amount of black pepper you’d like to use (it depends on ur personal taste) on the cooking pan, turn on the cooker and toast it for 2mins.

While it’s toasting, prepare your carbocream:

You could either use 2 yolks per person or one per person + 1 (for example, if you’re cooking for 2 persons it’s 2+1), in this case I went on with the first option, normally I just use yolks and many chefs do the same.

Add some pecorino, I don’t use an exact quantity every time tbh, just go by eye, also if u don’t like strong flavors I’d recommend adding some parmesan too. (I use 70% Pecorino 30% Parmesan)

Once the black pepper is toasted put it into the carbocream and mix.

After doing this, pick another cooking pan, put water in it and let it boil.

Afterwards, in the same cooking pan as pepper, put in guanciale (it’s really important to have guanciale, otherwise if you can’t find it go on with pancetta) and turn the cookers on, let its fats go out (the liquid you get is EXTREMELY important, that’s why guanciale’s better: it releases way more fats than pancetta).

Salt the boiling water and put in spaghetti.

After you notice the bacon or guanciale is crunchy enough, remove it from the pan (watch out from not removing the fats liquid), put the half of the fats it produced into the carbocream and mix it.

After cooking the pasta for 3/4 of the time necessary, turn down the cookers, take some pasta water into a case or another pan (you have to pick up at least 4/5 dippers of pasta water, THAT’S REALLY IMPORTANT otherwise your dish won’t be even half as creamy as mine), then drain the pasta, turn on the cookers on the guanciale’s pan (which now has only liquid fats) and after 30 secs put in it the pasta water, let it boil, and then put in the pasta.

Cook it the remaining 1/4 of the time eventually adding more pasta water if you notice there isn’t enough.

Then turn off the cooker (IT’S VERY IMPORTANT TO TURN IT OFF), wait 15 sec and put the carbocream in the pasta, then mix again and again occasionally adding more pasta water (don’t be shy😉) until it’s as creamy as mine.

Then just put bacon or guanciale on it and here you go!

If u wanna see more recipes of mine visit my ig page: @averageitaliancheff, it’d be much appreciated, thanks in advance❤️

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Influence_X t1_ja1nt6f wrote

It's more than just adding yolks, some eggs are just more of an intense orange. If your yolks are pale, no amount of them will give it the right orange color.

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orcodito OP t1_ja21d0f wrote

That’s right, I use a special kind of yolks called “a pasta gialla” to make it more “yellow”

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elwebbr23 t1_ja1unds wrote

His mixture clearly has some dairy product mixed in, but it would definitely be majority yolks. It's just really creamy, Yet dense. I like it.

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[deleted] t1_j9zzsv1 wrote

[removed]

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Itzchappy t1_ja01q44 wrote

Traditional carbonara is made with egg/parm/pasta water, american carbonara adds cream/roux/dif cheeses for a creamier consistency but loses out on taste/lightness/simplicity

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elwebbr23 t1_ja0a6gc wrote

As an Italian, I've never heard of the pasta water thing, and technically it's pecorino, not parmigiano.

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Exoticwombat t1_ja1ordy wrote

My zio told me it’s half pecorino and half parmigiana. But like many things, it can vary slightly from town to town. But a little pasta water to the mix was definitely a noticeable change, especially when I made the pasta from scratch.

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elwebbr23 t1_ja1v6t3 wrote

"Pasta" water is a piece of tribal knowledge that is meant to be universal. It's not an ingredient, it's a fixer upper.

That egg sauce wasn't with the addition of boiled water, that sauce has dairy. I like the consistency and the thickness, I'd like to know how it's done.

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Exoticwombat t1_ja3o3mx wrote

He posted the recipe in a comment and the only dairy mentioned is the cheese. Seems he did the usual mixing of the cheeses and yolks with some of the fat from the guanciale and pasta water. That’s how I make it, too.

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orcodito OP t1_ja21fsc wrote

I can assure most of restaurants here use at very least a ladle of pasta water for the cream.

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Monkey_Junkie_No1 t1_ja0cxtr wrote

So many downvoted you for no reason

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agentsometime t1_ja0dm76 wrote

They're replying a bunch of random bullshit on people's comments. Seems like a bot tbh.

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Monkey_Junkie_No1 t1_ja36xsr wrote

I was downvoted for asking about it so many times too hahah guess the bots hate me too

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