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[deleted] t1_j9zzsv1 wrote

Reply to comment by elwebbr23 in [Homemade] Bucatini alla Carbonara by orcodito

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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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