Viewing a single comment thread. View all comments

donmongoose t1_ja187jf wrote

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

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.

39

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.

9

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

2

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)

9

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 😁

1

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.

1

kaede4318 t1_ja1kbe2 wrote

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

1

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.

3

TotaLibertarian t1_ja1mhv0 wrote

Always belly.

2

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.

0

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.

1

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.

−1

TotaLibertarian t1_ja1qfup wrote

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

1

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.

1

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.

0

TotaLibertarian t1_ja1mfe1 wrote

Bacon is smoked.

1

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)

1

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 ;)

1