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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?

32

zeroniusrex t1_j9zs2q1 wrote

I love bucatini for this dish! I should make this today - thanks for the inspiration. :)

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Snoo_82776 t1_j9zxe2n wrote

Mmmm I love those pasta tubes 😋

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Itzchappy t1_ja01q44 wrote

Replying to [deleted] (#2,003,973)

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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Bucksandreds t1_ja0ecuh wrote

Looks good. My favorite way to cook bucatini is ala matriciana. San Marzano tomatoes and pancetta (or better yet guanciale) has my mouth watering already

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Gabri03698 t1_ja0gnxj wrote

I HATE BUCATINI. THEY ARE THE WORST PASTA TO EVER BE MADE. THEY ARE UNEATABLE, WAY TOO SMOOTH AND ANNOYINGLY LARGE. THEIR HOLE PREVENTS ANY SUCKING ACTION TO EAT THEM LIKE SPAGHETTI, AND THEIR WEIGH SO MUCH THAT YOU CAN'T EVEN SCOOP THEM WITH A FORK BECAUSE THEY SIMPLY SLIDE OFF. I HATE BUCATINI.

−32

holyfire001202 t1_ja0ial0 wrote

..... Are those big noodles and bacon bits or is this a small serving?

2

PlonkaDonka t1_ja0no2l wrote

Replying to Sharky23727 (#2,003,291)

Just use yolks and a lot of cheese and vigourously mix it when it comes down to it. My biggest mistake earlier on was making my egg/cheese mix too runny which made a glossy and smooth sauce, but not very thick.

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rastagizmo t1_ja124jn wrote

So many incorrect methods in the comments.

It's egg yokes, mixed with the rendered fat from cooking the Guanciale. Add the cheese (Pecorino traditionally, but I like a bit of Grana Padano mixed in) then add a little bit of pasta water to get the right consistency. Add generous black pepper to taste.

Use a double boiler for mixing if your arms need a workout, or a blender if lazy.

Edit: None of you snobs know how to cook....lol. Guess what...you can use a blender to make the sauce for Cacio e Pepe as well.

−10

shangula t1_ja183fz wrote

can I come for dinner??? ill bring the Canolis

1

donmongoose t1_ja187jf wrote

Replying to elwebbr23 (#1,999,126)

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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donmongoose t1_ja194bk wrote

Replying to Recom_Quaritch (#2,012,018)

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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elwebbr23 t1_ja1d99q wrote

Replying to donmongoose (#2,011,954)

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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zzunino t1_ja1f38h wrote

That looks insane 👏 good job

1

shlnglls t1_ja1gk09 wrote

I don't know why but the perspective of this photo makes it seem like that is just one spoonful of pasta.

3

Its_free_and_fun t1_ja1l0ff wrote

When I read these words, I look. I think. I up vote. And then I add things to my shopping list.

3

donmongoose t1_ja1ln9z wrote

Replying to kaede4318 (#2,014,287)

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

Exoticwombat t1_ja1ordy wrote

Replying to elwebbr23 (#2,005,809)

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.

1

donmongoose t1_ja1p6qf wrote

Replying to TotaLibertarian (#2,014,874)

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

donmongoose t1_ja1r63k wrote

Replying to TotaLibertarian (#2,015,452)

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

elwebbr23 t1_ja1v6t3 wrote

Replying to Exoticwombat (#2,015,142)

"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.

0

orcodito OP t1_ja2154c wrote

Replying to elwebbr23 (#1,999,126)

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❤️

4

orcodito OP t1_ja218qg wrote

Replying to kaede4318 (#2,014,287)

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

orcodito OP t1_ja21o3x wrote

Replying to Bucksandreds (#2,006,435)

Yep you’re totally right, amatriciana is made with bucatini and carbonara with spaghetti, unfortunately I didn’t realize I hadn’t spaghettis at home until I had already made the carbo cream :(

3

TotaLibertarian t1_ja2wzl0 wrote

Replying to donmongoose (#2,015,597)

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

Pachanga_624 t1_ja34ozp wrote

Thank you, I know what I'm going to eat todayimggif

1

rzarectz t1_ja36rqy wrote

HOW DO YOU GET THE DAMN EGG FROM SOLIDIFYING!! T_T SORCERY!

1

Exoticwombat t1_ja3o3mx wrote

Replying to elwebbr23 (#2,016,324)

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.

1

eugeniobr96 t1_ja459ch wrote

Che roba ragazzi, buonissimi. 👏👏👏

2