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questi0neverythin9 t1_j18h571 wrote

Reply to comment by YonoPar in [Homemade] Pasta Alla Carbonara by YonoPar

If you’re aiming for a true carbonara, then you need to use dried pasta typical of the south of Italy, like spaghettoni. Carbonara needs a firm al dente pasta with a bite and as such fresh pasta is not used for carbonara, or any of the Roman pastas aside from cacio e pepe. The starch quality of the cooking water from the dried pasta will also improve emulsification of the sauce.

In general, dried and fresh pasta are not interchangeable. They are different and used differently, and are suitable to different dishes.

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YonoPar OP t1_j1ad1e7 wrote

The carbonara on your page does look absolutely amazing though, I aspire to get my sauce looking that glossy.

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YonoPar OP t1_j1acfk8 wrote

I’m all for tradition, my mum and her entire living family are Sicilian immigrants. You don’t need to stick to rules so aggressively, I enjoy making pasta fresh so I will make it fresh. Also you can get al dente pasta from fresh pasta?

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skisagooner t1_j1c3u7r wrote

>you can get al dente pasta from fresh pasta?

No you can't.

>Sicilian immigrants

Pretty sure flour-and-egg fresh pasta is a more north thing. Try flour-and-water. Carbonara isn't meant to be egg on egg, so works best with flour-and-water.

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