Looks delicious. Is that guanciale?

Sure is

That's some great work. I can't get guanciale where I live so I ended up having to make it myself. I didn't expect it to be so much better than belly pork.

It’s great and the massive amounts of fat make it so much tastier even if it cuts years off my life haha. But yeah pretty hard to come by where I live in Australia.

If you can get hold of pigs cheeks and you've got a reasonably low- humidity fridge, it's not that difficult to make. We've all got to die of something, so why not die of something that's delicious?

Might have to give it a try once the fridge is cleared of ridiculous amounts of Christmas food

You won't regret it.

One of the better ones I have seen but still a lack of creamy white sauce sticking to the pasta.

8/10 good job.

Authentic carbonara typically doesn’t get much white sauce as it doesn’t use cream.

Looks delicious.

I want that plate.

Also, looks dope, I’ve been trying to get carbonara down recently. Annoyingly my 1st attempt was by far the best one, but I’m getting there.

You don’t put “creamy white sauce” in a Carbonara. That’s how you ruin it.

Yes! Thank you “In many ways the work of a critic is easy”

Pretty sure he meant creamy yellow sauce as in emulsified pasta water with pork fat, eggs and cheese. I would also say there could be more of that, still looks great tho

Looks good, man! Next time try it with spaghetti or mezze maniche and use pecorino romano if available. You'll get a wonderful creamy sauce

You’ll get it down soon enough 🙏🏼

Yeah I use pecorino Romano and top with parm reggiano. I usually stick to thicker pasta cos spaghetti is a pain in the ass to make 😌

Yeah one of the main problems with authentic carbonara is the sauce very quickly dries up and loses its gloss. I promise it looked even better moments before this photo 😅

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.

Omg this looks sooo good !!!

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Are you sure that's carbonara?

I make this all this time and it's definitely supposed to have scrambled eggs in it.

He’s talking about making it, not boiling from a box

Ah,ok. Yeah, spaghetti are kinda hard to make. Myself I make mostly fettuccine. They are easily done. At least without a machine. There are many machines out there though that make it easy, to get almost every kind of pasta.

Oh I'm sorry then, the parm flakes deceived me xD. Anyway I was talking about boxed spaghetti, if you find a good Italian brand it's gonna be way better than making them yourself.

I don't think it is, the egg should just be a tiny bit cooked but not enough to clump and look like scrambled eggs. Usually that means just pouring the egg + cheese sauce on the still very warm pasta that were just finished cooking.

Commenter above was kidding. Many of us who are "barely okay" at making carbonara mess up by accidentally scrambling the eggs.

Oh sorry 😅😂 to not screw up I cook the meat before starting the pasta, the time it takes for the pasta to be cooked makes the meat pan cool enough that the only heat is from the pasta.

Yeah I know that issue. Helps if you make it a tad runny with pasta water and the net it sit in the pan for 5 or 10 mins before serving. Needs a bit more patience but it turns out way saucier

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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?

Finding a good dry pasta where I live is difficult but yeah it is usually better. I was pretty shocked to find out Italians themselves don’t even make their own pasta while I was living there, they just buy it dried.

I’m always a bit hesitant on adding too much liquid but I’ll give it a go next time, thanks!

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

You're thinking of "eggy spaghetti," totally different dish

Looks good!

Yeah it's kinda rare, I've only made some types of fresh pasta like tagliatelle and tortellini on special occasions

Where are the frozen peas. No self respecting Italian would eat this

>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.

>Italians themselves don’t even make their own pasta while I was living there, they just buy it dried.

Good lesson for you fresh pasta purists