elwebbr23
elwebbr23 t1_ja1unds wrote
Reply to comment by Influence_X in [Homemade] Bucatini alla Carbonara by orcodito
His mixture clearly has some dairy product mixed in, but it would definitely be majority yolks. It's just really creamy, Yet dense. I like it.
elwebbr23 t1_ja1d99q wrote
Reply to comment by donmongoose in [Homemade] Bucatini alla Carbonara by orcodito
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.
elwebbr23 t1_ja0a6gc wrote
Reply to comment by Itzchappy in [Homemade] Bucatini alla Carbonara by orcodito
As an Italian, I've never heard of the pasta water thing, and technically it's pecorino, not parmigiano.
elwebbr23 t1_j9z7hwu wrote
Reply to [Homemade] Bucatini alla Carbonara by orcodito
The texture of your egg mix looks great, would you mind me asking how you made it?
elwebbr23 t1_ja1v6t3 wrote
Reply to comment by Exoticwombat in [Homemade] Bucatini alla Carbonara by orcodito
"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.