Yo everyone! Big thanks for all the tips you tossed my way after my carbonara flop. Took another stab at it today, and it’s safe to say, we’re getting there. The sauce was a tad on the liquidy side, but hey, it’s all part of the process. 🙂
So here’s the scoop on my pasta saga:
-Started by boiling some spaghetti for a solid 7 minutes and frying up 100g of bacon in some butter and olive oil until it was nice and crispy.
-In the meantime, I got down with mixing 2 egg yolks and 50g of grated parmesan until it felt kinda dough-like.
-After letting the bacon get its crisp on for 5, I turned off the heat and let the bacon chill on a plate.
-Right when the spaghetti was about to be done, I scooped out 5 tablespoons of that salty pasta water and blended it into the egg mix to get our sauce going.
-As soon as the spaghetti was perfectly al dente, I fished it out and threw it into the pan, hit it with a dash of pepper, and stirred like a madman to get that even fat coating.
-Threw in the bacon and splashed in 6 tablespoons of pasta water.
-Topped it off by pouring the sauce over and gave it one final whirl before it hit the plate.
Heads up: If you want to avoid a watery sauce, stick to just 2 tablespoons of pasta water when you first mix the spaghetti in the pan, not 6 later on.
Cheers for the carbonara boost, you all rock! 🤘
by weird-but-hawt