Don't mind the plating
Guanciale pepe, pecorino romano, 1 egg and one egg yolk, good quality spaghetti.
Turned out very good. Here is what I did:
I fried the guanciale medium low heat. While it was frying, i mixed the eggs with about 100g of pecorino romano into a thick paste. At this time also the water was already also boiling and ready to take in the pasta. Once the pasta was ready, I took the now crispy guanciale to side and filtered the fat and mixed most of the fat with the egg-pecorine paste, leaving some of it to the pan. I turned off the heat and toss the pasta and little pasta water to the pan and mixed with the fat. Then I added the egg-pecorino paste and tossed until it was very creamy. Then just plate it and add the guanciale on top
by Cuzeex
29 Comments
Too white
Recipe looks solid
Not bad.
I would add a bit more of black pepper.
As well, you use the all fat to mix the pasta first. (This how I do).
Egg and Pecorino and pepper.
Then put that in the pasta which already has the fat oil and is already hot enough.
Mix it, add a little water, make it creamy.
6.5 out of 10.
Sorry I was a bit critical of my vote. (Though is not a bad vote)
That looks delicious and thank you for sharing your recipe ☺️
That looks delicious. I bet it tastes even more delicious 😀
Guanciale, egg, black pepper…. no problem with this Carbonara
Needs more pepper imo
3
I’d add one more egg yolk
(actually I’d add 200g more pasta and 3-4 more eggs, but that’s just me being a pig)
I mean it’s all right… cit.
MOAR pepper
9 for creaminess.
9 for choosing spaghettone.
5 for: Don’t personally like this thing about topping guanciale like that. I’d but at least half of the guanciale in the pan while jumping the pasta with the eggy mix, so it stays crunchy but picks up a bit of creaminess, and add the rest as crunchy garnish.
Overall 7+ and would absolutely eat!
9 for creaminess.
9 for choosing spaghettone.
5 for: Don’t personally like this thing about topping guanciale like that. I’d put at least half of the guanciale in the pan while jumping the pasta with the eggy mix, so it stays crunchy but picks up a bit of creaminess, and add the rest as crunchy dry garnish.
More pepper for me, thx.
Overall 7+ and would absolutely eat!
I’m not as sophisticated as others but i know one thing and that is…
I would devour that bowl instantly, no contests.
I join this group not because of my ability to make pasta but i just simply want to look at these delicious pasta and dream about it.
Looks delicious, and the recipe is perfect. Great job!
Sinceramente? Non ha un bell’aspetto
Detto da un italiana
I can’t i have to taste it 🤣
È bona, è bona.
Però…qualche grammo di pasta in più 🍝… 🙂
7
Looked like fried worms at first
This is your way of making carbonara, but is not a real carbonara 👍🏻
Il procedimento è perfetto, secondo me dovevi solo: aggiungere un po’ di pepe nero in più e trovare delle uova migliori
It’s not a carbonara
2
No
preparation wise seems like you did it spot on (assuming you only mixed the yolks with the pecorino and not 2 or more whole eggs), looks wise it just looks off
It’s not a bad carbonara. To properly make it you should have used only egg yolks (1 yolk for 80 g, not a yolk for person like some italian too does). That’s why it doesn’t look creamy enough (It’s still good tho). And another thing to fix is the heat. When you throw the pasta into the pan from the pot you do it before it is normally cooked,here it is called “risottare”. You first put a bit of the water, like two ladles, from the pot where you cooked pasta (not tap water or from another bottle) and then you put the pasta. It is done to release the starches into the pan and increase the creaminess (it’s from 2 to 5 minutes, but it is not always necessary, you do it if the pasta you use is of good quality). In this case I usually leave the stove on low heat to let the cream curdle a little, evaporating the water (I basically finish the cooking), then only then do I turn it off to add the egg and pecorino. You directly left it off and so the pasta practically didn’t cook further as it should have, potentially leaving a bit of water which can undermine the creaminess at the end. To correct this you can simply add a little cooking water if it is dry or Pecorino if it is too watery, but that is done at the end. Anyway, you’re on the right track and you used all the right ingredients apart from the egg white (not common), and even the appearance at the end is good and creamy despite some oversights, I would happily eat it ❤😁
For me is 7.5/10
Imho the creamy part is not yellow enough…I don’t know if it’s eggs’ fault. Just add more pecorino and black pepper.
Honestly, 7.5/10