Not the best picture because I added grated Parmesan on top (thus the pieces) and stirred it and ate some of it before thinking to take a picture. It tasted good, anyway.
I followed a recipe that called for using 3 whole eggs and 2 yolks for four servings. I used both pecorino and Parmesan. Unfortunately I had to use pancetta because the stores near me had no guanciale.
Is this way too saucy? An abomination? I think I had too much sauce for the amount of pasta. However, it did taste creamy. I’ve also never had carbonara before this, so probably should have it out somewhere reputable to compare it! Should there be no sauce around it, all sauce should be clinging to the pasta?
by Minamu68
2 Comments
For carbonara (and nearly all pasta) the sauce should cling to the pasta. So too much sauce or not thickened enough. Pancetta is fine for carbonara (and may have a longer history of use in the dish)
Doesn’t seem bad for your first carbonara.