I have been practicing carbonara 20-30 times this past year, but finally made it this time with fresh pasta. It was absolutely game changing!
Fresh Pasta:
200g flour
2 eggs
Carbonara:
200g Guanciale
4 egg yolks + 1 whole egg
100g Pecorino
Pepper
Hopefully Italy approves 🤌
by Seight_Of_Hand
4 Comments
That looks beautiful. However I’ve always found carbonara with fresh pasta to be too rich for me.
I’ve been chastised on this very same sub a few days ago for the same argument. People told me I’m a snob and that they now understood why Italians around the world are seen as gatekeeping.
And yet… this dish looks amazing, but carbonara is made with dry semolina flour pasta. Think “Felicetti”, “Rummo”, “La Molisana”. Carbonara should not be made with fresh egg pasta.
Looks freaking delicious, but it’s not the proper way.
It look amazing, well done!! As an italian, i like to eat it sometime with dried egless pasta, sometime with fresh one, so imho it’s a big thumb up!
It looks incredible! I just love how you’ve layered the ingredients to show off what’s in it. I might have wanted a bit more meat, but that’s just me being greedy.