Had some practice since my last post. Applied some of the feedback I received. It turned out pretty good I think! I’ve yet to make it with guanciale though.
RAW egg wtf 💀…. Disgusting! It must be cooked and become a Yellow a bit thick cream… Try with 2 egg yolks (which remains Creamy) per plate and maybe 1 White (which easely and fast turns into “jello” so It thickens the cream) and some pecorino cheese and mix them with black pepper (or add It at the end over the plate) So you can heat It softly in the pan with the pasta while mixing at low small flame and then when it’s done and Creamy put on the plate and add the meat and a bit of cheese again.
mandance17
Sauce seems a bit watered down but ok otherwise
Jimthafo
I would put a little more “guanciale” and the sauce is a little too fluid (you need much more “pecorino”), but it’s decent. at least it’s not scrambled.
davideaicardi
search for “carbonara italiaiasquisita on YT” not a terrible starting point btw!
pythonicprime
Ah carbonara what an eternal topic
Good start OP, you got the pepper right. As others have said, your egg is way too fluid
Whilst the “virtuoso” way to get the sauce to condense well is to use the residual heat of the pasta in the pan, I would suggest you just do a **carbonara scientifica**, where you use the heat of the steam from the pasta boil to condense **the white but not the red** of the eggs and get perfect density
Good first try. A little less water, maybe some more pecorino.
Keep it up
big_smoke-OG
It ain’t that bad maybe you should add more jowls
9lli_yuri
I’ll roast you gently by saying that this portion is way too small, at least 500 grams or it’s just an appetizer
Jokes aside, there is only the egg that looks a little suspicious, but I found worse so I think it’s pretty good
R5A1897
Use less water for the pasta easy hack to get the sauce thicker
Quel_Matti
From an italian, this defenetly dosn’t look any bad
Averla93
Looks good honestly, don’t know how easy it is to find guanciale and pecorino in your country, I just know that when I saw how much Parmigiano costs in Germany I was traumatized.
DigAlternative7707
Invest in a proper bowl, other than that bravo!
great_blue_panda
Looks really good, my personal preference is to have a sauce not runny but looks delicious, nice pepper amount
beef_boloney
Gentle roast: what we’re they running low on guanciale at the store?
LiefLayer
I usually make it only with yolks (I don’t know how you did it). I mix everything in a container (the heat of the pasta pasteurises the eggs without making them become scramble eggs).
I think this is much easier than making it in a pan (not sure if you are using one) and trying to cook it fast without making scramble eggs but with a good amount of cooking water that should evaporate a little to create a cream…
yolks are already creamy, the freshly drained pasta is still wet with the cooking water, the cheese helps, together with the residual starch, to emulsify the creamy mixture.
Then of course pepper and guanciale (or pancetta… I prefer it with the latter), the best idea is to cook this first because you can cook it at low heat for a while, and create ciccioli to use in your carbonara but also as a snack (they are amazing).
yolks and residual pasta heat are “my secrets” (you can find a lot of people that make it like me)… So easy, so good.
Angry-Sailor
Why am I still seeing this shitty sub
psychedelicbiglad
Carba-nahhhh-ra.
BayFuzzball7050
BRO WHY IS THE SAUCE YELLOW ☠️☠️☠️ PLUS, ADD MORE BACON GOD DAMM ☠️☠️☠️
21 Comments
It looks good
Looks delicious.
RAW egg wtf 💀…. Disgusting! It must be cooked and become a Yellow a bit thick cream… Try with 2 egg yolks (which remains Creamy) per plate and maybe 1 White (which easely and fast turns into “jello” so It thickens the cream) and some pecorino cheese and mix them with black pepper (or add It at the end over the plate) So you can heat It softly in the pan with the pasta while mixing at low small flame and then when it’s done and Creamy put on the plate and add the meat and a bit of cheese again.
Sauce seems a bit watered down but ok otherwise
I would put a little more “guanciale” and the sauce is a little too fluid (you need much more “pecorino”), but it’s decent. at least it’s not scrambled.
search for “carbonara italiaiasquisita on YT” not a terrible starting point btw!
Ah carbonara what an eternal topic
Good start OP, you got the pepper right. As others have said, your egg is way too fluid
Whilst the “virtuoso” way to get the sauce to condense well is to use the residual heat of the pasta in the pan, I would suggest you just do a **carbonara scientifica**, where you use the heat of the steam from the pasta boil to condense **the white but not the red** of the eggs and get perfect density
[https://www.youtube.com/watch?v=JUxf9g9fq0I](https://www.youtube.com/watch?v=JUxf9g9fq0I)
Looks good!
Good first try. A little less water, maybe some more pecorino.
Keep it up
It ain’t that bad maybe you should add more jowls
I’ll roast you gently by saying that this portion is way too small, at least 500 grams or it’s just an appetizer
Jokes aside, there is only the egg that looks a little suspicious, but I found worse so I think it’s pretty good
Use less water for the pasta easy hack to get the sauce thicker
From an italian, this defenetly dosn’t look any bad
Looks good honestly, don’t know how easy it is to find guanciale and pecorino in your country, I just know that when I saw how much Parmigiano costs in Germany I was traumatized.
Invest in a proper bowl, other than that bravo!
Looks really good, my personal preference is to have a sauce not runny but looks delicious, nice pepper amount
Gentle roast: what we’re they running low on guanciale at the store?
I usually make it only with yolks (I don’t know how you did it). I mix everything in a container (the heat of the pasta pasteurises the eggs without making them become scramble eggs).
I think this is much easier than making it in a pan (not sure if you are using one) and trying to cook it fast without making scramble eggs but with a good amount of cooking water that should evaporate a little to create a cream…
yolks are already creamy, the freshly drained pasta is still wet with the cooking water, the cheese helps, together with the residual starch, to emulsify the creamy mixture.
Then of course pepper and guanciale (or pancetta… I prefer it with the latter), the best idea is to cook this first because you can cook it at low heat for a while, and create ciccioli to use in your carbonara but also as a snack (they are amazing).
yolks and residual pasta heat are “my secrets” (you can find a lot of people that make it like me)… So easy, so good.
Why am I still seeing this shitty sub
Carba-nahhhh-ra.
BRO WHY IS THE SAUCE YELLOW ☠️☠️☠️ PLUS, ADD MORE BACON GOD DAMM ☠️☠️☠️