The basic recipe which I’m sure will not surprise anyone:
1. 150g Guanciale 2. 2 Eggs 3. 100g Spaghetti 4. Pecorino Romano (don’t know how much by weight, a solid pile and then a bit more for good measure) 5. Black Pepper
I was genuinely shocked at how creamy the dish became when the eggs emulsified with the pork fat and starchy pasta water.
Tututaco74
Where do you find Guanciale?
thepatriotclubhouse
Very nice
shandizzlefoshizzle
It hurts I can’t find guanciale in my pitiful area. That crispy salty burst is perfection.
stevie855
This is EXACTLY how carbonara supposed to look like and prepared!
One pertinent question though: what wine you had with it?
BeautyAndTheDekes
I just ate lunch but I’m suddenly ravenously hungry again.
shiestySliceofpoo
? Guanciale is what the original recipe calls for..
Pink_aipom
This looks good! Finding good Guanciale and good cheese makes it so much better!
plang00120012
Awesome! It’s the really the fat in gaunciale that matters. It’s that special ingredient in the emulsification. Render, take out meat and leave in fat, toss pasta in it etc.
TheInfiniteSadness_
Looks good! Next time use just egg yolks in the mix, no whites. Trust me.
Wait wtf, (only just read it) what’s wrong with the Guanciale? Or do you just mean that it’s increased your standards and ruined the average Carbonara for you?
Merciless_fork
Congratulations! There is nothing that can replace a piece of guanciale!
friedchickenuser
Is it me or carbonara for me tastes like clay?
The_Dancing_Dragon1
I honestly do not like Guanciale. If I make Carbonara, which I rarely do, because I get an upset stomach from it. I use normal bacon.
Lucky_Shop4967
Cuz is gross?
Easy-thinking
Don’t come to El Paso. They use an Alfredo sauce and peas.
16 Comments
Why?
The basic recipe which I’m sure will not surprise anyone:
1. 150g Guanciale
2. 2 Eggs
3. 100g Spaghetti
4. Pecorino Romano (don’t know how much by weight, a solid pile and then a bit more for good measure)
5. Black Pepper
I was genuinely shocked at how creamy the dish became when the eggs emulsified with the pork fat and starchy pasta water.
Where do you find Guanciale?
Very nice
It hurts I can’t find guanciale in my pitiful area.
That crispy salty burst is perfection.
This is EXACTLY how carbonara supposed to look like and prepared!
One pertinent question though: what wine you had with it?
I just ate lunch but I’m suddenly ravenously hungry again.
? Guanciale is what the original recipe calls for..
This looks good!
Finding good Guanciale and good cheese makes it so much better!
Awesome! It’s the really the fat in gaunciale that matters. It’s that special ingredient in the emulsification. Render, take out meat and leave in fat, toss pasta in it etc.
Looks good! Next time use just egg yolks in the mix, no whites. Trust me.
Wait wtf, (only just read it) what’s wrong with the Guanciale? Or do you just mean that it’s increased your standards and ruined the average Carbonara for you?
Congratulations! There is nothing that can replace a piece of guanciale!
Is it me or carbonara for me tastes like clay?
I honestly do not like Guanciale. If I make Carbonara, which I rarely do, because I get an upset stomach from it. I use normal bacon.
Cuz is gross?
Don’t come to El Paso. They use an Alfredo sauce and peas.