Got a feedback from Italian folks that carbonara I made the last time was too runny due to too many eggs and unnecessary addition of pasta water at the end. Gave it another attempt, this time with 3 eggs instead of 4 and no pasta water off the heat.
Ingredients: Guanciale, bucatini, pecorino, eggs, black pepper, salt
Grill guanciale and put some aside for later. Leave oil on the pan
Mix eggs yolks, pecorino, and black pepper. This time, much more like a paste than a liquidy sauce with 1 egg less
Add pasta 2 minutes before al dente into the pan at medium heat, stir. Add some pasta water
Put the stainless bowl with the sauce on top of the pasta water pan at low heat
Add pasta mixed with guanciale oil into the bowl and stir vigorously; no pasta water added here
Plate the finished pasta and put remaining guanciale back on with more pecorino and black pepper
Much better viscosity. It was the best carbonara I've made yet. Thanks for the feedback.
by Neyrok37