Hi all, I’m a Chinese home cook based in Melbourne and I’m still pretty new to making carbonara seriously.
This version was for 2 people:
– 220g pasta
– 90g guanciale
– 4 egg yolks
– 33g Pecorino Romano + 15g Parmigiano Reggiano
– about 3.5g Tellicherry black pepper
I’m deliberately using only yolks because I personally dislike any noticeable eggy/raw-egg taste in the final dish. So I think I naturally prefer a slightly more set, slightly thicker carbonara rather than a very loose one.
My current question is about texture control, not authenticity policing (maybe I should only use pecorino):
Does this look more like a water issue than a temperature issue?
With an all-yolk carbonara, should I be adding pasta water more aggressively?
If I want to keep the sauce fully emulsified but still avoid any undercooked/eggy impression, what would you adjust first: more water, lower heat, less yolk, or less cheese?
From tasting it myself, it felt close to my comfort zone, but maybe still a little too tight/thick. I’m thinking next time I may add another half spoon to one spoon of pasta water.
Would really appreciate technical feedback or any friendly discussion.
by antimathman