Made some carbonara. Ended up using pancetta because I couldn’t get my hands on guanciale. Thoughts? by Visible_Bus4807 9 Comments Visible_Bus4807 9 months ago If anyone would like the recipe let me know! I’ll just type it out right here for y’all. Have a good evening! itsfairadvantage 9 months ago I have always preferred pancetta to guanciale for pasta dishes, tbh. Don’t tell the Italians. Hoodiebee 9 months ago Pancetta is a fine substitute! Could be a little saucier but if it tastes good it tastes good. jendo7791 9 months ago I prefer using a mix of 25% guanciale and 75% pancetta because guanciale has a strong flavor that I find a bit overpowering in larger amounts. Visible_Bus4807 9 months ago I made this carbonara for my demonstrative speech in my class. If you see any problems with it please let me know!!**Recipe(4 servings):**2 large eggs2 large egg yolks125g/4.4 oz Parmigiano Reggiano or Pecorino Romano½ cup pasta water1 tbsp black pepper400g/14oz of spaghetti4 quarts of water1 tbsp of kosher/cooking salt175g/6 oz guanciale Step 1: Slice the guanciale Cut the guanciale into 0.5 cm (1/5″) thick slices, then into batons.Step 2: Make the sauce Whisk eggs, yolks, your choice of cheese, and pepper in a bowl. Step 3: Cook the pasta Boil salted water, add pasta, and cook per package instructions. Step 4: Reserve pasta water Save 1 cup of pasta water before draining. Step 5: Cook the guanciale Cook guanciale in a pan over medium-high heat for 4-5 minutes until golden. Step 6: Toss pasta with guanciale Add hot pasta to the pan and toss in the rendered fat. Step 7: Combine with sauce Transfer pasta to the egg mixture, add reserved pasta water, and stir until creamy. Step 8: Serve immediately in warm bowls, garnish with a pinch of black pepper, your choice of cheese, and some chopped parsleyP.S.Substitutions:Guanciale- Pancetta or streaky block-baconParmigiano Reggiano- Pecorino romano, Piave, Grana Padano, Asiago teatimehaiku 9 months ago I usually use pancetta. Guanciale is almost impossible to find. My partner prefers pancetta anyway. SedentaryRhino 9 months ago Looks good 👍 1337-Sylens 9 months ago Cant really see it up close agmanning 9 months ago You should make the picture smaller. You can almost make out some details.Write A CommentYou must be logged in to post a comment.
Visible_Bus4807 9 months ago If anyone would like the recipe let me know! I’ll just type it out right here for y’all. Have a good evening!
itsfairadvantage 9 months ago I have always preferred pancetta to guanciale for pasta dishes, tbh. Don’t tell the Italians.
Hoodiebee 9 months ago Pancetta is a fine substitute! Could be a little saucier but if it tastes good it tastes good.
jendo7791 9 months ago I prefer using a mix of 25% guanciale and 75% pancetta because guanciale has a strong flavor that I find a bit overpowering in larger amounts.
Visible_Bus4807 9 months ago I made this carbonara for my demonstrative speech in my class. If you see any problems with it please let me know!!**Recipe(4 servings):**2 large eggs2 large egg yolks125g/4.4 oz Parmigiano Reggiano or Pecorino Romano½ cup pasta water1 tbsp black pepper400g/14oz of spaghetti4 quarts of water1 tbsp of kosher/cooking salt175g/6 oz guanciale Step 1: Slice the guanciale Cut the guanciale into 0.5 cm (1/5″) thick slices, then into batons.Step 2: Make the sauce Whisk eggs, yolks, your choice of cheese, and pepper in a bowl. Step 3: Cook the pasta Boil salted water, add pasta, and cook per package instructions. Step 4: Reserve pasta water Save 1 cup of pasta water before draining. Step 5: Cook the guanciale Cook guanciale in a pan over medium-high heat for 4-5 minutes until golden. Step 6: Toss pasta with guanciale Add hot pasta to the pan and toss in the rendered fat. Step 7: Combine with sauce Transfer pasta to the egg mixture, add reserved pasta water, and stir until creamy. Step 8: Serve immediately in warm bowls, garnish with a pinch of black pepper, your choice of cheese, and some chopped parsleyP.S.Substitutions:Guanciale- Pancetta or streaky block-baconParmigiano Reggiano- Pecorino romano, Piave, Grana Padano, Asiago
teatimehaiku 9 months ago I usually use pancetta. Guanciale is almost impossible to find. My partner prefers pancetta anyway.
9 Comments
If anyone would like the recipe let me know! I’ll just type it out right here for y’all. Have a good evening!
I have always preferred pancetta to guanciale for pasta dishes, tbh. Don’t tell the Italians.
Pancetta is a fine substitute! Could be a little saucier but if it tastes good it tastes good.
I prefer using a mix of 25% guanciale and 75% pancetta because guanciale has a strong flavor that I find a bit overpowering in larger amounts.
I made this carbonara for my demonstrative speech in my class. If you see any problems with it please let me know!!
**Recipe(4 servings):**
2 large eggs
2 large egg yolks
125g/4.4 oz Parmigiano Reggiano or Pecorino Romano
½ cup pasta water
1 tbsp black pepper
400g/14oz of spaghetti
4 quarts of water
1 tbsp of kosher/cooking salt
175g/6 oz guanciale
Step 1: Slice the guanciale Cut the guanciale into 0.5 cm (1/5″) thick slices, then into batons.
Step 2: Make the sauce Whisk eggs, yolks, your choice of cheese, and pepper in a bowl.
Step 3: Cook the pasta Boil salted water, add pasta, and cook per package instructions.
Step 4: Reserve pasta water Save 1 cup of pasta water before draining.
Step 5: Cook the guanciale Cook guanciale in a pan over medium-high heat for 4-5 minutes until golden.
Step 6: Toss pasta with guanciale Add hot pasta to the pan and toss in the rendered fat.
Step 7: Combine with sauce Transfer pasta to the egg mixture, add reserved pasta water, and stir until creamy.
Step 8: Serve immediately in warm bowls, garnish with a pinch of black pepper, your choice of cheese, and some chopped parsley
P.S.
Substitutions:
Guanciale- Pancetta or streaky block-bacon
Parmigiano Reggiano- Pecorino romano, Piave, Grana Padano, Asiago
I usually use pancetta. Guanciale is almost impossible to find. My partner prefers pancetta anyway.
Looks good 👍
Cant really see it up close
You should make the picture smaller. You can almost make out some details.