Tried to make Carbonara pastas for me and my Gf’s 2 year anniversary
I added to much Parmesan in the making of the sauce😭💔
by Slashking150
49 Comments
Valturia
Too much parmesan? It looks like too much heat, the eggs are fully cooked
N0w1mN0th1ng
Scrambled eggs on spaghetti.
YirDaSellsAvon
Good luck back on Tinder mate
Qui-Gon_Jeff
Too much Parmesan was not the issue.
LiterallyTestudo
The issue isn’t the amount of parmigiano. The issue is the heat, the eggs basically turned scrambled.
If you want to avoid this in the future, and you really do, it’s so much better when prepared correctly, do it like this:
First blend your parmigiano, eggs, and pepper, and set it aside. You only need maybe three eggs for two people tops, just use the yolks and maybe a little of the white, but not more than one white.
Second cook your guanciale, the guanciale itself should release enough fat, it may be necessary to add a smidge of olive oil. Scoop your guanciale out of the pan, leaving the oil behind, and set the guanciale to the side. Turn heat off on this pan and just leave it on the stove.
Next make your spaghetti.
When done, scoop your spaghetti into the pan with the oil. Leave the pasta water to the side in case you need a little of it.
Next part is the key. With the pasta in the pan with the oil, turn on medium heat. When you FIRST start to hear sizzling, turn off the heat, and add your egg/cheese mixture and mix. If it isnt creamy enough, add just a touch of pasta water to loosen it up.
If you accidentally add too much water and it’s too runny, thicken it by grating more cheese on it. But, please don’t add too much water in the first place.
Your carbonara should now be super creamy. Add the guanciale back that you strained before.
Serve immediately.
Ingredients:
1-2 eggs per person
Enough parmigiano to make a thick but consistent mixture (please get real parmigiano) and grate it into the eggs, mix with a fork.
Some pepper, just enough so it’s visible, don’t drown it
75 g of spaghetti per person
ETA: this is Americanized as pecorino is super tough to get in the US. If you can get pecorino romano, use that instead, that’s the proper way. I just sort of assumed from OP’s post that getting pecorino probably wasn’t in the cards.
BaschRG
Are you single now? I kid. A for effort.
MrsMcDarling
Good try! Keep going
Gloomy-Restaurant-42
I hereby dub this dish: Spegghetti
presidentkokoro
Scrambled eggs spaghetti 🤌🏻
tripsicks_
i think the speed at which you added the parmesan was too much, not necessarily the total amount
Content-Taste8853
Failed successfully.
Barndogal
Bro you made eggs. Ain’t no way that’s Parmesan
-Gadaffi-Duck-
NEVER put the sauce over heat. Add the cooked pasta to sauce and mix well. The pasta is hot enough to cook it just right.
DruidMaster
Sweet of you to make the effort! That’s what counts.
O_o-buba-o_O
Don’t feel too bad. That’s about what mine looked like the first time.
style-addict
Heat was too high. You need very little heat when pouring in the yolk and cheese mixture or else you’ll get scrambled eggs
i_love_all
The fact you think this was the cheese fault is hilarious.
No . This is too much heat
Also wrong pasta, use buccatini
Own_Hunter_808
I don’t think you’re going to make it to 3 years bro.
Donvack
To much heat when you made your sauce your scrambled your eggs. Next time when you add the pasta back to your pan of oil turn the heat on until it just starts to sizzle then immediately off the heat and gently mix in your egg, cheese and pepper mix. Add a splash of the pasta cooking water if it’s too thick and a bit more cheese if it’s too thin.
Technical-Method2129
Awww it’s cute though
ExpressionExternal95
1) you should use percorino
2) it wasn’t the parmesan’s fault
3) when you mix in the egg your pan should be off the heat. Best mixed with tongs just lifting the pasta up continuously
Supper_Champion
My takeaway from this is that your “plowl” or “blate” is ridiculous and I love it.
2pnt0
Scrambled eggs and spaghetti.
Jesustaketheshift91
Homie is that Rice a Roni and eggs
NaCl_Sailor
that’s scrambled eggs with a few noodles
gonnadiesoon69
The cheese wasn’t the primary issue
OddNameChoice
What sauce Big dawg?? 🙏🏼
Minute_Engineer2355
How’s single life treating ya?
pants_supplier
My first 2 attempts at carbonara looked like this, good news is once you crack it the first time you’ll never screw it up again
Batou02
Nice scrambled eggs maaan
Sparkdust
Fun fact, the first dishes that were called carbonara were made with scrambled eggs because it was an invention of post WW2 scarcity. It evolved from similar dishes like pasta alla gricia, but since the occupying Americans were supplying them with powdered eggs, they started adding scrambled eggs to cured pork pastas. Modern carbonara is a very recent invention, post 1960. Creamy emulsified egg sauces in cured pork pastas just weren’t really a thing until recently. Adding eggs to thicken soups and pastas was common, but it was more like what we think of as “egg drop soup” today, like in stracciatella.
PockyDOLL
Yeah this is not because Parmesan. You overcooked the eggs and made scrambled eggs. It’s like the most important part about making this dish. You have to be very delicate with the eggs.
Balt603
Those look like some pretty good scrambled eggs there my man. I bet it actually tasted ok.
Round-Somewhere-6619
Oh no baby what is you doin
Nychthemeronn
I think it’s universally agreed that Parmesan doesn’t go in a carbonara.
50/50 blend of pecorino + parmigiano reggiano (though you should probably just use grana padano to save some money) is fine, but the pecorino is a must!
Miasmata
You need to add the eggs while the spaghetti is off the heat, and you add some of the pasta water to help it create the sauce
thetruegmon
Why is your ratio 6 eggs to 4 spaghettis
NPNaomi
Carbo nah nah
VanEagles17
Just some advice, those eggs are wayyyyyyyy too cooked. You need to take it off the heat and then keep those eggs moving so they don’t cook like that. Very good try though! You’ll get it next time. Working with egg yolk can be difficult (carbonara, hollandaise sauce).
SingularityCentral
So the key is that the egg/cheese sauce is cooked by the residual heat of the pasta alone. Cook the pancetta (way better than bacon) and let it sit so the pan cools off. Cook the pasta, I like bucatini because thick pastas are good for a thick clingy sauce. Put the pasta into the pan and then pour the egg cheese mixture over top. Agitate violently for longer than you think you should. Add a little reserved water to help with coating the pasta if needed. Done.
No heat but that of the pasta should be used on the sauce.
wholeuniversei
love the effort 💓
Trumpet6789
If you want to make something easier, but still delicious, try a chicken bacon pasta.
For the “sauce” you do similar to a traditional Alfredo with pasta water and parmesean, but you also add butter. You mix that with either spaghetti or linguine, chunked chicken breast (breaded or not), crispy bacon crumbles, and more shaved or Shredded parmesean.
It’s delicious, it’s filling, and the sauce is really easy to make without the risk of creating cheesy scrambled eggs.
rosyposy86
It’s a sweet effort. Happy anniversary!
Stevwan
Poor gf
soup_time_down-under
The pasta was broken
cammyy-
what’s with op getting downvoted??
I_TheJester_I
You made scrambled eggs bro, sorry 😂
Cheapass2020
Of my grandma had wheels, she would be a bike
LoJ
BeWinShoots
I fucked up my 2 year anniversary dinner too 😂 just a couple months ago. Went to a farmers market and authentic Italian market for premium ingredients just to botch that shit
49 Comments
Too much parmesan? It looks like too much heat, the eggs are fully cooked
Scrambled eggs on spaghetti.
Good luck back on Tinder mate
Too much Parmesan was not the issue.
The issue isn’t the amount of parmigiano. The issue is the heat, the eggs basically turned scrambled.
If you want to avoid this in the future, and you really do, it’s so much better when prepared correctly, do it like this:
First blend your parmigiano, eggs, and pepper, and set it aside. You only need maybe three eggs for two people tops, just use the yolks and maybe a little of the white, but not more than one white.
Second cook your guanciale, the guanciale itself should release enough fat, it may be necessary to add a smidge of olive oil. Scoop your guanciale out of the pan, leaving the oil behind, and set the guanciale to the side. Turn heat off on this pan and just leave it on the stove.
Next make your spaghetti.
When done, scoop your spaghetti into the pan with the oil. Leave the pasta water to the side in case you need a little of it.
Next part is the key. With the pasta in the pan with the oil, turn on medium heat. When you FIRST start to hear sizzling, turn off the heat, and add your egg/cheese mixture and mix. If it isnt creamy enough, add just a touch of pasta water to loosen it up.
If you accidentally add too much water and it’s too runny, thicken it by grating more cheese on it. But, please don’t add too much water in the first place.
Your carbonara should now be super creamy. Add the guanciale back that you strained before.
Serve immediately.
Ingredients:
1-2 eggs per person
Enough parmigiano to make a thick but consistent mixture (please get real parmigiano) and grate it into the eggs, mix with a fork.
Some pepper, just enough so it’s visible, don’t drown it
75 g of spaghetti per person
ETA: this is Americanized as pecorino is super tough to get in the US. If you can get pecorino romano, use that instead, that’s the proper way. I just sort of assumed from OP’s post that getting pecorino probably wasn’t in the cards.
Are you single now? I kid. A for effort.
Good try! Keep going
I hereby dub this dish: Spegghetti
Scrambled eggs spaghetti 🤌🏻
i think the speed at which you added the parmesan was too much, not necessarily the total amount
Failed successfully.
Bro you made eggs. Ain’t no way that’s Parmesan
NEVER put the sauce over heat. Add the cooked pasta to sauce and mix well.
The pasta is hot enough to cook it just right.
Sweet of you to make the effort! That’s what counts.
Don’t feel too bad. That’s about what mine looked like the first time.
Heat was too high. You need very little heat when pouring in the yolk and cheese mixture or else you’ll get scrambled eggs
The fact you think this was the cheese fault is hilarious.
No . This is too much heat
Also wrong pasta, use buccatini
I don’t think you’re going to make it to 3 years bro.
To much heat when you made your sauce your scrambled your eggs. Next time when you add the pasta back to your pan of oil turn the heat on until it just starts to sizzle then immediately off the heat and gently mix in your egg, cheese and pepper mix. Add a splash of the pasta cooking water if it’s too thick and a bit more cheese if it’s too thin.
Awww it’s cute though
1) you should use percorino
2) it wasn’t the parmesan’s fault
3) when you mix in the egg your pan should be off the heat. Best mixed with tongs just lifting the pasta up continuously
My takeaway from this is that your “plowl” or “blate” is ridiculous and I love it.
Scrambled eggs and spaghetti.
Homie is that Rice a Roni and eggs
that’s scrambled eggs with a few noodles
The cheese wasn’t the primary issue
What sauce Big dawg?? 🙏🏼
How’s single life treating ya?
My first 2 attempts at carbonara looked like this, good news is once you crack it the first time you’ll never screw it up again
Nice scrambled eggs maaan
Fun fact, the first dishes that were called carbonara were made with scrambled eggs because it was an invention of post WW2 scarcity. It evolved from similar dishes like pasta alla gricia, but since the occupying Americans were supplying them with powdered eggs, they started adding scrambled eggs to cured pork pastas. Modern carbonara is a very recent invention, post 1960. Creamy emulsified egg sauces in cured pork pastas just weren’t really a thing until recently. Adding eggs to thicken soups and pastas was common, but it was more like what we think of as “egg drop soup” today, like in stracciatella.
Yeah this is not because Parmesan. You overcooked the eggs and made scrambled eggs. It’s like the most important part about making this dish. You have to be very delicate with the eggs.
Those look like some pretty good scrambled eggs there my man. I bet it actually tasted ok.
Oh no baby what is you doin
I think it’s universally agreed that Parmesan doesn’t go in a carbonara.
50/50 blend of pecorino + parmigiano reggiano (though you should probably just use grana padano to save some money) is fine, but the pecorino is a must!
You need to add the eggs while the spaghetti is off the heat, and you add some of the pasta water to help it create the sauce
Why is your ratio 6 eggs to 4 spaghettis
Carbo nah nah
Just some advice, those eggs are wayyyyyyyy too cooked. You need to take it off the heat and then keep those eggs moving so they don’t cook like that. Very good try though! You’ll get it next time. Working with egg yolk can be difficult (carbonara, hollandaise sauce).
So the key is that the egg/cheese sauce is cooked by the residual heat of the pasta alone. Cook the pancetta (way better than bacon) and let it sit so the pan cools off. Cook the pasta, I like bucatini because thick pastas are good for a thick clingy sauce. Put the pasta into the pan and then pour the egg cheese mixture over top. Agitate violently for longer than you think you should. Add a little reserved water to help with coating the pasta if needed. Done.
No heat but that of the pasta should be used on the sauce.
love the effort 💓
If you want to make something easier, but still delicious, try a chicken bacon pasta.
For the “sauce” you do similar to a traditional Alfredo with pasta water and parmesean, but you also add butter. You mix that with either spaghetti or linguine, chunked chicken breast (breaded or not), crispy bacon crumbles, and more shaved or Shredded parmesean.
It’s delicious, it’s filling, and the sauce is really easy to make without the risk of creating cheesy scrambled eggs.
It’s a sweet effort. Happy anniversary!
Poor gf
The pasta was broken
what’s with op getting downvoted??
You made scrambled eggs bro, sorry 😂
Of my grandma had wheels, she would be a bike
LoJ
I fucked up my 2 year anniversary dinner too 😂 just a couple months ago. Went to a farmers market and authentic Italian market for premium ingredients just to botch that shit