I’m not a professional whatsoever ever but maybe the sauce could have been more creamy/emulsified? Either way I’d eat it, looks super tasty good job
Adambaez
Looks very good
mogenblue
I will eat that for you if you are too hurt.
Glittering_Tune_5461
If you cut your guanciale more evenly, the fat will render more evenly, and you should start it in a cold pan!
Set in pan, turn on heat, stir once hot, stop when nice and crispy!
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Looks delicious.
One of the tricks I’ve learned to make the sauce come together easier is to actually use a blender. Make the egg/pecorino mix like you normally would, then put the whole mix into a blender, and slowly add the pasta water while it’s running. Don’t run it too long to prevent it from curdling it.
You of course don’t have to do this to get a good carbonara, but the chances of it coming out broken or too thin drop to nearly nothing with it.
Another method I’ve seen (but not tried) is to put the mix in a glass or metal bowl, put that over the top of simmering water while adding some of the water to it slowly and whisking at the same time. It’ll keep it hot enough to cook but not so hot that it curdles (like you would a custard).
9 Comments
I like your plate
I’m not a professional whatsoever ever but maybe the sauce could have been more creamy/emulsified? Either way I’d eat it, looks super tasty good job
Looks very good
I will eat that for you if you are too hurt.
If you cut your guanciale more evenly, the fat will render more evenly, and you should start it in a cold pan!
Set in pan, turn on heat, stir once hot, stop when nice and crispy!
Looks delicious.
One of the tricks I’ve learned to make the sauce come together easier is to actually use a blender. Make the egg/pecorino mix like you normally would, then put the whole mix into a blender, and slowly add the pasta water while it’s running. Don’t run it too long to prevent it from curdling it.
You of course don’t have to do this to get a good carbonara, but the chances of it coming out broken or too thin drop to nearly nothing with it.
Another method I’ve seen (but not tried) is to put the mix in a glass or metal bowl, put that over the top of simmering water while adding some of the water to it slowly and whisking at the same time. It’ll keep it hot enough to cook but not so hot that it curdles (like you would a custard).
The lighting is good…
The sauce is too thin the rest looks not bad.
I am pretty sure that is not guanciale