Tagliatelle, guanciale, egg's, 12mounths ripe parmezan and pepper.
by TraveleraddictVP
8 Comments
One-17
I feel like you need to cook your guanciale a little more. The fat hasn’t started to render. : /
Other than that, it looks great
Inevitable_Ad_6745
The first thing out of my mouth after seeing your pics was, oh, fuck me. OP this looks delicious and I appreciate the step by step pics. Did you trim the rind off of the meat?
Carbonaraficionada
Amazing ingredients, where did you get all that?
Rendering the guancale is critical: medium low heat, let the fat melt out until it’s crisp and there’s a good pool of fat sliding around. Then continue with the pasta water, make the emulsion, add the al denté pasta to the frying pan direct from the boiling scoop it out, don’t drain it and definitely don’t throw away the water!), crank up the heat in the front pan to reduce the emulsion then keep adding pasta water, stirring and tossing the meat into the pasta, keep adding pasta water and reducing the emulsion and stirring it up ladle by ladle until the pasta is done and the emulsion is thick on the pasta, coating everything, then take it off the heat leave for 3 minutes to cool, then stir in your egg & cheese, letting the emulsion mix through the sauce. Add more black pepper and boom.
mfsauceboy
That’s not carbonara. Wrong cheese grater used
andreilupsan1
1 whole egg and 2 yolks for this
Saladetiede16
Looks delicious! Really well done! You could try to do it with pecorino Romano cheese instead of parmesan ! Personally I prefer pecorino Romano, I could eat the whole piece of cheese just by itself !
8 Comments
I feel like you need to cook your guanciale a little more. The fat hasn’t started to render. : /
Other than that, it looks great
The first thing out of my mouth after seeing your pics was, oh, fuck me. OP this looks delicious and I appreciate the step by step pics. Did you trim the rind off of the meat?
Amazing ingredients, where did you get all that?
Rendering the guancale is critical: medium low heat, let the fat melt out until it’s crisp and there’s a good pool of fat sliding around. Then continue with the pasta water, make the emulsion, add the al denté pasta to the frying pan direct from the boiling scoop it out, don’t drain it and definitely don’t throw away the water!), crank up the heat in the front pan to reduce the emulsion then keep adding pasta water, stirring and tossing the meat into the pasta, keep adding pasta water and reducing the emulsion and stirring it up ladle by ladle until the pasta is done and the emulsion is thick on the pasta, coating everything, then take it off the heat leave for 3 minutes to cool, then stir in your egg & cheese, letting the emulsion mix through the sauce. Add more black pepper and boom.
That’s not carbonara. Wrong cheese grater used
1 whole egg and 2 yolks for this
Looks delicious! Really well done! You could try to do it with pecorino Romano cheese instead of parmesan ! Personally I prefer pecorino Romano, I could eat the whole piece of cheese just by itself !
Beautiful 🤙🏻
Carbonara