First time trying it out, followed a random recipe.
Ingredients:
low quality spaghetti
bacon (i know i know)
3 egg yolks
pecorino romano
pepper
butter learned this isn’t authentic after the fact
cooked pasta in salted water
cooked bacon on medium with a little pepper
added pasta water once browned and seasoned with more pepper
added butter to bacon water mix
added cooked pasta to mix
maybe a minute of reduction
took off heat added egg yolks and cheese mixed
topped with more pepper
overall i thought it was good, i’m just happy i didn’t make scrambled eggs
came out to three plates worth
pepper flavor was present, maybe needed more cheese flavor, something seemed missing
how prominent is the flavor of egg supposed to be, mine was maybe a touch past subtle though different from breakfast egg.
by Dacontrolfreek
5 Comments
Only thing from photos is that I’d cut the pork up into a coarse dice, and cheese added earlier to blend with sauce rather than grated on top.
You need guanciale. It is not a carbonara otherwise. You’ll know this is true as soon as you try it with guanciale and you’ll feel foolish for trying it any other way. Literally, it is worth going out to find it. It’s not worth making without it.
Meh.
More SAUS
When will all these people who post their carbonara here ever learn… If you make a carbonara the serving must be the size of the whole table, otherwise why would you even do it smh