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Traditional carbonara [homemade]
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Traditional carbonara [homemade]


Five simple ingredients for the traditional carbonara, I’m curious if anyone adds anything that they find elevates the dish? I’ve rendered the guanciale with a clove of garlic before and discarded it afterwards but found the difference minimal in regards to elevation, good practice for flavour but thought I’d ask for any other opinions 🫡

by promotion7on6

19 Comments

  1. the-channigan

    NGL, I would eat that but it looks a bit dry for my taste.

  2. Fettekatze

    Needs more moisture. The emulsified sauce you end up with from water, pasta starch, cheese, yolk, and guanciale fat should coat the back of a spoon.

  3. MagazineDelicious151

    It could just be the picture but it looks a bit dry.

  6. clubfuckinfooted

    The recipe I have calls for guanciale. Very difficult to find in my area so I end up substituting with various taste-alikes.

  9. Cold_Craft_1637

    This made me hungry atm, and it’s midnight.

  12. under_stroke

    Little dry and traditionally it’s served cold

  17. doctorcaligari

    I think this looks great! Who cares about the slight variations? All that matters is that it tastes good!

  19. TerminallyBill

    If you used ham, this would be closer to a British Carbonara