Here we go another but…The perfect creamy carbonara
Here we go another but…The perfect creamy carbonara
by I_try_to_talk_to_you
9 Comments
user345456
No olive oil (use pasta water instead), way too many eggs. Otherwise good.
HAL9000_1208
Almost done as it should, instead of the olive oil they should just use some of the guanciale’s rendered fat and the starchy pasta water, some may complain about the excessive amount of eggs though personally I like it extra eggy…
Kymius
This is quite meh, there’s no need to use oilve oil, way too many eggs, that doesn’t look like pecorino at all and you don’t need to chop guanciale. In addition please warm up the eggs to at least 60°C to pasteurize it, use a steel bowl and put it on the boiling water while mixing with a spoon, it’s not 100% safe to eat eggs like that.
alekslyozin
🤌 l’olio?!
elektero
He had all the fat from guanciale and added olive oil.
Also the order should be eggs first then guanciale, as the grease of guanciale prevent the sauce to sticking to the pasta.
However it looks good and I bet it tastes good
Snoocrikets3994
Some fat hot of guanciale it’s put in the yolks for the pastorization of it
LiefLayer
Almost 100% correct, like other people said there is no reason to use olive oil since you got a lot of fat from guanciale (and I would use that fat to make some piadine later when it will be cold and solid), I would just have mixed the guanciale in the egg yolks mix and mixed the pasta with a little bit of pasta water without using the pan to mix the guanciale with the pasta. Not sure why use that amount of egg yolks for that amount of pasta… I’m usually heavy on the egg yolks but I use 3-4 at most, there was 8 there, way too much.
Finally I don’t think linguine is the best type of pasta to make carbonara.
Still good I love the gold color of the end result.
BigV95
I learnt how to make Carbonara from Lord Antonio Carluccio himself. NO OLIVE OIL. Absolutely forbidden. Straight to jail.
carozza1
Drop the olive oil. You don’t use it to make pasta alla carbonara.
9 Comments
No olive oil (use pasta water instead), way too many eggs. Otherwise good.
Almost done as it should, instead of the olive oil they should just use some of the guanciale’s rendered fat and the starchy pasta water, some may complain about the excessive amount of eggs though personally I like it extra eggy…
This is quite meh, there’s no need to use oilve oil, way too many eggs, that doesn’t look like pecorino at all and you don’t need to chop guanciale.
In addition please warm up the eggs to at least 60°C to pasteurize it, use a steel bowl and put it on the boiling water while mixing with a spoon, it’s not 100% safe to eat eggs like that.
🤌 l’olio?!
He had all the fat from guanciale and added olive oil.
Also the order should be eggs first then guanciale, as the grease of guanciale prevent the sauce to sticking to the pasta.
However it looks good and I bet it tastes good
Some fat hot of guanciale it’s put in the yolks for the pastorization of it
Almost 100% correct, like other people said there is no reason to use olive oil since you got a lot of fat from guanciale (and I would use that fat to make some piadine later when it will be cold and solid), I would just have mixed the guanciale in the egg yolks mix and mixed the pasta with a little bit of pasta water without using the pan to mix the guanciale with the pasta. Not sure why use that amount of egg yolks for that amount of pasta… I’m usually heavy on the egg yolks but I use 3-4 at most, there was 8 there, way too much.
Finally I don’t think linguine is the best type of pasta to make carbonara.
Still good I love the gold color of the end result.
I learnt how to make Carbonara from Lord Antonio Carluccio himself. NO OLIVE OIL. Absolutely forbidden. Straight to jail.
Drop the olive oil. You don’t use it to make pasta alla carbonara.