A pound of pasta, fettuccine this time, 1.5 years past due date (that’s some bullshit, it was delicious).
6 eggs yolks, 2 whole eggs.
Tripled the bacon this time, about 250g sliced slab bacon cut into little strips.
Also nearly doubled up the grated pecorino romano and parmigiano reggiano (~45g each).
Quarter cup of starchy water and a double boiler, all came together quite nicely this time. Salted the eggs a bit before whisking, too.
mr13ump
Obligatory use pancetta or guanciale comment
graaaaaaaam
Holy fuck that looks good.
spacermoon
I don’t care that it’s bacon instead of whatever.
Looks bloody great!
Tatertotfreak74
Use the right pasta. I can be flexible with the pork and even the cheese but for gods sake not the fettuccine
LucentExtinction
**Rules**
* All posts must be related to Serious Eats. /r/seriouseats is dedicated to conversation about seriouseats.com and its contributors. Any unrelated content will be removed.
* You must link to seriouseats.com or explicitly mention a book by a site contributor. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.
7 Comments
A pound of pasta, fettuccine this time, 1.5 years past due date (that’s some bullshit, it was delicious).
6 eggs yolks, 2 whole eggs.
Tripled the bacon this time, about 250g sliced slab bacon cut into little strips.
Also nearly doubled up the grated pecorino romano and parmigiano reggiano (~45g each).
Quarter cup of starchy water and a double boiler, all came together quite nicely this time. Salted the eggs a bit before whisking, too.
Obligatory use pancetta or guanciale comment
Holy fuck that looks good.
I don’t care that it’s bacon instead of whatever.
Looks bloody great!
Use the right pasta. I can be flexible with the pork and even the cheese but for gods sake not the fettuccine
**Rules**
* All posts must be related to Serious Eats. /r/seriouseats is dedicated to conversation about seriouseats.com and its contributors. Any unrelated content will be removed.
* You must link to seriouseats.com or explicitly mention a book by a site contributor. Please provide a link in the post itself or in a follow-up comment to a relevant article or recipe on Serious Eats. If your post has to do with a cookbook or book by a Serious Eats contributor, explicitly mention that in the post or in a follow up comment.
Eggs look great, I’m thinking farm fresh?