Spaghetti Alla Carbonara. I've made this numerous times before, so I'm pretty confident about it. Found out my supermarket had guanciale, so I tried it out in this dish. No good. Will go back to buying from the butcher in the future.
Spaghettoni All'Amatriciana. Couldn't find bucatini so I settled for thick spaghetti. Was really good. Used this recipe, but I doubled the amount of sauce (after taking the picture).
"Tonnarelli" Cacio E Pepe. I don't have a chitarra, so I just made pasta dough, rolled it into sheets with my pasta maker, and tried cutting into "square spaghetti". Worked reasonably well. The sauce took a couple of tries; my pan apparently retains heat too well so the cheese kept clumping up. In the end I used the only pan I knew would cool down fast enough: my wok. And it finally worked.
Rigatoni Alla Gricia. Took me three tries, and still failed. Screw this dish, haha. Maybe I'll try again in a year or so.
Feel free to roast!
by daneguy
13 Comments
Anvedi! Romano DOC 👍🏻
Perfetto 👌🏻
Bravo!
Wow. It’s not often that anyone on Reddit gets any of these right, let alone all (well, three) of them. Well done. Shame about the gricia.
Well done. Seriously good effort.
Now mix them all and make zozzona 😉
Looks amazing. Great job.
I’d still devote the Gricia, no food waste 😎
(Che poi male male non sembra 😋)
They all look GREAT!! Awesome job
My guess is that the cheese, pasta water, and fat didn’t emulsify enough in the gricia? It’s pretty much carbonara without eggs!
Looks amazing.
I’d put much less guanciale on the carbonara though (same for the amatriciana).
Still it lucks really good. I’d probably skip the *secondo*.
Slurp:Q____
Daje bravissimo