Made carbonara following Luciano Monosilio’s recipe and bain-marie technique. Pretty proud for my first carbonara!
The only change was I had to use pancetta rather than guanciale. Here in the interior of Uruguary I was lucky to find real pancetta and not just bacon.
I was pleased I was able to get my hands on some Grana Padano.
by Wombat_7379
5 Comments
agmanning
Did you use pecorino too?
RootRedRoot
There is a famous italian saying for cooking carbonara “First attempt straight to garbage. Second attempt belongs to your neighbour. Third attempt isn’t worth of trying.” But yours is looking good!
LiefLayer
Amazing looking carbonara. Next I suggest you to try amatriciana. Easier to make and really really good. With real pancetta you will make another amazing dish
MKej88
Good job! Use the same method myself, never fails.
j_2_the_esse
Looks very very good. The texture looks good which is the hardest part to nail. Next time try it with just pecorino and see which one you prefer.
Respect for trying to find guanciale, it’s definitely not the easiest thing to get hold of but fortunately its becoming increasingly more common here in the UK.
I can’t emphasise enough how big a difference there is between guan and pancetta, so when you do finally get the chance to try it make sure you do!
5 Comments
Did you use pecorino too?
There is a famous italian saying for cooking carbonara “First attempt straight to garbage. Second attempt belongs to your neighbour. Third attempt isn’t worth of trying.”
But yours is looking good!
Amazing looking carbonara. Next I suggest you to try amatriciana. Easier to make and really really good. With real pancetta you will make another amazing dish
Good job! Use the same method myself, never fails.
Looks very very good. The texture looks good which is the hardest part to nail. Next time try it with just pecorino and see which one you prefer.
Respect for trying to find guanciale, it’s definitely not the easiest thing to get hold of but fortunately its becoming increasingly more common here in the UK.
I can’t emphasise enough how big a difference there is between guan and pancetta, so when you do finally get the chance to try it make sure you do!