In b4 the Italians see you putting onions in carbonara
1337-Sylens
Either you exposed the sauce to too much heat and egg coagulated or too little and specks of cheese are too prominent.
Either way, I do it same as you, with a little pasta water in egg mix, but I move pasta to pan with guanciale and let it cool down where it’s not steaming hot. Then I add the mix and cook slowly on lowest flame.
You want to specifically stir it in a way where sauce isn’t touching the bottoˇ of the pan for too long at a time, just always move the bottom.
This way you slowly approach the ideal creaminess, although it takes more time.
The onion is redundant both as a texture and flavor in this dish imho
Rollingzeppelin0
I personally love onions in carbonara, my grandma used to use them, and pancetta instead of guanciale and parmigiano instead of pecorino, carbonara was made this way and with a bunch of different recipes (even cream for someone, like legendary Italian chef Gualtiero Marchesi) so don’t worry about that.
I also personally don’t mind the eggs cooking a bit, it’s almost like a different dish with a different texture, however if you wanna try the version that is nowadays regarded as “correct” and have the creamy eggs, it’s not that difficult, you don’t even need pasta water, just don’t expose it to any heat that isn’t the heat from the pasta itself, toss it in a separate bowl, or the pan you made guanciale in, since you usually make it beforehand it should have cooled enough, you just put the pasta and the cream in there and vigorously stir or toss, it will become cream and it won’t cook.
Siberian_Noise
Cutting meat with a bread knife is so cursed
bz246
Rather than cubes, it’s better to cut the guanciale into strips that contain both meat and fat.
Very nice for a first shot. Try adding a little more pasta water and maybe letting it cool a bit more when mixing in the pasta next time. That’ll give it a smoother texture.
Michael_2027
Mmmhhhh lecker
DarTouiee
This is what works for me personally and never fails. I ditch the egg whites and only use yolks. Your cheese/egg mix looked a bit runny from the get go, it should be closer to a paste. Add the pasta water to the mix like you did. Keep the guanciale fat in the pan, add the cooked pasta to it with a tiny amount of pasta water, start to emulsify that without the mix. Turn the heat to lowest or even off depending on stove. Then add the egg mixture and keep it moving.
CapitalIKTC
To keep the eggs from cooking too much and clumping up like scrambled eggs, turn the heat down/off when you add the sauce.
Sorry-Strawberry-201
I normally only mix the egg and pepper in a seperate bowl with a fork then remove the pan (with bacon and pasta in it etc) off the stove let it rest if it’s is super hot then add the egg mixture on top and let the residual heat cook the egg while keeping it silky (this way it won’t scramble as it might’ve done before) 🙂
Legitimate-Award5854
You need to get yourself a microplane. Without that it will be very difficult to get the consistency you want in your sauce/mixture because your cheese is grated so big
simple-Flat0263
Wow people are actually giving such constructive advice here, I really liked it as is!
FederalAssistant1712
You need to control temperatures and get a real knife, but I would eat that and be happy. For a 1st attempt it´s good!
Win-Objective
Scrambled eggs. Whisk vigorously as you SLOWLY incorporate pasta water.
BeautyAndTheDekes
Started rough when you were cutting the meat with a serrated knife and honestly didn’t get better from there.
Nothing wrong with something edible for a first attempt though! Seems like too much heat with those eggs though, they’ve gone a little scrambled. Turn the heat way down when you add them. Hope you enjoyed it though, looking forward to see attempt 2!
16 Comments
In b4 the Italians see you putting onions in carbonara
Either you exposed the sauce to too much heat and egg coagulated or too little and specks of cheese are too prominent.
Either way, I do it same as you, with a little pasta water in egg mix, but I move pasta to pan with guanciale and let it cool down where it’s not steaming hot. Then I add the mix and cook slowly on lowest flame.
You want to specifically stir it in a way where sauce isn’t touching the bottoˇ of the pan for too long at a time, just always move the bottom.
This way you slowly approach the ideal creaminess, although it takes more time.
The onion is redundant both as a texture and flavor in this dish imho
I personally love onions in carbonara, my grandma used to use them, and pancetta instead of guanciale and parmigiano instead of pecorino, carbonara was made this way and with a bunch of different recipes (even cream for someone, like legendary Italian chef Gualtiero Marchesi) so don’t worry about that.
I also personally don’t mind the eggs cooking a bit, it’s almost like a different dish with a different texture, however if you wanna try the version that is nowadays regarded as “correct” and have the creamy eggs, it’s not that difficult, you don’t even need pasta water, just don’t expose it to any heat that isn’t the heat from the pasta itself, toss it in a separate bowl, or the pan you made guanciale in, since you usually make it beforehand it should have cooled enough, you just put the pasta and the cream in there and vigorously stir or toss, it will become cream and it won’t cook.
Cutting meat with a bread knife is so cursed
Rather than cubes, it’s better to cut the guanciale into strips that contain both meat and fat.
You are welcome
https://youtu.be/ZCSowIQgHPI?si=I2wq7N6rJp0ffMoK
Very nice for a first shot. Try adding a little more pasta water and maybe letting it cool a bit more when mixing in the pasta next time. That’ll give it a smoother texture.
Mmmhhhh lecker
This is what works for me personally and never fails. I ditch the egg whites and only use yolks. Your cheese/egg mix looked a bit runny from the get go, it should be closer to a paste. Add the pasta water to the mix like you did. Keep the guanciale fat in the pan, add the cooked pasta to it with a tiny amount of pasta water, start to emulsify that without the mix. Turn the heat to lowest or even off depending on stove. Then add the egg mixture and keep it moving.
To keep the eggs from cooking too much and clumping up like scrambled eggs, turn the heat down/off when you add the sauce.
I normally only mix the egg and pepper in a seperate bowl with a fork then remove the pan (with bacon and pasta in it etc) off the stove let it rest if it’s is super hot then add the egg mixture on top and let the residual heat cook the egg while keeping it silky (this way it won’t scramble as it might’ve done before) 🙂
You need to get yourself a microplane. Without that it will be very difficult to get the consistency you want in your sauce/mixture because your cheese is grated so big
Wow people are actually giving such constructive advice here, I really liked it as is!
You need to control temperatures and get a real knife, but I would eat that and be happy. For a 1st attempt it´s good!
Scrambled eggs. Whisk vigorously as you SLOWLY incorporate pasta water.
Started rough when you were cutting the meat with a serrated knife and honestly didn’t get better from there.
Nothing wrong with something edible for a first attempt though! Seems like too much heat with those eggs though, they’ve gone a little scrambled. Turn the heat way down when you add them. Hope you enjoyed it though, looking forward to see attempt 2!