Inspired by another member's post about carbonara when I woke up, I decided to make my own for breakfast, because what is carbonara if not another vessel for breakfast staples.
I always sub Parm for pecorino when I don't have it and it's really hit and miss for emulsifying; anyone else have that problem?
Good bucatini
Toasted peppercorns
Fresh grated Parmesan
Bonus points
Eggs from my own chickens
My own cured pancetta
by Teflong_Dong
2 Comments
There is nothing wrong with parmigiano, in parts of Italy they use it because pecorino is not widely avaliable.
I don’t really know about parmigiano being a hit or miss for emulsifying specifically more than pecorino
It could be because of more practice needed or because you are grating in a different way that might make it behave differently than what you are used to
With _a lot_ of patience and some practice you can pretty much make perfect creamy carbonara in a pan.
Whatever effort is not put into practice and preparing the “carbocrema” you can still put into patiently mixing everything over lowest heat
Might take you 5 whole minutes but you’ll get it perfect every time, again patience is key
Pic looks perfect