Carbonara — finally remembered to make a picture 😁
Carbonara – only eggyolk Parmesan and bacon parsley garnish always a treat and I finally remembered to take a picture 😁
by Mo_oN-POSER
31 Comments
The-Captain-Speaking
Pasta to sauce ratio is a bit off in my book – but it still looks delish!
turnips8424
Oh, is it my turn?
WHERE’S THE SAUCE!? BACON!!??? SOMEONE CALL THE POLIZIA!!!!
Jk, looks yummy. 😁
MindChild
Not even close to enough sauce, at least from the picture.
Miperso
You’re missing black pepper. Other than that, it looks great. Oh and maybe a tad more sauce.
FlavRaidIt
Pasta no carbonara
CrustyT-shirt
That’s super dry.
szescio
It looks good, try at least doubling the yolks and cheese, youre missing out on deliciousness!
Old-Network-1067
My brother in Christ I need glass of water just looking at this picture. You put plain pasta and parsley on a plate and called it carbonara.
nikross333
There are 3 errors in that carbonara, there’s not enough sauce, you have to use guanciale instead of bacon, but it can be ok with little errors, the unforgivable one is parsley, why? It’s so wrong!
agmanning
Even with the excuse that there’s no Pecorino and Guanciale available, which is completely fair enough, omitting the black pepper is the biggest issue here.
You can make a proxy for carbonara with Parmesan and Bacon perfectly fine. I’ve definitely done it to some degree. But black pepper is a prerequisite.
I get that you enjoy the parsley on top, but trust me, when you make the dish with loads of black pepper, farmy sheep’s cheese and funky guanciale, you don’t need any further garnishes and accents. It’s not surprising that only Parmesan and bacon leads you to want a tertiary flavour.
ohhelloarianna
Is this AI-generated?
copperboominfinity
Here we go… and something about a bicycle…
Mo_oN-POSER
Okay since I can’t edit my post I write the ingredients right here for everyone that’s wondering 😁 And for me to remember to be more precise when I post something 😁
300g bacon (speck), 1 onion, 75g pecorino, 75g Parmesan, 750g spaghetti for 5, Salt, 3 tablespoons of olive oil, 125ml of pasta water no red wine because of the kids, 4 eggs, Black pepper, Parsley (for me in a separate bowl)
mattmandental
Beautiful plating and if you like it then that’s what matters!
LolaBrown43
I can clearly see how moist those noodles are. idc about the majority, I’d eat it 😭
viennaCo
Whatever it is, I‘m sorry but it‘s not Carbonara
zvcrvg
The fact that the pasta missed so bad that no one even mentioned the plate is killing me.
slicktrickrick
Are you from the south by chance? That’s the only time I’ve heard “make a picture” before
Mplxoff
Are you going to mix it with the sauce?
CuukingDrek
Where is black pepper? You know that is the main ingredient since it resemble carbon on which the dish got the name?
dohtje
Green stuff and hardly any creamyness…
mrzamani
This must be a ragebait
Habarer
Is the Carbonara in the room with us right now?
janky_koala
Where is the sauce OP?
TheGeneral159
It’s definitely minimal on the sauce, but hey… If you like it then you like it and that’s what matters in the end
As you mentioned, it’s perfectly alright for everyone to have their own twist or preference when cooking, but for Italian Carbonara, you usually need to make sure you’re respecting the base four ingredients.
– Guanciale (bacon/pancetta as easy alternative) – Pecorino Romano (parmesan as easy alternative) – Eggs (~3 yolks + 1 whole egg per 2 portions) – Black pepper (“carbone” color, hence its name)
You usually don’t add any herbs at the end, but I think it’s alright for you to keep that little personal twist if you want. However, you shouldn’t forget the pepper!
31 Comments
Pasta to sauce ratio is a bit off in my book – but it still looks delish!
Oh, is it my turn?
WHERE’S THE SAUCE!? BACON!!??? SOMEONE CALL THE POLIZIA!!!!
Jk, looks yummy. 😁
Not even close to enough sauce, at least from the picture.
You’re missing black pepper. Other than that, it looks great. Oh and maybe a tad more sauce.
Pasta no carbonara
That’s super dry.
It looks good, try at least doubling the yolks and cheese, youre missing out on deliciousness!
My brother in Christ I need glass of water just looking at this picture. You put plain pasta and parsley on a plate and called it carbonara.
There are 3 errors in that carbonara, there’s not enough sauce, you have to use guanciale instead of bacon, but it can be ok with little errors, the unforgivable one is parsley, why? It’s so wrong!
Even with the excuse that there’s no Pecorino and Guanciale available, which is completely fair enough, omitting the black pepper is the biggest issue here.
You can make a proxy for carbonara with Parmesan and Bacon perfectly fine. I’ve definitely done it to some degree. But black pepper is a prerequisite.
I get that you enjoy the parsley on top, but trust me, when you make the dish with loads of black pepper, farmy sheep’s cheese and funky guanciale, you don’t need any further garnishes and accents. It’s not surprising that only Parmesan and bacon leads you to want a tertiary flavour.
Is this AI-generated?
Here we go… and something about a bicycle…
Okay since I can’t edit my post I write the ingredients right here for everyone that’s wondering 😁
And for me to remember to be more precise when I post something 😁
300g bacon (speck),
1 onion,
75g pecorino,
75g Parmesan,
750g spaghetti for 5,
Salt,
3 tablespoons of olive oil,
125ml of pasta water no red wine because of the kids,
4 eggs,
Black pepper,
Parsley (for me in a separate bowl)
Beautiful plating and if you like it then that’s what matters!
I can clearly see how moist those noodles are. idc about the majority, I’d eat it 😭
Whatever it is, I‘m sorry but it‘s not Carbonara
The fact that the pasta missed so bad that no one even mentioned the plate is killing me.
Are you from the south by chance? That’s the only time I’ve heard “make a picture” before
Are you going to mix it with the sauce?
Where is black pepper? You know that is the main ingredient since it resemble carbon on which the dish got the name?
Green stuff and hardly any creamyness…
This must be a ragebait
Is the Carbonara in the room with us right now?
Where is the sauce OP?
It’s definitely minimal on the sauce, but hey… If you like it then you like it and that’s what matters in the end
Eat. Laugh. Live. Pasta. Pasta. Pasta. Pasta. Pasta. pasta. Pasta.
As you mentioned, it’s perfectly alright for everyone to have their own twist or preference when cooking, but for Italian Carbonara, you usually need to make sure you’re respecting the base four ingredients.
– Guanciale (bacon/pancetta as easy alternative)
– Pecorino Romano (parmesan as easy alternative)
– Eggs (~3 yolks + 1 whole egg per 2 portions)
– Black pepper (“carbone” color, hence its name)
You usually don’t add any herbs at the end, but I think it’s alright for you to keep that little personal twist if you want. However, you shouldn’t forget the pepper!
Pasta
Delicious
So how many yolks
OP did you forget to add the sauce?