Please take me apart. I've been trying to improve my carbonara for years.
by AvailableCampaign762
17 Comments
Honest-Mastodon6176
La numero 3 è la mia preferita tra tutte
tcarnie
Finally someone here understands how to add 3 extra tablespoons of pasta water 😂😂😂
Looks great
Other-Confidence9685
0.5/10
WiseSpunion
That first one is amazing. In fact these are all amazing
mr_gianduja
Wow! I like the first one, but with some pecorino on top it would be even better!
Tha_Rude_Sandstorm
Thank you for not adding cream
AManWithNoWounds
Numero 9 sembra gustosissima! Auguri per i piatti
BrutalSock
Despite what you often see (in Italy too), carbonara is traditionally done with short pasta. They all look good but my pick is definitely number 1
Daikon_3183
I am not Italian, but I love these..
HotBoy5048999
Magnificent, 10/10
gatsu_1981
I love the first and second ones.
I (Italian) try to make a really creamy one, but I’m not from Rome.
My fiancee, Roman, prefers a little less creamy. And I use just yolks, she’s using the whole eggs.
Are you using guanciale or other pork parts?
Blairephantom
Looks like 1 Michelin star pasta mate. Gratz.
HAL9000_1208
The first pic looks the best, at least for my taste.
ahmtiarrrd
Can’t rate taste or mouth feel. (duh) Simplicity: 5/10 Presentation: 3/10 overall, but ranges from 0 to 9.5
The good: I would eat them all regardless of presentation. I had no idea there were so many ways to make carbonara. Yum!
The bad (since you asked):
* Many *appear* to be overcomplicated. Simpler is better. But of course without tasting there’s no way to tell if I’m right. * Presentation is all over the map. 3 is a hot mess – 0/10. OTOH, 4 is what I’d expect at a high-end restaurant – 9.5/10.
You’re already capable of great presentation, so make #4 your baseline.
Serious_Cream3790
Where do you live? We need to befriend.. 🤤
thebannedtoo
The first one is the winner for me. 9/10 (10/10 doesn’t exist). Carbonara should be really good even without much guanciale. The egg and pecorino cream is a vector of taste with that fat.
They all look good though. My compliments.
The last one and also pic. 8 are the least interesting for me.
icykyo
looks amazing! how did you achieve the creamy texture with the rigatoni? i tried it with rigatoni once and it was a fail for me personally 😔
17 Comments
La numero 3 è la mia preferita tra tutte
Finally someone here understands how to add 3 extra tablespoons of pasta water 😂😂😂
Looks great
0.5/10
That first one is amazing. In fact these are all amazing
Wow! I like the first one, but with some pecorino on top it would be even better!
Thank you for not adding cream
Numero 9 sembra gustosissima! Auguri per i piatti
Despite what you often see (in Italy too), carbonara is traditionally done with short pasta. They all look good but my pick is definitely number 1
I am not Italian, but I love these..
Magnificent, 10/10
I love the first and second ones.
I (Italian) try to make a really creamy one, but I’m not from Rome.
My fiancee, Roman, prefers a little less creamy. And I use just yolks, she’s using the whole eggs.
Are you using guanciale or other pork parts?
Looks like 1 Michelin star pasta mate.
Gratz.
The first pic looks the best, at least for my taste.
Can’t rate taste or mouth feel. (duh)
Simplicity: 5/10
Presentation: 3/10 overall, but ranges from 0 to 9.5
The good: I would eat them all regardless of presentation. I had no idea there were so many ways to make carbonara. Yum!
The bad (since you asked):
* Many *appear* to be overcomplicated. Simpler is better. But of course without tasting there’s no way to tell if I’m right.
* Presentation is all over the map. 3 is a hot mess – 0/10. OTOH, 4 is what I’d expect at a high-end restaurant – 9.5/10.
You’re already capable of great presentation, so make #4 your baseline.
Where do you live? We need to befriend.. 🤤
The first one is the winner for me. 9/10 (10/10 doesn’t exist).
Carbonara should be really good even without much guanciale.
The egg and pecorino cream is a vector of taste with that fat.
They all look good though. My compliments.
The last one and also pic. 8 are the least interesting for me.
looks amazing! how did you achieve the creamy texture with the rigatoni? i tried it with rigatoni once and it was a fail for me personally 😔