I've been on a mission recently to find the perfect carbonara recipe. It seems every chef does it differently and it's hard to find two recipes that agree.
How do you do it /ck/?
Do you use whole eggs or just the yolk? Cream or no cream? Regular bacon or smoked? What kind of pasta do you use? What kind of cheese? Do you add anything else like peas, mushrooms, etc. or do you like to keep it simple?
Is there an objectively superior method?
I should say that I'm not that interested in what anyone thinks is 'authentic' carbonara or not - I'm mainly concerned with the taste.
1. whole eggs
2. cream is for faggots and disgusting cream users pls go
3. regular bacon in vacuum packs. I'm a student, can't afford pancetta. Also isn't regular bacon smoked?
4. any spagootle shaped pasta is good by me
5. good quality parmesan and pecorino romano, 3:1 ish ratio
6. just hella garlic
7. just a little chopped parsley
i always make more sauce than i need since i really, really, really, like this sauce. (It's all mine, my friend). Hella delicous, hella unhealthy, but then i don't eat it daily.
Op, follow this video.
Seriously, this is the best way to make carbonara. It's really easy and quick, good in a pinch if you're not sure what to have for dinner.
why do people get mad over this? i don't get it.
whatever you're all cooking is probably delicious, but that doesn't make it a carbonara. the only acceptable recipe is guanciale or pancetta, eggs, spaghetti, pecorino or parmesan and salt and pepper.
No cream, garlic, onions, peas, mushroom or herbs.
Always use cream for carbonara. Thats how my granma used to make and everyone loves it.
Mine ain't perfect but it's pretty good.
I use the whole egg, because... where would I put the whites? I guess if I made the pasta with the whites, I could save the yolks, but that's fucking weird.
- a nice cured pork product (guanciale's my preference, but not always available... boar bacon was pretty good), cut thick enough to have a moist inside as well as a crispy outside goes into the pan
- (homemade whenever possible) linguine or spaghetti (reasonably thin ribbon pasta, but still thick enough to give some chew) goes into well salted boiling water
- while that's going, I mix two eggs well, then fold in cheese and a lot of black pepper, and very thinly slice, or mash a clove of garlic
- add the garlic to the bacon, and remove from heat, wait 60 seconds
- add pasta, and roughly 1/4 cup of pasta water, stir well around the bacon grease
- add egg-cheese, and keep moving until saucy. The pan, pasta, and water should still be hot enough to coagulate the egg, but should be cool enough to keep from scrambling them.
- then I add more pepper, and maybe some dried, crushed/powdered hot pepper.
Alright, I think we are all in agreement.
Absolutely haram: cream, onion, peas, mushrooms, any non-noodle shaped pasta
Debatable inclusions: garlic, olive oil, smoked bacon
Acceptable variation: whole eggs, unsmoked bacon, parmesan instead of pecorino
Required ingredients: egg yolks, guanciale or pancetta, coarsely ground black pepper, pecorino romano
whole eggs - I'm too stingy to use just the yolk because I don't cook enough with just egg whites, although yolk only is superior in taste - obviously.
no cream - useless calories, and we're talking carbonara not alfredo.
whatever bacon I've got - but I do think non-smoked is better
spaghetti - but it works with a lot of different kinds
parmesan or grana padano - everything else is heresy
no peas, no mushrooms, just pepper - it's a simple dish and should stay that way.
Stop being a cunt, you guys are getting worse than vegans. Do you not enjoy improved recipes and always cry like a child over authenticity? Before you start screaming about Italy remember that Italy is a pretty big place and most parts of Italy have different recipes for the same foods. There is no huge "ITALIAN COMMUNIST COOKBOOK OF AUTHENTIC CUISINE APPROVED BY GREAT LEADER MUSSOLLINI"
The idea that REAL carbonara made by REAL Italians is NEVER made with cream is just a piece of spurious bullshit spread by arrogant Roman chefs (because that's how they usually make it there) and swallowed by insecure amateurs desperate to appear knowledgeable and cultured. There are many regional variations in Italy, some of which use cream. There isn't even a clear dividing line between what is called carbonara and the hundreds of other types of Italian pasta made using eggs, cheese and bacon.
Because some people evolved and realized that eating pasta with bacon and raw eggs is not really that great, so people started adding cream and other stuff to improve the traditional dish. Some people never evolved and some people are just so stupid that they have forced themselves to think that spaghetti with raw eggs and bacon is the best thing ever. Just like some people still eat intestines and shit, completely oblivious to the fact that it was merely a survival technique of the past.
i hope you enjoyed all your cut up hot dogs and ketchup in "stews"
Bucatini is under appreciated but much lived by Romans. I suggest you try it!
My theory is that people misread some recipe and started making it with whole eggs instead of just the yolks. Ending up with a gloopy undercooked mess, they started adding cream to improve the flavour and increase the richness, which is diluted by adding the whites. Forgetting to add pasta water or not putting the pasta in the sauce while it's still hot are other possible concurrent factors.
In its traditional form, it's basically a very easy dish to fuck up, and relies a lot on good timing. Adding things like cream, garlic, peas etc. transforms it into an easier, more standard pasta sauce which is less reliant on perfect timing. It also diminishes the central role of the eggs, which is helpful if you can't get super fresh ones.
Personally I don't mind a bit of cream, but, properly done, the egg yolks plus the pork fat provide all the richness you need.
While I agree with the principle of what you're saying I'm just gonna have to go with the old Italian guy's culinary expertise.
Perhaps frying the guanciale too much in it's own fat will lend too much of a robust smoky and fatty flavor and instead using the more delicate flavor of extra virgin olive oil will lend a better lightness to harmonize all the flavors?
why would you order carbonara from dominos in the first place?
why would you order the one dish that needs to be eaten immediately from a takeaway place that is renowned for a completely different dish, and actually does it decently?
This ain't mine but I like it.
Boil spaghettoni, fry up some guanciale (or whatever salty pork i have if its not a big occasion) in olive oil, add cooked spaghettoni to pork, then pour in a mixture of eggs, parmesan, and pepper to the pasta while its still hot to coat everything. First add the pasta to the guanciale, then add that to the egg in a bowl, otherwise the pan dries the shit out of the eggs and they dont have that creamy texture.
Fat draining is a meme.
People hear that its called fat and assume that it'll make them obese if they eat it.
As for the recipe, its weird. I've never seen someone just use the yolks, I assume its an anti idiot recipe for people who keep scrambling the eggs but I might try it some day to see what thats about.
Also don't use just parmesean, use a mix of Pecorino and Parmesean, its just so much better.
Why would you use whites? They're gloopy and completely tasteless. We only eat whites (like in fried eggs) when they're cooked and seasoned to fuck. In carbonara the only thing they'll give you is a disgusting gelatinous texture. All they do in a carbonara is prevent the yolks from cooking properly by drowning them in their disgusting slimy mass.
If you rely on the whites to give the sauce moisture then I guarantee that adding the starchy pasta water or even fucking cream will serve you better
Take guangiale/pancetta and let it cook in a pan.
Meanwhile cook your bucatini for about a minute less than what their cooking time says.
In a bowl mix an amount of eggs with some salt and pepper equal to the amount of servings of pasta + one (Two people eating = three eggs)
When the bucatini are done drop them in the pan with the pork product to let them absorb flavour.
Pour the bucatini in a bowl and put the egg mixture on top, mix for a while.
If you want you can put grated cheese on top
shred it up with a penknife
put it in a pot over your camping stove with some water, render
throw in broken up spaghetti
pour in seasoned water just to cover and stir to absorb
fold in eggs off heat
WA LA now climb a mountain
>cook spaghetti al dente
>fry up guanciale (starting with a cold pan)
>drain spaghetti (keeping a little bit of the cooking water)
>mix egg yolk into spaghetti
>mix guanciale into spaghetti
>mix parmesan or pecorino into spaghetti
>season with lots of black pepper
there you go
The way I do it is:
cook up some pasta
meanwhile make the sauce, 2 eggs p.p. and rasp some parmezan and of course stir
that's like all there is to making the sauce
after that just bake some bacon/pancetta and add it to the sauce
when pasta is cooked al dente, wait a sec for it to cool off, if you add the pasta to your sauce immediately, your eggs will fry because of the heat
stir again and voila
So I tried just using yokes tonight and I don't really like it.
It is indeed a bit safer, I was able to put the it into a hot pan and get it mixed with the pasta + bacon easily and without it ruining, but it made the noodles unbearably sticky. They would get stuck in my throat and become really uncomfortable. it just didn't feel like a suace, it just felt like sticky noodles.
I think what >>6999699 suggests is probably the best way to do it, will again on saturday probably.
Alright, just doing this because the smell of russtled jimmies is even sweeter than the smell of grandma's apple pie
I made the "classic" carbonara, it was breddy gud, my brother, however decided to smother it in ketchup
I. Did. Not. Fucking. Flinch.
You know why? Because of people like you
I only use the yolk. Regular bacon, and lots of it. Your bacon can easily become a rare occurrence in your carbonara if you're cooking for +2 people. Fresh pasta, and lots of cream. I don't like cheese in or on my carbonara, sue me.
As italian i would say:
Guanciale is halal (pancetta is quite haram)
Bacon smoked bacon pre diced sweet bacon is totally haram
whole eggs is halal (1 or 1.5 eggs per person)
garlic peas mushroom haram
cream is haram ( when you die you'll go to hell)
long pasta of durum wheat flour halal (spaghetti are the best, linguine, spaghetti chitarra ) also other types of pasta is ok but are for losers
parmesan and pecorino halal (ratio by choise)
salt + black pepper halal
As a certified pureblood Italian Carbonara Imam and High Cooking Dervish I approve of this recepy.
This is indeed Halal.
Do not forget to use some of the water you used to cook the pasta when you whip up the sauce, it will make the cream's texture a delight for your mouth.
Kek, I just made myself carbonara for dinner. It's one of my can't-be-fucked-to-go-to-the-shops dishes, as I always have some kind of bacon, eggs, parmesan and spaghetti in the house. Anyway, my recipe is much the same as a lot of the 'authentic' ones:
>cook pig flesh until all the fat has rendered out
>boil spaghetti (I actually use a kind of linguine)
>beat a couple of egg yolks with loads of pepper and plenty of parmesan
>add a little of the pasta water to the eggs to temper them
>chuck the pasta in with the bacon and stir thoroughly to coat it with the fat
>add to the egg mix
It's about as simple as it gets, and fucking delicious. Pissing about with other ingredients doesn't improve the flavour at all.
this, except some slight differences
1. Yolks. Not whole eggs. You want creaminess.
2. Ideally guanciale (unsmoked face bacon). I prefer bacon over pancetta if you can't get guanciale. Some people prefer pancetta. Bacon makes it smokey (duh)
3. No garlic. NO NO NO.
4. After you've cooked the bacon, add white wine and boil off the alcohol.
5. Add everything together, in a bowl, add hot pasta (this cooks the eggs)
>it's not carbonara if
Stopped reading there. Why does carbonara inspire such aggressive autism?
Fry up some chopped up bacon in a pan, add onions and garlic and deglaze the browns bits with the onion juice (optionally with some white wine if the onions aren't enough) and pour in as much cream as you feel like
season with salt, thyme and pepper, serve with spaghetti
what's a good salad to serve with carbonara?
All this shitposting I've been doing has given me a craving for carbonara but I'm not sure how to make the meal complete. Bread, wine, salad is obvious, I want to keep it simple but I want to bring in flavors good enough that I'd eat the salad on its own so I can load up on that after I'm done being a fag about enjoying my meal.
>Do you use whole eggs or just the yolk?
One whole and one extra yolk
> Cream or no cream?
"Cream is not commonly used in this dish."
>Regular bacon or smoked?
Guanciale if you can find it. Pancetta if you can find it. Put a scorch on it.
>What kind of pasta do you use? What kind of cheese?
Parmigiano Reggiano. There is no other.
"Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used."
>Do you add anything else like peas, mushrooms, etc. or do you like to keep it simple?
Don't get kinky with food.
Yolk, cream, parmesan, regular organic bacon (tastes way better, non-organic is filled with preservatives and shit), and zuchinni fried with the bacon. Ties it together real well. Oh, and a ton of black peppar of course
>rinsing the pasta in cold water after cooking
>a LITRE of water in the sauce
>slices of cheese
Good fucking god what is wrong with some people
TRY IT, THIS IS NOT SHITPOSTING
>tfw I make [spoiler]Fettucini carbonara[/spoiler]
Adding cream or peas would be wrong, though. If I wanted to do that I'd be obliged to add cognac and skip the eggs and have pasta in a cognac cream sauce.
Is carbonara supposed to be EXTREMELY thick?
I just tried making it using Anthony Carlucio's recipe and while it's tasty, it's so thick that it's difficult to pick up with a fork... I end up picking up half the bowl full of spaghetti with just one or two spins of the fork. I think I should have used fewer egg yolks or more olive oil.
Also, I suppose I should post a pic.
This is how my carbonara came out.
Does it look halal?
This. The first time I made carbonara, I didn't add any pasta water. Also, add one more egg than the recipe calls for. I find it makes the sauce richer and more smooth. But that's just me!
They do it BECAUSE even a child can make it. They can't make anything genuinely difficult or impressive so they get snobby about the few things they're able to make so they can pretend they're still somehow superior. Just like they do with chili and steak.
You are a genius!
BTW, in ITA we have many variations and everyday we use what we hav in our kitchen.
Try pecorino from sardinia, from sicily or a aged and dry ricotta.
Cream is a thin that many do-but-don't-tell.
Our italian actor, amateur cook and gourmet (and comedy genius) Ugo Tognazzi once said he used cream (panna) to make the egg richer. (can't find source but he used to author some cookbook). just remember that cream dilutes egg and prevent it's cooking (purists suggests to not sautè the pasta with the guanciale/pancetta and to rapidly wash the pasta to cool it and to make the egg stick better). it's not hard to find in italy professional variation like sze-chuan pepper, hot pepper, garlic, powdered yolk or stuff like this. (once in your life i suggest you to taste the 120months aged parmigiano reggiano). Both purist and improvised versions are well accepted here...and also: once in italy stay away from "tourist trap" restaurants..."nonnas" may be a little dirty and odd about recipes but they can sure cook a great carbosomething
just what the fuck is this shit
I use Spaghetti normally but any pasta will do
3-4 Eggs, depending on how many people you want to serve.
Cream, Paprika(don't kill me), chopped onions, parmesan cheese, and bacon.
Cook the bacon and onion together in a pan, in a separate bowl mix the paprika (just a pinch of it), cream, cheese and egg yolks together. Once the onions and bacon is done, add the sauce to the pan. The fat from the cooked bacon makes the sauce sooo good. Once your pasta is finished cooking, drain it and quickly add the sauce to the pasta so the egg can cook from the heat. Add salt and pepper according to your taste. Don't judge this recipe or me without trying it first.
Gonna have me some carbonara for dinner :)
Boil a bunch of spaghetti
Mix up white sauce with water and butter, add salt and pepper to taste
Fry up a pack of bacon until crisp and cumble it
Drain pasta and dump sauce and bacon in it
Stir it up
Serve with a can of parmesan and toast
Reposting my recipe from old thread. I tried out lots of recipes and tried to combine the best bits from all of them
>Panchetta or guanciale, diced
>Pasta: spaghetti is traditional but I use penne rigatoni as it holds the sauce better and is easier to eat
>3 egg yolks per person, no whites
>Pecorino Romano (you can leave this out if you can't be bothered)
>Dry white wine
>Salt and pepper
>Fry the pork in the pan without oil. Bring it up from a low heat to allow the fat to render. When cooked to your liking add a small amount of dry white wine and allow to evaporate
>Whisk the egg yolks with equal parts grated parmesan and pecorino. Don't add too much cheese or the sauce will be too thick. You can add more cheese after serving if need be. Add pepper, but no salt. The salt is in the cheese
>Boil the pasta in salted water. Drain when al dente and reserve the cooking water
>These three steps can be done concurrently. The tricky thing is bringing them all together
>Transfer the cooked pasta to the pork pan, while it's all still piping hot. Quickly coat the pasta with the oil and then transfer the contents of the pan to the egg mix. If it's too hot don't add it all at once. You want the egg to cook but not to scramble. Add some of the hot pasta water until you have the right consistency. It shouldn't be too thick
>Once mixed, serve and add extra pepper and parmesan to taste. Traditionally the dish is very peppery, but you don't have to add too much if you don't want to
Does this carbonara look 'right' to you cu/ck/s?
I thought it looked too liquidy compared to the pics of carbonara I saw online.
looks sad, watery and what looks like curdled egg in between at the same time, how did you do that? baka desu sempai
Cook pasta, I personally hate spaghetti because it's so thin, so I use fettucine or linguine. Fuck the inevitable butthurt fags who will be triggered by this
Add your bacon to a pan with butter and aromatics. Saute for a bit. I use applewood smoked bacon because pancetta is kinda expensive. For aromatics, I use onions, leeks, and sometimes some garlic but I hate garlic so not much.
Crack an egg, separate the yolk. Beat the yolk with some black pepper. Add the aromatics and bacon. Beat quickly.
Add to a pan or mixing bowl. Add the cooked pasta and just a little bit of the hot pasta water. Stir quickly, but not for long. You don't want the pasta to cook the egg.
After stirring to coat, place it on the plate. Top with some Parmesan or cheese of your choice.
I'm butthurt you hate garlic. fUCKING VAMPIRE.
I think this video is a great starting point for a basic carbonara recipe.
Personally I do use Pancetta and sometimes whisk a bit of cream (not too much though) under the eggs before adding them.
You can also choose to only use the egg yellows.
I also tend to add some kind of vegetable like courgettes.
>Carbonara is supposed to have cream
Go fucking die
NO fucking cream
NO fucking onion
NO fucking garlic
How hard can it fucking be? It's one of the simplest fucking pasta dishes you can make.
I agree with no cream or onion.
But I like garlic in my carbonara. I don't give a fuck if it deeply offends your Italian ancestry. It tastes good and I'll continue to put it in my carbonara.
You're free to put fucking spraycan cheese on it if you want, just as long as you don't try to pass it off as real Carbonara. Real one does not include garlic, if you then prefer it with garlic that's up to you, just as long as you know you're deviating from the original recipe and don't go around parading Carbonara with garlic as the original correct recipe.
>your Italian ancestry
>implying I'm some American guido going muh ancestry and not an actual pastanigger
-fry guanciale (or bacon if you're a normo whatever) in some nice oil
-cool pan a little
-boil spaghetti pre al dente
-pour spaghetti into pan so it cooks to al dente
-mix egg yokes with a little parmesan and pepper then add
-heat through and make sure the pan isn't hot so you don't scramble the eggs.
-add a little black pepper and grated parmesan to garnish
wow was that hard?
Why do people try and do a ton of random shit to it? It's a really simple N. Italian dish.
NEVER put garlic in it
NEVER put cream in it
NEVER put random shit in it for no reason
it's not bad with cream but it tends to get too heavy I think the original recipe is without cream.
more important: use good bacon not that cube sliced shit and use a shitton of black pepper carbonara means coal so without pepper it's shit. I put at least a table spoon of black pepper in that shit fckn godlike
>"Hey anon can you pour me a Gin and Tonic?"
>"yeah sure.. lets see, bit of gin.. some tonic... a slosh of beer... a bit of single malt, ahh and who could forget the port? here you go!"
>"what the fuck dude? that's not a G+T"
>"WAHH WAHH U R elitist!!"
there's obviously a distinction between making a thing and making a variation of that thing, clinging to the idea that any variation is a bastardisation of its essential nature is for lame-os.
I omit cream, not due to the fact that its "traditional" or anything like that.
Its simply cheaper and can be the difference between it being an every day not super duper unhealthy and a "special" meal.
However, to keep it an "every day" meal, this also means I use quite a lean cut of bacon.
Real cabonara is the one from the knorr bag
No cream, no bacon
jesus christ this bitch needs to clean her fucking stove
i want to keep on getting mad but there's just too much, the cheese, the oil in the water, it just goes on and on, i don't think she did a single thing right
lol the way the guy's eyebrows kept on jumping when he tried it you could just tell he was thinking "if she thinks I don't like it she won't fuck me, lie lie lie"
This video, though doesn't need to be specific with ingredients. Serious amounts of butthurt over Carbonara tf is wrong with you cunts?
Substitute what you have / can afford, smoked bacon is fine chopped up. I've been making this for years and i prefer just the yolk, add cooked pasta and and chopped bacon bits to bowl with the egg yolks in and just keep stirring, not too hot else it scrambles, keep it moving. Use some of the pasta water to loosen the sauce if you like, parmesan makes a difference here, add peas to it if you like it's your pref, add a good amount of pepper, job done.
1 pound of spaghetti
2-3 pounds water
1. Place water in a large pot and salt. Place on high heat to boil.
2. While it boils, chop pork product of choice into tiny bits.
3. Render out the fat in a pan over medium-low heat.
4. You want roughly two tablespoons worth of fat from your efforts - discard any extra. Pour your fat into a measuring cup and set aside.
5. Place spaghetti into boiling water. Lower heat slightly.
6. While the pasta cooks, grate cheese to taste and place it with the eggs into a separate vessel and beat vigorously. Add pepper to taste.
7. When spaghetti is al dente, reserve half a cup of pasta water and drain, placing the pasta in your serving vessel.
8. Toss hot pork fat/product into the spaghetti into well-incorporated.
9. Begin to stir the pasta vigorously, and pour the egg mixture over the hot pasta and fat. Do not stop stirring into eggs thicken and turn creamy.
10. If the sauce looks dry, add half a teaspoon of pasta water at a time and mix until sauce is creamy and moist.
It's not hard.
Whole eggs, no cream, FOR FUCKS SAKE NOT SMOKED HOLY FUCK, THAT SHIT IS DANGEROUS, as a food chemist, the curing salt on smoked meats is transformed to a very strong carcinogen under high temperatures, extremely unhealthy and unsmoked bacon is just as good.
These things should be set in stone, I wouldn't use any flavorful veggies, mushrooms might be fine, but I've never used them, rather have them on the side in some salad.
Smoked vs unsmoked has nothing to do with whether or not there are nitrates/nitrites added. What you need to look for is how the meat was cured. And in fact, it's more likely that bacon cured without the use of sodium nitrate/nitrite would be smoked, since the smoking process acts as a natural preservative which is important if the nitrates are left out.
I might have generalized for purpose of effect, but where I live (in Austria), I guess in accordance to local tastes, Speck is smoked and cured with Pökelsalz (nitrates) 95% of the time and the only uncured ones are specified as Bratspeck, which is never smoked or the option I listed above; fatty pork belly.
So, yes while not always true, the rule of thumb for me is not to fry smoked bacon
>see carbona threads for 2 weeks
>Suddenly want to eat carbonara
>no guanciale, no smoked italian meats
>no bacon, only bacon grease
>let's try cubed hot dogs fried in bacon grease
>add peas because /ck/ says why not
>not bad, but not carbonara, better than mac and cheese
fuck your elitist carbonara /ck/
>just needed the pic from link
How about developing the perfect carbonara recipe for yourself?
Are you trying to cook, or make food from a box and label, where the box is spread across a store, and the label is on your phone?
>where would I put the whites?
>I guess if I made the pasta with the whites, I could save the yolks, but that's fucking weird
>(homemade whenever possible) linguine or spaghetti
>but it made the noodles unbearably sticky. They would get stuck in my throat and become really uncomfortable. it just didn't feel like a suace, it just felt like sticky noodles.
That's why you add pasta water and more importantly cream to wetten the noodle.