Carbonara thread

[Anonymous No.6768600]

Hey /ck/ - seen some debate about carbonara recipes, what's your take?

[Anonymous No.6768631]

Cook whatever you want. If you like it, continue eating it.

[Anonymous No.6768712]

What about cream?

[Anonymous No.6768724]

>>6768712
if you like it you can add it. who's gonna stop you?
however, it's not authentic carbonara anymore if you do.
personally, i'm happy that i'm able to make carbonara without cream. i think it's a cheat to make the sauce rich and creamy without risking to overcook your eggs. if you learn to controll your temperature and the amount of pasta water you add, you will be able to make perfectly creamy carbonara without the cream.

[Anonymous No.6768764]

Fry off some finely diced shallots, a bit of pancetta, put cooked pasta in pan, pour in egg and cheese and small bit of parsley, season to taste, black pepper on top before serving. Works for me every single time and so quick.

I don't really see the need to add any cream to the recipe, I'm amazed every time how flavourful it is with those few ingredients. But whatever suits your taste, I suppose.

[Anonymous No.6768780]

>>6768764
Oh and some garlic. Forgot that.

[Anonymous No.6768784]

you rang?

[Anonymous No.6770127]

pancetta
pasta
egg
parmesan
a bit of nutmeg if you like

[Anonymous No.6770242]

https://www.youtube.com/watch?v=3AAdKl1UYZs

This guy's got it 100% spot on. If you REALLY want you can add garlic, but everything else needs to be followed exactly.

[Anonymous No.6770517]

>>6768600

fry up bacon
remove from pan and add onion, chop bacon into smaller bits
deglaze the pan with cream after onions are done
reduce
add bacon
add pasta
season

wala

the perfect hack-bonara is ready

[Anonymous No.6770539]

>>6770517
>wala

[Anonymous No.6770549]

I heard carbonara threads were general shitposting, like chili threads. Any truth to this? I'm looking forward to it, its my first.

[Anonymous No.6770567]

>>6770517

>deglaze pan with cream

are you sure you know what you're talking about? the credibility of your post was shot to shit by the third line

[Anonymous No.6770642]

>>6770242

Dogmatic old faggot. Nothing wrong with adding cream if you like it. Makes it extra goopy.

[Anonymous No.6770822]

>>6770242
been using this recipe and it comes out great. have to use bacon though because I can't get guanciale or panchetta in the shithole town I live in.

[Anonymous No.6771012]

>>6770822
>I can't get guanciale or panchetta in the shithole town I live in.

Fuck me, that's sad...

[Anonymous No.6771176]

>>6770242
Prefect.

Gramps knows his shit

[Anonymous No.6771197]

https://www.youtube.com/watch?v=Bsmkxl9cQvo

[Anonymous No.6771255]

>>6770127
1/2 parmigiano 1/2 pecorino + pepper. The trick is to add a lot of cheese to the eggs (someone uses only the yolk) till you get something almost not liquid, then add hot pasta and pancetta away from the fire and mix. You'll get a really creamy texture without any cream or milk. Recipe given me from an old lady in Rome

[Anonymous No.6771256]

>>6770567

it was purposefully off to 'troll' the people who swear against cream or bacon in carbonara but what exactly is wrong with deglazing with cream if you're making a cream based sauce?

[Anonymous No.6771263]

>>6771256

cream doesn't deglaze. you deglaze a pain with something acidic and mostly water, such as wine or citrus juice.

it doesn't work that way with cream, man. if you don't believe me just try it.

[Anonymous No.6771268]

>>6771256
Deglazing a fat with another fat.. Seems cool

[Anonymous No.6771274]

>>6771263

I've done it before though, so it could be that the cream I've used is watery enough to do it.

[Anonymous No.6771276]

>>6771274
here in the biz we call that watery cream 'milk'

[Anonymous No.6771296]

>>6771274

you clearly have no idea as to what you're talking about, bud.. cream isn't watery.

>>6771276

lol

[Anonymous No.6771302]

>>6768764
Same, I don't like using cream but italian food is like pizza: everyone makes it their way anyway.

I like just having onions and bacon fried, egg and some basil and sundried tomatoes.

As long as you manage to make it so that egg doesn't clump , congratz, your carbonara is not shit.

[Anonymous No.6771304]

>>6771263

cream does deglaze.

[Anonymous No.6771306]

>>6771274
>watery cream
I doubt it but I'm going to cook now so let's try deglazing with cream.

[Anonymous No.6771312]

>>6771306

it will stick to the pan if you don't stir it properly, but it will deglaze.

[Anonymous No.6771319]

if you want THE REAAAAAAAL carbonara... pecorino romano cheese
4 eggs
1 good clove of garlic
pancetta if available, bacon if not
spaghetti
black pepper
salt
a LITTLE parsley

dont get crazy with garlic or parsley it will kill the flavor

[Anonymous No.6771834]

>>6771319
> guanciale

[Anonymous No.6771845]

>>6771319
no garlic in the REAAAAAL carbonara. No parsley either.
Pancetta/guanciale, eggs, parmesan, spaghetti (salt the water obviously) and black pepper. That's all there is and that is all there ever was in the real, authentic, original carbonara. And although it's good, it's abit boring. So many other takes on the dish (such as your own) taste better. But that shit there is not REAL carbonara.

[Anonymous No.6772035]

>>6771845
never had parmesan in my carbonara in italy, also small amount of garlic is common, same with parsley. i'm not talking about some original ancient recipe written in stone. im talking about what is commonly used in good restaurants

[Anonymous No.6772046]

do you cunts have any idea how boring you are

i could google the 'authentic' carbonara recipe in a second if i wanted it but every fucking thread there's fifteen people slowly converging on it by offering their own idiosyncratic pedantry like a fucking roomful of comic book guys.

what do you even get out of it? is food better when it's authentic? or do you just feel more like 'the real deal' when you eat it? you're not the real fucking deal. you're just another cunt on the internet.

[Anonymous No.6772525]

>>6768600
lots and lots of cream lol