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/ck/ - Food & Cooking

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12309807 No.12309807 [Reply] [Original]

Hello, /ck/.
I'm going to make some carbonara for lunch, and I was wondering if you guys have any advice for me so I won't fuck everything up.

>> No.12309809

>>12309807
FUCK YOU FATASS

>> No.12309810

>carbonara is the new BigMac

>> No.12309811

For me, carbonara is kind of... tasteless. Unless you really load it up with bacon

>> No.12309812

>>12309807
You need starchy water for lube, don’t throw away the pasta water and use it whenever you need water. If you use non-starchy water shit tangles quick.

>> No.12309815

>>12309807
liberal amount of cream

>> No.12309817
File: 1.89 MB, 1080x1331, mai_rebelo.png [View same] [iqdb] [saucenao] [google]
12309817

>>12309807
you should make spaghetti instead.

spend an hour just stirring the sauce. ground beef, oregano, a bay leaf, black pepper, habanero sauce, cayenne pepper, olive oil, garlic powder, and tarragon.

that's my secret recipe it will get you laid don't spread it around

>> No.12309824

>>12309817
Look at this retard.
>should make spaghetti
You even know what spaghetti is? Hint, its not that shit sauce you recommended

>> No.12309825

>>12309817
Can that ass really fit on that tiny sest? Millions of Americans want to know.

>> No.12309831

>>12309824
anon.. easy on the bantz

>>12309825
>on
it goes in

>> No.12309866

>>12309831
it's not "bantz" to tell you you're wrong when you're wrong.

>> No.12309876
File: 515 KB, 893x920, 1557399661637.png [View same] [iqdb] [saucenao] [google]
12309876

>>12309807

>> No.12309884

>>12309876
I feel this man.

>> No.12309891

>>12309807
>tomatoes
>carbonara
so... pic unrelated then?

>> No.12309892

>>12309815
I thought I wasn't supposed to use cream-
>>12309891
Epic troll

>> No.12309897

>>12309807
Don't forget the cream

>> No.12310308

>>12309807
Make the portion small and fill up on fresh fruit after.

>> No.12310681

>>12309817
>make spaghetti
Do americans even know the most basic of culinary terms? Or just call all stringy pasta recipes spaghetti?

>> No.12310687
File: 62 KB, 468x480, article-1025956-0194442C00000578-160_468x480.jpg [View same] [iqdb] [saucenao] [google]
12310687

>>12309807

Don't forget the peas!

>> No.12310742

>>12309807
cook your pancetta or bacon and let it cool to room temp, add the parm egg mixture to the room temperature meat/oil, then add in your noodles fresh out of the boiling water. Use the heat of the wet noodles to cook the eggs, work decently fast and the eggs won't have a chance to curdle.

>> No.12310804

>>12310687
the fuck is that

>> No.12310817

>>12310804

A human egg being ovulated. Looks fucking delicious. I wonder what human caviar tastes like.

>> No.12310824
File: 26 KB, 352x370, 1509767120157.jpg [View same] [iqdb] [saucenao] [google]
12310824

>>12310817
>>12310687

>> No.12311022

>>12309807
The recipe is all about temperature control. Too cold and the sauce won’t thicken properly, too warm and it will turn into egg curds. What you want to do is boil some water and use it to fill up the mixing bowl you’re going to combine everything in so it’s nice and warm when you do the mixing. The next temperature control trick is to let the eggs and cheese come up to room temp or close to kt before you start. Just leave them on the kitchen counter for a half hour or so.

Boil the spaghetti first with plenty of salt in the water. While it’s going beat 3 egg yolks, 1 whole egg, a pressed garlic clove, grated Parmesan cheese, chopped parsley, ans cracked black pepper together in a bowl. Set aside. Chop up the pancetta or bacon into nice thick chunks and fry in a pan with a little olive oil and plenty of cracked black pepper. Get is crisp but not overcooked, then remove from the heat. When the spaghetti is done, save about a cup of the water and then drain the noodles. Put them in the pan with the meat and then put it back on the heat and fry them together for about a minute or so. Pour the warm water out of your mixing bowl, add the noodles and meat, then pour in the egg cheese mixture. Stir well, adding a pasta water a little at a time until the proper thickness is achieved. Plate and garnish with additional grated cheese, cracked black pepper, and parsley.

>> No.12311053
File: 120 KB, 1380x876, 1551473353331.png [View same] [iqdb] [saucenao] [google]
12311053

>>12310687

>> No.12311094

>>12310308
Fag

>> No.12311849

>>12311022
this

>> No.12312228

>>12309811
it's really better with bacon. use smoked guanciale if you're one of those muh authenticity weenies

>> No.12312238

>>12309807
Don't use cream.

>> No.12312314

>>12309807
hi OP, ignore the autists in this thread

Italia Squisita has the tutorial for you (true Italians cooking Italian dishes): https://www.youtube.com/watch?v=elq1UYbJ-JQ

>> No.12312427

>>12309807
boil spaghetti in salt water
cook guanciale (traditional) pancetta or bacon in pan until crispy
put noodles in pan and toss together
pour in a little starchy pasta water to bring the sauce together while you pour your egg and pecorino/parmesan/etc mixture in pan when it's hot enough to cook but not hot enough to scramble the eggs

you dont put cream in carbonara unless you are a retarded

>> No.12312606

>>12309811
>doesn't season

>> No.12312615

>>12312427
wheres the pepper

>> No.12313782

>>12310687
>>12309897

>don't forget.. THE OLIVE :)

>> No.12314488

>>12309876
fake and extremely cringe

>> No.12314491

>>12309807
listen to ralphie from the sopranos. When the pasta is done, throw the it back in the pan with a touch of butter and give it a quick fry.

>> No.12314492

>>12312427
>noodles
Opinion discarded.
You know fuck all about cooking.

>> No.12314513

remember to use copious amounts of peas and cream! pepper and pecorino are major no-nos!

>> No.12314561

>>12309807
I was too lazy to answer but I don't read one decent comment here. No garlic, no oil, no onion, no parsley, please ignore those comments. Boil your pasta, make it be a good one Italian label (not barilla) drop it in good amount of water when it's boiling and pinch of salt. Do not break spaghetti. While boiling, take a large bowl and break three egg yolks for two (one full egg per person if you don't know what to do with whites is still fine, depends on how big the eggs are). Grate pecorino, or parmesan if you can't find it, small, till you make a nice cream, and add black pepper. Leave it there, take a hot pan and bake guanciale, if you can't find it smoked pancetta or bacon if really find anything else. Better if it's not cutted super thin, fry it without oils, its own fats are enough. Now let it warm a bit, take your pasta off the water (dont overcook it.) and drop it in the bowl with the eggs and cheese. This does not go on fires, pasta is warm enough to cook eggs leaving them creamy. If you warm it too much you'll have scrambled eggs and that's not it. Add now guanciale/pancetta/bacon with its fats and mix up well