Rate my carbonara... I call it 'carbonara autentico'
i call it '' belongs in the trash ''
>>7230623
11/10 'nara
>>7230623
that actually looks tasty!
>>7230623
Looks like shit touristy carbonara
>>7230701
>>7230623
'Nara's supposed to be swimming in cream. Where's the cream, dawg?
>>7230863
Fucking heathen, authentic Carbonara doesn´t have cream in it, amerifat.
>>7230875
Which is why Italians can't be trusted with their own cuisine. They just don't know what tastes good.
>>7230623
It looks good but you forgot the parsley
I rate it 9/11
>>7230623
>not cream
>not peas
4.4925731/10
>>7230880
>American telling how everything must swim in a sea of plain fat, salt and sugar to taste good
kek
>>7230623
Looks real nice but the sauce should be creamier. You need to put the pasta back i nthe pan and heat until the egs become custardy. Also, some chopped hot dogs would be a nice addition.
>>7230921
Americuck/10
But it's in an olive garden take out container.
bad lighting, so difficult to tell, but pasta looks a lil overcooked, seems as tho the egg has dried up also, or there wasnt enough in the first place. not enough black pepper or pecorino also to be 'autentico'
Garbage/10
No cheese. No parsley. Looks over cooked. Bacon is in big chunks. Looks dry.
Maybe cooking isn't for you, anon.
>>7230969
Maybe he's one of those elderly people who reuse them.
>>7230623
It looks okay but needs more egg imo. You want it like a light scrambled egg covering each strand. Also more pepper
Or at least that's how I had it most often in Rome
>>7231349
Scramble? That's just a poorly done carbonara. The egg's supposed to be a heavy, velvety, sparse sauce. More a coating on the pasta than anything.
>>7231358
well not like a thick scramble but certainly nearer to cooked than raw
I had it like this quite a few times but idk
>>7231361
Well, that makes more sense. If it scrambles, then the heat's been too high. Since it still has to be hot enough to melt the cheese, though, it's easy to flub. Especially for an impatient cook.
>>7230623
You call it authentic but it doesn't look like guanciale or pancetta... It looks like the good ol' 'merican 'acon in some 'sta 'nara brah, bettah get in yo cah and get some real guan' or 'cettah brah
>>7230623
I follow my great grandmothers recipe from before WW1 and it turns out quite like yours.
Good job.
>>7231342
>elderly people who reuse them
Who you callin "elderly" sonny?
I mix beaten eggs and shredded eggs for my carbonara. And lots of black pepper.
>using the word authentic in your dish
>even worse, translating it to the language of origin
Where and when did this carbonara meme start?
>>7231611
Stupid Pepe le grenouille poster
>>7231617
it's not even a meme
I remember once when I was a kid I was making it with my dad and I asked why we weren't using cream
he just glowered at me
>>7230623
>carbonara autistico
>>7231722
lucky
my dad left my mom the day she put cream in it
>>7230623
Where's the fucking pecorino cunt? Also it would be "carbonara autentica" if anything.
Check out my carbonara as well. Really helps to have a packet for it, so you don't have to do everything yourself. I think I overcooked the chicken though.
>>7230623
Get a load of this permafaggot
>he uses bacon
You stupid piece of shit everybody knows you're supposed to use pancetta.
And you have the audacity to call it "autentico"
Look. Do your mother a favor and just fucking kill yourself.
>>7231960
that's what I would feed the rats down the sewer. why packet? it is such an easy dish..
>feminine noun
>masculine adjective
kekkiest of keks
>>7230921
>Also, some chopped hot dogs would be a nice addition.
>>7230623
It looks more like hipster ramen.
>>7231960
That's murrican trash mac and cheese m8.
>>7230623
Needs more pecorino, pepper and actual good chunks of guanciale or pancetta if you want to call it authentic. You should also only use beaten egg yolks and cheese (1 egg yolk for the dish and 1 extra yolk per portion) until creamy and velvety for the sauce and let the steam and heat from your pasta cook it.
>>7231960
build a snowman with that
While not authentic, I find mushrooms are the best addition to a carbonara. I can't imagine peas, parsley or cream making it better at all. I've never had chicken with it but it sounds OK. I also use minimal cheese since if I use too much, I can't taste the egg as much.
>>7230913
>not detecting sarcasm on a Malaysian dog racing site where 50% or more of the posts are from trolls
>>7230623
I tip my italian hat.
>>7230623
That looks like the container you get pasta in from Noodles and Co
>>7230623
Could be creamier, needs more cheese and pepper. If you have the audacity to call it authentic use pancetta or guanicale.
>>7230921
>Also, some chopped hot dogs would be a nice addition.
Then you'd have to call it Carbonara Autistico.
>>7230623
>le spaghetti and cheese
>>7230623
more like 'carbonara autistico'
>>7231960
fat american version
also
>packet
>>7231994
>implying pancetta isn't bacon
>>7232239
>>7234243
nice meme
>>7231611
Trnslating it wrong too
i did a great pasta piselle with left over bone in roast ham.
recipe for 2-4 (depending on portion size, i dont eat this often so when i do i powerhouse fat plates)
>1lb of angel hair, taglatelle, or farfelle are my fav since theres not alot of sauce, and a really al dente angel hair is my go to for less saucy dishes of pasta
>1 to 1.5lbs of finely diced, or cubed cooked ham
>1 small onion, minced
>1 medium package frozen peas, or 1 can of good sweet peas
>half a small birds eye/short super hot red thin pepper, minced
>1 clove of garlic, shiced thin
>good olive oil
>3 oz of cooking water from the pasta
>half a celery stalk, cubed even smaller then the ham
>VERY small dash of fresh/dried rosemary, or if you prefer you can use fresh cut parsely at the end to finish with some raw olive oil at plating
saute all ingredients except pasta/pasta water
boil pasta, pull 1 minute before al dente
when onions are soft and clear, and ham is very crisp and all sides are cooked, finish the saute with just enough butter to ramp up ham carmelization (2 pads of butter) and add the peas to defrost and heat up, or add the can now and finish the last 5-10 minutes of carmelizing the ham/onion saute (i use medium heat throughout and slip only 3 times to get the corners, and let the medium heat takes it time with 6-10 minutes and get perfectly browned not blackened)
-finally add undercooked pasta and hot pasta water back pan with the meat/veg mix, crank up the heat, add just a bit more olive oil and lots of grated cheese (my favs pecorino), and when the pasta water cooks on high the pasta soaks it up and the olive oil just barely coats the pasta you pull it off (pasta should be al dente and very firm to the bite without crunch, and be comfortably chewy)
-plate, add parsely if you didn't saute ham with a touch of rosemary, more cheese, and a kiss of olive oil directly on top of the cheese and then kiss the side of your bowl/plate and mix the food just a bit so the bottom gets everything!
>>7230965
Surely you knew you were replying to b8
This is the best carbonara recipe I've tried:
https://www.youtube.com/watch?v=IWWHQItzY_g
Except I also use Knorr Chicken Stock Pot instead of salt in the pasta water.
Has anyone tried anything like this? Looks delicious
https://www.youtube.com/watch?v=KeGQ9jl0wJg
>>7230623
>using bacon instead of pancetta
>>7236647
I'm really not fussy about tradition, but why do people insist on calling things names to which they bare no similarity? Put cream in your carbonara, I don't care. Use bacon, even ham if you like. But don't remove the core elements of the dish, eggs and pepper, cook it in a completely different way and still call it the same name on the basis that it's creamy.
Can I call it carbonara if I use passata? They have a creamy consistency. I guess it's the wrong colour, but so is white cream cheese. Can I call a bacon sandwich a pie since it contains meat within baked dough?
>>7230623
that's a pretty small portion imo
>>7237186
>putting pancetta instead of guanciale
>>7230623
fuckingdisgusting/10
>>7237257
you're the man, bro
>>7237251
not everyone is a fat shit
the great thing about any pasta dish is that no matter how shit it is, it will always taste amazing
>>7238430
>has never heard of sketti
>this entire fucking cancerous bait thread
pic related
>>7239089
Simply epic
>>7231621
>>7231611
