![pasta-alla-carbonara[1].jpg](https://i.imgur.com/m1oNXvO.jpg "pasta-alla-carbonara[1].jpg")
How do you like your carb, guys?
I'm partial to this recipe: https://www.youtube.com/watch?v=KeGQ9jl0wJg
>>7299676
>Flavor king
>cream cheese
not sure about that one
>>7299749
You don't like pushing it into overdrive, I see.
>>7299676
Cream doesn't trigger me. Cream cheese and milk don't trigger me that much, but
>no eggs
>no pepper
>cooked nothing like carbonara
What in the flying FUCK does this have to do with a carbonara? This is as bad as that handicapped vegan woman who blends cauliflower and calls it mashed potatoes.
>>7299676
>not using a carrier noodle
https://www.youtube.com/watch?v=IWWHQItzY_g
>>7299793
'nara isn't bound to your arbitrary rules, friend
>>7299798
So can I replace the cream cheese with tomato sauce and the bacon with beef and call my bolognese a carbonara? How about if I go one step further and replace the pasta with chili peppers? What if I get rid of all those ingredients and chew the warm fucking air, is that carbonara?
>>7299805
If you believe it's 'nara then 'nara it is.
>>7299795
>onion
>>7299805
Carbonara is any way you like it.
Onions ruin it, peas ruin it. Mushrooms actually go well, and I never see anyone adding them.
>>7299823
Because mushrooms don't belong in a carbonara either.
>>7299825
'shroom 'nara is the bees knees, m8
>>7299825
So? My point was that people put peas and onions in all the time, which ruin it, as opposed to mushrooms which actually add something.
What do you mean by "don't belong" anyway? Does it offend your sensibilities when things aren't prepared in the exact way they originally were? The core of the dish is fundamentally the same, you can't argue it isn't "right" until people start doing things like removing the eggs or pepper. Otherwise it's a matter of taste, mushrooms taste good in carbonara.
>>7299823
Peas are nice in this sort of dish, imo. Sorry I disagree with you. Peas and mushrooms are generally a combination I like.
I like mine healthy.
https://www.youtube.com/watch?v=_pPNOJWg5rU
I make vegan carbonara
Carbonara is shit. Penne with sausage and peppers is the money pasta. Add some mushrooms to get that shit jacked.
>>7300120
Or linguine with shrimp and wine sauce. Who the fuck wants carbonara when you can have this motherfucker?
>>7300120
>Carbonara is shit
I will fight you faggot
>>7300132
You will lose, carbo-skid.
>>7299805
YOU JUST DON'T UNDERSTAND DO YOU???!!
>>7299676
>I'm making pasta carbonara the easy way
>easy way
Bitch wtf it's like 2000000 times more complicated than the real one.
>>7299795
>charred onion
>ham
wa laa
https://www.youtube.com/watch?v=fOowiSlSY_8
![1451078596602[1].gif](https://i.imgur.com/bdleVPc.gif "1451078596602[1].gif")
>>7300408
Fuck that looks good
>>7299957
i wish I had a friend and a qt as fuck wife like that ;_;
>>7299676
I have never understood why this dish is regarded as a classic.
The texture of bacon or ham doesn't go well with pasta at all.
It is just a chewy mess when you put a forkful into your mouth.
>>7302388
Use pancetta. And egg.
>>7302388
https://www.youtube.com/watch?v=ao9Oi1HPbSk
Use this recipe and you won't fail.
>>7300408
>he actually literally says wa la
>>7302710
I watched that video and it reminded me why I hate chefs.
First of all he was shilling some pre-packaged chicken stock product and used it in a ridiculous way.
And then he did the old "I eat my pasta undercooked because it makes me more sophisticated". I hate when chefs do that.
The only thing I can say in favour of the dish he prepared is that the bacon was cut small and was crispy. I admit this neutralises some of the texture problems I mentioned in my earlier post.
Way too much egg yolk and olive oil in the sauce though and nothing to cut all the richness.
I use Knorr® Chicken Stock Pot
Why Knorr® Chicken Stock Pot you ask?
Because Knorr® Chicken Stock Pot makes your pastas taste better, than salt.
You should try it
BUY Knorr® Chicken Stock Pot
If it's good enough for Marco-Pierre White, it's good enough for me, and definitely you ;)
>>7302766
It actually works pretty well man
I use kraft singles instead of parmigiano, come at me
>>7302716
He actually, literally does not.
>>7302755
>I know better than a Michelin Starred chef.
I bet you'd struggle to boil water you fucking spunk trumpet.
>saw the thread and the video in the morning
>made carbonara for lunch
>now I realised I used whole eggs instead of just yolks
Did I poison myself guys?
>>7299795
>mixes a bunch of shit
>whites still cook in chunks
>with pancetta
>not fucking bacon
>preferably cooked by an old italian man
https://www.youtube.com/watch?v=BmnoGc1fxew
>>7303594
memetastic, family
>>7303627
proper cooking isn't a meme
>>7303636
bappedy boopedy
I actually like peas in mine. And carrots.
>>7303636
trying to mandate that people use pancetta because of muh carbonara autentica instead of using bacon which tastes exactly the same and is more readily available is pretty memetastic
>>7303040
>a Michelin Starred chef
A michelin starred chef being paid to use some disgusting product in a recipe where it doesn't belong.
He is a shill and a prostitute and you can't trust anything he says.
The better a chef is (according to foodie wankers) the more prone he is to being a hipster and trying to prove how good he is by how much he likes shit food. Hence the "eat your pasta undercooked" meme.
I put my trust in real COOKS. Not these hipster elitist wanker chefs playing status games by mangling recipes and serving turds on a plate and claiming you are a prole if you don't like the taste.
>>7304683
You're a fucking idiot, son.
>>7304061
are you fucking retarded? He explicitly says to use pancetta or bacon if you don't have the former
>>7304725
Yeah he is.
>>7304683
Everyone already knows this. Just let them pied piper the masses. It's for the best. It's for the greater good. the greater good the greater good
>>7304956
You're arguably even more of an idiot for seemingly genuinely agreeing with bait. Not exactly subtle bait either.
>>7299676
>bacon
>cream cheese
>FROZEN peas
Holy fucking shit raged hard.
>>7299676
This video is like all the evil vile soulless corporations in the world condensed into one thing.
I am a heathen, and as much as it pains my Italian brethren I like my carbonara
- creamy
- eggy
- baconny
- sweetcorny (yes really, it works)
- parmesanny
- NOT cheddary, cheddar is good for much pasta but not this
- nutty
- garlicky
- parsley . . . ey
Basically I like to go nuts with my carbonara and make it a crazy dish not to be forgot.
>>7299793
I'm with this guy. The sauce in OP may not be bad but carbonara it ain't. Must have parmesan, eggs, PEPPER (it's in the name ffs) and a pork product to qualify.
>>7300020
How many rabbits and voles died to harvest that wheat, carblord? More like durrum WHEAK.
I bet you killed a bird to buy that plate.
>>7305167
>cheddar is good for much pasta
I'm not sure I agree with that m8. There is always a better alternative to cheddar.
https://www.youtube.com/watch?v=HYQdsUifajQ
I get my carbs from rye flats and proteins from fish. That's all I eat.
>>7305181
In another thread I posted a cheddar sauce recipe my dad showed me when I was a kid, which is my ultime comfort food. Between that and using cheddar - and I only go for sharp strong cheddars by the way - on other dishes like spag bols or tuna napols alternating or mixing with parmesan, it works.
Like I say, heathen to the max. Sorry Italians, I'm who I'm.
It's supposed to be guanciale, not pancetta, for the authentic experience. Fucking peons, I swear.
>>7299676
>cream cheese
>milk
>peas
>no pepper
>no eggs
>>7299676
>@mrpv IF you were familiar with the most basic Italian, you would know that "carbonara" means "creamy bacon sauce."
I kek'd
>>7299805
Well, if you want to push it into overdrive, you add bacon.
>>7299676
When I was a kid I used to experiment with pasta a lot when there was nothing left in the fridge, one thing I learned is that pasta doesn't go well with cream cheese, it's just way too heavy.
Hey guys, thats my carbonara, I tried with some different ingredients, what do you think?
>>7306922
>he didn't push it into overdrive
anyone got the link for that terrible carbonara video made by some filipino bird?
So this has 7 ingredients, right? I'm poor as fuck and my carbonara has 5 ingredients: spaghetti, bacon, parmesan cheese, eggs, and black pepper. It's even easier to make. Why does she call this the easy way? I bet this tastes really good, but it's not carbonara. Also what's the pasta she used? It didn't look like spaghetti.
>>7306942
Bitch should have used a carrier noodle.
>>7306939
https://youtu.be/K-PKO2FrdPY
>>7306939
>>7306945
god damn
Now you may be asking, why do i season my pasta with knorr chicken stock pots, and not salt, and the answer is simple:
Knorr chicken stock pots will make your pasta taste better. (Than salt).
>>7304061
Bacon and carbonara are like lemon and lime.
They're good substitutes for eachother, they work in all the same ways, the have a similar taste, but they aren't the same.
Granted i buy bottom of the line carbonara and cheapo honey-cured bacon, so it might just be that.
>>7299676
>2015+1
>eating pasta
Its like you want to be obese
>>7306966
>bacon and carbonara are good substitutes for each other
>how do you keep your turkey moist, anon?
>oh I just boil it until it's al dente and then chuck a couple of beaten eggs and some grated parmesan over the top
>>7306953
You should try it.
>>7306966
I think you mean Guanciale and not carbonara.
>>7302766
>mfw I came upon a bunch of knorr stockpot (that are not sold in my country) in an english shop and bought a whole bunch and will be cooking Marco's food for the next month or so.
>>7302755
>"I eat my pasta undercooked because it makes me more sophisticated"
You complete fucking moron. Literally nobody does this. There are several reasons to cook pasta slightly less than the recommended time. Firstly, because the texture is simply nicer with a very slight bite to it, as opposed to a soggy mess. Secondly, as he says in the fucking video, it cooks further as you're completing the dish. Thirdly, having your pasta not completely saturated allows it to absorb some of the flavour of the sauce or whatever other ingredients you're tossing it with.
>crispy bacon
You're a fucking mong if you prefer this shit to medium bacon (slightly soft center, crisp edges and surface). You might as well use Walkers Smokey Bacon crisps.
>too much egg in carbonara, cream is fine
OK now I know you're a troll. It's meant to be rich and it's meant to taste of egg, that's the entire fucking point. Egg, bacon (pancetta, guanciale, whatever) and pepper, if you don't like that well that's a matter of personal taste. Cream is only good for making it easier to cook and for sauce consistency, it ruins the flavour by diluting the egg.
I use this recipe
>>7307064
https://youtu.be/_4QSt7pqpsE
Accidental pushed post before.
Pretty easy meme free recipe.
>>7303594
>Bacon is wrong, it must be pancetta!
It's traditionally made with guanciale which is far more different from either pancetta or bacon than they are from each other. Kudos for liking Gennaro but even he says bacon is fine. Don't talk shit about something you aren't knowledgable. There's nothing wrong with bacon.
>>7307065
Pretty good but egg yolk tastes nicer than whites. I usually use a mixture of yolks and whole eggs, i.e. three yolks and one whole for two people. If it's just one portion, I'll use two yolks but keep a bit of the whites in there. I freeze the whites since they're great for desserts, problem is I don't eat many desserts and I have a lot of carbonara so I have a large bag full of egg whites in my freezer.
I like the idea of fettuccine or tagliatelle since the surface area would allow for a good even coating, which is pretty much the point of the dish. Not a fan of penne, fussili etc since the sauce in carbonara is spread pretty thinly, meaning any clumps or bits caught up tend to compromise the coating, leaving some of it dry. It would be fine using cream though.
>>7299676
I like fat with my rice, and the fat+rice paired with something spicy.
Example: Last night I made coconut jasmine rice (very simple, just replace half the water with coconut milk and prepare as normal), over which spooned a pumpkin, yam, and roasted red pepper curry soup.
>>7300120
I'd def add some bacon to push it into overdrive.
>>7307062
>Literally nobody does this
Yes they do you pair of absolute pants.
I have watched these chef wankers say "al dente means "to the tooth" which means your pasta should be hard, not soft".
I have seen them take the pasta out of the water where you can see from the way the pasta is stiff that it isn't even near cooked yet.
I have seen them eat their stiff, chewy raw pasta and praise the taste.
I have seen all these things.
Only egg and bacon. The cheese adds too much richness imo.
>>7303376
no m8. it's allright. i almost never use just yolks
eggs
bacon
chesse
black pepper and salt
>>7307866
some chefs are retards, what's new?
al dente is translated indeed, to the tooth, but, imo, is a term that exists to counteract the bad habit people have to just let pasta cook until it almost melts and loses all taste or consistency.
what i do is, from time to time, take out a thread or pasta (be it spaghetti or something else) and bit it in half. if the flour in the center is not cooked yet, keep it in. if there's no white dot in the center (meaning the flour is all cooked) i take i out and add it to the sauce
don't eat pasta raw, but don't overcook it, like steak
>>7309979
bit should be bite*
>>7309970
cream
peas
italian sausage
Improved.
>>7309984
Peas just look weird mixed in with the pasta. Have them on the side or something.
>>7309989
It's delicious, try it some time.
>>7309989
I like to sprinkle them ontop of my 'nara, like marco does his panchetta.
>one of my favorite italian comfort foods has been turned into a joke
>>7310022
If you actually care about what other people put into or think of their 'nara then you are the joke, anon.
>>7309979
>>7309981
The point I was making is that chefs engage in a form of status signalling where they get into a competition with one another.
The way to win is to go to extremes. So what begins as your sensible advice about not overcooking pasta ends up with wanker chefs eating their pasta ridiculously raw, praising the taste, and shaming as plebs anyone who eats theirs properly cooked.
This is a very noticeable phenomenon of the modern chef scene. I am surprised so many people have completely missed it.
You also see the same dynamic at play with chefs trying to one-up each other by declaring something objectively disgusting as not just edible but actually a delicacy. And anyone who can't suppress their gag reflex for it is a pleb.
This is why I have contempt for chefs. They fall for ridiculous fads and go to stupid extremes to try and differentiate themselves.
>>7310022
I've been eating it since I was a kid and nothing is going to change.
https://www.youtube.com/watch?v=qBen06dpD8Y
>he doenst use guanciale
>>7310208
>>7305181
What about macaroni and cheese? Cheddar is almost essential. When cheese is the main flavour, I almost never make a pasta dish without either cheddar or pecorino.
>>7306922
>beef
That's bolognese you retard.
>>7307866
Well you definitely didn't see that in that Marco video, which is what you were commenting upon.
>>7310411
Don't you fucking tell me what goes in my 'nara.
I use Knorr® Chicken Stock Pot
Why Knorr® Chicken Stock Pot you ask?
Because Knorr® Chicken Stock Pot makes your pastas taste better, than salt.
You should try it
BUY Knorr® Chicken Stock Pot
If it's good enough for Marco-Pierre White, it's good enough for me, and definitely you ;)
first attempt to make carbonara
how'd I do /ck/?
>>7311499
you should've left out the milk/cream or whatever you added near the end it turns out so much better
>>7311499
way too watery
>>7311499
That's a fine looking 'nara, buddy.
>>7311499
>too much oil
>cream or milk was way too thin
Looked edible though m8. I've seen worse.
Applewood smoked bacon.
Anyone tried making carbonara with clotted cream?
>>7313600
I like to make my carb with penne for the pasta, sausage instead of bacon, peppers, onions, & mushrooms instead of peas, and marinara instead of cream. Also, I leave off the egg. It's better than the traditional way. Also, I like to top it with a 3cb.
>>7311499
I would eat that but when i do it i only use 0.5dl of cooking cream
>>7313801
This sounds like a pretty good carbonara t b h
>>7313801
Nice.
>>7311511
That was immediately after adding the pork, by the look of it.
Given a couple minutes to heat more, the egg yolks would've coagulated.
Though for that amount of pasta, cut down the milk and add an extra yolk.
>all those plebs
thank me later
https://www.youtube.com/watch?v=3AAdKl1UYZs
>>7314510
Boring. I'dd add some cream at least.
>>7314538
>>7314719
Fuck off with your >muh authenticity
>>7314725
Fuck off with your horrible taste buds
Crispy noodles chow mein
A splash of cold cream to even out the texture. But no peas or anything like that.
I put onions in my carbonara. Then I garnish the plated dish with ketchup.
>>7299823
i add them all the time. tagliatelle carbonara with ham and mushroom is a ridiculously common ready meal here in the UK as well
I like the James May method
https://www.youtube.com/watch?v=xtfGZfIl8Bk
>>7305181
> There is always a better alternative to cheddar.
you haven't had good cheddar
>>7307049
ur mum is single and looking for a well dressed man
>>7309979
>imo, is a term that exists to counteract the bad habit people have to just let pasta cook until it almost melts and loses all taste or consistency.
this i absolutely agree with
italian chefs were like 'stop overcooking your fucking pasta, russia and america i'm looking at you you fucking animals' and then american yuppies spread that shit like chinese whispers until it was like 'don't you know, real italians eat their pasta when it's still chalky in the centre and while they're at it they cook it in water that IS AS SALTY AS THE FUCKING DEAD FUCKING SEA'
>>7310042
chefs don't do this
judgmental faggots like you do
