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What is your favourite pasta for carbonara? What kind of bacon do you use? Do you have any unique preferences and add anything unusual to your sauce?
>>
I add heavy cream
>>
>>10597796
Spaghetti or Bucatini.
Guanciale if I have it. Pancetta if I don't.
>>
yeah about twice as much as on that plate
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>>10597850
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>>10597830
american?
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>>10597853
That is literally 5 forks worth of spaghetti.
Also you seem to forget that is is basically eaten before the real meal in italy
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>>10597862
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>>10597915
I'll take that as a yes
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>>10597909
No it isn’t, look at the thickness of the noodles, have you ever seen spaghetti before? It’s just a big plate

And yes, you’re a landwhale
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>>10597796
anything will do, but spaghetti works best
i do not use neither bacon nor cheese
once i put garlic in it. that was unappropriate
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>>10597796
I don't like it at all, too many carbs, not enough meat.
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>>10597796
I sometimes use gnocchi. Love the texture.

Also, that carbonara looks dry af. Needs more egg and pecorino. Also, traditionally you would use pancetta for meat.
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>>10597796
linguine for sure, & a pinch of nutmeg is a good addition. Have tried fancy versions of cured pig and I don't appreciate any significant improvement in the taste from supermarket middle bacon, but I guess the crumbly stuff looks better. Nothing against cream or peas too, if they're on hand I'll use them so they don't go to waste.
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>>10597796
Instead of bacon I use soy bacon, and instead of cheese, I use soy cheese, and instead of spaghetti, I use soy spaghetti.

Add some tomatoes, soy beans, and a side of gluten-free garlic bread, and that's good nosh.
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>>10598112
Do you worry that your usual boards might be missing your insightful wit? Please keep their deprivation to a minimum
>>
things that belong in ‘nara
>pasta
>pecorino
>eggs
>pancetta/guanciale
>pepper
things that dont belong in ‘nara
>heavy cream
>onions
>garlic
>peas
>anything else
>>
>>10598118
You have to read the comment the way I read it in my head to get why it's funny.

My usual is /his/ btw
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>>10597915
Italians are exempt
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i often add parsley because i fucking love parsley
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>>10598185
Sorry, that's not allowed.
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>>10598185
what the fuck is this abomination
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>>10598185
Don't listen to the others, it looks really nice.

I would grate the cheese over top instead of mixing it with the egg, though. And grind a whole lot of black pepper over it.
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>>10598112
do they do soy eggs now?
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>>10598120
I'll agree on the heavy cream but you're missing out on the aromatics and peas nigga. You can't get more Italian than that.
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>>10598120
agree except >guanciale/pancetta

but

if you consider carbo' as national treasure, then you're wright. but if you look at it as a technique, then any aromatic that matches the flavor will do. may be chive, as in french omelette, but not garlic. and obviously not cream, because creamy eggs.
>>
>>10597796
pancetta is preferable to regular side bacon

>>10597830
this will give it that awesome richness it needs
>>
>>10597915
Nobody is jealous of the US

and you are most certainly single handedly bringing down the average in your shitty fucked up country
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>>10598185
it looks like kraft dinner?

What did you do?

why is it so yellow?
>>
>>10597915
No one is jealous of the retarded kid in class doing insane shit but they will still talk about him a lot
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>>10598404
>you're wright

I think you might be whrong
>>
>>10598433
Might of been Orville or Wilbur posting.
Did you consider that?
>>
>>10598185
You'd get laughed out of any half decent italian restaurant. As well as my house.
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>>10598290
yes

https://www.youtube.com/watch?v=QvEBN8Jd5DE
>>
>>10598248
a lot of cheese in the egg-mix, no need to put more, actual pecorino is very strong
>>10598428
it's yellow because of the egg yolk
>>10598451
dimmelo in faccia PEZZO DI MERDA
>>
>>10597796
>pepper all over the plate

is this a meme?
>>
I actually really like using Linguine. May be due to the surface area of it idk, but it seems that sauce sticks to it a lot better than spaghetti. I like more sauce than average so I hate left over residue on the bottom of my plate.
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Not carbonara but i just made spaghetti alle vongole so i am proud of myself. Didnt expect no cheese or cream in my pasta to taste as good. Very good.
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>>10597796
If I could get smoked guanciale I'd use that but I can't so I use really thick bacon instead
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>>10598906
Looks great. I could eat clams every single day.
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it worked out really well today
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>>10599124
looks good

But y'all need to add chopped basil to your pasta Carbonara.
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>>10597796
Spaghetti. I'll usually use pancetta, but bacon is an option if I'm strapped for cash. I can't find guanicale here. Nothing special, I just use the pasta, egg yolks, the cured pork, black pepper, and pecorino romano.

On another note, I will never understand why carbonara illicits such an autistic rage over authenticity on the internet. It's not a popular pasta dish, but everywhere on the internet you get debates and anger over ingredients and the grave sin against Italian culture you made for putting parsley, garlic, or parmesan.
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>>10599315
Same reason idiots spaz over bbq, chili, pizza, hamburgers, hotdogs, literally anything especially on this board.
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>>10598906
Australian spotted
>>
fresh pasta carbonara
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>>10599714
nother carbonara
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>>10599124
you forgot the cheese
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>>10599743
guanciale i got at the market
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>>10599755
You have Shrek toes
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>>10598906
I hate hard shells in pasta.
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>>10597796
>What is your favourite pasta for carbonara? What kind of bacon do you use? Do you have any unique preferences and add anything unusual to your sauce?
I like fresh linguine or some good semolina bucatini. Bacon is fine if it isn't an overly smoky brand. I don't see guanciale in my normal groceries, sadly, but you can take any pancetta, country ham or cured pork and give it a tiny hit of fennel or thyme, a literal dusting to approximate that. I have baked slices of prosciutto from the deli to render a little fat, crisp it and used it as a topping.

I add toasted breadcrumbs to all my pan sauce creamy or olio sauced pastas. In a second pan, I heat up olive oil, and toss around coarse fresh breadcrumbs until golden.I might add garlic, chili flakes or herbs but not with carbonara. It adds a little texture to the bites.
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>>10599422
Hawaii, and don't be a jerk. I could have went with no shell and add fake shit to flavor it.
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>>10597796
homemade tagliolini
>>
Americans have to use cream because their eggs aren't fit to eat unless cooked intensely

For me it is: multiple egg yolks per portion with pancetta fried in garlic
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>>10598906
Always like the crunch the shells bring
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>>10598451
yeah well if I was in your house I would be deep dicking your mother, how bout them apples kid.
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>>10600373
Calcium bro
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>>10597909
>Also you seem to forget that is is basically eaten before the real meal in italy
Italian here.
What?
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>>10598185
>>10598207
>>10598428
>All of these "wtf too yellow" comments from retards that probably throw a whole egg in there without even separating the yolks
>>
>>10599315
Parsley and garlic cause rage because they're the go-to "I'm American and I'm trying to cook Italian food" ingredients.
Seriously, put garlic and parsley on any fucking thing and it tastes "authentic Italian" to them.

Cream is almost the same dealio, only it's also seen as bad because it's a crutch for people too stupid to grasp that you need to beat in the yolks (AND ONLY THE YOLKS) to obtain the creamy texture.
So if you see cream it's the mark of a shitty cook who can't even manage something as simple as a carbonara.
>>
>>10600739
Are you the poster who always screams about msg being a crutch in the msg threads? Asking for a friend.
>>
>>10600920
I'm afraid I'm not.
I don't know what msg is either
>>
>>10600276
psst, the joke is that your picture is upside down like Australia.

Your pasta looks bellissimo though.
>>
>>10597796
Are these Italian chefs making Carbonara correctly?

https://www.youtube.com/watch?v=elq1UYbJ-JQ
>>
Can I get some advice on >>10601671 ? Maybe I'll get some non meme responses.
>>
>>10601883
no one is gonna help you with your quack
delete the thread and open a chicken alfredo help thread, and you'll get lots of replies
>>
Is it true that you should be making the egg-pork-cheese sauce in a double boiler to ensure gentle heat that doesn't coagulate the eggs and turn the sauce into an omelette?
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>>10602319
just turn off the heat when you put the eggs
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>>10602319
>pour small amount of sauce into egg
>pour egg into pan
wooooow wtf
>>
>>10600739
>Parsley and garlic cause rage because they're the go-to "I'm American and I'm trying to cook Italian food" ingredients.
italians actually use garlic and parsley all the time so maybe, just maybe, this is a retarded prejudice.

sure there's a difference in *how* americans use it but that's by the by.

>So if you see cream it's the mark of a shitty cook who can't even manage something as simple as a carbonara.
or just somebody who likes cream.

italians get shitty UHT cream in a carton most of the time, it's no wonder they don't use it. the whole argument is so retarded. what's better at making something creamy? fucking CREAM, or egg yolks? if you want cream, why not use it?
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>>10602561
tempering is some black magic fuckery shit
>>
>>10599743
>>10599714
>>10598185
>>10597796
Looks disgusting
>>
>>10597915
>being called out making food wrong way
>jealous???
>>
>>10602632
>italians actually use garlic and parsley all the time
We don't though, and certanly not in the quantities Americans do.
There is SOME recipes that make use of either, and even when garlic is used (WHEN it's used at all), not enough of it used for it to be a dominant taste.
But Americans seem to be convinced 100% of Italian food heavily tastes like garlic and is garnished with parsley.

>>10602632
>what's better at making something creamy? fucking CREAM, or egg yolks?
Egg yolks. Cooking cream is actually too liquid for the texture needed for carbonara, which is another reason why it's bad.

>if you want cream, why not use it?
You're welcome to use it. Just accept that you're making another recipe that's not called Carbonara when you're using it.
>>
>>10602632
Not him but yeah we use garlic and parsley but its far from an epidemic, their role is minimal and especially for parsley its most or times a 80's decoration and nothing more
Also adding cream will make it creamy of course but you can reach the same result without it and without covering the other flavours or adding useless extra cals to an already heavy dish
But do as you like, idc and no one really does
>>
>>10597796
>what kind of bacon do you put in a dish that doesn't contain bacon
????
>>10597909
Carbonara was invented as a tasty fuel for coal miners
>>
Linguine for me. Pancetta.
Nothing too out of the ordinary. Sometimes I'll add mushrooms with the garlic and finish with peas if I want it a bit more substantial, but usually I keep it pretty traditional.
>>
>>10598112
Nice
>>
>>10602759
>[Deebly gongerned]
>>
>>10598185
But not this time.
>>
>>10602739
>You're welcome to use it. Just accept that you're making another recipe that's not called Carbonara
you're not mad about the slightly misleading use of a fucking name are you. you're trying to signal that you know better than other people. fucking italians are the biggest virtue signallers on the planet

>We don't though, and certanly not in the quantities Americans do.
yes, you do. depending on the region you use huge quantities of garlic.

>Not him but yeah we use garlic and parsley but its far from an epidemic, their role is minimal and especially for parsley its most or times a 80's decoration and nothing more
you don't use garlic and parsley in literally everything, but italian-american food consists of a limited set of dishes which would be more likely to use them if cooked by italians.
>>
Posting the OG because you niggas cant seem to stop fucking up
https://www.youtube.com/watch?v=3AAdKl1UYZs
>>
>>10597796
I just made some last night with leftover pork roast and duck eggs. It was pretty great!
>>
>>10603063
>virtue signallers
Nobody who uses this term has a valid opinion, go put a bag over your head and stop wasting oxygen
t. not even eyetalian
>>
>>10600160
how dare you bring quality content to this thread
>>
>>10603100
It’s one of the most useful neologisms of the last decade so suck it
>>
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>>10603063
>yes, you do. depending on the region you use huge quantities of garlic.
>Listen here you stupid Italian. I, an American, whose only contact I have with your cuisine is exagerated recipes retooled for American tastes, know FAR MORE than you do about what you've eaten for your whole life.
>>
>>10603063
>but italian-american food consists of a limited set of dishes which would be more likely to use them if cooked by italians.
>which would be more likely to use them if cooked by italians.

Every American-made pasta sauce contains a shitton of garlic, despite it being absent from the majority of actual pasta condiments used in Italy.
Americans have simply trained themselves into thinking:
I can only taste garlic = perfect Italian taste
>>
>>10603398
Garlic may not be in all Italian pasta sauces but it is in plenty of them. Again, it does depend on where in Italy you are.
>>
>>10603398
bullshit I've had arrabiata from an Italian chef and it was unmistakably garlicky
>>
>>10597796
The spaghettis n°idontknow the ones that are more on the thick side. No cream. Smoked bacon
>>
>>10598329
> You can't get more Italian than that.
yes you can, try not to put peas in carbonara
>>
>>10597796
I use Seasoning Bacon. Cut to design, it’s amazing flavor makes the fish.
>>
>>10603063
>let me teach you about your culture
>>10603673
i dont know where you are deducing this from, even just on yt most recipes put a garlic clove in oil and then remove it when preparing a sauce, it's so faint that it's almost done just as a ritual
beside aglio e olio no recipe has heavy presence of garlic, because we dont like to have bad breath
>>
>>10604215
>arrabiata
well that one's meant to have garlic in it
a lot of italian recipes don't though
>>
>>10603673
>but it is in plenty of them
And it's a dominant taste in almost none of them.
One clove of garlic is used, at most, for an entire family-sized pot.
It's used as flavor correction, and in 90% of them you wouldn't even be able to pinpoint "garlic was used in this".
Meanwhile, in America...
>Throw in five cloves of garlic per person or it won't taste Italian enough
>>
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>>10598329
>You can't get more Italian than that.
>By putting fucking peas in carbonara
>And aromatics
>in a four-ingredients-pasta
>>
Can I make carbonara with littleneck clams? I like clams in white sauce pastas. How about smoked salmon?
>>
>>10606682
That's not carbonara.
>>
Is it best to use the whole egg or just the yolk? Also i use bacon bc i dont feel like going to whatever kind of store for the other shit
>>
>>10606682
>Can I make carbonara with littleneck clams?
No.

>How about smoked salmon?
No.
>>
>enter thread
>skip to bottom for test purposes
>east atlantic cuckolds foaming at the mouth about their more successful child

Wouldn't be a normal day without it! :)
>>
>>10605896
it is a dominant taste in many italian dishes and i don't think it's 'dominant' in every american dish that uses it outside of like, breads and fried stuff.
>>
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I use cream in my carbonara. Now send me your (You)s you assblasted Shitalians.
>>
>>10598422
O B S E S S E D
>>
>>10597853
Remember when the sight of such people was unusual?
>>
>>10608281
SHART
>>
>>10606682
Don't listen to autists Anon. Add whatever you want to it. I tried mussels once and it wasn't good, can't imagine smoked salmon would be good either.
>>
>>10597796
I can't even live in a world where the only things people eat are 'nara, 'deenz, and 'za
>>
>>10608198
>fatty pork, egg yolks and cheese

How could you possibly mean that carbonara calls for any more richness?

Oh okay, you’re an amerifat with the culinary taste of an 8 year old. Got it.
>>
I made one with spirals the other day. Glad i learned from this thread not to use whole egg next time. I add a little butter at the end for the extra tastiness.
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>>10609735
Oops forgot pic
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>>10598422
>>10598432
>>10602699
Look at all the triggered eurocucks, enjoy carbonara while you can, not long till pork is banned.
>>
>>10597830
First post best post.
>>
>>10609888
Get
>>
>>10609744
WHAT HAVE YOU DOONNNE
>>
Linguine.Yolks, half pecorino cheese half parmesan cheese and lot of black pepper mixed in a bowl.
In a pan a little bit of oil and pancetta tesa. Put cooked linguine in the pan sauté it then add it to eggs ecc, adjust salt and stir untill a goddamn delicious cream embrace the pasta. Serve instantly.
If u cook the eggs or add cream, garlic or parsley u deserve to die.

Btw Italian restaurant cook here
>>
>>10599714
Noodles are fucked. They need to be thicker. It looks like they took a bag of ramen and used that instead of actual noodles.
>>10599743
Too much cheese on top. Destroys the balance of flavours.
>>
>>10597909
carbonara is heavy, it can be a single plate meal. stupid american.

t. italian
>>
>>10597949
no garlic in carbonara. no bacon in carbonara, guanciale instead.

>>10597796
>>10597981
guanciale, not pancetta!

>>10598207
doesn't look bad, stupid

>>10598329
ok my dude

>>10599008
it's ok

>>10599158
no you don't?

>>10599315
yeah i get it but it bothers me when people eat shit thinking they are enjoying my home country's finer things. it's embarrassing for me and for you.

>>10599714
the meat has a shady colour but i prefer to make it crunchier. good plating my dude

>>10602319
don't heat them up, just wait put the warm (WARM, NOT SCOLDING HOT) pasta together with the eggs and mix them. 65 C° should be your threshold, otherwise it becomes an omelette.

>>10606682
you can fuck your sister too just don't call it carbonara
>>
>>10611181
Mama Mia austisimo authentico!
>>
>You can only make a dish one way and one way only
This some sort of meme?
>>
>>10599817
let me guess
youre black
>>
Keeping it simple.
>2 egg yolks beaten into a paste with pecorino
>Al dente bucatini or no. 11 thick spaghettoni
>Guanciale, rendered and crispy
>toss pasta in guanciale fat, add pasta water, and melt down egg/cheese paste

Wa la
>>
>>10611858
>Guanciale
>Simple
Yeah, no. Like 90% of people do not live within a 50 mile radius of a place that sells it.
>>
>>10611181
Where the fuck do I even get guanciale in my small city?
>>
>>10597949
What the hell is going on with your grammar?
>>
>>10597981
>I sometimes use gnocchi.
Why have I never thought to try this? I love gnocchi and have been having it about once a week lately. This is a cool idea. Thanks for this, anon.
>>
>>10597830
>being such a shit cook that you need dairy to make carbonara creamy
I bet you add milk to scrambled eggs
>>
>>10600715
>What?

Primo/secondo piatto you tremendous papist.
>>
>>10600920
>Are you the poster who always screams about msg being a crutch in the msg threads? Asking for a friend.

I'm not, but that guy is obviously correct, msg is a crutch.
>>
>>10614045
Thanks, I'm that guy.
>>
>>10612870
Order it off amazon. Wew lad




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