when making carbonara what's the best whole egg to yolk ratio?
>>22056737I want to know too cos I make a shit carbonara. I'd love to make a really creamy, correct amount of cheese, savoury carbonara.
I use one whole egg per person as I don't want to waste the egg whites.
>>22056745Last time I used 3 whole eggs and one yolk. I usually make a big ass pot that I eat for like 3 days
>>22056737carbonara was solved by domino's when they had breadbowls.it's just alfredo with extra shit thrown in.
honestly I've made it with only whole eggs, only yolks, 50/50, etc and while yolks only is a little richer I don't notice THAT much of a difference
>>22056737Yolk only is best.
>>22056737Carbonara Dinner:>4 oz spaghetti>2 egg yolks (no whites)>1 oz pecorino romano>1 tsp bacon grease>lotsa black pepper>enough pasta waterI use the double boiler method to prepare the sauce so I don't have to fuck around nailing the perfect pan temperature. Using leftover bacon grease from the fridge instead of new meat simplifies the process considerably.
I always went 1 whole egg and 1 yolk for every person
Just buy double yolk eggs so you won't have to think about waste
>>22056842I know people have free will and freedom of speech but some things shouldn't be mentioned in any way, shape or form, ever.
>>22057036you really aren't aware, are you?
>>22057238>The bread bowl is officially discontinued nationwide.;_;
>>22056737For 1 lb of pasta I use 4 whole eggs plus 2 yolks.
>>22056737carbonara is a bitch to get right, I go ultra-low with the heat and the eggs still end up cooking
>>22057600You don't need any heat apart from the pasta and whatever residual heat was in the pan from when you fried up the bacon or guanciale
>>22057238whatever abomination dominoes made isn't the issue here it's this >it's just alfredo with extra shit thrown inthis statement could start a war, you should apologies.
>>22057701the heat of the pasta cooks the egg
>>220567371 whole egg per portionRemove the pan you cooked the meat of choice in from direct heat and leave it aside for a few minutes to cool down. Break an entire egg into a bowl and grate in the cheese you're using and grind in some black pepper. Throw the noodles into the pan and like 2 spoons of pasta water and then pour the egg/cheese mix in and stir a lot, you want the pan to have cooled down pretty much entirely and the heat will be coming mostly from the noodles. The pasta water and fat from the meat and cheese and eggs all emulsify when the eggs are not cooking. Try not to climax.
>>22056737100% yolk>>22056745Keep the whites in the fridge for other recipes.
>>22056737I do it German style with eggs AND cream. Tastes amazing, suck it authenticity fags
>>22056737I took this recipe from an angry Italian on ck many years ago. Has served me well
>>22057783he does sound pretty angry, I bet it was fire.
>>22057600Put the pasta with the eggs in a bowl and cook it to your liking by using the steam of the boiling pasta water
>>22056737I only make it to really treat myself. I only use yolk. If I don't plan on saving the whites for something else I fry them and give them to the dog.
>>22057600I add the eggs and cheese with the burner off. I'd much rather have it a bit runny than scrambled.
>>22057783But I don't have pecorino or panchetta
>>22058242Use bacon and parmesan then. Italy isn't real, it can't hurt you
>>22057783This is what I do except last time I made it with parmesan instead of pecorino.
>pasta Anon... You need to lose weight and get healthier. Make a pastaless chicken carbonera. Stop being fat. That's all fucking carbs. You want to live till 30 don't you ?
>>22058364Weak bait
