Proper carbonara

Proper carbonara.

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>Victory in the background
Good taste, user.

Thanks. One of my top beers honestly

Fuck you, user. I just got my wisdom teeth out and all I've wanted to do today is eat some sort of pasta dish. That looks tasty as fuck, good on you.

>mixing pasta shapes
I don't care if you can't grate cheese or like peas in you carbonara, but you're a savage.

Looks pretty good. I guess peas would work. Needs more pepper.

looks like shit. parmesan isnt grated finely enough, pasta appears to be too cold (otherwise the cheese would be melted) and you added way too much cream.

thinking the same thing like they don't even cook evenly

There is no cream in a proper carbonara, and the pasta should be spaghetti or linguine. Also, looks like bacon, when it should be guanciale.

Soooo...not even close.

Proper carbonara:

1. render fat from diced guanciale in a little olive oil until golden (yes, you can sub bacon, or what I do is go half bacon and half prosciutto)
2. add minced garlic, cook 30 seconds. Turn off heat and set aside
3. drop linguini into large pot of boiling salted water, stir well to prevent clumping
4. meanwhile, crack egg into large bowl, add freshly grated pecorino romano cheese and stir well
5. add guanciale mixture to egg mixture,season with a little salt and plenty of freshly ground black pepper
6. when pasta is done, drain well (save a little of the pasta cooking water!) and add pasta to the egg mixture
7. stir well to coat pasta in creamy egg/cheese sauce. Add a little pasta water to keep everything loose and moist, not gummy
8. transfer to warm serving plate, top with more grated pecorino and more black pepper

*note: peas are not traditional but I really like them in my carbo so not gonna fault anyone for that

youtube.com/watch?v=K-PKO2FrdPY

>Implying he accidentally grated his cheese like that
Shaving your Parmesan tastes so much better than grating and melting it into your food, especially in a dish like this. Jesus Christ this board

what the fuck

lol fucking idiot

congratulations you are doing it wrong
if you fry the bacon first, and cook the pasta after that, the fried bacon will turn hard and disgusting while the pasta is boiling

Some people such as myself live and prefer crispy bacon. The taste if slippery slimy squishy fat is disgusting and ruins a meal

i've learned that if you don't drain the pasta, but rather transfer it to the oil with a pasta spoon, the amount of water that's retained on the noodles is usually spot on to thin the sauce just enough.

not nessecarily. I fry my meat and garlic to the point, and then just turn it off and let it sit while the pasta finishes. the eggs are only supposed to be cooked with the heat of the noodles anyway, so this alleviates any chance of curdling.

did you pee in it?

Jesus Christ, how horrifying

you don't need to put them in at the same time

>Adding cream
Kill yourself

i've been working on perfecting a shrimp and tasso carbonara i had in New Orleans but the biggest problem is i can't find tasso on the west coast. thinking of just using bacon because pancheta was waaaay too salty with the rest of the ingredients.

i like peas in my carbo too. i've also found asparagus, red peppers, mushrooms and spinach to be p. dece additions

Oh god what the hell is it?

>parmiggiano and peas in your carbonara
Let me guess, that's bacon/pancetta instead of guanciale too, right?
Fucking disgusting.

I don't think you know how to cook.

>the biggest problem is i can't find tasso on the west coast. thinking of just using bacon because pancheta was waaaay too salty with the rest of the ingredients.
tasso is wood smoked pork shoulder
Any smoky sausage would flavor your dish similarly, and if you look hard at your deli ham selections you might approximate the ham by getting like a boar's head or other brand of german smoked ham, which tends to be less sugary or salty than ham steaks, and more smoky.