>Guanciale (bacon or pancetta is fine) >Pecorino Romano >White Wine >Eggs >Roasted Peppercorn
Steps: 1) Render Guanciale with a touch of olive oil 2) Once Guanciale is render and crisp, toss in minced shallot 3) Let shallots brown. (Essentialy carmelized shallots) 4) Add white wine to deglaze that fond. 5) Toast some peppercorns till fragrent 6) Mix 4 eggs (add a yolk if you want more creaminess), with grated Pecorino (can be Parmesean if you want) 7) Add ground peppercorns 8) Boil water, salt till it tastes like stock 9) Add Bucatini or thick spaghetti. Cook just before al dente 10) Reheat that guanciale with shallots in pan on low 11) Add your slightly under al dente pasta to the pan and toss with the guanciale and shallots and fat. 12) Add 1 or 2 ladles of that pasta water 13) Take pan off heat and place on a towel 14) Slowly drip the egg/cheese mixture while mixing the pasta to temp the eggs so they don’t cook too much 15) Plate it sexy and eat.
Looks good user, never heard of anyone using shallots in their carbonara before. Is this some sort of old family recipe?
Aaron Baker
They sometimes use it in Italy. Really compliments the guanciale/pork.
Its nice that it basically carmelizes in the rendering.
Nicholas Jackson
my recipe:
fry chopped onions in butter add some chopped garlic to the onions fry bacon bits separately put bacon and onion together add cream and some soup stock add cheese (pretty much any cheese with mid to high fat content is ok) whisk eggs and add them to the mixture and keep whisking the mixture so it doesnt clump up salt, pepper and some basil if you feel fancy pour over spaghetti vui la
Luis Long
>basil
sorry I meant parsley
Oliver Robinson
here's your (you)
Carter Barnes
cool, i'll try this next time i make pasta
Aaron James
We can't get guanciale in ameristan, hell I can't even find fresh pork jowls to cure myself so we're stuck with using bacon or a bastardized version of pancetta.
Christian Harris
With peas
Logan Hernandez
that is a nice recipe OP, but I'd fear that browning the shallots would give the whole dish a brown color, and I really want my Carbonara to be creamy-white, not crunchy-brown.
Elijah Parker
I live in america. My local deli has it and i’m in bumfuck central california
Luis Walker
Sounds good user. My recipe involves cream and I've never gotten it to work without cream, but I'll try this next time.
I assume this is for a single serve. Usually to make a full pot (500gms pasta) I use four eggs and 400ml of cream, is there any way to make a full batch of this without shitloads of eggs?
Jonathan Sanders
Any half way decent supermarket would have some of the fancier cuts and cheeses at their deli. I can easily get that stuff and I live in iowa.
Juan Gutierrez
I just use 4 eggs per one box of pasta (around 500 grams)
Oliver Taylor
Basically 1 egg per person.
Logan Sanchez
The main part for the creamy sauce without cream is grating the cheese so that it doesn’t clump, but is still thin (like using a microplane to grate).
And then whipping the eggs with the cheese enough till its one uniform mixture. I adjust the cheese on preference. And making sure to add the starch water helps with the sauce.
William Cooper
Is this what my grandma called "jewel bacon" (jowel bacon?) You can find it at any decent small town butcher in the Midwest
Lucas Gray
I hate carbonara with cream, try it the proper way with cheese, it should still be very rich
Nathan Adams
heres my reciple
Microwave an egg and add it to the bacon with the pasta and cheese
Justin Carter
It's called a Lardon.
Parker Sullivan
YOU'RE a lardon
Nathan Wright
wow. an actual good post on Veeky Forums. thanks for not being a faggot, user.
Tyler Hernandez
don't encourage autism
Jaxson Harris
Nice.
Can't find guanciale and pecorino romano here in Norway, so I'm stuck with parmesan and pancetta/bacon..Too bad, 'cause it's one of my favorite dishes
