ITT: Authentic recipes.
Caronbara (pasta with ham, eggs, cream and cheese)
>water on to boil
>fry ham
>add onions, garlic
>add eggs to pan and stir vigorously
>and cream
>reduce
>put pasta noodles in water
>grate cheddar into cream sauce
>Pasta is cooked
>drain and put back in pot
>add cream cheese sauce mix to the pot
>back on heat
>stir
>serve with freshly grated cheddar
>Buon appetito
0/10
Is that corn?
Superior carbonara recipe incoming:
I give it a 1/10, at least its on topic for the board.
Actual authentic carbonara:
>Fry guanciale (sort of bacon)
> Mix 2 eggs and 1 yolk with parmesan
> mix guanciale with pasta
> Add egg/ cheese
> Keep stirring till smooth.
I always make carbonara with something other than spaghetti. Lets face it - alongside farfalle it's the worst pasta shape.
>no cream
Not carbonara.
Wrong.
Try the flip recipe, it was made by the most powerful people on earth.
This recipe literally cannot be topped
FLAVOR KING
>cream
Not carbonara
ftfy
Wrong.
Show me a source
I feel bad laughing at this because the girl making it sounds really young. I have no idea what country she's in either, so she might be able to pick up guanciale as easily.
Philippines. So no, "guanciale" is not an option.
Obviously this looks nothing like carbonara and wouldn't taste anything like it either, but am I wrong for thinking it might be okay? It looked like she wasted the fat from the bacon and she probably could have used half the amount of sauce or philly, but oh well.
guanciale is just the cheeck of the pig, dont you have anything similar?
I was Italian.
Now I'm Italian and T R I G G E R E D
P O R C O D I O
stay calmo Calogero, or i will post the british carbonara and you will have no option but take a porcoddio di trinciapolli and squartate your own gola
Authentic "Caronbara" with cream, cheddar and cream cheese sauce mix.
Either this is a troll post or you are a Grade A retard.
>people actually think authentic carbonara has cream
For the record if you "carbonara" has cream, it is trash.
youtube.com
this is authentic carbonara, you inbreeds
brits are the most powerful race on the planet
Diocan for me you can even eat carbonara with spray paint but don't call it authentic Diostereo
I made authentic carbonara and I don't know if I did something wrong or what but it looked and tasted absolutely foul. I'm no picky eater either
look the video Calogero, like cura Ludovico from clockwork orange
naw m8
youtu.be
What i dont understand actually, what did the authentic cooks do with the spare egg white?
I Heard carbonara means coalburner in italian or some shit because its a poor mans dish. They wouldn't throw away food would they?
of course they would use all the egg
the yolk only is a modern adaptation to make it more creamy
Boring and bland as fuck.
Yeah I get it. the recipes here are not so authentic
>parmesan
meine negro
>pasta noodles
removing the wh*te is just a little modify
changing guanciale to lamb sausage, pecorino to cheddar and cream and pepper with parsley, basil and chili flakes and mashed boiled eggs because of whatever is a lot of modifying to call it authentic or in a statistically relevant range of authenticity
spotted the american
poor woman. she looks really defeated at 17:00 when the guy says it's shit.
>spotted the american
The country with the best italian food in the world. You created it, we perfected it.
as an italian i agree with this, it's almost as if people here hate flavour
burgers just do it better, accept it
efficient
simple
tasty
creamy
that's how it should be, and mutts do it just fine
You can't have better Italian food in America because American produce is trash.
spotted the 3rd worlder
The master himself: youtu.be
The way I was taught at a very highly regarded fine dining italian a few years ago;
Cube some guanciale to about 10mm, and fry in EVOO until slightly browned and the fat has rendered off
Soak very finely minced garlic in milk for 1h, rinse
Whisk yolks and whole eggs at a ratio of 1:1, adding the garlic, finely chopped parsley, and some fresh cracked black pepper
Add the al dente papardelle to the guanciale and rapidly in the egg mix, allowing the residual heat to cook the eggs
