Hey Klaus....
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wrote on 5 Jun 2020, 17:55 last edited by
How do you make your carbonara? Over here it's all over the place, but my go-to is Jonathon Waxman's. Essentially 340g pasta, 225g diced guanciale, 4 egg yolks, parmesan and pepper to taste.
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wrote on 5 Jun 2020, 18:51 last edited by
Oh, I make the simplest, most unsophisticated variant you can imagine.
Something like 500g pasta, 4 whole eggs, a cup of cream, a cup of milk, parmesan, random bacon from the supermarket, salt, pepper, nutmeg, a little lemon juice.
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wrote on 5 Jun 2020, 19:00 last edited by Mik 6 May 2020, 19:00
Looks pretty upscale to me. I have seen sooo many versions of this dish.
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wrote on 5 Jun 2020, 19:03 last edited by
Needless to say, I usually screw it up by either cooking the eggs too much or too little.
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wrote on 5 Jun 2020, 19:29 last edited by
Meh. It's pasta with all that other stuff in it. It would be hard to mess it up and even if you did it would still be tasty.
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wrote on 5 Jun 2020, 19:34 last edited by
Yeah, you can always still eat it, but from what I understand the key that distinguishes OK carbonara from excellent one is the timing and texture of the sauce.