I2ed3ye: Upvoted if nothing else but for the centrifugal pasta dispersion.
hardybagel: This is basically how I’ve made carbonara for years. It’s insanely easy, and so so good.
And to all the nitpickers about pancetta/guianciale/pecorino/whatever… just make with what you have at hand. It’s more about the process/method that makes this one great. If what you have is thick-cut bacon and parmesan, it’s still going to be amazing. Do you want peas and cream and garlic? Put it in. Prefer it without? You’re the chef! Cook the way you want.
Doormau5: Hmm, I always thought carbonara was made with just the yolks and not the whites
jagnew78: classic carbonara is made with Guanciale or pancetta. You should also reserve the fat from rendering the pancetta or guanciale. Use that in your egg yolk/parm mix after his cooled off a bit so you don’t cook your sauce too early.
Try it and you will love it.
Also bonus twist, if you’re going to use normal bacon make it honey or maple bacon instead. You’ll thank me later.
Uncle_Retardo: *Classic Carbonara*
**Ingredients**
* 1/2 pound pancetta or thick cut bacon, diced
* 1-2 garlic cloves, minced, about 1 teaspoon (optional)
* 1 Tbsp olive oil or unsalted butter (optional)
* 3-4 whole eggs
* 1 cup grated parmesan or pecorino cheese
* 1 pound spaghetti pasta (or bucatini or fettuccine)
* Salt and black pepper to taste
**Instructions**
1) Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
2) Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
3) Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
4) Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
5) Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in. (That’s the tricky part.)
6) Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
Video Source: https://www.youtube.com/watch?v=y03xMyfWi88
Recipe Source: https://www.simplyrecipes.com/recipes/spaghetti_alla_carbonara/
ClusterSchmucks: Teach me your spaghetti tricks
peepeepresident: Perche si chiama carbonara?
JTPerry555: Looks great!
mateusalvesg: It’s just me or the gif has a bad quality? Ever since I changed my phone, the quality of the gifs of this subreddit dropped. It’s just me?
throwme2DstarsNback: Would definitely try this! Shifting to lunch box meals to save often, I need quick and easy to cook meals. This subreddit is a lifesaver!
DonnieFatso: I prefer BA’s carbonara recipe/method. Super easy and authentic. https://www.youtube.com/watch?v=2JYub2JxoDo
ImPoorDonate: Needs more bacon.
K_Furbs: Ok can someone explain to me how to combine pasta and other ingredients (bacon in this case)? Every single time I do something like this I can never get them well mixed and end up with like a handful of bacon on one side and a pile of noodles on the other
TraceJ3: The purpose of adding pasta water to a sauce is to slightly thicken it. The starch in the water helps glue the sauce to the pasta and thicken the sauce a bit
zippopwnage: Man i’m on a diet right now and this pasta dish is my favorite pasta dish. AND I CAN’T EAT IT! PLEASE HELP!?
The only difference when i make this is that i use way more cheese for pasta sauce
zigglezip: I add cream , tasty
zebulo: needs guanciale and pecorino.
MasterFrost01: I know it’s classic but seems pretty bland.
Klamathboy: I would recommend adding maybe half a cup of green peas when the pasta is added. The peas really help balance how rich the carbonara is, and they are visually appealing too.
meadowpoe: Dont get me wrong…. but Italians wont approve this carbonara whatsoever.
limeyrose: This is missing garlic and parsley. Looks inedible without those things.
Space_Pupper: God damn this is gonna be gross.
Add a lot of heavy cream, garlic, pesto if you want to not waste your ingredients.
Why is gif recipies full of absolute bullshit
HessLook: Add the damn peas!!!!