Every time i make carbonara with parmesan it becomes grainy like this wtf?
Every time i make carbonara with parmesan it becomes grainy like this wtf?
by weird-but-hawt
13 Comments
weird-but-hawt
Just 1 egg, 50g parmesan, 100 g bacon, 125g pasta
OutlookFair
I suspect the eggs have cooked too much and scrambled. Maybe take the pan off the heat and letting it cool a little before adding them?
nick122221
To avoid the eggs cooking and making it grainy – mix the egg and parm together in a bowl, then while still mixing it spoon in some pasta water slowly until it’s creamy. Also, once the bacon is cooked the pan doesn’t go back on the heat. Drain the bacon fat, add the pasta, add the egg mixture – all off the heat. Add more pasta water slowly if you want it creamier. You can add pepper too.
Kbrito9
Eggs were overcooked, that is why you get this texture. You need to heat up the eggs so that they are cooked, but not enought that they become scrambled eggs like this.
What I do is I put the eggs in a bowl and pull the noodles from the cooking pot into the bowl alongside some of the boiling water. I then mix them into the eggs with prongs. The heat from the noodles and the water cooks the eggs just long enough for them to be edible and creamy.
Also, use Pecorino Romano, not Parm.
Safe_Indication1851
Needs pasta water
jackoirl
Too much heat, too little water
smarch
As other have mentioned, you are overcooking the eggs. Here’s a [great video](https://youtu.be/on_hoRfpX44) to help. Make sure to turn off the heat and then put the eggs in.
larssonic
Do exactly same as Jamie here to cool down pan before add eggs (plus moving spaghetti and eggs same way on pan to make sure it will not overcooked):
Looks like you have scrambled eggs in your carbonara. I used to do this, so I invented the phrase “If it sizzles, do not drizzle”
Turn the heat off, add pasta. If your pasta/pasta water isn’t sizzling, it’s safe to drizzle the egg/cheese mixture.
To cool the pan faster, I remove it from the element it was sitting on. I also dribble a little water every 30-60 seconds listening for the sizzle.
Megsz
Also, grained parmesan that you can buy in the store is often mixed with potato starch. It becomes grainy no matter what you do.
Zoznyolcvanegy
To make a good carbonara, put the cooked pasta, to the pan, add some water, from the pasta was cooked. Wait until the water boil, in the pan, and turn off the oven. That point is, when the egg yellow yolk is needed. And sorry, about my wrong english
RumbleStripRescue
Are you grating fresh regiano or is that from a can/jar?
Canardo_Bastardo
Whole eggs or only yolk don’t matter. It’s the heat that’s important
13 Comments
Just 1 egg, 50g parmesan, 100 g bacon, 125g pasta
I suspect the eggs have cooked too much and scrambled. Maybe take the pan off the heat and letting it cool a little before adding them?
To avoid the eggs cooking and making it grainy – mix the egg and parm together in a bowl, then while still mixing it spoon in some pasta water slowly until it’s creamy. Also, once the bacon is cooked the pan doesn’t go back on the heat. Drain the bacon fat, add the pasta, add the egg mixture – all off the heat. Add more pasta water slowly if you want it creamier. You can add pepper too.
Eggs were overcooked, that is why you get this texture. You need to heat up the eggs so that they are cooked, but not enought that they become scrambled eggs like this.
What I do is I put the eggs in a bowl and pull the noodles from the cooking pot into the bowl alongside some of the boiling water. I then mix them into the eggs with prongs.
The heat from the noodles and the water cooks the eggs just long enough for them to be edible and creamy.
Also, use Pecorino Romano, not Parm.
Needs pasta water
Too much heat, too little water
As other have mentioned, you are overcooking the eggs. Here’s a [great video](https://youtu.be/on_hoRfpX44) to help. Make sure to turn off the heat and then put the eggs in.
Do exactly same as Jamie here to cool down pan before add eggs (plus moving spaghetti and eggs same way on pan to make sure it will not overcooked):
https://youtu.be/D_2DBLAt57c?si=fWTXN5__w-3WpQAx
Looks like you have scrambled eggs in your carbonara. I used to do this, so I invented the phrase “If it sizzles, do not drizzle”
Turn the heat off, add pasta. If your pasta/pasta water isn’t sizzling, it’s safe to drizzle the egg/cheese mixture.
To cool the pan faster, I remove it from the element it was sitting on. I also dribble a little water every 30-60 seconds listening for the sizzle.
Also, grained parmesan that you can buy in the store is often mixed with potato starch. It becomes grainy no matter what you do.
To make a good carbonara, put the cooked pasta, to the pan, add some water, from the pasta was cooked. Wait until the water boil, in the pan, and turn off the oven.
That point is, when the egg yellow yolk is needed.
And sorry, about my wrong english
Are you grating fresh regiano or is that from a can/jar?
Whole eggs or only yolk don’t matter. It’s the heat that’s important