5th or 6th time making Carbonara and I finally got it down!
5th or 6th time making Carbonara and I finally got it down!
by Sleepyavii
1 Comment
Sleepyavii
I used to struggle so much with emulsification. I always got delicious results, but they just weren’t so creamy. I tried a bain-marie method this time around and it is sooo good!!
Quanciale
Pecorino romano
4-5 egg yolks
Bucatini
Form a paste by mixing pecorino/egg yolk together simply in a bowl. I don’t measure here, it has more of a look aspect than anything. Crisp the quanciale in a pan on medium low until the fat is rendered, pour the fat onto the paste alongside a ladleful of starchy pasta water and mix until combined. Fresh pepper in the mix, ideally toasted. I prefer coarse grind. Once the noodles were slightly undercooked I transferred them to a bowl and placed it on top of the pot my pasta boiled in. I turned the heat to medium low and began mixing vigorously until emulsified. These are the best results I’ve gotten so far with Carbonara.
1 Comment
I used to struggle so much with emulsification. I always got delicious results, but they just weren’t so creamy. I tried a bain-marie method this time around and it is sooo good!!
Quanciale
Pecorino romano
4-5 egg yolks
Bucatini
Form a paste by mixing pecorino/egg yolk together simply in a bowl. I don’t measure here, it has more of a look aspect than anything.
Crisp the quanciale in a pan on medium low until the fat is rendered, pour the fat onto the paste alongside a ladleful of starchy pasta water and mix until combined. Fresh pepper in the mix, ideally toasted. I prefer coarse grind. Once the noodles were slightly undercooked I transferred them to a bowl and placed it on top of the pot my pasta boiled in. I turned the heat to medium low and began mixing vigorously until emulsified. These are the best results I’ve gotten so far with Carbonara.