Spaghetti Alla Carbonara- guanciale, farm fresh egg and 18 month Parmesan Reggiano.
Spaghetti Alla Carbonara- guanciale, farm fresh egg and 18 month Parmesan Reggiano.
by Fbeezy
27 Comments
sprinkles5000
looks incredible.
davidbatt
Not sure about the raw yolk
MagAqua
r/putaneggonit
FlyingCamelBird
Never had raw yolk, but it looks nice.
fargus_
Did you make this?! Beautiful, really impressive. For these afraid of the yolk, once you break it the heat of the noodles cooks it a bit. This is very classic.
shybabyuwu
this is my favorite dish and to see it with a raw yolk is mind-blowing, delicious!
RickyNixon
How did you make it?
PrettyFlyNHi
This is how it’s done, magnificent
MajorWhereas4842
Perfection
GloriousRoseBud
Beautiful
furthestpoint
Parmesan?! Inconceivable!
/s
edit: authenticity in food is nonsense
MissCarbon
Nice photo, as well!
Noob-Goldberg
The raw yolk is, I think an old and traditional presentation. If you ever get to have it, dig in. It’s astoundingly good. Rich, creamy decadent goodness.
FeeWeak1138
WOW. Description and plating, looks fantastic! Nice job!
victorianongrata
The presentation is just incredible, but I am pretty old fashioned if it comes to Carbonara. Nevertheless is my soulfood.
SLO_Citizen
Spectacular photo! I bet it tasted better than it looks though!
sausagesandeggsand
lauckness
I’ve been going back and forth with my opinion on this post, because it looks delicious. Nonetheless I fundamentally have a problem with the egg on top. Send some my way so I can taste test.
Jlx_27
I’m sure you loved it, but to me it looks on the dry side, I dont see any pepper either.
YZJay
How do you control the saltiness? I’ve been trying multiple times but the cheese and guanciale alone make the carbonara I try too salty for my friends to enjoy.
thats__so__fetch
😳 speechless
Stauce52
When you eat it with the raw egg how do you not get sick?
SolidCat1117
The extra yolk is <chef’s kiss>.
gansobomb99
that looks like one fantastic bite of food
Bigredmachine92
Absolutely
Mancubus0
Umm there is a raw egg in there… yikes
CIueIess_Squirrel
This is amazing. Great presentation, great ingredients, excellent attention to detail. I prefer a 60/40 parmesan/pecorino blend, but I generally think that parmesan makes carbonara taste better than with simply pecorino. So it’s an A+ in my book even if not completely authentic.
27 Comments
looks incredible.
Not sure about the raw yolk
r/putaneggonit
Never had raw yolk, but it looks nice.
Did you make this?! Beautiful, really impressive. For these afraid of the yolk, once you break it the heat of the noodles cooks it a bit. This is very classic.
this is my favorite dish and to see it with a raw yolk is mind-blowing, delicious!
How did you make it?
This is how it’s done, magnificent
Perfection
Beautiful
Parmesan?! Inconceivable!
/s
edit: authenticity in food is nonsense
Nice photo, as well!
The raw yolk is, I think an old and traditional presentation. If you ever get to have it, dig in. It’s astoundingly good. Rich, creamy decadent goodness.
WOW. Description and plating, looks fantastic! Nice job!
The presentation is just incredible, but I am pretty old fashioned if it comes to Carbonara. Nevertheless is my soulfood.
Spectacular photo! I bet it tasted better than it looks though!
I’ve been going back and forth with my opinion on this post, because it looks delicious. Nonetheless I fundamentally have a problem with the egg on top. Send some my way so I can taste test.
I’m sure you loved it, but to me it looks on the dry side, I dont see any pepper either.
How do you control the saltiness? I’ve been trying multiple times but the cheese and guanciale alone make the carbonara I try too salty for my friends to enjoy.
😳 speechless
When you eat it with the raw egg how do you not get sick?
The extra yolk is <chef’s kiss>.
that looks like one fantastic bite of food
Absolutely
Umm there is a raw egg in there… yikes
This is amazing. Great presentation, great ingredients, excellent attention to detail. I prefer a 60/40 parmesan/pecorino blend, but I generally think that parmesan makes carbonara taste better than with simply pecorino. So it’s an A+ in my book even if not completely authentic.