I mean it's creamy and the cheese melt well but it tastes fucking horrible
I added 3 egg yolks and a lot of shredded parmesan maybe it's from the taste of the cheese?
by kambustgawr
10 Comments
Designer-Addition-58
try a whole egg and a normal amount of quality parmigiano / pecorino
edit – also i’d thicken that a bit more, in the pic it seems watery almost
maRthbaum_kEkstyniCe
Looks like you let the pan cool this time
Was it pre shredded cheese? That may explain why the sauce doesn’t stick to the pasta
Or you used too much pasta water to finish the sauce, and that’s why it’s runny and doesn’t stick?
If it tastes bitter, it may be 1) olive oil that isn’t good quality or 2) old parmesan (I prefer pecorino but if you use parmesan it can’t be stale)
Vision-Oak-2875
You need a quality Parmesan, 24 month aged at least. Why is it so wet? For that amount of pasta go with 1 egg yolk. You only need pasta water if the pan is still piping hot.
1337-Sylens
It’s very simple dish of fatty cured meat, egg, cheese and pepper.
If consistency is right technique should be too, so flavor is mostly function of the cheese and meat you use.
continuousobjector
My uneducated guess is the quality of the cheese is the culprit
pureformality
Perhaps too much of the water the spaghetti was cooked in?
byebaaijboy
Your dish tastes bad because it looks like your sauce is not cooked and so you are eating raw egg, which is an acquired taste.
To remedy, next time try to move the pot on and off the flame, as needed to cook the sauce, but to keep it. from curdling
Edit: because redditors have dismal reading comprehension skills.
Train_Guy97
That looks good and very delicious as well 🙂
lgbtjase
It looks a little thin, but I think that might be temperature related. Preshredded cheeses are often coated in an anti-clumping agent, which can create flavor and texture issues. On your next attempt, I recommend grating the cheese yourself. Pecorino is also a category of sheep’s milk cheese. Pecorino Romano, Pecorino sardo, Pecorino Toscana, etc, are all different. Your meat doesn’t look like guanciale, but it could be a quality issue or technique. When you cut the guanciale to fry, cut it so that the lean meat is a strip in the center of 2 fatty layers. Trim the fat to the same thickness (more fat equals more oil. This is a lot of the flavor profile.) You shouldn’t need much olive oil, if any, for this dish unless your guanciale b is really lean. I leave mine as 1 inch strips and fry them up crisp. Low heat so as not to burn them. I combine 1 whole large egg and 1 yolk with 500 g of pecorino romano and a very generous amount of black pepper until it forms a little ball of cheese “dough.”
Don’t over salt your pasta water because pecorino and guanciale are both salty. It’s easy to over salt. When you get your pasta like you want it, toss in the hot skillet (turn heat off) add cheese dough and mix roughly until creamy. Add pasta water until desired thickness is achieved. Add in guanciale pieces and more black pepper if you want.
PsychAce
It’s only a failure if you don’t learn from your mistakes.
Here, the “King of Carbonara”, Michelin star Chef Monosilio of Cucina Italiana in Rome showed you how to do it step by step. 25 min video that is priceless. It isn’t complicated. Easy to follow along.
10 Comments
try a whole egg and a normal amount of quality parmigiano / pecorino
edit – also i’d thicken that a bit more, in the pic it seems watery almost
Looks like you let the pan cool this time
Was it pre shredded cheese? That may explain why the sauce doesn’t stick to the pasta
Or you used too much pasta water to finish the sauce, and that’s why it’s runny and doesn’t stick?
If it tastes bitter, it may be 1) olive oil that isn’t good quality or 2) old parmesan (I prefer pecorino but if you use parmesan it can’t be stale)
You need a quality Parmesan, 24 month aged at least. Why is it so wet? For that amount of pasta go with 1 egg yolk. You only need pasta water if the pan is still piping hot.
It’s very simple dish of fatty cured meat, egg, cheese and pepper.
If consistency is right technique should be too, so flavor is mostly function of the cheese and meat you use.
My uneducated guess is the quality of the cheese is the culprit
Perhaps too much of the water the spaghetti was cooked in?
Your dish tastes bad because it looks like your sauce is not cooked and so you are eating raw egg, which is an acquired taste.
To remedy, next time try to move the pot on and off the flame, as needed to cook the sauce, but to keep it. from curdling
Edit: because redditors have dismal reading comprehension skills.
That looks good and very delicious as well 🙂
It looks a little thin, but I think that might be temperature related. Preshredded cheeses are often coated in an anti-clumping agent, which can create flavor and texture issues. On your next attempt, I recommend grating the cheese yourself. Pecorino is also a category of sheep’s milk cheese. Pecorino Romano, Pecorino sardo, Pecorino Toscana, etc, are all different. Your meat doesn’t look like guanciale, but it could be a quality issue or technique. When you cut the guanciale to fry, cut it so that the lean meat is a strip in the center of 2 fatty layers. Trim the fat to the same thickness (more fat equals more oil. This is a lot of the flavor profile.) You shouldn’t need much olive oil, if any, for this dish unless your guanciale b is really lean. I leave mine as 1 inch strips and fry them up crisp. Low heat so as not to burn them. I combine 1 whole large egg and 1 yolk with 500 g of pecorino romano and a very generous amount of black pepper until it forms a little ball of cheese “dough.”
Don’t over salt your pasta water because pecorino and guanciale are both salty. It’s easy to over salt. When you get your pasta like you want it, toss in the hot skillet (turn heat off) add cheese dough and mix roughly until creamy. Add pasta water until desired thickness is achieved. Add in guanciale pieces and more black pepper if you want.
It’s only a failure if you don’t learn from your mistakes.
Here, the “King of Carbonara”, Michelin star Chef Monosilio of Cucina Italiana in Rome showed you how to do it step by step. 25 min video that is priceless. It isn’t complicated. Easy to follow along.
Looking forward to your next attempt.
https://youtu.be/SsUGomHw85o?si=kDOOeOFPvw6V73vV