Followed the BA recipe proportions but modified the procedure a bit. I knew the tempering of the eggs and cheese was key after all the "why is my carbonara like scrambled eggs" posts you see. I feel like I nailed it. La Molisana Pastifico Extra di Lusso Spegettoni N14. Not sure if I noticed any difference from regular La Molisana. Also, guanciale is life.
by GTS980
3 Comments
Needs waaay more sauce. Guanciale looks very nice to me. To make more sauce, use more pasta water.
I will totaly smash, give you solid 6/10 👌
Did u use pecorino or parmigiano cheese?
Sometimes I make Carbonara and it takes 10 minutes and comes out perfect. Always think, why don’t I make this all the time!
Then the next time I make it, I completely fuck it up.