this post was submitted on 22 Nov 2024
731 points (99.2% liked)
Greentext
4460 readers
728 users here now
This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Btw, carbonara tastes better if you add the bacon and garlic to the pasta and water instead of the sauce after.
What the fuck? Boiled garlic and bacon?
Get the pancetta nice and crispy in the pan, add the garlic in the final minute before finishing. Add your pasta (2 minutes under al dente) fresh out of the water into the hot pan with as much carry over liquid as you can to deglaze, toss like your life depends on it (it does.), cut the heat, then add your mixed yolks, parm and fresh black pepper. Allow the carryover heat to thicken the sauce along with vigourous stirring to get the starches emulsified with the egg and cheese. Add more cracked pepper to your taste. Maybe a pinch of crushed chilis. Add pasta water and stir to reach your desired texture.
Don't fucking boil your bacon and garlic.
Pancetta?! Guanciale. But pancetta's OK too if it's all you've can get.
I figured Pancetta was the more readily available ingredient. Nonna always used Pancetta anyway.
Def. Just don't boil it. Hahah
What i meant; fry them first a bit, then cook the spaghetti with so it takes the taste on.
You explained this so much better than my attempt, and with a well balanced amount rage 🤌
No
I think (hope) they are just describing this wrong, rather than adding bacon to boiling water at the beginning.
The sauce for carbonara is just some of the (salty) pasta water and egg yolk.
Cook the pasta until just before al dente, then mix the yolks and (fried) lardons in the pasta for the final minute or two of cooking. Add parmesan as you like.