Carbonara Roman style, with guanciale and yolks, a bit of calabrese chilis, a spoonful of pepper and some parmigiano cheese. absolutely NO CREAM.
by Macchina86
18 Comments
LocalFeature2902
Damn. Overcooked. Off the heat when you put eggs in.
LocalFeature2902
And classic carbonara have peccorino cheese, not parmegiano. But that is not big deal
ozzalot
Personally I actually like the egg curdles/crumbles. I like this to be literally like a breakfast pasta 🤷
tale_surovi
Scrambledara.
[deleted]
[removed]
boywtfstap
italian here, the egg is overcooked, biggest mistake to make when cooking carbonara, next time pour the cheese and pecorino romano mixture when the pan is off the heat
lgbtjase
My favorite dish!
Soybritneybitch
Es perfecta
Salvador_Gauguin
you overcooked the egg this is more “frittata”style, don’t worry it’s a classic mistake, if the egg reaches temperatures above 70 degrees it coagulates and the result is that it loses too much water and is not creamy, I recommend the simplest method to make carbonara without particular variations (such as mantecare la pasta) mix egg yolk pecorino (or parmesan) and pepper in a large bowl once the pasta is cooked drain it and pour it directly into the bowl , mix vigorously, then at a later time add the crispy bacon and its liquid mix again
Divine_Diana
I’m sorry but it should be more creamy… maybe you overcook the eggs… but maybe it tastes good anyways
tzulik-
Some people will rip you apart over the eggs being overcooked, but I’ve been there myself, and spoiler alert: it still tastes absolutely fine. Thanks for sharing, OP. You know what you may work on the next time. 🙂
romanabionda
Francesco Totti ti punirà per questo.
pureformality
Nostalgia inducing, this is how mine would also look when I first started cooking. It was probably delicious
vpersiana
Nice scrambled eggs
teaeartquakenet
Egg cocked it’s illegal
ilsimeon
classic frittatina
Famous_Release22
There is a lesser-known technique for making Carbonara which eliminates the risk of getting a frittata as you got and can be served to those who for various reasons cannot eat raw eggs the carbonara still comes out creamy and does not use cream. It uses boiled yolks.
It is a procedure that was also shown on an Italian show with Chiara Maci..famous italia presenter and food blogger
I found it very interesting and it actually works just as well as the classic one because even if It is slightly more laborious as there are a few more steps compared to the classic preparation, the result is expert-proof.
**Carbonara with boiled yolk**
Here then is the easy recipe for Carbonara prepared with boiled yolk.
Ingredients (for 4 people)
* **400 g spaghetti** * **200 g guanciale** * **5 firm yolks** * **2 handfuls of pecorino cheese** * **Salt** * **Pepper**
1. Place the eggs in a saucepan with cold water and bring to the boil. Cook 8/9 minutes from boiling and leave to cool. 2. Peel the eggs, remove only the yolk and place in a bowl. 3. Mash all the yolks well with a fork until they form a kind of flour. Add the pecorino cheese, pepper to taste and mix well. 4. Meanwhile, boil the water for the pasta. When it boils, salt the water (less than necessary, given the tastiness of the pecorino. Some even skip the step of salting the water) throw in the spaghetti and wait for the cooking time: you will have to drain the pasta two minutes from the end of the time stated on the packet. 5. Meanwhile, brown the guanciale in a hot pan. 6. Mix the egg and pecorino cheese with the cooking water of the pasta to form a cream. 7. Drain the spaghetti and finish cooking the pasta in the pan in the guanciale fat, adding half a glass of cooking water. 8. Remove from the heat and add the yolk cream. Sprinkle with pecorino and serve
18 Comments
Damn. Overcooked.
Off the heat when you put eggs in.
And classic carbonara have peccorino cheese, not parmegiano. But that is not big deal
Personally I actually like the egg curdles/crumbles. I like this to be literally like a breakfast pasta 🤷
Scrambledara.
[removed]
italian here, the egg is overcooked, biggest mistake to make when cooking carbonara, next time pour the cheese and pecorino romano mixture when the pan is off the heat
My favorite dish!
Es perfecta
you overcooked the egg this is more “frittata”style, don’t worry it’s a classic mistake, if the egg reaches temperatures above 70 degrees it coagulates and the result is that it loses too much water and is not creamy, I recommend the simplest method to make carbonara without particular variations (such as mantecare la pasta) mix egg yolk pecorino (or parmesan) and pepper in a large bowl once the pasta is cooked drain it and pour it directly into the bowl , mix vigorously, then at a later time add the crispy bacon and its liquid mix again
I’m sorry but it should be more creamy… maybe you overcook the eggs… but maybe it tastes good anyways
Some people will rip you apart over the eggs being overcooked, but I’ve been there myself, and spoiler alert: it still tastes absolutely fine.
Thanks for sharing, OP. You know what you may work on the next time. 🙂
Francesco Totti ti punirà per questo.
Nostalgia inducing, this is how mine would also look when I first started cooking. It was probably delicious
Nice scrambled eggs
Egg cocked it’s illegal
classic frittatina
There is a lesser-known technique for making Carbonara which eliminates the risk of getting a frittata as you got and can be served to those who for various reasons cannot eat raw eggs the carbonara still comes out creamy and does not use cream. It uses boiled yolks.
It is a procedure that was also shown on an Italian show with Chiara Maci..famous italia presenter and food blogger
[https://www.youtube.com/watch?v=R8cHhsyqHr8](https://www.youtube.com/watch?v=R8cHhsyqHr8)
I found it very interesting and it actually works just as well as the classic one because even if It is slightly more laborious as there are a few more steps compared to the classic preparation, the result is expert-proof.
**Carbonara with boiled yolk**
Here then is the easy recipe for Carbonara prepared with boiled yolk.
Ingredients (for 4 people)
* **400 g spaghetti**
* **200 g guanciale**
* **5 firm yolks**
* **2 handfuls of pecorino cheese**
* **Salt**
* **Pepper**
1. Place the eggs in a saucepan with cold water and bring to the boil. Cook 8/9 minutes from boiling and leave to cool.
2. Peel the eggs, remove only the yolk and place in a bowl.
3. Mash all the yolks well with a fork until they form a kind of flour. Add the pecorino cheese, pepper to taste and mix well.
4. Meanwhile, boil the water for the pasta. When it boils, salt the water (less than necessary, given the tastiness of the pecorino. Some even skip the step of salting the water) throw in the spaghetti and wait for the cooking time: you will have to drain the pasta two minutes from the end of the time stated on the packet.
5. Meanwhile, brown the guanciale in a hot pan.
6. Mix the egg and pecorino cheese with the cooking water of the pasta to form a cream.
7. Drain the spaghetti and finish cooking the pasta in the pan in the guanciale fat, adding half a glass of cooking water.
8. Remove from the heat and add the yolk cream. Sprinkle with pecorino and serve
Looks like your eggs have started to scramble