I just replied to a comment above you with the complete recipe, check it out :)

Yw🫶🏻

I can assure most of restaurants here use at very least a ladle of pasta water for the cream.

That’s right, I use a special kind of yolks called “a pasta gialla” to make it more “yellow”

Less grease which is important for the preparation of the dish.

On the other hand, the real Carbonara was probably made with bacon so I guess it will taste really good anyways ;)

Sure, I’m just copy pasting the recipe I posted a few months ago if you don’t mind

RECIPE:

First of all you should put the amount of black pepper you’d like to use (it depends on ur personal taste) on the cooking pan, turn on the cooker and toast it for 2mins.

While it’s toasting, prepare your carbocream:

You could either use 2 yolks per person or one per person + 1 (for example, if you’re cooking for 2 persons it’s 2+1), in this case I went on with the first option, normally I just use yolks and many chefs do the same.

Add some pecorino, I don’t use an exact quantity every time tbh, just go by eye, also if u don’t like strong flavors I’d recommend adding some parmesan too. (I use 70% Pecorino 30% Parmesan)

Once the black pepper is toasted put it into the carbocream and mix.

After doing this, pick another cooking pan, put water in it and let it boil.

Afterwards, in the same cooking pan as pepper, put in guanciale (it’s really important to have guanciale, otherwise if you can’t find it go on with pancetta) and turn the cookers on, let its fats go out (the liquid you get is EXTREMELY important, that’s why guanciale’s better: it releases way more fats than pancetta).

Salt the boiling water and put in spaghetti.

After you notice the bacon or guanciale is crunchy enough, remove it from the pan (watch out from not removing the fats liquid), put the half of the fats it produced into the carbocream and mix it.

After cooking the pasta for 3/4 of the time necessary, turn down the cookers, take some pasta water into a case or another pan (you have to pick up at least 4/5 dippers of pasta water, THAT’S REALLY IMPORTANT otherwise your dish won’t be even half as creamy as mine), then drain the pasta, turn on the cookers on the guanciale’s pan (which now has only liquid fats) and after 30 secs put in it the pasta water, let it boil, and then put in the pasta.

Cook it the remaining 1/4 of the time eventually adding more pasta water if you notice there isn’t enough.

Then turn off the cooker (IT’S VERY IMPORTANT TO TURN IT OFF), wait 15 sec and put the carbocream in the pasta, then mix again and again occasionally adding more pasta water (don’t be shy😉) until it’s as creamy as mine.

Then just put bacon or guanciale on it and here you go!

If u wanna see more recipes of mine visit my ig page: @averageitaliancheff, it’d be much appreciated, thanks in advance❤️

lmao you sound like a total libertarian

Yeah they’re nice but they’re mostly used for Amatriciana though

is that papa smurf meat

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Thank you thank you 🙏

Wow, you did an amazing job

Thank you.Let me know the taste of a delicious food .

It’s just a matter of getting food in the mouth after a long days work for everyone in the household. Thanks for checking out the post!

"Pasta" water is a piece of tribal knowledge that is meant to be universal. It's not an ingredient, it's a fixer upper.

That egg sauce wasn't with the addition of boiled water, that sauce has dairy. I like the consistency and the thickness, I'd like to know how it's done.

His mixture clearly has some dairy product mixed in, but it would definitely be majority yolks. It's just really creamy, Yet dense. I like it.

This is how I cut the steak for my 5 yo lol

Shit...

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I’ll have to be on the lookout for this ingredient. I’ve heard the name but have never done any research on it. I stop by this gem of an Italian grocery story, kinda similar to satriales in the sopranos (if you know the show) like once a week and stock up on pantry staples (pastas, olive oils, cheese, cold cuts, bread) I’ll ask if they have it.

I’ve tried all the typical herbs you could think of (thyme, rosemary type stuff) surprisingly sage is one that gets left out almost every time. Sage leaves are definitely thicker than rosemary and thyme, I’d image you have more wiggle room to not over toast it and can really give it some time to meld with the butter.

I’ll have to try it prays I can remember to buy sage ever lol

Thanks for the suggestion 🙏🏽👅

Just a suggestion, adding sage to your brown butter makes it just.... incredible with potatoes. I've messed with a lot of herbs in brown butter but with potatoes sage brown butter is just unbelievably good.

I can't speak for yourself, but I'd wager the large majority of people who eat bacon don't even know what part of the pig it comes from unless its specifically listed, let alone be able to distinguish whether it is infact the correct cut.