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Italians come
Aleksib | 
Finland qunt 
How to make perfect pasta carbonara?
2019-09-18 21:09
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+1
2019-09-18 21:14
damn that looks good
2019-09-18 21:15
volare oooo cantare oooo
2019-09-18 21:10
#3
 | 
Bulgaria ivmn0v 
don't. trust me
2019-09-18 21:11
there are no italians on hltv weirdo
2019-09-18 21:11
nt moron
2019-09-18 21:13
nt fanook
2019-09-18 21:13
nt brexit
2019-09-18 21:15
nt culattone
2019-09-18 21:20
nt fishandchips
2019-09-19 14:23
there is but they move their hands too much to reply
2019-09-18 21:22
No cream Only eggs and pasta water for meat use Guanciale or Pancetta not bacon
2019-09-18 21:13
Don't crack the egg shell, that's the secret
2019-09-18 21:14
#11
 | 
Brazil Bene_Tleilax 
bacon
2019-09-18 21:14
If you like pasta you should try "Aglio, Olio e Peperoncino" (garlic, oil and hot pepper)
2019-09-18 21:23
Add some Pistacchio too or else you're not being italian enough
2019-09-18 21:30
#19
Aleksib | 
Finland qunt 
I think I have to come to Italy again to taste how it should taste before making my own. I've never had good pasta here in restaurants =(
2019-09-18 21:34
#18
Aleksib | 
Finland qunt 
Ok I think Guanciale is what I'm missing. It's quite impossible to find where I'm living. I've used just cubed pork belly. Also there seems to be two alternatives for eggs: only yolks or whole eggs, which one is right?
2019-09-18 21:32
The yolks are going to give you more of a creamy consistensy , but careful not to burn them and you'll have to add more pasta water.
2019-09-19 14:22
#23
Aleksib | 
Finland qunt 
Yeah I thought so also and i've been using only yolks (2 yolks per ~100g of pasta). Today I tested with organic eggs and the difference is huge. I also changed the basic spaghetti to more expensive 'al bronzo' which surface is not smooth but a bit rugged. The sauce sticks to it much better. At this point I think that all i'm missing is the freaking guanciale...
2019-09-19 16:10
The guanciale is superior in flavor to the pancetta and bacon , but at the end , if you manage to render the fat out properly , you'll probably struggle to find any difference. Oh if you haven't by now , next time try adding the extra fat to the pasta alongside the egg and water for extra cream.
2019-09-19 16:35
#25
Aleksib | 
Finland qunt 
I've been mixing (most of) the rendered fat with the egg-cheese mixture. I don't know if it makes any difference if you do it that way or toss it in with the meat but I feel that is easier and the meat also becomes a bit more crispy on the outside while it sits for a while on a cooling dry pan.
2019-09-19 17:11
a table spoon of man juice in the mix
2019-09-18 21:35
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