I still don't know to cook my guanciale properly for it. I want it crispy but it gets too burnt tasting after a while. Do I need to cut it into bigger pieces?
>Saucepan with just enough water for a block top ramen noodles >Egg yolk, parmesan, top ramen seasoning packet in a bowl, mix together thoroughly >Boil noodles, put them in the bowl with the yolk and shit >Add a touch of starchy water, empty rest of sauce pan in sink >Transfer everything back to the still hot sauce pan, toss it around quickly until the sauce emulsifies into a creamy texture >Back into bowl and enjoy
Wa la it's just like carbonara
Italian food does not exist outside of Italy. Literally any dish I’ve seen or had that was made in another country is nowhere close to any traditional dish (you either add 20 extra things or make things out of order)
Italians are only so fucking autistic about their food because they're obnoxious fags who have contributed nothing to the world except their cuisine and it's so bare bones it has no capacity for variation or improvement without being considered a new different dish.
2 reasons for that: > traditional italian cuisine is local urban poorfag cuisine. It's really barebone and ignore many ingredients because it wasn't available at the time. It has its merits but it also mean you're gonna pass many inovations in cooking, which sometimes are actually better.
> Italy's neighboor is France,THE country known to be the polar opposite, going for many inovations and always adding stuff to normal recipes
Actual Italian food in Italy is awful compared to Italian food almost anywhere else in the world. NYC, Chicago, France, even Croatia has better Italian food than Italy. There's really nothing special about your oh so traditional meals, most of which have only been around for like fifty years, such as carbonara.
>There's really nothing special about your oh so traditional meals, most of which have only been around for like fifty years
A thing people frequently forget is that modern day Italy didn't even exist as a country until nearly 100 years after the US declared Independence. "Italian" is not a real cultural identity to anyone other than mutts who've never left New York/Chicago.
And yet, it's not italian-Americans who are bitching and moaning when someone donta cooka da pasta like mi nonna. It's always true blue guinea wop bastard greaseballs who bitch when someone putta da peas on da carbonara, or does any slight variation to muh traditional meal that's only existed for a few decades.
using all the fat is the biggest mistake you can make. I learned the hard way more than once because I wanted to use all that delicious fat but it overpowers everything and it doesn't even taste like carbonara anymore
proper guanciale carbonara tastes pretty unique, you can't really compare it to anything else because the fat isn't anything like bacon fat. if you combine that with really good hard cheese you get some real good shit
I still don't know to cook my guanciale properly for it. I want it crispy but it gets too burnt tasting after a while. Do I need to cut it into bigger pieces?
Lower your heat
Increase the heat
you have to start on a pretty low heat and then slowly increase
yeah, you have to cut it in pretty big cubes, like in pic related.
Start with a cold pan and bigger pieces. Raise the heat gradually.
I love Carbonara but damn it's cholesterol in solid form.
good thing dietary cholesterol doesn't affect bodily cholesterol then
i agree but i still think itallians who don't even cook are way too pretentious over their food
>Saucepan with just enough water for a block top ramen noodles
>Egg yolk, parmesan, top ramen seasoning packet in a bowl, mix together thoroughly
>Boil noodles, put them in the bowl with the yolk and shit
>Add a touch of starchy water, empty rest of sauce pan in sink
>Transfer everything back to the still hot sauce pan, toss it around quickly until the sauce emulsifies into a creamy texture
>Back into bowl and enjoy
Wa la it's just like carbonara
I didn't mean to quote you that first time, I'm sorry
i make my carbonara with bacon and cheddar cheese
Me too.
Same, but white cheddar and mozzarella
This was the last time I made it
I should make it again soon
cringe
>pink and white peppercorn
>tich of black garlic
>Asiago
>pappardelle
Oh yeah, it's bastardizing Italy time.
my favorite italian joint in san diego closed down during covid feels bad man
Fucking biological warfare.
Italian food does not exist outside of Italy. Literally any dish I’ve seen or had that was made in another country is nowhere close to any traditional dish (you either add 20 extra things or make things out of order)
Italians are only so fucking autistic about their food because they're obnoxious fags who have contributed nothing to the world except their cuisine and it's so bare bones it has no capacity for variation or improvement without being considered a new different dish.
Lmao ok guy. Say hi to Shaniquaronious and Tyrell Jackson for us
>deflection
Concession accepted, Mohammad Al-Mahmoud
2 reasons for that:
> traditional italian cuisine is local urban poorfag cuisine. It's really barebone and ignore many ingredients because it wasn't available at the time. It has its merits but it also mean you're gonna pass many inovations in cooking, which sometimes are actually better.
> Italy's neighboor is France,THE country known to be the polar opposite, going for many inovations and always adding stuff to normal recipes
You must be French, because you innovated innovation itself.
Actual Italian food in Italy is awful compared to Italian food almost anywhere else in the world. NYC, Chicago, France, even Croatia has better Italian food than Italy. There's really nothing special about your oh so traditional meals, most of which have only been around for like fifty years, such as carbonara.
>There's really nothing special about your oh so traditional meals, most of which have only been around for like fifty years
A thing people frequently forget is that modern day Italy didn't even exist as a country until nearly 100 years after the US declared Independence. "Italian" is not a real cultural identity to anyone other than mutts who've never left New York/Chicago.
>cultural identity cannot exist across political lines
are u retarded or smthin
Cultural identity is inherently right wing. Leftism is revolutionary, and therefore anti-tradition. And what is culture, if not tradition?
Bretty gud.
Shut the fuck up Giuseppe, you have no culture
And yet, it's not italian-Americans who are bitching and moaning when someone donta cooka da pasta like mi nonna. It's always true blue guinea wop bastard greaseballs who bitch when someone putta da peas on da carbonara, or does any slight variation to muh traditional meal that's only existed for a few decades.
Tastes like vomit
It's because you can't cook
No I’m just not American
That's what I said
wheres the cream?
Similar, but I prefer alla Gricia to Carbonara.
No argument here, you got any good carbonara recipes?
it doesn't get better than this
>nearly 20 god damned cock sucking minutes
do you have ADHD?
>using only half the fat
it's shit
using all the fat is the biggest mistake you can make. I learned the hard way more than once because I wanted to use all that delicious fat but it overpowers everything and it doesn't even taste like carbonara anymore
Retard
20 minutes AND in French, man thanks bro
The heat from the seething Italian cooks the egg.
True 3 out of the last 4 days I have eaten carbonara for dinner.
what does it taste like? i assume it taste like fettuccini alfredo but not as thick
t. never had Carbonara before
Like breakfast spaghetti
proper guanciale carbonara tastes pretty unique, you can't really compare it to anything else because the fat isn't anything like bacon fat. if you combine that with really good hard cheese you get some real good shit
>barely any meat
nah
any more meat than that and you'd just be eating bacon
Where are the peas?