Carbonara is the best pasta dish

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  1. 2 months ago
    Anonymous

    clearly you've never had sketti with kechup

    • 2 months ago
      Anonymous

      >sketti
      >no butter
      ngmi

  2. 2 months ago
    Anonymous

    Restaurants always mess up the Carbonara. They just make pasta with white sauce (cream). Carbonara shouldn't have ANY dairy in it.

    The heat of the pasta cooks the eggs

    • 2 months ago
      Anonymous

      Carbonara has pecorino in it.

      • 2 months ago
        Anonymous

        I ain’t eaten nothing that’s had someone’s pecker in it

    • 2 months ago
      Anonymous

      It tastes better with cream. Deal with it.

      • 2 months ago
        Anonymous

        But then it's Alfredo. The point isn’t which one you prefer, it's that they're fundamentally different sauces.

        • 2 months ago
          Anonymous

          Alfredo doesn't have egg. Carbonara does, and is better with cream.

          • 2 months ago
            Anonymous

            I guess. I don’t know enough about gastronomy to properly refute you, but carbonara with cream tastes and feels a whole lot more like Alfredo than carbonara

    • 2 months ago
      Anonymous

      American Afredos and Carbonaras can be very good. Frick you.

    • 2 months ago
      Anonymous

      >Carbonara shouldn't have ANY dairy in it.
      I don't know how to break this to you anon but cheese is a dairy product.

      • 2 months ago
        Anonymous

        Oh? Then why is it in the cheese section not the dairy section with all the eggs?

        • 2 months ago
          Anonymous

          Every store I've gone to, the eggs, cheese and milk are all together. That's probably the case for you too, you're just too stupid to realize it

          • 2 months ago
            Anonymous

            woosh

          • 2 months ago
            Anonymous

            eggs never are here because they can be stored at ambient temperature.

            • 2 months ago
              Anonymous

              3rd world food production

    • 2 months ago
      Anonymous

      >Carbonara shouldn't have ANY dairy in it.
      cheese is dairy, Mr. ESL.
      Also here's a Michelin Star half-Italian chef making carbonara with cream https://www.youtube.com/watch?v=RcNrFW6tuSg

  3. 2 months ago
    Anonymous

    When did this gay meme spaghetti get so popular? Carbonara carbonara carnonara that's all you damn trannies ever talk about. The name is stupid and it looks like tapeworms frick carbonara.

    • 2 months ago
      Anonymous

      >gay meme spaghetti
      Frick you butthole, I have always loved carbonara.
      I just don't eat it often because pancetta is expensive

      • 2 months ago
        Anonymous

        >I just don't eat it often because pancetta is expensive
        try making it yourself, it takes just like 2 weeks

        • 2 months ago
          Anonymous

          If you need two weeks to learn how to boil water, you might be a boomer.

          • 2 months ago
            Anonymous

            i meant making pancetta

          • 2 months ago
            Anonymous

            >you might be a boomer.
            meanwhile, cooking while trans...

        • 2 months ago
          Anonymous

          I don't know, I always get a bit nervous about bactercia contamination, and pork is not a clean meat.
          Never cured anything before, last thing I want to do is kill myself on accident.
          Looking at the details the only thing I am missing is humid space for the actual curing

          • 2 months ago
            Anonymous

            i can understand your concern. tho i've never worried about it myself and tried it a couple of times. it's seems pretty safe especially if you use some curing salt. most recipes i've seen and used cure it in the fridge in a ziplock bag for around a week and then you should dry it which you technically could also do in the fridge but you need to make sure it doesnt touch anything. or if you have a basement- wine cellar that's under 15 celsius that would work great as well. but i've also seen recipes that don't even dry it and just use it after curing for a 7-10 days in the fridge

      • 2 months ago
        Anonymous

        It's pretty good even if you make it with bacon.
        Hell, sometimes we even make it with pork shoulder.
        t. italian

      • 2 months ago
        Anonymous

        For cream users try adding mayonnaise to the egg mix, maybe a teaspoon and also add some psstawater and the rendered fat from the meat. Mayo is eggyolk+oil makes more sense than cream if you think about it.
        Also garlic in carbonara is giga based.

        Dude just use bacon. "the real deal" uses guanciale anyways. I happen to have bought some recently and yes it's better but also not worth double the price of bacon.

        • 2 months ago
          Anonymous

          based penne user, i always use it instead of spaghetti for carbonara

          • 2 months ago
            Anonymous

            I use fusilli so I really can screw it over.

            • 2 months ago
              Anonymous

              checked. i used to hate these but they've grown on me. i like most short pasta types in general tho, never got the hype of spaghetti

            • 2 months ago
              Anonymous

              goated pasta shape. holds sauce the best, takes up the least space, easiest to stir into a pan of sauce, satisfying springy chew, what's not to like?

          • 2 months ago
            Anonymous

            That's obviously rigatoni you moron.

      • 2 months ago
        Anonymous

        Use bacon

      • 2 months ago
        Anonymous

        I make carbonara with cream, and traditionalists who disagree can suck my dick.

        you Black folk always act like hot shit but the second someone says "chicken burgers" you lose your minds.

  4. 2 months ago
    Anonymous

    It's very good when made properly with panchetta and not cream, but best pasta dish? No.

    • 2 months ago
      Anonymous

      Exchange the pasta for scallop potatoes, and make that Mornay sauce mashed potatoes with sour cream, and yeah, it be pretty good.

      • 2 months ago
        Anonymous

        Oh yeah, and online it says the meat is seasoned with cinnamon and cloves. I'd probably change that.

        • 2 months ago
          Anonymous

          >t. tastelet

        • 2 months ago
          Anonymous

          cinnamon is why it tastes so good

    • 2 months ago
      Anonymous

      Greek food sucks

  5. 2 months ago
    Anonymous

    It's the only dish where the counterfeit with cream is better than the original.

    • 2 months ago
      Anonymous

      What other dishes have a counterfeit with cream?

      • 2 months ago
        Anonymous

        Tomato soup.

  6. 2 months ago
    Anonymous

    I used to have a friend that made delicious variations on carbonara all the time. Then she got into some flavor of fundamentalist Christianity, married accordingly, decided to suddenly have a 3rd kid at the age of 40, then cut off communication with everyone she knew. I just miss the pasta.

  7. 2 months ago
    Anonymous

    tbat unironically looks like the chicken potpie i threw up last night drunk as frick at like 2 am

  8. 2 months ago
    Anonymous

    >Spaghetti
    >Bacon
    >Garlic
    >Cream
    >Grana padano
    >Eggs
    >Peas
    >Parsley
    Yep, it's 'nara time!

  9. 2 months ago
    Anonymous

    carbonara is very good, at least when i make it myself.

    for me its
    guanciale + pancetta
    and parmigiano + pecorino

    better than only guanciale and pecorino

  10. 2 months ago
    Anonymous

    Anybody tried putting mascarpone in carbonara?

  11. 2 months ago
    Anonymous

    Cream + green peas = improved carbonara.
    Oh, you won't let me call that carbonara? Then I'll call it God Pasta and am now positioned to name carbonara as inferior trash.

  12. 2 months ago
    Anonymous

    >cream
    pic unrelated?

  13. 2 months ago
    Anonymous

    >creamy pesto enters the chat
    Also
    >peas
    >carbonara
    literally pick one and only one

  14. 2 months ago
    Anonymous

    I do my carbonara with linguine pasta.

    • 2 months ago
      Anonymous

      >linguine
      Those are actually French and called "Lingouines", from the inventor of the "presse à pâtes" Pierre Lingouine

  15. 2 months ago
    Anonymous

    I love cooking carbonara. I don't use cream or anything but I do substitute pecorino for parmesan and guanciale for bacon because it's way cheaper. It's one of the tastiest dishes you can make in 15 minutes flat.

  16. 2 months ago
    Anonymous

    IF MY GRANDMOTHER HAD WHEELS SHE WOULD HAVE BEEN A BIKE

  17. 2 months ago
    Anonymous

    in my experience the heat of the posta doesn't cook the egg

  18. 2 months ago
    Anonymous

    I make carbonara with cream, and traditionalists who disagree can suck my dick.

  19. 2 months ago
    Anonymous

    I use bacon but no cream, with pecerino mixed with parm. I like using bucatini.
    Anyone wants to tell me it isn't right I'll just tell them it isn't carbonara.

  20. 2 months ago
    Anonymous

    I have some left over ham. Can I use it as a substitute for bacon or am I way out of line?

  21. 2 months ago
    Anonymous

    They have something called "prosciutto bacon" where I live, it's kind of a cross between prosciutto ham and regular american bacon. MUCH more fragrant. I almost exclusively use that in my carbonara, it's so good.

  22. 2 months ago
    Anonymous

    my issue with carbonara is that pecorino is too bitter for my poor fragile sensitive taste buds so i have to replace that with parmegiano and also guanciale shrinks like 80% and i like mine meaty and i cant afford to go ham (get it) on guanciale since its a lot more expensive so i just buy normal ordinary bacon bits that i mix into it.

    it's tasty so i can't complain but the purist in me feels wrong and sullied every time i call it carbonara.

    • 2 months ago
      Anonymous

      >the purist in me
      kill the fricking purist in you. there is no such thing as a correct way of cooking a given dish, food evolves with time and with whatever you happen to have available. you think the peasants who invented carbonara were going to buy the most expensive cuts of pork? of course not, they were making something good out of whatever was available

  23. 2 months ago
    Anonymous

    I LOVE CARBONARA, PASTA WITH THICK CREAM AND CHEESE AND SOME PEAS IS VERY TASTY, I LOVE IT WITH A NICE CHICKENBREAST.

    Italy gays, you lost. Frogs won, simple as

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