Its hard to stay humble when cooking a cnara this fire

Its hard to stay humble when cooking a c’nara this fire

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  1. 2 months ago
    Anonymous

    looks good. I like the spatula as well.

  2. 2 months ago
    Anonymous

    Cross section:

    • 2 months ago
      Anonymous

      Ruined

    • 2 months ago
      Anonymous
    • 2 months ago
      Anonymous
    • 2 months ago
      Anonymous
    • 2 months ago
      Anonymous
    • 2 months ago
      Anonymous

      :^)

    • 2 months ago
      Anonymous

      We got a fricking prop comic over here.

  3. 2 months ago
    Anonymous

    good enough for a poke

  4. 2 months ago
    Anonymous

    >non stick pan
    >bacon
    >heavy cream
    >wooden spatula to introduce even more mystery flavors
    I'm not even italian and I still look down on you

    • 2 months ago
      Anonymous

      That's not what carbonara with cream looks like cooklet.

  5. 2 months ago
    Anonymous

    did the heat of the posta cook the egg

  6. 2 months ago
    Anonymous

    God damn I hate when poor people try to cook

    • 2 months ago
      Anonymous

      They used to just consume mcdoubles for sustenance, but evil emperor Biden made them cost $3.50 each so now the poors are making attempts to cook their own food out of desperation.

  7. 2 months ago
    Anonymous

    You forgot the pepper.

  8. 2 months ago
    Anonymous

    Drop the recipe at once

    • 2 months ago
      Anonymous

      I know your supposed to use pork cheek or whatever but i only had turkey bacon so that had to do.
      Three eggs
      Parmidaggo cheese
      Mixed with pasta water
      Salt, pepper
      Add the pasta to the fried bacon, remove from the heat and stir in the cheese and egg mixture.
      Wa motherfricking la

      • 2 months ago
        Anonymous

        Is it considered haram to put garlic on a 'nara? I like garlic.

        Also Guanciale is hard to find if you're not in Italia so bacon/pancetta/pork belly is a good alternative.
        Not sure what's the difference, i honestly can't taste what changes. Is there any a human being (meaning a non-italian) can spot?

        • 2 months ago
          Anonymous

          Adding garlic is a moderate 'nara sin. Adding rosemary or cream is a minor 'nara sin. Adding peas will send you inevitably to hell though.

        • 2 months ago
          Anonymous

          yeah so guanciale is a bit more tender of a bite than pancetta but it hardly matters.
          garlic is necessary in carbonara.

      • 2 months ago
        Anonymous

        >turkey bacon

        • 2 months ago
          Anonymous

          You should try it

          • 2 months ago
            Anonymous

            There's no such thing. Bacon is made from pork.

  9. 2 months ago
    Anonymous

    Your sauce isn't emulsified properly, it looks like it's too much egg white and not enough yolk and you've got little specks of scrambled egg meaning you overcooked it. Carbonara that's done properly should have a completely emulsified sauce that's thick, luscious, smooth and velvety, where the sauce is completely cohesive. Yours looks like it's not amalgamated, it looks like a mixture of raw egg white that's swimming in water, with specks of scrambled egg. You probably didn't move it around vigorously enough, you really have to toss it and almost whisk the sauce in the pan, and the temperature has to be warm enough for the cheese to melt into the sauce, but not enough to scramble the egg. Pic related is what the sauce should look like.

    • 2 months ago
      Anonymous

      How's this?

      • 2 months ago
        Anonymous

        Tfw no delicious carbonara, my mouth is literally crying saliva right now.

      • 2 months ago
        Anonymous

        Looks a lot better than OPs

      • 2 months ago
        Anonymous

        >green walls
        anything you make automatically is ruined because your house is ugly.

    • 2 months ago
      Anonymous

      And that would improve the taste… how exactly?

      • 2 months ago
        Anonymous

        Because it would be emulsified into a single unified sauce, that would have a consistent, rich and creamy flavour, as well as a smooth consistency, that’s far more pleasant and pleasing to eat. It’s like asking why mayonnaise tastes better emulsified, versus it’s raw base ingredients of oil, egg and vinegar. If you just put those together in a bowl and barely mix them, it’s going to taste disgusting, but if whisk the oil in slowly and emulsify the sauce, you end up with something that tastes good.

    • 2 months ago
      Anonymous

      The heat of the pasta cooks the egg. Simple ass. No ones gonna read your thesis paper here, poindexter. Let's try and keep things as simple as possible for everyone's sake.

      • 2 months ago
        Anonymous

        I read it and it was a much better post than yours.

  10. 2 months ago
    Anonymous

    >no peas
    >no onions
    >no bread bowl
    >not from domino's
    not carbonara.

  11. 2 months ago
    Anonymous

    you forgot the black pepper

  12. 2 months ago
    Anonymous

    Where's the peas?

  13. 2 months ago
    Anonymous

    Did you use cat food instead of pancetta?

  14. 2 months ago
    Anonymous

    what is that meat?

  15. 2 months ago
    Anonymous

    It looks more Chinese than Italian. Also turkey bacon. have a nice day.

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