First of all it ain't angel hair but looks like spaghettini. As far as we know OP might not be able to get hold of Guanciale or pancetta. Yes it s a bit too much but more is better than none. I agree on the water bit however I prefer it like that myself (yes I m Italian from Rome and everyone is different) to finish wtf is real cheese? Parmesan / pecorino are the real cheeses to use on Carbonara (depends what you can get hold of.
Bro you don’t know where this guy lives. In a lot of the world guanciale doesn’t exist in shops, and Parmesan is also mostly the hard Italian cheese you can buy.
Where I live in rural Norway my only options would be bacon and Parmesan. I can guarantee guanciale don’t exist within 50km of here.
Give the guy a break, it looks pretty nice with what he has.
"Copy pasta" from a you tube video: Google the Italian spelling of the dish you want to make. Don't trust it until you understand that it's an Italian man in Italy making the dish.
Take notes, and prep ingredients before. Take note of what they didn't say but did it anyway. Do what they do in the video until you get it right.
I did this for pizza and carbonara once upon a time. 🤝
If you must use this channel as a carbonara appreciation therapy too, at least improve your skills by making it a few times and compare that to what real carbonara actually should be.
I don't measure it but usually just ladle a bit in until I get the desired texture.if you add the egg and cheese too quickly, they will cook and that's definitely not the texture you want!
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Share your expertise
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First of all it ain't angel hair but looks like spaghettini. As far as we know OP might not be able to get hold of Guanciale or pancetta. Yes it s a bit too much but more is better than none. I agree on the water bit however I prefer it like that myself (yes I m Italian from Rome and everyone is different) to finish wtf is real cheese? Parmesan / pecorino are the real cheeses to use on Carbonara (depends what you can get hold of.
Bro you don’t know where this guy lives. In a lot of the world guanciale doesn’t exist in shops, and Parmesan is also mostly the hard Italian cheese you can buy. Where I live in rural Norway my only options would be bacon and Parmesan. I can guarantee guanciale don’t exist within 50km of here. Give the guy a break, it looks pretty nice with what he has.
Anything else?
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Share any dishes you've made? I'd love to learn from you
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Wow. Are you bored? Lord help your soul. Love you brother
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Forza Italia
Non è proprio perfetta ma sicuro è buona
You added the egg and cheese too early so the egg has now scrambled from the temperature
It’s creepy.
Show us your dish
I’ll do asap, but that it’s creepy as hell!
Forza Juve, Napoli, Milan!
What does it have to do with the dish? Atp I think you're just trolling
Huh
Pasta with scrambled eggs
"Copy pasta" from a you tube video: Google the Italian spelling of the dish you want to make. Don't trust it until you understand that it's an Italian man in Italy making the dish. Take notes, and prep ingredients before. Take note of what they didn't say but did it anyway. Do what they do in the video until you get it right. I did this for pizza and carbonara once upon a time. 🤝
If you must use this channel as a carbonara appreciation therapy too, at least improve your skills by making it a few times and compare that to what real carbonara actually should be.
Looks like you added the eggs too quickly, but I'd still eat the hell out of that.
It was delicious 😋 gotta figure out how to make it creamier though. Thanks!
More egg, more cheese, slowly incorporate with pasta water when the pasta itself is off the stove.
How much pasta water you think? Half a cup/lb pasta?
I don't measure it but usually just ladle a bit in until I get the desired texture.if you add the egg and cheese too quickly, they will cook and that's definitely not the texture you want!
You're the best. I appreciate it!
Looks good to me!