Why does my carbonara taste "fishy"?
>used good olive oil, pecorino and pancetta
>used organic eggs with minimum amount of whites
>the source was not runny (i.e uncooked egg) when added to the pan
>added enough cheese
I don't know anymore. The taste is god awful thanks to fishy taste from the eggs.
Definitely not olive oil. I used the same oil for salads and I don't taste anything fishy from it.
I think it's the egg. The expiration date is still a month away though.
I should've explained it a bit better.
What I meant was:
>adding eggs (with minimal whites), grated pecorino and abundance pepper into a bowl
>than pour that onto a hot pan (which has cooked spaghetti/pancetta in it)
Don't give up friend, try again. Chef John has a video that might help you identify what went wrong. Once you get the hang of it, carbonara is really easy to make and delicious as fuck.
>>7328131 If you know it's the eggs, why not change them? If you know what the problem is, fix it. Change eggs. If your carbonara tastes fishy even after you changed eggs, try looking for another reason why.