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Please tell me how to make a velvety carbonara /ck/

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Thread images: 1

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Carbonara.jpg
109KB, 1280x853px
Please tell me how to make a velvety carbonara /ck/
>>
1. Take carbonara

2. Add velvet (any colour)

3. Mix
>>
Just beat eggs yolks and add parmesan cheese. When pasta is done take off heat and stir in the eggs. Add starchy pasta water for right consistency.
>>
Lots of cream and maybe some peas.
>>
Why do my eggs scramble almost immediately? The pan is off the heat and I mix constantly.
>>
don't add ground beef
>>
The traditional way of making it tastes like shit and turns to scrambles eggs.

>fry ham chunks until crispy
>stir in mayonnaise, about 2 cups
>stir in your favorite cheese, I use pecorino or cheddar
>add cooked macaroni
>fresh ground black pepper
>Knorrā„¢ Homestyle chicken stock pot
>blanched peas or green beans

Mayo gives you the egg flavor but a smoother consistency
>>
>>7138146

Buy a jar of ragu carbonara. it's what my mom does.
>>
>>7138180
Wanna know how I know you're American?
>>
>>7138146
https://www.youtube.com/watch?v=ao9Oi1HPbSk
>>
>>7138168
Leave it off the heat longer then. You can also temper your eggs with a ladle of hot pasta water, that should help.
>>
>first couple of times I keep fucking up my eggs
>say fuck it, put everything into a double boiler for a few mins
>delicious creamy sauce instead of shitty scrambled eggs
>>
Can you make carbonara vegetarian friendly or does it just taste like shit without bacon? My roommate who I often cook for doesn't eat meat. I'm wondering if there is something you could add to make up for the flavor of it, or if it's just not worth it.
>>
>>7138278
tofu fried in whatever you want

it's the vegetarian solution for everything replacing meat, besides mushrooms
>>
>>7138207
Wanna know how I know you're a newfag?
>>
>>7138146
cook bacon, then garlic; save enough oil in the pan

boil pasta; meantime, crack one egg, add pepper, grate a pecorino cheese chunk enough to cover over the egg, then mix

take cooked pasta, al dente, add it to the pan with the bacon, add a bit of pasta water, and then mix the egg and the pecorino and pour it on here

now the key is to keep the heat to simmer or low; what I do is bring the pan with the bacon back to heat once I'm done with boiling pasta, and once I add the pasta to the pan, I take it off the heat, depending on how hot it is

if the pan is too hot, you get scrambled eggs; the key is to go nice and slow; once I add the egg/cheese mixture into the pan, I let the residue heat cook the mixture a bit, and then the pan goes back on the heat

keep it on lowest setting, and stir it occasionally; I usually wait long enough, maybe 20, 30 seconds, until I see the sauce harden, and then stir, and I repeat until the sauce gets nice and creamy
>>
>>7138146
Sautee in a velour pan.
>>
>>7138146
http://vocaroo.com/i/s1KvM51K91Xg
>>
>>7138146
you need to use knorr stock pots.
Why season your pasta with knorr chicken stock pot?
Because it makes your pasta taste better. (than salt.)
Thread posts: 19
Thread images: 1


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