Rate my Carbonara Had no spaghetti so used noodles

File: Noodles and Pasta.gif (14KB, 1152x648px) Image search: [Google]

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>>7941579

>>7941579
Is it the Pinoy recipe.?

>>7941598
Marco Pierre White recipe with Knorr stockpot

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>>7941579
>no spaghetti so used noodles

File: 2016-07-04 13.16.23.jpg (1MB, 2560x1920px) Image search: [Google]

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>>7941579
Interesting/10

Carbonara rate thread?

>>7941579
And if my grandma had wheels she'd be a bicycle.

>>7941842
Huh?

>>7941579
>no spaghetti
>used noodles

>>7941579
Looks ok.

>>7941825
I wouldn't use flat pasta if I could avoid it. Spaghetti is the best for carbonara, although if you do have to use a flat pasta, something thin like taglierini would do.

>>7942629
I actually think flat pasta leads to a better result. The pasta gets a better coating of the sauce which leads to a creamier texture I think.

Also how do you guys get the sauce just right, My eggs are always watery as fuck which messes up the end result.

>>7941849
He's saying it's not Crbonara

>>7941579
>Cheese not melting
>Looks like the sauce is raw and is just pooling in the bottom

Pretty gross.

>>7942677
I add an extra yolk. I find that just helps to cream it up just that bit extra. Also don't add too many eggs. One per person + yolk should do it.

Also don't salt the eggs. It fucks up the protein bonding which means the eggs need a higher temp to cook properly but the guanciale/pancetta/bacon and pasta should be let cool for about 20 seconds before adding the egg. This gives you watery egg.

>>7941579
undercooked meat/10\