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I have seen three recipes for this, and have made two of them. I used pancetta both times.
Antonio Carluccio/Jamie Oliver's method (very similar in technique and ingredients) which is apparently the traditional roman way of making it. Important thing here is that there is no cream.
https://www.youtube.com/watch?v=3AAdKl1UYZs
Marco Pierre White's method, which includes cream and mixes the egg with the pasta before the bacon, and uses chicken stock pot. Personally, I think he is just shilling for knorr and de cecco. He also adds cream to the sauce. https://www.youtube.com/watch?v=dyA6PgjTJ2E
This abomination with hot dogs and cream of mushroom soup. I haven't made it and it looks awful. Look at the dude's face at the end of the video when he tries it, he is trying his hardest not to vomit. https://www.youtube.com/watch?v=K-PKO2FrdPY
I preferred it without cream, but I do respect Marco Pierre White's cooking abilities. Why does he add cream? He says stuff about having an Italian mother, then says "this is how we do it in america or england". What the hell? Is he a sellout? Should it have cream or not? What do you guys think?
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>>9414280
Oh I almost forgot - in the third video she uses American cheese as well. It's fucking disgusting.
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>>9414280
In France carbonara is known to have "cream" as well, heck even Italian restaurants owned by Italians add cream too. I guess it's more of a cultural thing; French, British, and Americans just love cream too much and it's an easy way to get a slightly similar rich taste without fucking up the "warm egg" part.
I personally prefer without any egg, it's less rich, and makes me feel better after eating some.
Also, flips are the worst fucking cooks, what did you expect from them.
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>>9414376
>I personally prefer without any egg
Wut
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>>9414280
>Why does he add cream?
His recent shill recipes are adjusted to fit the tastes of his British audience.
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I've had both ways in Italy just kind of depends where you are.
Central Italy no cream Alps bring on the cream.
I prefer no cream but if you make it at home your going to need emulsification skills or you got pancetta and scrambled eggs with noodles. Actually not a bad thing either!
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>>9414376
Without egg you just have pancetta with a runny alfredo sauce.
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>>9414465
It should be emulsified with no cream yet have that creamy taste and texture.. it's not easy to pull off
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>>9414481
It's not that hard either, you gotta know better about pan and food temperature. And be fast.
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>>9414280
rachael ray says cabonara is just bacon and egg pasta be up to you if you add cream add chese sauce and it be like a hollindaise
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>>9414447
What do you mean emulsification skills? I made Carbonara on a whim a couple weeks ago (without cream) and I treated it like cacio e pepe but with runny eggs. I liked the result although it tasted very eggy. I haven't ever had carbonara without cream in a restaurant though so I'm not sure if it was close to authentic.
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