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Started By
Message
Need some carbonara help
Posted on 1/17/14 at 6:50 pm
Posted on 1/17/14 at 6:50 pm
Just yolks correct?
Less is more?
I'm thinking render pancetta until crispy. Add a little minced shallot at some point.
Put hot al dente pasta in pancetta pan. Toss a few times.
Then beat 4-5 egg yolks and add grated Parmesan. Mix with pasta and serve with a little more parm on top.
Also thinking of adding peas, but when?
Less is more?
I'm thinking render pancetta until crispy. Add a little minced shallot at some point.
Put hot al dente pasta in pancetta pan. Toss a few times.
Then beat 4-5 egg yolks and add grated Parmesan. Mix with pasta and serve with a little more parm on top.
Also thinking of adding peas, but when?
4
Posted on 1/17/14 at 6:51 pm to John McClane
I've use yolk and whites, but maybe I'm doing it wrong. Add a splash of dry white wine.
Posted on 1/17/14 at 6:52 pm to John McClane
The trick is to beat the yolks with some of the hot water from the noodles. But our in slowly. If you go too fast or just dump egg yolks into the hot pan, the eggs will cook and won't make a sauce
Posted on 1/17/14 at 6:53 pm to Hulkklogan
Ok, so temper the yolks. Egg whites too or just yolks?
Posted on 1/17/14 at 7:01 pm to John McClane
Posted on 1/17/14 at 7:02 pm to John McClane
I go with one whole egg and one yolk. I beat together the eggs and parm and black pepper and then add not very well drained pasta to the egg mixture and toss to combine. Plate, add crispy pancetta.
Posted on 1/17/14 at 7:33 pm to Gris Gris
No reason to yell about peas, Gris
Posted on 1/17/14 at 7:37 pm to John McClane
Posted on 1/17/14 at 7:43 pm to John McClane
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