1y ago
12.8K
When making 'proper' penne carbonara:

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Comments (51)

  • No cream, and no PENNE either! Carbonara is to be made with Spaghetti or Spaghettoni, guanciale, eggs, parmesan and black pepper. That's IT!

      1 year ago
  • Or maybe half and half... lol

      1 year ago
  • Dear Mr. May, proper Carbonara should be made with " Guanciale", eggs yolks ( 2/3 per persone depending on the size of the eggs), Pecorino Romano cheese, black pepper and a light touch of salt. About the preparation, you should make "sweat" the Guanciale in a pan on a low flame untill cruncy and then put it aside, add some water from the pot where the pasta's cooking and let it sit untill the pasta is a little bit underdone. On the side, pepare the yolk mixed up with some black pepper and the Pecorino cheese. Once the pasta is a couple of minutes away to be al dente, put it in the pan where you sweated the guanciale and, with a help of a wooden spoon, try to make it creamy already but not too much; the reason behind this is because ones you are going to pour the yolks in it, it'll think it up. Turn off the heat and pour the yolks and toss the pasta in the pan. If it comes too thick, use some of the cooking water to loose it up a little bit ( very small amounts of water since you are not going on the hest again). Serve quickly with a sprinkle of black pepper on top. Enjoy.

      1 year ago
  • Mr May, I do hope that’s spam pancetta you have there.....

      1 year ago
  • Who adds cream? Heathens

      1 year ago
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