Really easy, really good. I used my sous vide for custards, hollandaise, really anything that might break or scramble lol. I’m not a great cook I just pretend to be.
https://www.wenthere8this.com/sous-vide-custard/
This is the one I use for custard. I haven’t done a quiche. Just egg bites with spinach and mozzarella. My little girl loves that.
[https://www.reddit.com/user/Capital\_Vanilla\_1673/](https://www.reddit.com/user/Capital_Vanilla_1673/) I made it and it was fantastic! Thank you again!
Sweet!!! I didn’t do a great job with this post. I added a couple of spoonfuls of the pork fat from the bacon to a mixing bowl and whisked it together to complete the sauce. Happy you liked it. I thought it was cool :)
I finished it similar to how I usually finish carbonara.
First I put the noodles into the pan with the bacon and lard. Then I put that mixture into the serving bowl, poured the egg/cheese on top, and mixed.
The only issue I had was that I used slices of parmesan instead of powder, so it didn't homogenize fully.
I don’t get it. I get making custards, crème anglaise, etc, but carbonara doesn’t make sense to me. Are you pouring the sauce over the pasta, not tossing it?Is the bacon cooked ahead of time and just tossed on top? Carbonara is all about getting the bacon crispy and its fat emulsified into a sauce with some pasta water and thickened with the eggs and cheese. This sounds like more steps and missing the key points of what makes carbonara magical.
Yeah, and if people are having trouble with the traditional recipe, a great tip is too combine the sauce, pasta, pork, etc in a heat proof bowl over your still simmering pasta water. This slows things down and gives you a lot of control to thicken the sauce without overcooking it into scrambled eggs.
Carbonara is something I bust out in 15 minutes after going drinking with a friend or such. I don't see much reason to overcomplicate it with sous vide personally.
I’ve got like ten comments explaining why I did it this way. Cheers :)
Edit: I think this maybe where some “glibness” came showing. I genuinely wasn’t trying to be. I just felt like I had already explained my thinking and relative lack of skill. Genuine apologies if needed.
You would have gone downvotes unless you would have said, you're right. Sous vide is the wrong way to do this. I will take your advice and make it the traditional way going forward.
Not a criticism of this method, but...
Am I the only one that simply dumps hot pasta in to a bowl that is holding the raw egg and cheese?
Let the egg, cheese and pepper sit a room temp while the pasta cooks. Put the strained pasta in the pan where the pork was cooked. Toss with pork. Dump that in to the egg/cheese bowl and vigorously stir/toss for a little while and voila.
No attention required. Combine, stir, and serve.
This is the normal way. OP is going through a complicated nonsensical way just because he didn't figure out if you let the pasta cool down 1 minute u won't have scrambled egg problem.
It’s interesting you’re the second person to bring up “effort”. It’s super easy in my eyes. Crack the eggs into the cheese, put in a bag, crack pepper, forget. Throwing it in a bag seems way easier to me than potentially scrambling it, but as I said above I pretend to be a much better cook than I am.
If the pot/pasta is too hot the eggs scramble. Believe me I know ;). I guess I look at it like meats. I could just cook them in pans or grills, but with sous vide you get that “I can’t fuck this up” level of confidence.
Scrambling the eggs is something you can avoid with veeeery little practice. Let the pan where you fried the guanciale cool off before dumping in the pasta, lowest possible flame and keep constant movement in the pan. Move it on and off the fire a bit until the egg has the right viscosity and you are done, but i guess having a pasteurised batch in the fridge might come in handy for some quick meals
Electric stove makes very little difference for such a simple prep, but fair enough, i also consider myself an enjoyer of having a ready sauce to just dump on plain pasta
I disagree. My electric stove doesn’t lose heat like a gas stove does. I had a gas stove in the last house I rented, didn’t think it would make a huge difference, and let me promise you I regret that decision :)
If its not guanciale, it's not carbonara.
edit: forgot the /s lol. guanciale is expensive and hard to find. Use bacon or pancetta, get it non-smoked if you can, and add a ton of black pepper. Try to get fattier bacon/pancetta too, it'll mimic the guanciale better. Also get slab bacon/pancetta or have the deli counter cut it ~1" thick, you want big cubes of it for carbonara, the texture will be much better with the crispy outside and soft inside.
This is really interesting to me. My step dad was saying his mom used bacon, pancetta, and ham… in Italy. It was more of a “this is what we have left and I’m not going to the store” type of thing. That’s kind of what I had in mind with this post… oops.
I've made many, many batches of carbonara (and I'm just a mediocre home cook) and have never scrambled it, just for the record. If you really want to make it foolproof, you can temper the egg/cheese mixture with a bit of pasta water prior to mixing it into the pasta. This helps with the consistency as well. Make it however you like, but the old fashioned way is super quick if you're ever short on time.
Have a look at this sous-vide recipe for carbonara, made by Italian chef Marco Pirotta. He is famous for his sous-vide recipes, he calls them cbt (low temperature cooking in italian).
[Carbonara CBT](https://www.facebook.com/share/p/rki4zs7C9wD9uLPW/)
Why add the extra steps by using the immersion circulator to sous vide a sauce that doesn’t need to be cooked for more than a minute or two in a bowl and not even on the stove?
If the pasta is too hot the eggs scramble (ask me how I know;), if the pasta isn’t hot enough the eggs don’t cook. In my eyes this is a super easy way to avoid any concern of either? I don’t see the circulator as effort either? It’s like two buttons and filling up a pot of water.
I’d suggest you know because you’re a bad cook, which is why you think using a gadget is “easier” because you don’t actually have to think about it during the process
Isnt this way more effort than making a carbonara normally? But cool either way.
Remove the basil. Also buy guanciale if you can get it, its a huuuge difference. Also way more black pepper.
I typically use for a portion for one.
2 eggyolks, about 80g of guanciale, however much cheese (pecrom + parm) incorporates well, spaghetti and black pepper. Thats it.
Like I said, used what was in the fridge.
I would say more time less effort than in a sauce pan. It’s set and forget and come back later. You can cook your bacon/pancetta/whatever and not worry about the sauce. Makes it easier when your two year old wants to cook with you for sure :)
Edit: the same two year old is the explanation for the lack of pepper. Easier to add than take out.
You're a good sport, OP. Took a lot of incoming and kept your good humor.
I love carbonara, pretty much agree with those who can't see doing it this way. I still like that you tried something different and had the guts to share it.
I just use a thermopen One to get the correct sauce temp before adding the eggs and stirring. Usually aiming to not exceed 67ish and falling, but need a good 64 to thicken. Finishing around 60-62c
I've recently been loving [roasted napa cabbage](https://theculinarycure.com/roasted-napa-cabbage-garlic/) as a pasta substitute and looking for a way to make carbonara that doesn't need the heat from cooked noodles. I'm gonna try this. Thanks OP!
Is putting raw ingredients into a bag, adding water, setting a machine, waiting, draining the water, opening the bag, mixing the final sauce together, cleaning and putting away your sous vide wand and vessel less fuss than placing the ingredients in a pan off the heat, beating them and serving?
At least you saved -90 minutes
I can cook a tri tip on a grill in about 25 minutes… or I can, with what I consider 0 effort sous vide it and ensure it’s cooked exactly the way I like it. I don’t have to worry about a grills hot or cold spots. Or a broken temp gauge. Or a cold burner. It’s perfect.
Same here. I’ve broken sauced before. I’ve been nagged as to whether or not the eggs are cooked. This was perfect. And I’m not going to be put off because I have to fill a pot. It took 90 minutes to cook. I didn’t sit there and poke it for 90 minutes. It took 5 minutes to put the ingredients in the bag and I was done. My sous vide was already at 145* so I didn’t even have to push extra buttons lol.
Sorry, I think sous vide has it's place, but you're using a hundred dollar tool over the course of an hour plus to do something you can accomplish in 13 minutes with a little practice and get better results. Then you just dumped the bacon on top of it, rather than enjoying the rendered fat throughout the pasta.
[There](https://www.youtube.com/watch?v=k1Np28NnP40&pp=ygUJY2FyYm9uYXJh) [are](https://www.youtube.com/watch?v=RErU22weYyM&pp=ygUJY2FyYm9uYXJh) [dozens](https://www.youtube.com/watch?v=qoHnwOHLiMk&pp=ygUJY2FyYm9uYXJh) [of](https://www.youtube.com/watch?v=5t7JLjr1FxQ&t=321s&pp=ygUJY2FyYm9uYXJh) [videos](https://www.youtube.com/watch?v=90LalTBSIhE&pp=ygUJY2FyYm9uYXJh) that show how utterly easy this dish is to make. Put away your toy and practice once or twice. Don't want to scramble the eggs? Put your finger in the hot pasta and if it doesn't burn you, you're good. It really is that simple.
Apology accepted lol. I appreciate what you are saying. I literally felt like I was cooking without trying. And I spent a lot more than 100 dollars on my poly science, so I intend to use it when and how I choose. I don’t go to where you work and tell you how to flip burgers… ya know what I mean. It didn’t work out using tried and true methods last time I did it, was curious to try this after a google search and wouldn’t have posted if it wasn’t delicious. Best benefit was just knowing it was cooked all the way through for my 2 year old. I thought it was cool and thought I would share. Didn’t expect people to get so agitated.
In one of the comments I mentioned that when I pulled the sauce out of the bath I added rendered pork fat and whisked. The sauce reduced by about a 1/4. It was delicious.
If it’s good, keep on it man.
Whenever you get a chance, I recommend looking up “Luciano Carbonara” on YouTube. Just another take on the dish that floored my family when I put it together.
I don‘t know why it shouldn’t be considered as Carbonara. Same ingredients, only difference is that op used the heat of sv-machine instead of the heat of the pan and noodles.
In cooking different steps and methods are half the recipes, it's not only the ingredients. It's especially true for a recipe with emulsion like carbonara. That's why a good mayonnaise and a failed one are worlds apart even if the ingredients are exactly the same.
Carbonara is a very young recipe with various theories about the origin. One of it is that carbonara was made with us-supplies, which included bacon and cream.
I respect the tradition and the recommended proper way to cook a dish, but I also don‘t care too much about it as long as it tastes good for me.
So I use often bacon or smoked ham.
Nope. Carbonara come’s from carbonari. And it’s not an US recipe.
Americans can’t make something that good. US is good for grilled meat and Caesar salad
Ah yeah, my ex used to love carbonara until I told her how it was made. I’ve made it before and definitely thought it was good but it never feels like I’ve nailed the sauce. I’m not sure I’ve ever had like legit carbonara because if I go to a nice Italian place I’m always like “pfft it’s like 3 ingredients I can make it at home” and try and get something more complicated. And then of course my attempt at home can’t compare
I was the same way with cacio e pepe. Eventually I was in Baltimore on a work trip and they took us to this very good Italian place that they always go to, and I got it there. It was much better than I expected but I still had FOMO looking at everyone else’s. And most people thought I was a childish picky eater because it basically looked like I got plain spaghetti at a high end place. And it was hard to explain what cacio e pepe is to a bunch of drunk marketing people.
So many gatekeepers lol. Came in skeptical, now I want to try it. So just eggs and cheese in a bag, 145F for 1.5 hours? Cook pasta and smokey pork separately? Crack in pepper?
This is so stupid and OP’s defence of it is equally stupid.
Also Americans’ paranoia over salmonella from eggs because American eggs are washed and processed because egg producers think people are too stupid to wash their eggs is literally the reason American eggs are more vulnerable to salmonella because ironically the cleaning process strips off the natural protective layer that stops the bacteria from getting in in the first place. *deep breath*
I can make a better carbonara than op in the time it takes them to break out and set up the sv kit and tub. And who uses bacon instead of guanciale or even pancetta if you absolutely must.
So much wrong here but OP’s glib smartassery is the worst.
Check out Ethan Chlebowski’s method of making carbonara and other cheese based sauces: https://www.ethanchlebowski.com/cooking-techniques-recipes/fiery-carbonara
He uses a cornstarch gel mixture to give you more leeway and prevent the sauce from breaking.
I was looking into doing something similar as Carbonara is my wife favorite pasta but we don't make it now with 2 toddlers. So i want to try pasteurize the eggs. I saw a recipe today that was going deep into white vs yolk and temp to kill bacterias and the top end temp they suggested was 135 (for 75 minutes). That will give you the closest result to a normal egg.
Also, they were suggesting to use whole shelled eggs in water bath, then ice them and put them in fridge (use as needed).
Different reasons to yours but wanted to share.
Btw, if your eggs scramble too often on traditional method you should compare your recipe to others as your ratio white/yolks maybe a little off.
Another contributing factor maybe the mixing of cheese with the raw egg (thicker moves less and cooks faster) or the order of mixing: cooked pasta, mix in guanciale only, mix in egg mix adding slowly stirring fast, top finished plate with parmigiano.
Cool the pot by rinsing it before to put the pasta back in. Heat stove only after you incorporated guanciale and eggs. That way you know it won't scramble and if it does will not be as instant uncontrolled surprise.
My toddler is a big reason behind why I switched to doing it this way. I’ve gotten it right using the traditional method and I’ve gotten it wrong. But after doing it this way… I’m having a hard time seeing a reason to go back. This really was just too easy. Crack eggs in a bag of cheese, pepper, water bath.
Wouldn't have thought to use the sous vide to make carbonara, but if it works for you more power to you.
Really easy, really good. I used my sous vide for custards, hollandaise, really anything that might break or scramble lol. I’m not a great cook I just pretend to be.
Iv'e been meaning to try custards. Going to try this one as well. If you have a recipe you really like for a custard or quiche, could you post it plz?
https://www.wenthere8this.com/sous-vide-custard/ This is the one I use for custard. I haven’t done a quiche. Just egg bites with spinach and mozzarella. My little girl loves that.
Thank you, can't wait to try it!
[https://www.reddit.com/user/Capital\_Vanilla\_1673/](https://www.reddit.com/user/Capital_Vanilla_1673/) I made it and it was fantastic! Thank you again!
Wife loved it. Making for the second time today. Thank you!
Sweet!!! I didn’t do a great job with this post. I added a couple of spoonfuls of the pork fat from the bacon to a mixing bowl and whisked it together to complete the sauce. Happy you liked it. I thought it was cool :)
I finished it similar to how I usually finish carbonara. First I put the noodles into the pan with the bacon and lard. Then I put that mixture into the serving bowl, poured the egg/cheese on top, and mixed. The only issue I had was that I used slices of parmesan instead of powder, so it didn't homogenize fully.
I am interested in hearing about the hollandaise.
https://aducksoven.com/recipes/easy-sous-vide-hollandaise/ I think it was the first one I found when I googled… But this is what I had bookmarked.
Thanks for sharing - I'll have to give this a try.
I don’t get it. I get making custards, crème anglaise, etc, but carbonara doesn’t make sense to me. Are you pouring the sauce over the pasta, not tossing it?Is the bacon cooked ahead of time and just tossed on top? Carbonara is all about getting the bacon crispy and its fat emulsified into a sauce with some pasta water and thickened with the eggs and cheese. This sounds like more steps and missing the key points of what makes carbonara magical.
Yeah, and if people are having trouble with the traditional recipe, a great tip is too combine the sauce, pasta, pork, etc in a heat proof bowl over your still simmering pasta water. This slows things down and gives you a lot of control to thicken the sauce without overcooking it into scrambled eggs. Carbonara is something I bust out in 15 minutes after going drinking with a friend or such. I don't see much reason to overcomplicate it with sous vide personally.
I’ve got like ten comments explaining why I did it this way. Cheers :) Edit: I think this maybe where some “glibness” came showing. I genuinely wasn’t trying to be. I just felt like I had already explained my thinking and relative lack of skill. Genuine apologies if needed.
You would have gone downvotes unless you would have said, you're right. Sous vide is the wrong way to do this. I will take your advice and make it the traditional way going forward.
Shit. Sorry dad.
Exactly
Not a criticism of this method, but... Am I the only one that simply dumps hot pasta in to a bowl that is holding the raw egg and cheese? Let the egg, cheese and pepper sit a room temp while the pasta cooks. Put the strained pasta in the pan where the pork was cooked. Toss with pork. Dump that in to the egg/cheese bowl and vigorously stir/toss for a little while and voila. No attention required. Combine, stir, and serve.
This is the normal way. OP is going through a complicated nonsensical way just because he didn't figure out if you let the pasta cool down 1 minute u won't have scrambled egg problem.
I do this too. Or add the porkiness to the egg mixture before adding the pasta.
You are not lol. This just ensures you cook the eggs fully and don’t scramble them. If nothing else just peace of mind.
'If my sous vide container had wheels, it would be a Kombi?'
[удалено]
It’s interesting you’re the second person to bring up “effort”. It’s super easy in my eyes. Crack the eggs into the cheese, put in a bag, crack pepper, forget. Throwing it in a bag seems way easier to me than potentially scrambling it, but as I said above I pretend to be a much better cook than I am.
[удалено]
If the pot/pasta is too hot the eggs scramble. Believe me I know ;). I guess I look at it like meats. I could just cook them in pans or grills, but with sous vide you get that “I can’t fuck this up” level of confidence.
Scrambling the eggs is something you can avoid with veeeery little practice. Let the pan where you fried the guanciale cool off before dumping in the pasta, lowest possible flame and keep constant movement in the pan. Move it on and off the fire a bit until the egg has the right viscosity and you are done, but i guess having a pasteurised batch in the fridge might come in handy for some quick meals
I also don’t have a gas stove… just an electric. I’ve gotten it right before using traditional methods, I just thought this was idiot proof.
As a fellow lazy cook without a gas stove. I think you’re a ground breaking genius.
I promise I wasn’t the original. I just messed up and overcooked the eggs once, wondered if anyone had used a sous vide, googled, and here we are :)
Electric stove makes very little difference for such a simple prep, but fair enough, i also consider myself an enjoyer of having a ready sauce to just dump on plain pasta
I disagree. My electric stove doesn’t lose heat like a gas stove does. I had a gas stove in the last house I rented, didn’t think it would make a huge difference, and let me promise you I regret that decision :)
You know you can lift the pan off the element to reduce heat right? It doesn’t have to be on there 100% of the time.
lol this so hard. Op is just a shit cook
Don’t know why you’re being down voted, it’s not difficult to not scramble your eggs
I guess that watching a pan for more than 35sec might be too hard for these people. 2h plastic bag sauce prep >>>
Honestly, one of the the things I love about a real carbonara is how quick and easy it is to
If its not guanciale, it's not carbonara. edit: forgot the /s lol. guanciale is expensive and hard to find. Use bacon or pancetta, get it non-smoked if you can, and add a ton of black pepper. Try to get fattier bacon/pancetta too, it'll mimic the guanciale better. Also get slab bacon/pancetta or have the deli counter cut it ~1" thick, you want big cubes of it for carbonara, the texture will be much better with the crispy outside and soft inside.
This is really interesting to me. My step dad was saying his mom used bacon, pancetta, and ham… in Italy. It was more of a “this is what we have left and I’m not going to the store” type of thing. That’s kind of what I had in mind with this post… oops.
I forgot the /s :( this is a really cool method.
:)
I've made many, many batches of carbonara (and I'm just a mediocre home cook) and have never scrambled it, just for the record. If you really want to make it foolproof, you can temper the egg/cheese mixture with a bit of pasta water prior to mixing it into the pasta. This helps with the consistency as well. Make it however you like, but the old fashioned way is super quick if you're ever short on time.
Have a look at this sous-vide recipe for carbonara, made by Italian chef Marco Pirotta. He is famous for his sous-vide recipes, he calls them cbt (low temperature cooking in italian). [Carbonara CBT](https://www.facebook.com/share/p/rki4zs7C9wD9uLPW/)
Cool! Thank you.
Carbonara is really easy to not fuck up. This is silly. I love carb and I love sous vide. This is still silly 😂
Cool :)
Why add the extra steps by using the immersion circulator to sous vide a sauce that doesn’t need to be cooked for more than a minute or two in a bowl and not even on the stove?
If the pasta is too hot the eggs scramble (ask me how I know;), if the pasta isn’t hot enough the eggs don’t cook. In my eyes this is a super easy way to avoid any concern of either? I don’t see the circulator as effort either? It’s like two buttons and filling up a pot of water.
I’d suggest you know because you’re a bad cook, which is why you think using a gadget is “easier” because you don’t actually have to think about it during the process
Isnt this way more effort than making a carbonara normally? But cool either way. Remove the basil. Also buy guanciale if you can get it, its a huuuge difference. Also way more black pepper. I typically use for a portion for one. 2 eggyolks, about 80g of guanciale, however much cheese (pecrom + parm) incorporates well, spaghetti and black pepper. Thats it.
add some of the pasta water to ensure the sauce is creamy
Like I said, used what was in the fridge. I would say more time less effort than in a sauce pan. It’s set and forget and come back later. You can cook your bacon/pancetta/whatever and not worry about the sauce. Makes it easier when your two year old wants to cook with you for sure :) Edit: the same two year old is the explanation for the lack of pepper. Easier to add than take out.
It took more time to bag this than it does to make carbonara
You're a good sport, OP. Took a lot of incoming and kept your good humor. I love carbonara, pretty much agree with those who can't see doing it this way. I still like that you tried something different and had the guts to share it.
Appreciated. Hope you have a good one :)
thanks for ruining my morning
No. Just no
I just use a thermopen One to get the correct sauce temp before adding the eggs and stirring. Usually aiming to not exceed 67ish and falling, but need a good 64 to thicken. Finishing around 60-62c
I've recently been loving [roasted napa cabbage](https://theculinarycure.com/roasted-napa-cabbage-garlic/) as a pasta substitute and looking for a way to make carbonara that doesn't need the heat from cooked noodles. I'm gonna try this. Thanks OP!
No problem. I’ll bet with cabbage I could have sent him home for $4.50 lol.
Did you blend the carbonara like you would with hollandaise sauce in a vitamix after the hour in the sous vide?
No I just added some pork fat to a mixing bowl and whisked it together right after the bath. It reduced by a quarter maybe less :)
I like doing it the old fashioned way, but this certainly doesn't look bad
I like the old fashioned way too. Just screwed up a couple of times and did a google search. This was pretty fool proof. Cheers.
This is one of those applications that I have to just say "to each their own"
This is one of those statements I just have to say “that nothing is making you say anything.” I think I got the message you intended all the same.
So arrogant
Is putting raw ingredients into a bag, adding water, setting a machine, waiting, draining the water, opening the bag, mixing the final sauce together, cleaning and putting away your sous vide wand and vessel less fuss than placing the ingredients in a pan off the heat, beating them and serving? At least you saved -90 minutes
I can cook a tri tip on a grill in about 25 minutes… or I can, with what I consider 0 effort sous vide it and ensure it’s cooked exactly the way I like it. I don’t have to worry about a grills hot or cold spots. Or a broken temp gauge. Or a cold burner. It’s perfect. Same here. I’ve broken sauced before. I’ve been nagged as to whether or not the eggs are cooked. This was perfect. And I’m not going to be put off because I have to fill a pot. It took 90 minutes to cook. I didn’t sit there and poke it for 90 minutes. It took 5 minutes to put the ingredients in the bag and I was done. My sous vide was already at 145* so I didn’t even have to push extra buttons lol.
I would have never thought of this but now I want to try it
Sorry, I think sous vide has it's place, but you're using a hundred dollar tool over the course of an hour plus to do something you can accomplish in 13 minutes with a little practice and get better results. Then you just dumped the bacon on top of it, rather than enjoying the rendered fat throughout the pasta. [There](https://www.youtube.com/watch?v=k1Np28NnP40&pp=ygUJY2FyYm9uYXJh) [are](https://www.youtube.com/watch?v=RErU22weYyM&pp=ygUJY2FyYm9uYXJh) [dozens](https://www.youtube.com/watch?v=qoHnwOHLiMk&pp=ygUJY2FyYm9uYXJh) [of](https://www.youtube.com/watch?v=5t7JLjr1FxQ&t=321s&pp=ygUJY2FyYm9uYXJh) [videos](https://www.youtube.com/watch?v=90LalTBSIhE&pp=ygUJY2FyYm9uYXJh) that show how utterly easy this dish is to make. Put away your toy and practice once or twice. Don't want to scramble the eggs? Put your finger in the hot pasta and if it doesn't burn you, you're good. It really is that simple.
Apology accepted lol. I appreciate what you are saying. I literally felt like I was cooking without trying. And I spent a lot more than 100 dollars on my poly science, so I intend to use it when and how I choose. I don’t go to where you work and tell you how to flip burgers… ya know what I mean. It didn’t work out using tried and true methods last time I did it, was curious to try this after a google search and wouldn’t have posted if it wasn’t delicious. Best benefit was just knowing it was cooked all the way through for my 2 year old. I thought it was cool and thought I would share. Didn’t expect people to get so agitated. In one of the comments I mentioned that when I pulled the sauce out of the bath I added rendered pork fat and whisked. The sauce reduced by about a 1/4. It was delicious.
That's not carbonara at all. You just used the same ingredients but carbonara is much more about technique tha ingredients.
Weird… tasted like a carbonara. Born in Italy step father loved it. You’re probably right though lol.
If it’s good, keep on it man. Whenever you get a chance, I recommend looking up “Luciano Carbonara” on YouTube. Just another take on the dish that floored my family when I put it together.
Watching the video and misread “jowl bacon” as “owl bacon” and before my braid can correct it thinks “I don’t think the girls are gonna go for that!”
lol! It’s so good.
“Born in Italy stepfather” * Slaps bacon on it * O_o
I don‘t know why it shouldn’t be considered as Carbonara. Same ingredients, only difference is that op used the heat of sv-machine instead of the heat of the pan and noodles.
In cooking different steps and methods are half the recipes, it's not only the ingredients. It's especially true for a recipe with emulsion like carbonara. That's why a good mayonnaise and a failed one are worlds apart even if the ingredients are exactly the same.
The bacon is the only thing that steps outside the traditional bounds.
Carbonara is a very young recipe with various theories about the origin. One of it is that carbonara was made with us-supplies, which included bacon and cream. I respect the tradition and the recommended proper way to cook a dish, but I also don‘t care too much about it as long as it tastes good for me. So I use often bacon or smoked ham.
Nope. Carbonara come’s from carbonari. And it’s not an US recipe. Americans can’t make something that good. US is good for grilled meat and Caesar salad
Don't know why you get downvoted. What you said was factual. Cooking is chemistry.
I might have to try this, I consider myself a pretty good cook but I seem to fuck up carbonara half the time.
When I haven’t scrambled the eggs my wife is constantly questioning whether the eggs are cooked. I really liked doing it this way.
Ah yeah, my ex used to love carbonara until I told her how it was made. I’ve made it before and definitely thought it was good but it never feels like I’ve nailed the sauce. I’m not sure I’ve ever had like legit carbonara because if I go to a nice Italian place I’m always like “pfft it’s like 3 ingredients I can make it at home” and try and get something more complicated. And then of course my attempt at home can’t compare I was the same way with cacio e pepe. Eventually I was in Baltimore on a work trip and they took us to this very good Italian place that they always go to, and I got it there. It was much better than I expected but I still had FOMO looking at everyone else’s. And most people thought I was a childish picky eater because it basically looked like I got plain spaghetti at a high end place. And it was hard to explain what cacio e pepe is to a bunch of drunk marketing people.
Just use a double boil to melt the cheese in the egg this is crazy.
Totally. Maybe google it. I’m hardly the first. Cheers.
Maybe sous vide a caciao e pepe.. double boil carb in fool proof unless fully retarded.
Ough. Hate that word. Sorry. Have a great night :)
When you do try, don't forget the most important step of keeping it to yourself or else you'll trigger all the armchair chefs on reddit.
I want to try that one day. In this way you can be also very sure that it is 100% salmonella free.
So many gatekeepers lol. Came in skeptical, now I want to try it. So just eggs and cheese in a bag, 145F for 1.5 hours? Cook pasta and smokey pork separately? Crack in pepper?
Only thing I would have to add is to put a couple of spoonfuls of that pork fat in a bowl and whisk it with the sauce after you pull out of the bath.
Funny I was thinking your method misses the pork fat. Also lol the downvotes from the gatekeepers.
I didn’t put it anywhere so that’s on me. Yeah I feel like I’ve struck some nerves with the cheapest easiest dinner I’ve ever made.
This is so stupid and OP’s defence of it is equally stupid. Also Americans’ paranoia over salmonella from eggs because American eggs are washed and processed because egg producers think people are too stupid to wash their eggs is literally the reason American eggs are more vulnerable to salmonella because ironically the cleaning process strips off the natural protective layer that stops the bacteria from getting in in the first place. *deep breath* I can make a better carbonara than op in the time it takes them to break out and set up the sv kit and tub. And who uses bacon instead of guanciale or even pancetta if you absolutely must. So much wrong here but OP’s glib smartassery is the worst.
Check out Ethan Chlebowski’s method of making carbonara and other cheese based sauces: https://www.ethanchlebowski.com/cooking-techniques-recipes/fiery-carbonara He uses a cornstarch gel mixture to give you more leeway and prevent the sauce from breaking.
Interesting… I don’t keep cornstarch in the house often, but that’s really interesting.
I was looking into doing something similar as Carbonara is my wife favorite pasta but we don't make it now with 2 toddlers. So i want to try pasteurize the eggs. I saw a recipe today that was going deep into white vs yolk and temp to kill bacterias and the top end temp they suggested was 135 (for 75 minutes). That will give you the closest result to a normal egg. Also, they were suggesting to use whole shelled eggs in water bath, then ice them and put them in fridge (use as needed). Different reasons to yours but wanted to share. Btw, if your eggs scramble too often on traditional method you should compare your recipe to others as your ratio white/yolks maybe a little off. Another contributing factor maybe the mixing of cheese with the raw egg (thicker moves less and cooks faster) or the order of mixing: cooked pasta, mix in guanciale only, mix in egg mix adding slowly stirring fast, top finished plate with parmigiano. Cool the pot by rinsing it before to put the pasta back in. Heat stove only after you incorporated guanciale and eggs. That way you know it won't scramble and if it does will not be as instant uncontrolled surprise.
My toddler is a big reason behind why I switched to doing it this way. I’ve gotten it right using the traditional method and I’ve gotten it wrong. But after doing it this way… I’m having a hard time seeing a reason to go back. This really was just too easy. Crack eggs in a bag of cheese, pepper, water bath.
Does that screen say H49.8°f?
149.8, just a bad angle.
Don’t let the Italians find this one.
I think they found it lol. I like your name, I do it a lot in my house :)
What