You have shown very well making a dish that can have otherwise some technical difficulties, like the heat of the pan when adding egg mixture. But no garlic, or parsley, and pecorino cheese please.
I want to make this recepie today and i was worried for raw eggs because i had once Salmonella from them. But i think after i Google on internet that i will be covered using it as it is given. 😂 When cooking eggs: for immediate service, cook to a minimum temperature of 63°C (145°F) for at least 15 seconds.
It's all about timing. I would not prepare it this way for a single serving. This is an expensive dish to use the exact ingredients. I had to use bacon and regular parm cheese. The big mistake of a small serving is to add water. If bacon is almost blackened the flavor is gone. the times I made this before was adding the mixture to the pasta and grease. I never had it turn to scrambled eggs. Following the above the water made it watery. It's simple but the difficulty is timing. No flavor using over cooked bacon. Not using the substitutes will put this well over $20 to make. Might as well get it at a restaurant.
I've tried both, made both and I was initially disappointed that that I prefer the North American version with cream and garlic. However, I have to say, it tastes better, it has a smoother taste with much less of the oily finish too many traditional chefs end up with by drowning the creama by putting "all" the rendered oil back in. for me, it's too greasy /too dirty tasting that way.
Hi! If you enjoyed this video, I invite you to discover a world of unique flavors in my channel! My video recipes are a fusion of tradition and innovation, perfect for curious palates and lovers of homemade cooking. Take a look and get inspired for your next culinary masterpiece!
Non si vede tutti i giorni una asiatica che fa una discreta carbonara (a parte adesso l’aggiunta dell’aglio). Abbiamo visto spesso dei veri disastri sia dall’Asia che anche dall’America. Se certa gente nel mondo facesse la carbonara in questa maniera, non sarebbe male.
Bene! A parte l' aglio la ricetta è perfetta. E' difficile trovare fuori dall' italia una carbonara ben fatta. Di solito presentano cose terribili, con panna, funghi, e altri ingredienti strani
Thank you for your recipes. Definitely a 10!
Eggs r still raw… not concerned about salmonella??
You have shown very well making a dish that can have otherwise some technical difficulties, like the heat of the pan when adding egg mixture. But no garlic, or parsley, and pecorino cheese please.
The OG is actually made with pecorino romano
I want to make this recepie today and i was worried for raw eggs because i had once Salmonella from them. But i think after i Google on internet that i will be covered using it as it is given. 😂 When cooking eggs: for immediate service, cook to a minimum temperature of 63°C (145°F) for at least 15 seconds.
It's all about timing. I would not prepare it this way for a single serving. This is an expensive dish to use the exact ingredients. I had to use bacon and regular parm cheese. The big mistake of a small serving is to add water. If bacon is almost blackened the flavor is gone. the times I made this before was adding the mixture to the pasta and grease. I never had it turn to scrambled eggs. Following the above the water made it watery. It's simple but the difficulty is timing. No flavor using over cooked bacon. Not using the substitutes will put this well over $20 to make. Might as well get it at a restaurant.
сирі яйця?
I stop watching after see the garlic 🧄
I undertsand evrything but how much water? For 1 serving
Krótko, wyraźnie i bez zbędnych „smarków”!!! Dziękuję za przepis.
까르보나라가 아니라 날계란 비빔국수네요. 근데 실제 없장들의 상당수가 저 따위로 만들테니 뭐…
Awesome recipe,wished i had seen sooner,love it!😂
I've tried both, made both and I was initially disappointed that that I prefer the North American version with cream and garlic. However, I have to say, it tastes better, it has a smoother taste with much less of the oily finish too many traditional chefs end up with by drowning the creama by putting "all" the rendered oil back in. for me, it's too greasy /too dirty tasting that way.
Best ever ❤ this is real Carbonara 😊
i made this. I did not eat it. Would not try again
🍜
Hi! If you enjoyed this video, I invite you to discover a world of unique flavors in my channel! My video recipes are a fusion of tradition and innovation, perfect for curious palates and lovers of homemade cooking. Take a look and get inspired for your next culinary masterpiece!
Non si vede tutti i giorni una asiatica che fa una discreta carbonara (a parte adesso l’aggiunta dell’aglio). Abbiamo visto spesso dei veri disastri sia dall’Asia che anche dall’America. Se certa gente nel mondo facesse la carbonara in questa maniera, non sarebbe male.
Bene! A parte l' aglio la ricetta è perfetta. E' difficile trovare fuori dall' italia una carbonara ben fatta. Di solito presentano cose terribili, con panna, funghi, e altri ingredienti strani
Perfetta auguri