EPTWhat usually happens is that when I pour the hot water over the egg w/ cheese paste thing, the WHOLE DAMN THING BECOMES OMELETTE SOAKED IN WATER!!!
Any italian chefs can help me on this? I really want some carbonara! QQ T_T
[H]Carbonara
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JMave
Singapore1806 Posts
What usually happens is that when I pour the hot water over the egg w/ cheese paste thing, the WHOLE DAMN THING BECOMES OMELETTE SOAKED IN WATER!!! Any italian chefs can help me on this? I really want some carbonara! QQ T_T | ||
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Rayzorblade
United States1172 Posts
I'm not one hundred percent sure, (I took a cooking class in Sicily, Italy, when I lived there, but that was over two years ago) but if I remember the cream is essential to add some "thickness" to the sauce in addition to the eggs and a bit of cheese. Also, I have no idea why you're using hot water in your recipe except for the obvious reason of cooking your pasta. | ||
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JMave
Singapore1806 Posts
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jigga
Canada1141 Posts
Normally what I do is add a raw beaten egg onto the pasta after I've drained it and added it to the pan with bacon etc. Turn the heat off and add the egg, or even put it in a bowl and add the raw egg. The latent heat will cook the egg so u don't have to worry. Then plate it and add cheese on top. Mixing the cheese/egg and adding it at the end (after heat is off) works as well. | ||
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JMave
Singapore1806 Posts
On November 13 2008 12:24 jigga wrote: By adding hot water u mean adding a bit of pasta water right? Adding plain hot water seems odd... Normally what I do is add a raw beaten egg onto the pasta after I've drained it and added it to the pan with bacon etc. Turn the heat off and add the egg, or even put it in a bowl and add the raw egg. The latent heat will cook the egg so u don't have to worry. Then plate it and add cheese on top. Mixing the cheese/egg and adding it at the end (after heat is off) works as well. OH THANK YOU. If I was A- in starcraft I would give you phree lessons. Thanks! | ||
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Rayzorblade
United States1172 Posts
I never did it quite the way jigga recommened, but I'm going to try it tomorrow with this recipe I have and I'll post the results JMave. <3 Good luck. (p.s. I just made some AWESOME green-chile chicken enchiladas tonight and everyone ate them. No leftovers.  ) | ||
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JMave
Singapore1806 Posts
On November 13 2008 12:29 Rayzorblade wrote: I'm actually booting up my old laptop now to find the recipe from my classes, lol. I never did it quite the way jigga recommened, but I'm going to try it tomorrow with this recipe I have and I'll post the results JMave. <3 Good luck. (p.s. I just made some AWESOME green-chile chicken enchiladas tonight and everyone ate them. No leftovers. )Wow man that really sounds great. I'm really working on this carbonara so I can cook it for my family on saturday. Let me know how it goes!!! | ||
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funkie
Venezuela9376 Posts
Everytime I make Carbonara, I usually use Milk Cream, instread of eggs or w/e. it works best, and it mixes better with the whole stuff. This sauce fucking rules btw. | ||
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Tensai176
Canada2061 Posts
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DJEtterStyle
United States2766 Posts
Fry your bacon/pancetta in a pan until crispy, add your minced garlic and/or shallots and cook for 30 seconds, kill the heat and take the pan off the stove, add the just-cooked, drained pasta, toss to coat the pasta in the bacon grease, let cool for a good minute, stir in a mixture of beaten egg and parmesan cheese, add a bit of reserved, starchy pasta water to make the sauce silky smooth, and finish with fresh Italian parsley, lots of black pepper, and a pinch of salt. No cream. Never cream. | ||
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Narrator
United States868 Posts
DJEtterStyle is pro at cooking. He made some sexy yakitori a while back. You can trust him! | ||
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JMave
Singapore1806 Posts
EDIT: Sure thing Narrator. I'll get the recipe posted once I get it right. | ||
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