Menu
Forums
New posts
Search forums
What's new
New posts
Latest activity
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Help Support The Rugby Forum :
Forums
Other Stuff
The Clubhouse Bar
Food recipe recommendations
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Penne Rara" data-source="post: 868577" data-attributes="member: 74680"><p>I would prepare this meal back in Ireland, but they don't have guanciale so I used irish smoked pork belly or pancetta instead. Dunno if that's the usual amount of fat for a guanciale portion but damn, that's like 90% fat, 10% meat!! And even after removing a big part of the greasy stuff, there's still a decent amount of it in the pan.</p><p>A small advice I find rather useful which is not mentioned in the video: Pour a table spoon of pasta water in the egg sauce, after making sure it's not boiling hot (if temperature is higher than 60°C, you risk to cook the egg yolks). The egg yolks are rich, but they don't reinforce the creamy texture if you put too many of them. It just makes the sauce doughy, drier if you don't also add water. Egg whites are essential if you want a creamy sauce. They will help it emulsify. </p><p></p><p>Also be generous on pepper, even before serving the meal. It's called Carbonara for a reason!</p></blockquote><p></p>
[QUOTE="Penne Rara, post: 868577, member: 74680"] I would prepare this meal back in Ireland, but they don't have guanciale so I used irish smoked pork belly or pancetta instead. Dunno if that's the usual amount of fat for a guanciale portion but damn, that's like 90% fat, 10% meat!! And even after removing a big part of the greasy stuff, there's still a decent amount of it in the pan. A small advice I find rather useful which is not mentioned in the video: Pour a table spoon of pasta water in the egg sauce, after making sure it's not boiling hot (if temperature is higher than 60°C, you risk to cook the egg yolks). The egg yolks are rich, but they don't reinforce the creamy texture if you put too many of them. It just makes the sauce doughy, drier if you don't also add water. Egg whites are essential if you want a creamy sauce. They will help it emulsify. Also be generous on pepper, even before serving the meal. It's called Carbonara for a reason! [/QUOTE]
Verification
Post reply
Forums
Other Stuff
The Clubhouse Bar
Food recipe recommendations
Top