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Took your advice and watched this too. Really like the way you explain "why" you are doing things in a particular way. Can you clarify something though, do you turn the heat right down when adding pasta to the pan or is it already very low, or is it turned down lower when adding the sauce?
Keep the heat up until you put the egg mixture. You wanna stay away from the gas or you’ll end up w a frittata. We’ll show an alternative way which will yield an even creamier result on an upcoming video…
Ok I’m not Italian and I can’t call it carbonara, but I add LOTS of chopped onions at the same time as the pork. It reduces down to a sauce consistency and makes the dish taste sweet and salty at the same time. Oh and I don’t add cheese! Is there a name for this recipe? Now, now, be nice!😂
I will have to try toasting my black pepper. I prefer parmigiana reggiano over pecorino. I also add garlic to my meat at the end of the cooking and use the entire egg. Might try with just the yoke, looks amazing. Also, this needs to be eaten immediately, not a good leftover dish.
Can also add a bit more grated Pecorino on top as well as more freshly ground black pepper. The Romans love their black pepper. The quality of the raw ingredients really important here. Best quality pasta you can get. For a lot of American's probably DeCecco. I have not found Guanciale in any super market but i have found Pancetta. Remember key to not burning your Guanciale/Pancetta is start with cold pan and low heat, let that fat render out -- that's your deep flavor there.
