Basic carbonara from a delicious hole-in-the-wall in Florence, Italy.
Man, I am due to make my pseudo-carbonara again. Looks so good.
this post was submitted on 13 Jun 2023
27 points (93.5% liked)
FoodPorn
16565 readers
77 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
How do you make pseudo-carbonara and what makes it pseudo?
I essentially try to make carbonara with what I can find and not really caring about the traditional ingredients. Like a bad copycat.
...I make it with bacon instead of guanciale, among other things.
Did you ask them what kind of cream and bacon they used, so we can make it at home 🚎
Looks delicious, one of my favorite pastas.
The ham/bacon they use is guanciale and the sauce is actually not made from cream but instead eggs. They are added into the pasta while it's still hot, which cooks them.
I know, I was trolling a bit.
There's two shops here in Berlin that sell guanciale, and pecorino romano is quite easy to find too. It took me a few years to perfect my carbonara, but I can make it quite good nowadays.
If you go into any restaurant and order carbonara here, you get cream and bacon. Oh, oh, and the last time I was in the US, I had to see the Olive Garden with my own eyes. I got some trolly pictures there, take a look at their idea of what carbonara is:
Took me a while to understand where the name carbonara comes from. In Italy it means the coal miner. So you put enough black pepper to it that they look like a little coal pieces sprinkled around the pasta. Delicious.
Oh lol, I love how the "chicken alfredo" is practically more similar to a genuine carbonara than the one they have.
Yeah, the traditional Italian pasta with chicken and milk.
If anyone wants to try to make something similar at home, Serious Eats posted a recipe a while ago. I’ve tried it and it was delish. Do the hack recipe. https://www.seriouseats.com/pasta-carbonara-sauce-recipe
Looks delicious!
Looks lush!
view more: next ›