Real Spaghetti Carbonara Antonio Carluccio
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Date: 2020-05-11
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Comments and reviews: 10
co122189
If I had a dollar for every time I heard real come out of a so called Italians mouth. So called Italians and or those that identify as that are some of the most annoying people on earth, not sure why. I feel like anytime a person classified as white eats they just decide they are part where ever the food came from, anything but black, if they eat tacos they pretend some grandma was from south of the border, find some picture of some white woman that looks like a construction worker in the summer yup, that is your Mexican grandma. she was 1/1763th Mexican. I ate spaghetti this week. did you hear about how my grandpa was a mob boss. yup. Pffft.
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If I had a dollar for every time I heard real come out of a so called Italians mouth. So called Italians and or those that identify as that are some of the most annoying people on earth, not sure why. I feel like anytime a person classified as white eats they just decide they are part where ever the food came from, anything but black, if they eat tacos they pretend some grandma was from south of the border, find some picture of some white woman that looks like a construction worker in the summer yup, that is your Mexican grandma. she was 1/1763th Mexican. I ate spaghetti this week. did you hear about how my grandpa was a mob boss. yup. Pffft.
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rey024
Just made this dish because my wife wanted to try it. Now I normally don't like cheese nor egg based flavour profiles but this was amazing. A bit to heavy, but I used egg pasta because thats all I had in house (I also used porkbelly, maybe that's the reason. So maybe use pasta without egg. Solid, filling and tasty dish, you can taste the history behind it. 8/10, would recommend.
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Just made this dish because my wife wanted to try it. Now I normally don't like cheese nor egg based flavour profiles but this was amazing. A bit to heavy, but I used egg pasta because thats all I had in house (I also used porkbelly, maybe that's the reason. So maybe use pasta without egg. Solid, filling and tasty dish, you can taste the history behind it. 8/10, would recommend.
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Kathleen
I read an article in which he talked at length about truffles and hunting for them in the forest. That must be twenty years ago. For Italian food, he became my to-go-to guy and if I followed exactly the instructions, use good quality ingredients I invariably got a great result. He is definitely one of the all-time greats.
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I read an article in which he talked at length about truffles and hunting for them in the forest. That must be twenty years ago. For Italian food, he became my to-go-to guy and if I followed exactly the instructions, use good quality ingredients I invariably got a great result. He is definitely one of the all-time greats.
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Hazeydaze22
I always thought I disliked carbonara as I grew up with the British heavy cream sauce version, then I tried proper carbonara in Italy and fell in love with the dish. Honestly, I think adding cream makes the dish too heavy and rich. It's much better in its true simple form.
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I always thought I disliked carbonara as I grew up with the British heavy cream sauce version, then I tried proper carbonara in Italy and fell in love with the dish. Honestly, I think adding cream makes the dish too heavy and rich. It's much better in its true simple form.
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Sid
The guanciale is overcooked, and no pasta water was added to the sauce, on top of that many authentic Italian Chefs will tell you not to use Parmesan and if you do that it shouldn't overpower the Pecorino. I dont know if I trust this recipe, it's very close though
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The guanciale is overcooked, and no pasta water was added to the sauce, on top of that many authentic Italian Chefs will tell you not to use Parmesan and if you do that it shouldn't overpower the Pecorino. I dont know if I trust this recipe, it's very close though
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Vin
I wanna make an authentic carbonara, with the correct ingredients and technique in cooking, but I wouldn't call it carbonara, instead I'll call it something like, Egg and Bacon pasta. I just wanna see how many Italians would violently react.
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I wanna make an authentic carbonara, with the correct ingredients and technique in cooking, but I wouldn't call it carbonara, instead I'll call it something like, Egg and Bacon pasta. I just wanna see how many Italians would violently react.
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Davis
Italian food history 101: 1) take something from other cultures 2) slap your italian name on it while making small or no changes at all 3) act like you invented food 4) Say that anything made by non italian standards is bad.
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Italian food history 101: 1) take something from other cultures 2) slap your italian name on it while making small or no changes at all 3) act like you invented food 4) Say that anything made by non italian standards is bad.
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Joan
Thank you Sir Antonio. Yours looks wonderful. I will surely try. I learned to make this almost 50 years ago from my friend in Rome. He boiled the pasta in red pepper flakes. Yumm. Blessings from Arizona.
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Thank you Sir Antonio. Yours looks wonderful. I will surely try. I learned to make this almost 50 years ago from my friend in Rome. He boiled the pasta in red pepper flakes. Yumm. Blessings from Arizona.
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Perma
He was so warm-hearted and funny, in his memory and the one from my ancestors I will always try to improve this and many of the amazing italian recipes I am learning with Genaro and dear Antonio!
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He was so warm-hearted and funny, in his memory and the one from my ancestors I will always try to improve this and many of the amazing italian recipes I am learning with Genaro and dear Antonio!
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Tomas
3: 55 this is probably the most important part. You don't want the spaghetti with oil to be too hot. Otherwise the egg mixture will cook in seconds and you get scrambled eggs with spaghetti.
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3: 55 this is probably the most important part. You don't want the spaghetti with oil to be too hot. Otherwise the egg mixture will cook in seconds and you get scrambled eggs with spaghetti.
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