How To Make Carbonara With Michael White
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Date: 2020-05-17
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Comments and reviews: 10
h0tne0
Fantastically simple, I did it the first time, it was on heat and the eggs became scrambled eggs and then tried it a second time, and mixed the eggs off the heat and then just mix in the diced bacon and some cheese. Maybe add on some chopped parsley. It's made with things you probably already have, but I did it the Gordon Ramsey way with creme fraiche and it was really expensive and complicated.
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Fantastically simple, I did it the first time, it was on heat and the eggs became scrambled eggs and then tried it a second time, and mixed the eggs off the heat and then just mix in the diced bacon and some cheese. Maybe add on some chopped parsley. It's made with things you probably already have, but I did it the Gordon Ramsey way with creme fraiche and it was really expensive and complicated.
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1960's
Finally an appropriated Chef and recipe. Guanciale is so much better, but you can used any cured pork product really. And you NEVER skip the extra black pepper because it's what makes its name. (Carbonara = -Carbon- and it was invented as a quick italian dish for italian coal miners. The name -carbonara- comes from the particles of coal that would fall into their plates)
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Finally an appropriated Chef and recipe. Guanciale is so much better, but you can used any cured pork product really. And you NEVER skip the extra black pepper because it's what makes its name. (Carbonara = -Carbon- and it was invented as a quick italian dish for italian coal miners. The name -carbonara- comes from the particles of coal that would fall into their plates)
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Lorenzo
As an Italian citizen I can say this is the most legit carbonara recipe I've ever seen a non-italian cook. In Rome they usually only put yolks and mix them with enough pecorino and parmigiano to get a thick paste which they then melt into the pasta. But this is in general pretty good. Nice job!
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As an Italian citizen I can say this is the most legit carbonara recipe I've ever seen a non-italian cook. In Rome they usually only put yolks and mix them with enough pecorino and parmigiano to get a thick paste which they then melt into the pasta. But this is in general pretty good. Nice job!
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Jerry
When I. first. saw. Mr. white. He looked like. your. average. chef. But now, wow. I like the new look tattoos and all. -THE HIPP STER--surfaced. But you know what, he was always talented and yes COOL get down mr. white. P. S. a loss all that weight too may GOD bless. you always.
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When I. first. saw. Mr. white. He looked like. your. average. chef. But now, wow. I like the new look tattoos and all. -THE HIPP STER--surfaced. But you know what, he was always talented and yes COOL get down mr. white. P. S. a loss all that weight too may GOD bless. you always.
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Undertaker
I understand that you are not italian man, I like you try cook italian food, but there is big error here, you can't put cold guanciale in the plate, after you removed for many minutes, after ok maybe you like, but you put many pepper and pecorino. more of necessary
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I understand that you are not italian man, I like you try cook italian food, but there is big error here, you can't put cold guanciale in the plate, after you removed for many minutes, after ok maybe you like, but you put many pepper and pecorino. more of necessary
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RandomRandy
I remember back in 2011-2012 this dude used to be huge. I see he's trying or is in process of maybe trying to lose weight. Good for him, he's pretentious as all hell though. Seems to know his stuff, but arrogance is a killer.
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I remember back in 2011-2012 this dude used to be huge. I see he's trying or is in process of maybe trying to lose weight. Good for him, he's pretentious as all hell though. Seems to know his stuff, but arrogance is a killer.
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FartFilmEnt
finally a non-Italian guy cooking a Carbonara pretty well! Easy tips: instead of spaghetti you can use -paccheri- pasta. Usually we use only the egg yolk and we say: -one yoke for each one and one for the pan-.
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finally a non-Italian guy cooking a Carbonara pretty well! Easy tips: instead of spaghetti you can use -paccheri- pasta. Usually we use only the egg yolk and we say: -one yoke for each one and one for the pan-.
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I'm
I always call Carbonara -Breakfast Pasta-. I modify it a little sometimes the next morning by browning up some breakfast sausage, adding it to the reheated leftovers, and topping with an over easy egg. It's AMAZING.
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I always call Carbonara -Breakfast Pasta-. I modify it a little sometimes the next morning by browning up some breakfast sausage, adding it to the reheated leftovers, and topping with an over easy egg. It's AMAZING.
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Jim
Something about this guy gives me the same cognitive dissonance I have about Quentin Tarantino: (a) I totally respect his work and (b) I want to punch him in the nose for being so annoying.
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Something about this guy gives me the same cognitive dissonance I have about Quentin Tarantino: (a) I totally respect his work and (b) I want to punch him in the nose for being so annoying.
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Andrew
One thing to note is to make sure the guanciale isn-t cooked to death, it should be well browned and rendered but it shouldn-t be cooked to crisp (this ain-t bacon y-all)
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One thing to note is to make sure the guanciale isn-t cooked to death, it should be well browned and rendered but it shouldn-t be cooked to crisp (this ain-t bacon y-all)
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