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14 Comments
Arthur
September 28, 2017
There is another way this and most any pasta can be made: prepare it as if you were making rozotto. Fry the pancetta, add any liquid you wish, a nice stock, i’ve Recently used beet juice from boiling beets and skinning the beets in their liquid, then stir in the egg sauce at the end.
Food I.
April 7, 2016
I had been intimidated by carbonara, but I made this last night and it was really tasty! (Not picture perfect, but definitely enjoyable.) The timing worked out perfectly. Thank you for the helpful suggestions!
John H.
April 6, 2016
I have a particular understanding of carbonara that I seldom find in restaurants. A "carbonara" is a charcoal maker. Most named Italian dished are named for a reason. In this case the real trick is to come close go burning the pork and the onions, sautéing them until they are close to black around the edge. This give both ingredients a sweetness that they otherwise would not have. Proceeding from there with the egg and the cheese is indeed a mater of practice. You do get the feel of it after a few tries.
Smaug
April 6, 2016
If you've ever poured your pasta water down the sink, you've probably noticed that it wasn't any thicker than any other water. That's because there's not enough starch in it to make a significant difference. Adding to this the fact that it tends to contain more or less random amounts of salt, it's use as a cooking ingredient, while having a certain circular charm, is really not that advisable.
702551
April 6, 2016
Pasta cooking water does taste more like pasta than plain boiled water. That's the main reason for using it beyond the two facts that it is conveniently available and hot. You're adding liquid that tastes more like what the ingredients taste like.
Saltiness should be adjusted at the end, so whatever variation there is in the cooking water salinity is not that critical.
Saltiness should be adjusted at the end, so whatever variation there is in the cooking water salinity is not that critical.
Smaug
April 6, 2016
Yet whenever it's used, the reason given is that it thickens the sauce. As far as taste-nah. If you used spinach pasta it might pick up enough spinach to be measured in a lab, it's going to do nothing for the flavor of the sauce. If you have too much salt, there's not much you can do to adjust it- a good reason not to add it in unknown quantities.
Kelly P.
April 7, 2016
Also the pasta water adds a liquid starch to the "slosh" which is what adheres the egg to the oil from the rendered fat
Blork
September 30, 2017
Smaug is correct in that the "thickening" effect of pasta water is minimal because there simply isn't enough starch in there to make much difference. However, there is enough to add a velvety sheen (depending on what it's mixing with, how much is used, etc.). Given that it is also right there, already hot, it makes perfect sense to use it if you need a bit of hot water to loosen your sauce. (Why bother to heat up "clean" water when there's hot starchy water right there, ready to go?) Salt isn't really an issue, because of the quantity, and I generally salt the dish with the expectation that I'll be sloshing in a bit of water from the pasta pot.
Jennifer
April 6, 2016
Full of helpful hints, for which I'm grateful (carbonara is a favorite dish of my husband's)--but really, any homemade carbonara is likely to beat the ersatz carbonara at many Italian restaurants in the U.S., often a cream-based cousin of alfredo. Why is this? Is it because of a fear of undercooked eggs, or because carbonara is inevitably labor intensive at last minute? I'm curious--a long term peeve.
Fredrik B.
April 6, 2016
Probably just a short-cut for creaminess, to always ensure that the texture looks right. It's not uncommon for restaurant risotto to contain cream as well; after all, what's creamier than actual cream? (Not that I'd use it, of course)
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