Anonymous #3 5w

Thats a cutting board or something on top of the counter look closer at top left

1

Anonymous #2 5w

now i have even more questions. why is the pasta on a cutting board. r u going to slice it up into tiny bite sized pieces?

3

Anonymous #3 5w

Nvm its a fancy plate my mom has some that look like it. Its like a weird recentagle bowl thats darker on the outside non dining surface, look at reflection

3

Anonymous #1 5w

best max quote

1

Anonymous #2 5w

Yeah it’s just a plate 😂

3

Anonymous #2 5w

Honestly my favorite, it’s so easy to make but so delicious 😋

3

Anonymous OP 5w

Teach me🙏

1

Anonymous #5 5w

Cook some pancetta or guanciale in a pan on low heat until crispy and rendered. While it cooks, mix ~100g Parmesan or Romano with 2 eggs and 2 yolks (separated from their whites). Cook your pasta, when it’s done save about a cup of pasta water. Strain and toss the pasta in the rendered fat from the meat, then with no heat pour the cheese/egg mixture over the pasta. Mix it well and add some pasta water if it’s too thick. You shouldn’t need cream for Carbonara, and if your eggs begin to curdle ⬇️

7

Anonymous OP 5w

Your pan is still too hot. I can’t stress enough that the heat of the pasta should be enough to finish the sauce. Then add pepper to taste and, if you removed the pancetta/guanciale from the pan to toss, add it back in now. Everything only takes maybe 30 minutes. I should add that this recipe is for a pound of pasta, I generally cook for four people so we need a lot. I would make a significantly smaller portion if you’re cooking just for yourself.

5

Anonymous OP 5w

Time to attempt to cook it myself for the first time soon. (I identify as a family of four, that pasta aint ready for me)

3

Anonymous OP 5w

you lost me at “pancetta or guanciale”

1

Anonymous #2 5w

LMAOOO best of luck 😂 Carbonara makes great leftovers too so if you don’t end up finishing it you just have another meal 😤 If you want to take it a bit slower, mix the eggs and cheese ahead of time and cook the pancetta/guanciale ahead of time (6-8oz for the recipe above, forgot to say!). As long as the pasta is still hot when you combine everything it’ll work out well :)

4

Anonymous #6 5w

Pancetta is like a fruit roll up if it was protein, ask deli of local market

3

Anonymous #2 5w

(Is at publix with lunchmeats)

3

Anonymous #7 5w

And bland but everyone is diff ig

-3

Anonymous #7 5w

Horrible take but go off ig

5

Anonymous #7 5w

I like my Carbonara a little thicker so I can see why you’d say it looks a little dry. It’s definitely anything but bland, though, the pasta is coated in pancetta fat and I use real Parmeggiano Reggiano. It’s quite flavorful.

5

Anonymous OP 5w

The peasants just don’t get it. You took yourself to flavortown. Well done.

4

Anonymous #6 5w

They’re delicious, trust! They can be a bit of a pain to find, but if you’re on the east coast you can at least find pancetta at Market Basket.

1

Anonymous feetfondler 5w

Thank you, feetfondler 😌

3

Anonymous feetfondler 5w

Drop the addy

0

Anonymous #7 5w

Ur mums bedroom, ticklin her toes in the most rancid looking 69 formation you can imagine.

3

Anonymous feetfondler 5w

I love you feetfondler i take back all my suspicions from before

1

Anonymous #2 5w

Hol up now dont get crazy maybe keep your suspicions i am a shady creature and i like to cause mischief and get myself into some tomfoolery

3

Anonymous OP 5w

Damn I don’t eat meat 😔

1