Authentic carbonara doesn’t use garlic (the seasoning is on the guanciale). The cheese to use is Pecorino Romano. The ‘cream’ is made by mixing the eggs, pecorino and a little pasta water. You didn’t state how much pasta you used but judging by the size of the pan and the amount of eggs you used it is for one person? The guanciale should be sliced thinly and also sliced up the other way before cooking and goes into a cold pan without oil and cooked on a gentle heat. It is cooked until the fat is rendered and it is crispy. You did not state the amount in grams. It is very important for us to follow to replicate recipes. When the pasta is added to the pan pasta water is added then so it is at the bottom of the pan to ensure the ‘cream’ does not scramble. There is no parsley used in carbonara. It is important to do your research if you are going to say authentic but nice try - the usual mistakes were made. Better luck next time 😃
Hi Sharon once again, thank you very much for taking the time to check out my videos, all the ingredients are listed in the recipe card with the amounts, Depending which part of Rome you come from the recipe does vary, and as with all recipes, they are open to interpretation and personal taste your comments are greatly appreciated. There will be more videos coming weekly so please do feel free to leave your comments and suggestions. This is a very young channel and I am learning as I go ❤
![Дон ДОН, Алаудинов и СБЕЖАВШИЕ из под Курска ахматовцы 😁 [Пародия]](http://i.ytimg.com/vi/dEfCf5IK26Q/mqdefault.jpg)
Gonna try this for sure looks amazing
Thank you for taking the time to watch :) yes it is the traditional method and it sure is delicious
Authentic carbonara doesn’t use garlic (the seasoning is on the guanciale). The cheese to use is Pecorino Romano. The ‘cream’ is made by mixing the eggs, pecorino and a little pasta water. You didn’t state how much pasta you used but judging by the size of the pan and the amount of eggs you used it is for one person? The guanciale should be sliced thinly and also sliced up the other way before cooking and goes into a cold pan without oil and cooked on a gentle heat. It is cooked until the fat is rendered and it is crispy. You did not state the amount in grams. It is very important for us to follow to replicate recipes. When the pasta is added to the pan pasta water is added then so it is at the bottom of the pan to ensure the ‘cream’ does not scramble. There is no parsley used in carbonara. It is important to do your research if you are going to say authentic but nice try - the usual mistakes were made. Better luck next time 😃
Hi Sharon once again, thank you very much for taking the time to check out my videos, all the ingredients are listed in the recipe card with the amounts, Depending which part of Rome you come from the recipe does vary, and as with all recipes, they are open to interpretation and personal taste your comments are greatly appreciated. There will be more videos coming weekly so please do feel free to leave your comments and suggestions. This is a very young channel and I am learning as I go ❤