Five simple ingredients for the traditional carbonara, I’m curious if anyone adds anything that they find elevates the dish? I’ve rendered the guanciale with a clove of garlic before and discarded it afterwards but found the difference minimal in regards to elevation, good practice for flavour but thought I’d ask for any other opinions 🫡
by promotion7on6
2 Comments
NGL, I would eat that but it looks a bit dry for my taste.
Needs more moisture. The emulsified sauce you end up with from water, pasta starch, cheese, yolk, and guanciale fat should coat the back of a spoon.