I've written a recipe ill just post it here , there's a dash of memes and humour in the writing cuz i didnt wanted the classic recipe do this n do that, it is directly proportional to the das of black pepper u gotta put in the recipe, that said, if you are going to cook it, anjoy, you are going to try one the best food a fully traditional recipe and way of cooking. Enjoy!
so uhm i guess ill share with you the real carbonara recipe, this portion is for about 4 people, if you want to add or take away one portion, to count it adjust it by counting 2 yolks, 50 grams grated pecorino romano (the thinner the better), and 50 grams guanciale per person, lets start:
what you will need:
8 eggs,
200 grams grated pecorino romano,
200 grams guanciale (the real deal, the piece, you gotta cut it in cubes or stripes, depending what you prefeer, cubes are better as they remain crunchy),
400-800 grams pasta, rigatoni, no long pasta like spaghetti or flat pasta like lasagna, some of our granny got reported "Dead by video of pasta making online" in our country and it keeps happening, we love our grannys, anyway, the pasta can vary on scale of: depending on hunger and and "i want more even if im gonna explode, thats too freakin good", totally up to you
put some water to boil, then break 8 eggs, separate the yolk and the albumen (red and white), we will use only the yolk (red) of the egg, you can use the albumen (white) for another recipe, maybe some meringa as desserts...? if you need the recipe lemme know so those eggs wont go to waste, they are delicious (meringues i mean, not albumen)
anyway, beat thos 8 badboys till they melt together, add in the 200 grams of pecorino romano, mix it toghetor until it becomes like a yellowish/orange-ish paste (now no, this is not a joke, it actually depends on the color of the eggs, somethimes is more orange, sometimes is more yellow, sometimes is more white cuz it comes out of the cheese, really, the color on this plate when properly done and fresh will vary day-by-day based on the supply) when you got this nice paste, you know the dream is becoming true and you ear Pavarotti somewhere singing some lirica,
some granny is watching you while you prepare this dish so be very careful and listen to what she say, she knows more then me. now is time for you and the antiques to dash some black pepper in it, cover it but not exagerately, then mix again, you know you did it right when this paste becomes the same paste as before, but with a proper amount of black pepper here and there, just image it like idk, you dropped it on the floor by error or something, it must be visible but not exagerated, the best way to do it is by covering abou 90% while dashing a little bit, not too much, or listen to the grannys, they gotta be gathered by now and theyll tell you when to stop, when the paste is done, time to put some water to boil, if you havent done before, and to cut the guanciale. anyway you do it, stripes or cubes or triangle or whater (use the last one at your own risk, by that times all grannys are there, you are in the crucial moment) go and put it in a frying pan,no oil,no pepper, no nothing.only the guanciale.the fatt will melt and become oil,whatch that magic happen while you continuosly stir it to make sure it dosent melt.NEVER THROW THE HARD SKIN THAT COME WITH THE GUANCIALE, IS THE TASTIEST PART TO EAT IN THIS RECIPE AND IT REMAINS BETWEEN CRUNCHY AND WOAH I WANT MORE COOKED PROPERLY!The guanciale dosent get "crunchy" if you continue to cook it,it just melts all the fat away and then burn the pices terracore of meat, this is why you gotta put the fire on the minimum possible and cook it really rally slwly,you gotta stop it when almost all the guanciale becomes transparent,when about 80% of it becomes of that color put it away frm the fire, by then the water should be boiling, drop a spoon of salt in it then add in the rigatoni, wait patiently for the pasta cooking time and contemplate how life bought you on this discord to learn this recipe that day and wonder hw many other wonderful foods there is out there so easy to do at home.
