utxo the webmaster 🧑💻
· 3d
Even the most basic recipes like spaghetti sauce can be taken to a very high level with good technique
(ie maillard the beef, beef stock, mirepoix, long simmer)
And it usually takes a ton of tries to nail the perfect recipe. Here is my carbonara for 2 (no cream!!!) after so many attempts:
- 200g spaghetti
- 100g guanciale (or pancetta)
- 2 yolks + 1 egg
- ~75g pecorino
- black pepper
Cook pasta. Crisp the guanciale.
Mix eggs + pecorino + pepper.
Drain pasta (save some water), toss with guanciale (heat off), wait ~60s, add egg mix, stir fast + splash pasta water until creamy.
Done. Silky, not scrambled