food Makin' Bacon!
- Thread starter The Hot Pepper
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I believe this.Rawkstah said:
Last week in 4 we ate that:
1kg vermicelli
nearly 600g guanciale (cured with the spiciest black pepper i ever tasted, it was nearly hot!)
6+ eggs
A good quantity of pecorino romano.
Without oil change (as classic recipe, usually i change it, taste is stronger and less unhealthier).
We advanced a tiny dish. Not my fault, it wasn't me that didn't do 3rd round...
Dangerous stuff!
Carbonara!!!
I hadn't pecorino romano so i used grana padano. It's different but still a great cheese and ok for that.
That's not bacon, it's guanciale (cheek lard). It's the real thing for carbonara!
I had the ending part of that so it was nearly flat lard:
I cut that in raw big pieces. Probably it's my fattest carbonara.
Egg, black pepper and grated cheese. Fork is dirt of pizza dough (i've made dough from 1kg of flour for tomorrow).
Cooked guanciale
Carbonara ready!
And the dish!
I used bacon for long time but guanciale is better for that (not a case it's the original recipe). Still, it was my best use for bacon.
No heat, but really it's no needed here, really one of the best thing ever seen.
I hadn't pecorino romano so i used grana padano. It's different but still a great cheese and ok for that.
That's not bacon, it's guanciale (cheek lard). It's the real thing for carbonara!
I had the ending part of that so it was nearly flat lard:
I cut that in raw big pieces. Probably it's my fattest carbonara.
Egg, black pepper and grated cheese. Fork is dirt of pizza dough (i've made dough from 1kg of flour for tomorrow).
Carbonara ready!
And the dish!
I used bacon for long time but guanciale is better for that (not a case it's the original recipe). Still, it was my best use for bacon.
No heat, but really it's no needed here, really one of the best thing ever seen.
Who ever thought that saying that carbonara doesn't need heat means all thp have to save hot peppers?geeme said:
Dang, I guess this is a phishing scam site, not THE HOT PEPPER site…. guess I'll take my toys elsewhere…..
Who ever thought we'd have to SAVE HOT PEPPERS on a hot pepper site???
Carbonara is without hot stuff. I tried with, i prefer without (as other very very few dishes).
Btw that black pepper on guanciale was extremely spicy, nearly hot itself, you had to taste it.
frydad4 said:
Essi makes his with real bacon meat!
Yeah... no. I can't stand black pepper, or any other pepper not in the capsicum family. I am pretty repulsed by the stuff, and can't understand how anyone actually likes it. I look at a dish like yours and think "that looks really awesome. How much better it would be without black pepper (BP) and add some really nice capsicum instead." To me it's not about heat, but about flavor. I'd go for no-heat to full-heat chile powder on top of that instead of BP any day because of the flavor. But like I said, it looks awesome!Essegi said:Btw that black pepper on guanciale was extremely spicy, nearly hot itself, you had to taste it.
SAVE HOT PEPPERS!!!!!
Imho it belongs to miracle food, poor origins, easy to do and amazing.frydad4 said:
Eh eh i know! But i can't give up black pepper with 2 things: onions and carbonara!geeme said:Yeah... no. I can't stand black pepper, or any other pepper not in the capsicum family. I am pretty repulsed by the stuff, and can't understand how anyone actually likes it. I look at a dish like yours and think "that looks really awesome. How much better it would be without black pepper (BP) and add some really nice capsicum instead." To me it's not about heat, but about flavor. I'd go for no-heat to full-heat chile powder on top of that instead of BP any day because of the flavor. But like I said, it looks awesome!
SAVE HOT PEPPERS!!!!!
And in grilled meat too.Btw i won't give up experimenting hot stuff with that dish: must retry with powder (maybe a different one) and above all fresh pods when i'll have them.
The problem is that improving something so good is hard!
Very nice sir, is that bucatini?
No, spaghetti quadrati Molisana brand.
At the moment i'm buying only these. They're very good.
Bucatini are often used for the other big bacon/guanciale italian pasta dish: amatriciana (or matriciana...).
And i've just read that original recipe wants spaghetti and not bucatini here. And has hot peppers!
I still prefer carbonara though (it's just so good).
At the moment i'm buying only these. They're very good.
Bucatini are often used for the other big bacon/guanciale italian pasta dish: amatriciana (or matriciana...).
And i've just read that original recipe wants spaghetti and not bucatini here. And has hot peppers!
I still prefer carbonara though (it's just so good).
That's thick spaghetti right? Either that or the plate is small. That's why I thought it was bucatini.
Nice! I have to see if I can get this pasta. No fan of thin spaghetti here. Bucatini is cool because it's hollow, so thick but not so dense.
Time to slice the bacon....
You are or my sandwich? That is a artery cloggerHusker21 said:Lookin' a little light in the bacon.
Or you missed the 