Making Carbonara in Canada; what kind of cream should I use?
I was making Carbonara today: bacon was getting crisp, tossed a bit of chopped shallot, some butter, till it was time to add the cream. The closest I found at the store was half-and-half. In front of my eyes, the cream broke - I'm still grieving for that bacon.
What went wrong? Is that the wrong kind of cream? was my temperature too high? how is the cream I should use called in Canada ?
thanks!
Best Answer
"Authentic" carbonara does not have cream. It's made with just guanciale, egg (yolks and whites), pecorino romano, and black pepper. Thanks to @GiuppeP for the clarification.
However, at least in the US (and, it appears, Canada) there is tremendous variation to what folks call "carbonara". What is more relevant to the question is technique. Whether you choose to use cream or not, in either case, add egg white and cheese (or cream, or half and half...) gradually, and more importantly, off the heat and with some added pasta cooking water. There is a bit of a knack to achieving the proper consistency. If it breaks, no sweat. It might not look pretty, but it is still fine to eat.
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Quick Answer about "Making Carbonara in Canada; what kind of cream should I use?"
Whether you choose to use cream or not, in either case, add egg white and cheese (or cream, or half and half...) gradually, and more importantly, off the heat and with some added pasta cooking water. There is a bit of a knack to achieving the proper consistency. If it breaks, no sweat.Should you put cream in carbonara?
Candelori says adding cream to carbonara is the biggest no-no, as the creaminess of the pasta dish should only come courtesy of the raw egg and the addition of some of the reserved cooking water.What is the secret ingredient in carbonara?
TV host Justine Schofield revealed her recipe to Daily Mail Australia. She swears by a combination of pancetta, egg yolks and pecorino cheese - and, of course, pasta. It may seem counter-intuitive, but the raw eggs are the secret to the perfect creamy sauce.How do you keep carbonara creamy?
The key to a creamy carbonara is to prevent the eggs from scrambling. The crucial moment in making carbonara is at the very end, after the pork is cooked, the onions browned, and the pasta boiled.What can you not put in carbonara?
Don't put parsley, basil or other spices. Don't cook the egg separately! Don't spoil one of the nicest foods ever! Also using egg noodles wouldn't be good!Gordon Ramsay Cooks Carbonara in Under 10 Minutes | Ramsay in 10
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