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Luigi Stranieri
@luigistranieri
Todayâs lunch is Carbonara đ„ Have my daughterâs boyfriend at home and he loves Carbonara but he never eat the Italian one. I leave for you the only the ingredients because the process is little complicated to explain on a short cast: 1. Pasta: whatever you want but I prefer long pasta. Here I used Bucatini 2. Guanciale: is a nobile piece of the pork, the Cheek. If you canât find it you can use bacon đ„ that is the belly. 3. Eggs: 1 egg for person, we use only the yolk but if itâs too heavy use the white to dilute. Donât use cream because it gives you the milky taste. 4. Goat Cheese. Parmesan is also good. When my wife is around I canât use Goat cheese. 5. Black Pepper: a lot of black pepper. Buon appetito đđ
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Pichi
@pichi
I always tell people to practice with thick cut bacon first. Once you get the technique down, you can move to fancier ingredients!!! And itâs not actually bad! Itâs my âpoor mansâ version of the dish but most of my friends love it and continue to make it that way. I always get asked to teach people how to cook so I teach them how to make good filet mignon, chocolate soufflĂ©, and this!
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Luigi Stranieri
@luigistranieri
Tbh I think Italian cuisine is very good especially because you can find your own way to do things. When I was young and lived alone I put into carbonara whatever I had in the fridge đ I would love to learn how to make a good fillet mignon đ
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Pichi
@pichi
Itâs obnoxiously simple, which is why I teach friends how to make it. It gives them a lot of confidence. I teach them using thick cuts (because itâs more forgiving) and a bluetooth meat thermometer. Meat thatâs almost room temperature, patted dry, then salted generously. I pepper after cooking. Sear for 3 minutes each side on a hot pan. Iâm talking 400 degrees hot. Then finish in a 400 degree oven. I throw a couple of tablespoons of butter underneath and on top because I plan to use the juices for a sauce. Usually about 5-7 minutes, but depends on the thickness of the meat and the starting temperature. I pull it out at 135 and let it rest while we whip up a garlic butter sauce with the hot pan. Just a clove of chopped garlic and another tablespoon of butter into the existing pan. Low heat (the pan is already quite warm) and stir gently for 2 minutes.
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