On 2/16/2023 at 7:57 AM, TicTac said:If I may humbly offer two suggestions (as one who has made dozens if not hundreds of bowls of Carb...)
1, cool the pasta off a bit further before adding the egg/cheese mixture, it will avoid cooking the egg and create a smoother/creamier dish.
2, Crisp the pancetta and reserve it aside, add it as a topping to maintain a crisp texture (hard to tell if that was done here, you could have and then mixed it all together)
I am sure it tasted great, regardless of my unsolicited feedback 😛
It looks like the eggs curdled (and the pasta was nearly too cold when mixed) but the “curdled eggs” are actually clumped parmesan. Not sure what happened this time and you didn’t have “hard” pieces of parmesan when eating but it looked not as expected.
We played around with different crispiness of pancetta over the years, and I know many people like carbonara with quite crispy pancetta (for some texture) but we actually don’t like it too crispy and prefer a very light “chew”
(I can also never understand when people cook bacon that it is really crispy - I don’t like that texture and flavor - it often tastes a bit off)
