Anyone tried making this?
I did, last night, and what a disappointment. I used premium ingredients and followed the instructions to the letter. Yet it turned out short of egg and pork flavor, and the mouthfeel was thin and insipid. I used the minimum volume of pasta water (1/2C), and the whole mess was too watery, even after tossing and resting. Certainly not a "velvety consistency", and not even what I think of as a carbonara.
Apparently, the main effort here was the elimination of one extra egg yolk and some bacon fat from Jamie Oliver's recipe. I feel like this recipe came from Cooking Light rather than Cook's Illustrated.
What are othes' experience with this prep?
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