People complaining about too much salt were either using too little water (it’s 6 quarts everyone ie 24 cups), or they were using regular table salt which is always saltier than kosher salt. Incredibly delicious.įollowed this recipe 99% (used leftover porchetta over giancale) and it came out perfect. I ended up adding more pasta water than it called for - I pulled 2 cups from the pot and needed about 1/4 cup more than that. It took about the exact time stated, which always makes me happy. True if you added 20% salt to the water you might actually notice a difference, but the food you cook would be inedibly salty. Any change in time it takes the salted water to boil or temperature it reaches is imperceptible except by very sensitive instruments. I'm surprised BA would include this note in a recipe. It has become part of my regular weeknight repertoire, especially good for impressing last minute guests.įun fact, salt doesn't really make water boil faster no matter when it's added. I've made this recipe and it worked perfectly and wad enjoyed by all. I believe the part in the recipe where the author states "this helps it boil faster" is referring to putting the lid onto the pot as the water starts to steam - not the salting!Īs for the recipe - I am making this tonight. That said - adding salt to water when making pasta definitely does not affect the boiling point to a measurable extent. The same applies to boiling liquids - adding salt to the water causes salt molecules to "get in-between" water molecules and thus makes them less apt to boil (from liquid to gas). Effectively lowering (depressing) the melting temperature. This is because the salt molecules get in-between the water molecules and make it more difficult for the liquid water to form solid ice. There is also "freezing point depression", which is why adding salt to the roads in the winter helps de-ice the roads. You are correct that adding salt to water doesn't make it boil faster - it actually makes it boil ((slower)) due to what's called "boiling point elevation", which is a colligative property of matter. I made this account and am leaving this comment just for you and any other potential readers. The commenter talking about "salt doesn't make it boil faster". ¯\_(ツ)_/¯ Perhaps I didn’t use enough pepper or maybe my pasta water was under salted. Really lovely but I felt like it needed a little acid? Before you purists take me to task, I know traditional carbonara doesn’t call for acid but I’m really more interested in it being delicious. Making my comments pedantic too.)Įasy! Directions are so step by step it's hard to go wrong. Pedantic is an insulting word used to describe someone who annoys others by correcting small errors, caring too much about minor details, or emphasizing their own expertise especially in some narrow or boring subject matter. What unnecessary and pedantic comments you make! It imparts a really nice sage flavor that doesn't overwhelm, but does add the fall feeling without distracting from the beautiful texture and flavor of the original dish. I crisp up some sage leaves in the oil before adding the guanciale, then add the leaves back on top of the final dish. In the fall, I do make one slight tweak and call it "fall carbonara". From there, toss everything together quickly and add more pasta cooking water to thin the sauce as needed.Īt dinner this pasta dish is nice served alongside a plate of greens, but when you’re in the throes of an after-hours hang, just grab a fork. Whisking a quarter cup of hot pasta water into the raw egg mixture and turning off the heat before adding it to the pasta helps bring everything together into a glossy, emulsified sauce without overcooking the yolks. And when it comes to the cheese and pasta, this is the time to spend a little extra: Buy a wedge of Romano cheese or real Parmigiano Reggiano and a nice box of spaghetti, bucatini, or rigatoni.Ī word on technique: To achieve the creamy sauce’s signature sheen, adding the ingredients at just the right time and temperature is key for any carbonara recipe. Egg yolks give the carbonara sauce its luscious texture and golden hue, so pick up farm-fresh eggs if you can. Cured meat adds a salty depth to the dish, and while guanciale is the most traditional choice, diced pancetta or bacon also work well. It’s one of Rome’s signature dishes, and just like cacio e pepe and other pasta recipes in that class, its simplicity demands proper technique and quality ingredients. With crispy bits of pork, a peppery bite, and a velvety cheese sauce enriched with eggs, carbonara is just as easy to make for dinner as it is at 2 a.m.
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