You're viewing a single thread.
Salt often tastes different when added during cooking vs after
Yes, but if you stir it into a warm sauce it will mostly dissolve and it will still substantially improve it compared to no salt at all.
If you forget to salt the pasta water, there's no way of making it taste as if you had. And even if the salt dissolves well in the sauce, it won't permeate whatever chunky things there might be in the sauce as if you'd salted a lit bit every step of the way. But yeah, it'll be ok, even if it won't be as good as it would have been. (I know you didn't say it would be the same, just wanted to add).
I never salt my pasta water, and don't miss it. It's uncessary salt when the pasta and sauce have plenty anyway
You've momma'd your last mia! /$
Sauce is a different matter.
But yeah, if you didn't salt that yeast dough, you aren't going to be making it better right before it goes into the oven.
Not all foods get the you can salt me whenever pass.
Once i completely forgot the salt in my bread. It was disgustingly bland; like, I couldn't believe a teaspoon of salt would have such a massive effect.
But I actually salvaged it by putting salt on every slice of toast I made with that loaf.
It worked out okay!
Yup. Or just extra salted butter.
Or toast it on cast iron in bacon grease.
Btw, carbonara tastes better if you add the bacon and garlic to the pasta and water instead of the sauce after.
What the fuck? Boiled garlic and bacon?
Get the pancetta nice and crispy in the pan, add the garlic in the final minute before finishing. Add your pasta (2 minutes under al dente) fresh out of the water into the hot pan with as much carry over liquid as you can to deglaze, toss like your life depends on it (it does.), cut the heat, then add your mixed yolks, parm and fresh black pepper. Allow the carryover heat to thicken the sauce along with vigourous stirring to get the starches emulsified with the egg and cheese. Add more cracked pepper to your taste. Maybe a pinch of crushed chilis. Add pasta water and stir to reach your desired texture.
Don't fucking boil your bacon and garlic.
You explained this so much better than my attempt, and with a well balanced amount rage 🤌
Pancetta?! Guanciale. But pancetta's OK too if it's all you've can get.
I figured Pancetta was the more readily available ingredient. Nonna always used Pancetta anyway.
Def. Just don't boil it. Hahah
What i meant; fry them first a bit, then cook the spaghetti with so it takes the taste on.
No
I think (hope) they are just describing this wrong, rather than adding bacon to boiling water at the beginning.
The sauce for carbonara is just some of the (salty) pasta water and egg yolk.
Cook the pasta until just before al dente, then mix the yolks and (fried) lardons in the pasta for the final minute or two of cooking. Add parmesan as you like.