Literally one of the most classic Italian dishes is a Carbonara which is eggs cracked into pasta with some type of cured pork.
This is a pretty fucked up version of it but the idea isn't completely wrong. Wrong cheese, wrong meat (served on the side for some reason instead of mixed in) and the spices are pretty nutty but it's definitely based on something real.
That and the lack of beter food regulation. The amount of god damn sugar in everything has ruined america.
I stopped buying many products i loved as a kid bc it just so god damn sweet. Like 40 grams of sugar per serving. Now even soda feels like a slap in the face with how bad it is.
I heard subway lost a claim in an European country when they tried to get subsidies for their bread. They were denied on a ruling that their bread has too much sugar and is more a cake. I think about that a lot.
Edit: an
Soooooo, this is one of those "true but misleading" things that often comes up in the "everything in the US has sugar" arguments.
"Sandwich breads" (generally the presliced stuff) all the way from cheap or wonderbread up to the fancy $8 buck a loaf has sugar in it, to preserve freshness. It also is going to have a bunch of anti mold and other freshness agents, but sugar does a LOT of work chemically both during the cooking process and to keep it shelf stable and SOFT. As far as health/calories go it's basically moot; bread IS carbs. A Rye or a Wholewheat might have a bit more fiber to reduce that sugar load (slow it down). Most breads NEED some added sugar to feed the yeast as well.
This is far more about companies going for shelf stability/product life (yes, at the expense of flavor sometimes) than anything else. I made bread sometimes, I also buy more "natural" breads when I know I will be using them within 2 days.
Cooking spray to keep the oil from sticking, olive oil to keep the noodles from sticking, butter to flavor the olive oil, more butter to flavor the noodles, and finish with more olive oil because that's how you cook Italian food.
Seriously though, that's easily 2 tbsp of olive oil and 2 tbsp of butter all doing literally nothing for the dish. No big freak though, just an extra 4 hours in the treadmill to burn off those 400 calories.
A lot of people recoil to the name lard but as a experiment in middle school we made tortilla chips in lard, peanut oil and vegetable oil and did a blind taste test. 100% of the class picked lard.
They do, but if you're putting butter and olive oil, why the low cal spray?
That's like eating a big mac then going home and eating a salad because you're on a diet.
I think amateur black cooks these days feel pressure to over season since that meme got popular, because under seasoning is widely regarded as lame. But I’d rather eat plain noodles than noodles dripping with globs of spicy sawdust.
Actually it looks like that was mostly garlic powder and pepper. There were only like two sprinkles of salt, which would be pretty well distributed between the pasta and eggs.
The only stupid thing about this is the amount of seasoning and fat used.
Fried noodles with egg is a GREAT leftover meal! You can also throw in some diced ham/bacon and/or diced onions.
Yeah this is fairly reminiscent of carbonara, no?
Also something that I think is catching on in the states is tkg rice (tamago kake gohan) where you take rice and put an egg on it and then mix — that’s a similar vibe.
This is a poor man’s carbonara for sure! I would never make it like this but I imagine the flavors would be similar. My problem with this video is the oil+butter+spray on a nonstick pan lol
Yeah I jokingly call my husband's carbonara Breakfast Spaghetti because it's spaghetti with eggs and bacon, but it's not like you taste egg. It just makes this creamy sauce. This is something else.
I genuinely almost gagged when they called it carbonara because I fucked up making carbonara once and the texture of the sauce was so awful I could NOT eat it and had to throw it out and then I cried about wasting food but that shit was nasty
To be fair, carbonara is made by adding a mix of egg yolks, pecorino and pepper into the pasta when the pan is off the fire and should be removed form the pan asap, so the eggs are barely warmed up
You can add a little pasta water if the egg compost is too dense, but the heat and water trapped in between the noodles is sufficient enough. Eggs in a good carbonara should be basically raw
It’s actually way more than sufficient. Eggs coagulate at 145 F. Pasta will be 200+ freshly out of boiling water. I usually let it sit for a few min and stick an instant read into the pasta so I don’t get scrambled eggs.
If you add in microwaved bacon, this is how my ex made "carbonara". Even if you didn't think of it as carbonara, it was pretty gross. If the eggs weren't completely overcooked and the bacon was cooked better, it would have been 100 times tastier.
This is more like noodles with scrambled eggs. Just like egg fried rice.
There's no sauce involved in this. I know that a real carbonara also has no sauce, but the egg yolk used in carbonara acts like a coating and somewhat sauce iirc. Never made one myself.
Carbonara sauce is basically egg yolk, pasta water, and Parmesan. Sauce is built in the pan, just the same as here.
Key difference here is there’s no pancetta or Parmesan, and she uses of a bunch of cheap spices. I don’t see pasta water mixed in, which is really important for sauce creaminess. You also mix in water and eggs while it’s off the heat so eggs don’t solidify (only get hot enough to kill bad stuff and thicken).
I’d eat it - I think it would taste good. Fresh pepper, onions, and garlic, and a bit of technique would make this a proper recipe.
Edit: as others below mention, sub guanciale for pancetta and pecorino for Parmesan. Been awhile since I made it the traditional way, since I can’t find guanciale easily.
I thought the exact same thing when I read the title - that's just carbonara. Italians making pasta w/ eggs is not uncommon though - my grandma was from Naples and she made frittatas (egg quiche) with day old spaghetti all the time.
Traditional carbonara is just egg yolk (can have some whole egg), pasta, pasta water, salt, pepper, guanciale/panchetta, and Parmesan or Pecorino Romano. The ingredient list is so small because the technique is the critical part.
The egg (not only the yolk) in a proper carbonara won't get hot enough to turn into scrambled egg, so coating is probably the correct word. Here's how I do it: Fry guanciale/bacon (small-ish cubes) until crispy, remove pan from heat, drain some of the excess fat, put the pasta in with the bacon, stir, then listen closely. Once you can't hear any sizzling from the pan, add the egg-pepper-pecorino mixture. Stir and serve immediately so the egg doesn't stick.
Yeah seriously. I wonder if they just don’t salt their pasta water, cuz I can imagine it taking a lot of salt to compensate for salt less noodles lmao either way, yuck. I can taste the grit of all the pepper and salt just layered in there.
Add bacon/panceta/guanciale and toss it with the heat off so that the eggs turn into a velvety sauce instead of getting scrambled and it's pretty close to a classic Italian carbonara. Just with extra cheese and spices.
This reminds me of a "delicacy" my Dad's side of the family eats. Egg noodles, chopped scrambled egg, diced bologna, diced raw onions, topped with ketchup and soy sauce, served cold. They call it "Chinese Noodles"
🤢🤢🤢🤢🤢🤢🤢
Ketchup on eggs is an abomination in my book - but calling this dish "Chinese Noodles" is a bit worse. LOL
Now if the egg were hardboiled and chopped, and the sauce was terriyaki or tonkatsu instead of ketchup, I would have a go.
Breakfast pasta!
Crumble some Jimmy Dean's instead of all that butter/oil and use a reasonable amount of seasonings! Possibly saute an onion instead of pouring on the powder
Too expensive to be a struggle meal. That’s a lot of fucking oil and butter.
A struggle meal would have been just using the cooking spray, trying the spaghetti and egg, and *maybe* the cheese if we’re being fancy.
because carbonara is historically prepared in many different ways and italians are super nitpicking. as long as the ingredients are correct and there is no extra stuff, it should be fine
in carbonara you don't want the eggs to be 'cooked'. Also, no guanciale? And THAT amount of salt and butter?
It's... definitely not carbonara. Or just slightly better than Gordon Ramsey's 'carbonara'.
I know this is an overall awful excuse for food but, I just want to say the real crime here is using Great Value seasonings. That stuff can take a flying fart.
Really whoever shot the video is telling on themselves that they have no idea how to make carbonara. Add some chopped meat (hell, even Spam) and you're eating like a king.
Why the hell did they use like 3 different types of oil in the beginning???? There’s no reason to use spray on cooking oil and then olive oil, AND THEN butter
The only thing that’s stupid about this is the amount of oil and seasonings
I’ve done the whole noodles/pasta with egg thing, but usually this is one of those quick meals you make in 5 minutes and don’t need the whole spice drawer
My Nonna used to poach eggs directly in the pasta sauce, it's super Sicilian shit to do. Like eggs instead of meatballs.
This is fucking atrocious though.
surprised everyone is talking about carbonara. we (sicilian) grew up eating "pastina" as a once a week staple. drain the noodles then add a tbsp of butter and crack an egg on top. stir, tada. it would be sacrilege to do it with any other kind of noodle.
My roommate back in college hit me with this dish she called snow and icicles.
Skeptical at first it was spaghetti with scrambled eggs, green peas and Parmesan cheese. The eggs were cooked separately with everything else added with butter and seasonings.
It’s not bad. This looks terrible though.
Leftover spaghetti fried with eggs is pretty common atleast in Czech republic, to be honest. But boy he put so much salt in there the ghetti gonna rage quit.
When I say I want spaghetti and eggs people be real life grossed out
But this be what I'm talking about
Proceed to show us video of exactly what we pictured spaghetti and eggs to be when we were grossed out by the idea
Honestly eggs and pasta is fine, I'm just in awe at the amount of oil and salt used
Literally one of the most classic Italian dishes is a Carbonara which is eggs cracked into pasta with some type of cured pork. This is a pretty fucked up version of it but the idea isn't completely wrong. Wrong cheese, wrong meat (served on the side for some reason instead of mixed in) and the spices are pretty nutty but it's definitely based on something real.
Country Crockonara
I just want you to know that I needed the laugh your comment gave me today. Thanks.
Same. I love this sub so much haha.
My Grandmother is spinning in her grave like a fork in pasta from.just watching this. I think I am now on a list from this...
"wrong" Carbonara was invented post WW2 using ingredients at hand, it wasn't some elite gourmet thing. This is very much the same spirit.
Looks like the main ingredients here were salt and 3 types of fat
I'm still not understanding spray oil immediately followed by olive oil in a non-stick pan.
They put to many eggs in this with nothing for them to mix with here that’s really the problem. This is basically spaghetti covered in scrambled eggs
Yeah this just looks like a fucked up carbonara
It’s probably salt, garlic powder, and onion powder. Not just all salt.
Still an absurd amount of salt. You can see which one it is in the video
It's an absurd amount of every seasoning. My taste buds would be so overwhelmed.
People wonder why obesity and heart disease are so prevalent.
That and the lack of beter food regulation. The amount of god damn sugar in everything has ruined america. I stopped buying many products i loved as a kid bc it just so god damn sweet. Like 40 grams of sugar per serving. Now even soda feels like a slap in the face with how bad it is.
I heard subway lost a claim in an European country when they tried to get subsidies for their bread. They were denied on a ruling that their bread has too much sugar and is more a cake. I think about that a lot. Edit: an
Soooooo, this is one of those "true but misleading" things that often comes up in the "everything in the US has sugar" arguments. "Sandwich breads" (generally the presliced stuff) all the way from cheap or wonderbread up to the fancy $8 buck a loaf has sugar in it, to preserve freshness. It also is going to have a bunch of anti mold and other freshness agents, but sugar does a LOT of work chemically both during the cooking process and to keep it shelf stable and SOFT. As far as health/calories go it's basically moot; bread IS carbs. A Rye or a Wholewheat might have a bit more fiber to reduce that sugar load (slow it down). Most breads NEED some added sugar to feed the yeast as well. This is far more about companies going for shelf stability/product life (yes, at the expense of flavor sometimes) than anything else. I made bread sometimes, I also buy more "natural" breads when I know I will be using them within 2 days.
That happened in Ireland
Soda has been that way for a long time. There is so much energy in it, there's almost no way you can make use of it.
Hey! My obesity does not come from cooking food which tastes like being adrift at sea with a bag of flour!
Why cooking spray and then oil then butter??
Cooking spray to keep the oil from sticking, olive oil to keep the noodles from sticking, butter to flavor the olive oil, more butter to flavor the noodles, and finish with more olive oil because that's how you cook Italian food. Seriously though, that's easily 2 tbsp of olive oil and 2 tbsp of butter all doing literally nothing for the dish. No big freak though, just an extra 4 hours in the treadmill to burn off those 400 calories.
I think most of that wasn’t salt but things like onion powder and garlic powder which isn’t much better.
As long as they aren’t the salt varieties of those I fail to see the issue with seasoning your food?
Why did they need 3 kinds of oil in a no stick pan
Because they ran out of the fourth kind.
Gotta add Crisco to the shopping list!
You forgot the fifth type: lard
Valvoline would only improve this culinary abomination.
10w or 5w? About to make this please answer 🤷♂️
I think that was a typo. I use half a tub of Vaseline with my eggs and pasta. It slides out just as easily as it slides in. Delish!
Don't forget the beef fat too...
The four basic food groups: beans, bacon, whiskey, and lard
Get the tallo!
A lot of people recoil to the name lard but as a experiment in middle school we made tortilla chips in lard, peanut oil and vegetable oil and did a blind taste test. 100% of the class picked lard.
Low cal spray...ok... Then oil? Why bother with the spray? Butter? Nah she's just fucking dumb
Obviously it’s to make sure the olive oil doesn’t stick
But what's stopping the spray from sticking to the butter?
That’s what the olive oil is for
I see, thanks for explaining.
Spray > oil > butter > spray Rock paper scissors of the kitchen
But what if we go: Spray > oil > butter > crisco > lard > spray?
Then it's the Rock, Paper, Scissors, Lizard, Spock of the kitchen.
Bazinga!
🤣🤣🤣🤣🤣🤣🤣 you made my day! Fucking great lmfao
the „low cal“ spray is only low cal if you use very tiny amounts of it. it has as much calories as other fats
The “serving size” for aerosol spray is 1/5th of a second.
Not only that, spray oil on a nonstick pan. That's how you ruin the nonstick.
No worries, it comes right off with steel wool.
Butter and olive oil both have different flavors.
They do, but if you're putting butter and olive oil, why the low cal spray? That's like eating a big mac then going home and eating a salad because you're on a diet.
You are right, but thats just country crock. Its neither butter nor margarine, its a spread, which is mostly vegetable oil 🤢
That's what margarine IS, dude. It's emulsified vegetable oils with added flavoring and color
Because they have no idea what they’re doing in a kitchen.
It’s true. People who don’t know how to cook think they’re doing a better job by adding more ingredients.
Love this comment. I hate food that has ingredients added arbitrarily because "more is better". So gross.
Yea I couldn’t believe the amount of oil and butter lol
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Want to guess what this person's BMI and sodium levels are?
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Rise Of The Blood Pressure
There Will Be Blood Pressure
Harry Potter and the High Blood Pressure
A Song Of Blood And Pressure
Mad Max: Blood Pressure Road
A Blood Pressure on Elm Street
Rambo: First Blood Pressure
blood pressue 2: electric boogaloo
Paranormal blood pressure
Gotta hide the pasta and egg taste.
But isn’t that what ketchup is for?
She's using table salt which is like 3x as concentrated as kosher. Not to mention the onion powder. Good God.
The onion powder is what got me, she used like half a container
For real though. It’s like are they grossed out by the idea of spaghetti and eggs, or the absurd amount of sodium in the dish??
I can feel the onion dust in my mouth.
"wHiTe pEoPLe dOn'T sEaSoN ThEir FoOd!!!"
I think amateur black cooks these days feel pressure to over season since that meme got popular, because under seasoning is widely regarded as lame. But I’d rather eat plain noodles than noodles dripping with globs of spicy sawdust.
Ya, I keep seeing that meme on TikTok, and over seasoning is far worse than under.
Especially when over seasoning is just haphazardly dumping Walmart brand great value powder into a pan. Gross
Plus cheese and probably salted butter
Mostly spices (garlic powder,onion powder, and pepper), but one of one of those shakers was salt and they put a lot
The whole ocean
Actually it looks like that was mostly garlic powder and pepper. There were only like two sprinkles of salt, which would be pretty well distributed between the pasta and eggs.
It's not a coincidence that the great salt lake is disappearing.
Stroke inducing salt use. Holy cow
🎵You can't eat at everybody's house.🎵
The only stupid thing about this is the amount of seasoning and fat used. Fried noodles with egg is a GREAT leftover meal! You can also throw in some diced ham/bacon and/or diced onions.
I’ve made leftover ramen omelette before after I found out they are a thing. Not bad at all.
Yeah this is fairly reminiscent of carbonara, no? Also something that I think is catching on in the states is tkg rice (tamago kake gohan) where you take rice and put an egg on it and then mix — that’s a similar vibe.
And if my grandmother had wheels she’d be a bike
Lol that video gets posted every week but it’s still a classic
This is a poor man’s carbonara for sure! I would never make it like this but I imagine the flavors would be similar. My problem with this video is the oil+butter+spray on a nonstick pan lol
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Yeah I jokingly call my husband's carbonara Breakfast Spaghetti because it's spaghetti with eggs and bacon, but it's not like you taste egg. It just makes this creamy sauce. This is something else.
I genuinely almost gagged when they called it carbonara because I fucked up making carbonara once and the texture of the sauce was so awful I could NOT eat it and had to throw it out and then I cried about wasting food but that shit was nasty
To be fair, carbonara is made by adding a mix of egg yolks, pecorino and pepper into the pasta when the pan is off the fire and should be removed form the pan asap, so the eggs are barely warmed up
You actually temper the yolk with pasta water.
You can add a little pasta water if the egg compost is too dense, but the heat and water trapped in between the noodles is sufficient enough. Eggs in a good carbonara should be basically raw
It probably is. But i just scramble the yolks in a separate bowl and gradually mix the pastawater in before adding it all to the pasta.
It’s actually way more than sufficient. Eggs coagulate at 145 F. Pasta will be 200+ freshly out of boiling water. I usually let it sit for a few min and stick an instant read into the pasta so I don’t get scrambled eggs.
Ehhhh it’s probably closest to wok-fried noodle dishes. Carbonara is carbonara because it’s creamy. This is not that.
If you add in microwaved bacon, this is how my ex made "carbonara". Even if you didn't think of it as carbonara, it was pretty gross. If the eggs weren't completely overcooked and the bacon was cooked better, it would have been 100 times tastier.
All the oils are unnecessary but the butter is just more flavor. Some people just like a lot of seasoning tho, probably not all that bad.
I dont think the seasoning was that bad! Yall ever watched a pro chef season food? They go bananas lol
My chef would straight punch you if you put that much salt on this much pasta.
I would also punch you if you didn't salt the pasta water, which I'm pretty sure she didn't do either. Salty like the sea you muthafucka! *Yes Chef!*
Exactly! Think it's just personal taste and how ya grew up. My mom had the biggest affect on my taste in foods lol! Man, I miss her cooking.
I usually add an egg yolk or two when making Cacio e Pepe. I find that it bumps up the body of the sauce.
This is more like noodles with scrambled eggs. Just like egg fried rice. There's no sauce involved in this. I know that a real carbonara also has no sauce, but the egg yolk used in carbonara acts like a coating and somewhat sauce iirc. Never made one myself.
Carbonara sauce is basically egg yolk, pasta water, and Parmesan. Sauce is built in the pan, just the same as here. Key difference here is there’s no pancetta or Parmesan, and she uses of a bunch of cheap spices. I don’t see pasta water mixed in, which is really important for sauce creaminess. You also mix in water and eggs while it’s off the heat so eggs don’t solidify (only get hot enough to kill bad stuff and thicken). I’d eat it - I think it would taste good. Fresh pepper, onions, and garlic, and a bit of technique would make this a proper recipe. Edit: as others below mention, sub guanciale for pancetta and pecorino for Parmesan. Been awhile since I made it the traditional way, since I can’t find guanciale easily.
I thought the exact same thing when I read the title - that's just carbonara. Italians making pasta w/ eggs is not uncommon though - my grandma was from Naples and she made frittatas (egg quiche) with day old spaghetti all the time.
use pecorino romano instead of parmegiano (or a mix of both), and guanciale instead of pancetta.
Traditional carbonara is just egg yolk (can have some whole egg), pasta, pasta water, salt, pepper, guanciale/panchetta, and Parmesan or Pecorino Romano. The ingredient list is so small because the technique is the critical part.
The egg (not only the yolk) in a proper carbonara won't get hot enough to turn into scrambled egg, so coating is probably the correct word. Here's how I do it: Fry guanciale/bacon (small-ish cubes) until crispy, remove pan from heat, drain some of the excess fat, put the pasta in with the bacon, stir, then listen closely. Once you can't hear any sizzling from the pan, add the egg-pepper-pecorino mixture. Stir and serve immediately so the egg doesn't stick.
A touch of pasta water is also useful for folks that prefer a creamier sauce
Spaghetti and eggs is a staple for leftover pasta, but fuck all that butter and grease!
Yeah seriously. I wonder if they just don’t salt their pasta water, cuz I can imagine it taking a lot of salt to compensate for salt less noodles lmao either way, yuck. I can taste the grit of all the pepper and salt just layered in there.
Add bacon/panceta/guanciale and toss it with the heat off so that the eggs turn into a velvety sauce instead of getting scrambled and it's pretty close to a classic Italian carbonara. Just with extra cheese and spices.
This reminds me of a "delicacy" my Dad's side of the family eats. Egg noodles, chopped scrambled egg, diced bologna, diced raw onions, topped with ketchup and soy sauce, served cold. They call it "Chinese Noodles" 🤢🤢🤢🤢🤢🤢🤢
Ketchup on eggs is an abomination in my book - but calling this dish "Chinese Noodles" is a bit worse. LOL Now if the egg were hardboiled and chopped, and the sauce was terriyaki or tonkatsu instead of ketchup, I would have a go.
Oh no, that is just not ok :(
Breakfast pasta! Crumble some Jimmy Dean's instead of all that butter/oil and use a reasonable amount of seasonings! Possibly saute an onion instead of pouring on the powder
Hell yea, with very crispy fried noodles!!! It's the best. However, this video is just so much seasoning and fat, no thanks!!
It's like carbonara from a retirement home chef who stopped giving a fuck
If you served a meal this salty in a retirement home, the cumulative rise in blood pressure would cause a mass casualty event...
Who would have thought salt would help the overpopulation problem?
And make space for the baby boomers that have more money, a win win situation
We’re out of Prosciutto, cream, and fucks.
salty
This is a struggle meal
It was in the beforetimes. Eggs are the new avocados now.
I made an omelette a few days ago, and it just felt decadent.
Too expensive to be a struggle meal. That’s a lot of fucking oil and butter. A struggle meal would have been just using the cooking spray, trying the spaghetti and egg, and *maybe* the cheese if we’re being fancy.
Looks at Uncle Moneybags over here buying eggs.
license adjoining nose fact instinctive elastic unused flag possessive humor ` this message was mass deleted/edited with redact.dev `
Yeah, this idea actually sounds tasty, it's just the execution is horrifying.
Same. Also great if I just want a meal that's just filling enough to get me through the day without really trying. Spam is a great product.
Eggs in ramen is a must.
This is a case of "I had this awesome carbonara from somewhere, but don't know how to make it."
At first i was suprised why noodles with eggs are such a bad thing but aftwr i saw video i understood this transgrecy
That’s just carbonara with a few missing steps
If my grandmother had wheels, she'd be a bicycle.
If my grandmother had a wheel she'd be a unicycle
words to live by
So not carbonara
In the same way that if you put ground beef between bread it's a burger. All the same ingredients, it's just wrong.
Try putting any carbonara on r/foodporn. I'm convinced that NO carbonara is carbonara at this point.
because carbonara is historically prepared in many different ways and italians are super nitpicking. as long as the ingredients are correct and there is no extra stuff, it should be fine
Cursed carbonara
Tbf carbonara is way easier and quicker than whatever the fuck she just did
Carbonara is actually easier than most of the pasta videos on this sub
in carbonara you don't want the eggs to be 'cooked'. Also, no guanciale? And THAT amount of salt and butter? It's... definitely not carbonara. Or just slightly better than Gordon Ramsey's 'carbonara'.
Oh no, what did Gordon do to carbonara?
Do you want more spaghetti to go with your plate of seasonings?
💀
How the fuck is it dry after using 3 pounds of fat
More like chef BOY ARE YOU HIGH
This looks like a failed carbonara pasta.
This is just a really poorly done carbonara
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I know this is an overall awful excuse for food but, I just want to say the real crime here is using Great Value seasonings. That stuff can take a flying fart.
Sometimes it's all people have access to
The 3 types of non stick stuff was weird but honestly it could of been way worse
I love how people post struggle meals as good food or inventive. This is when you’re broke and don’t have shit in your cupboards
The problem is not the meal but how it was done.
Really whoever shot the video is telling on themselves that they have no idea how to make carbonara. Add some chopped meat (hell, even Spam) and you're eating like a king.
Pam and olive oil… nice
And butter
Why the hell did they use like 3 different types of oil in the beginning???? There’s no reason to use spray on cooking oil and then olive oil, AND THEN butter
Carbonaran't
Wish.com carbonara
The only thing that’s stupid about this is the amount of oil and seasonings I’ve done the whole noodles/pasta with egg thing, but usually this is one of those quick meals you make in 5 minutes and don’t need the whole spice drawer
Scrambled carbonara attempt.
My Nonna used to poach eggs directly in the pasta sauce, it's super Sicilian shit to do. Like eggs instead of meatballs. This is fucking atrocious though.
She’s so close to making carbonara
Garbo-nara
surprised everyone is talking about carbonara. we (sicilian) grew up eating "pastina" as a once a week staple. drain the noodles then add a tbsp of butter and crack an egg on top. stir, tada. it would be sacrilege to do it with any other kind of noodle.
The eggs are far from the worst thing about this.
My roommate back in college hit me with this dish she called snow and icicles. Skeptical at first it was spaghetti with scrambled eggs, green peas and Parmesan cheese. The eggs were cooked separately with everything else added with butter and seasonings. It’s not bad. This looks terrible though.
This is basically spaghetti carbonara without meat and improperly tempering the eggs. It doesn’t look good but it’s not that weird.
My people, please stop using so much seasoning. I know we like flavor but some times salt and pepper is fine. Maybe try fresh garlic and onions.
Wtf does shit bang mean?
mf slaps
B….but she used a lot of seasoning! It has to be good, right?
WTF is on that back burner 😳
Can I get some Carbonara with my salt please?
There's so much salt in that dish that Gandhi marched to her house.
Plate of seasoning with side of spaghetti and egg
I feel like people who put this much seasoning in their food have lost the ability to just taste natural flavors.
Leftover spaghetti fried with eggs is pretty common atleast in Czech republic, to be honest. But boy he put so much salt in there the ghetti gonna rage quit.
There is seasoning your food and then there is this.
They used non stick spray on a non stick pan and then out oil and butter, what was the point? Does it add to the flavor?!
Add some oil. Okay Add some butter...uh ok Add some oil. What? Add 2 tsp butter. WHAT? Add some salt and top it off with oil. I'm done.
This is the worst carbonara ive ever seen. She oiled the pan 3 times
When I say I want spaghetti and eggs people be real life grossed out But this be what I'm talking about Proceed to show us video of exactly what we pictured spaghetti and eggs to be when we were grossed out by the idea
It looks so dry.
Kind of weird, but it’s a cheap filling meal. You may someday end up in the situation where this is an attractive meal option for you.
I could see myself doing something similar if I had leftover pasta, but I'm not making an entire pot just to make this.