Trying a Michelin CARBONARA Recipe: Success or Flop?

[@terryv.2531]

Congratulations…you discovered the difference between a Michelin restaurant chef and a home cook. Tons of practice and experience to achieve excellence and that’s what you really pay for in a Michelin star restaurant. There’s a somewhat similar dish, ravioli with egg yolks. It’s a bitch to get right. You need to calculate the thickness of the pasta sheet as well as the cooking time for the pasta to cook properly snd the yolk to remain liquid. I guess something similar happened here. By the time your pasta was cooked the filling had solidified.

[@redrazirahc9659]

Wow!

[@Stiches231]

Hello! I think the egg might look like that because usually it starts to solidify around 65 degrees C! I might try this recipe myself and let you know if I succeeded with the egg. Cheers!

[@hungrymasha]

Hi there! Thanks for sharing your insight! I'd love to hear about your experience trying the recipe. Feel free to share your results

[@nemka_muzik]

​@@hungrymasha He hasn't responded in six months. Maybe he's been trying unsuccessfully ever since? 😄 Anyways, your second attempt with spaghetti (or macaroni) pasta seemed better than the Michelin star version. (Even though the stuff would be creamy)

[@fdsjlaf]

are you from?

[@lilyanagdychynska1735]

Definable from russia

[@michalo2356]

Hi, random viewer. Your music is too loud in portion to the rest of audio in video, even spoken voice. Not hating just saying what you can review and improve. About the food, keep trying, you will get it right one day, dont worry.

[@terryv.2531]

You should hate. The music was super annoying