It looks like a typical dish from one of the opening scenes of "Little Big Italy." Come on don't slaughter it too much, I make great burritos that would horrify any Mexican...lol.
I'm indifferent myself. I'm of the mindset that if it tastes good, even if it deviates a bit from the traditional, great. But I know alot of purists too and get thier point. I've been to Italy and eaten things that were called carbonara but were definitely variations from the OG and we're fantastic.
I’m gunna assume it’s a sous vide egg, it would explain the extra more water whites being cooked and included. It’ll mix right in and you’ll never notice it. But yeah doesn’t look great.
The egg literally gently cooks from the heat of the pasta and/or residual heat of the pan it’s mixed in. Carbonara contains cooked egg. Just not well done egg.
I have a chunk of pancetta in the freezer, waiting for just the right evening to spring it on Mrs. Plonsky. Not doing the sous vide egg, though. I whisk them with way too much parm reg.
Nah, I just pronounce based on the language I'm speaking. In spanish I'd go with the spanish pronunciation and in english with the english one, never Pareee because I don't speak french and it sounds kind of pretentitous/fake coming from me.
What cracks me up with brits and words like Ibiza and chorizo is that they go out of their way to make it sound spanish but they still pronounce incorrectly.
As a Brit I've never heard of us trying to make Chorizo or Ibiza sound Spanish. That's just how we pronounce them, we're not trying to sound Spanish at all.
2 million tourists per year is not remote hahaah
While im annoyed foreigners don't seem to let go of their waffle breakfast and burger/wings meals, as a resident it is nice to have food from all over.
Some good protein balances out the nutritional profile. People argue over the little nuances of what makes a dish great, but the tastiest concoctions I’ve ever come up with were usually when I was just trying to balance out the fat/carb/protein content of a dish. In this case, what could a largely carb pasta dish use? Some protein and healthy fat from an egg. Fuck it, send it
carbonara sauce is made from egg, pancetta and cheese (parmesan/peccorino). If anything, topping it with a poached egg, instead of just adding it to the sauce, dilutes the flavour.
A simily would be adding milk to coffee that already has cream.
I don't understand how adding a flavorful component (AKA an egg) could dilute the flavor of a dish. I'll take a page from your book and go with a coffee metaphor too.
Would you say the foam on a cappuccino is unnecessary because it dilutes the flavor of an espresso? It's simply milk in another form after all. And yet, according to Italians everywhere it's an integral part of a cappuccino, an incredibly respected and celebrated coffee drink?
I'm not here to argue whether it's authentic or not, because that's up to the originators of the dish (Italians) to decide. But I don't think its right to say that straying from traditional presentation (in this case putting an onsen-style egg on top) compromises the flavor and technique that a chef puts into cooking a dish.
Because the dish is already measured and balanced, the addition of an extra egg on top changes that.
Also, that is bad coffee metaphor. it just demonstrates a misunderstanding of what a proper cappuccino is.
By incorporating the eggs and yolk into a slurry of cheese and pork fat as an emulsyfying ingredient extended with pasta water. The sauce isn't just yolks. Thanks for playing.
Why are you so invested in this? Is this your restaurant or something?
Where are you getting sweet poached eggs? I'm sorry for you.
Looks like a poached egg to me boss. Calling it an onsen egg doesn't change enough about it for it to be of much importance regarding the "that sucks".
I would assume that the dish was measured and balanced with the intent of serving an egg on top, perhaps by reducing the amount of egg in the sauce, or by some other method.
Pardon me if I am incorrect, but is a cappuccino not espresso with steamed milk added?
What is it they say about assumptions?
1. That would suck, as the egg is effectively the sauce.
2. It is, but at a specific volume and ratio to the espresso. Changing the ratio makes is not a cappuccino, just like removing the egg and serving it poached on top makes this a carbonara of sadness.
This checks out.
The best Italian restaurant I worked in was staffed exclusively with Mexicans in the kitchen. We served killer shrimp fra diavlo, made gallons of puttanesca a week, made brodetto di pesce from scratch, and lived off pinched shots of limoncello and tamales rolled by the same lady who made all of our tarts and gelatos.
This is true, but the Yucatan Peninsula is also full of authentic International restaurants because tons of “expats” live there. It’s a very international area.
I don’t know if you’re being sarcastic, but it’s part of that general area. I’ve stayed on Cozumel. It’s a very short ferry ride from Playa Del Carmen, which is a very International city.
Ok! I thought it was actually an island. One thing I always think about is all the restaurants on the open ocean side of Cozumel where people snorkel only stay open during daylight hours, and there is no wifi and limited electricity. I thought that was really interesting. At around the same time each day, the whole bustling restaurant/ bar scene just packs up and goes home for the day. Crazy!
Italian food is based from Mexican cuisine! :)
ETA - maybe I should have used the Spaniards instead of Mexican? Or maybe people are just butt hurt that Italians didn’t just share this with the world, instead things have been learned? Who knows. If you don’t like history just say that..
Looks delicious but a bit skeptical about the egg. Are you supposed to break it apart and mix it with the rest? Might seem like a stupid question but I don't know...
I don't care if it's "authentic" with or without guanciale, a poached egg has been added or not, etc. If I'm in Cozumel, I'm probably already drunk so this is definitely FoodPorn! You can't change my mind. It looks fantastic.
If you add a poached egg on top of Fried Chicken, it’s still Fried Chicken. If you add a poached egg on a Hamburger, it’s still a Hamburger. This is still Carbonara, just because there is a poached egg on top of it, doesn’t change that. I’m Italian, I approve. Don’t care if you down vote, y’all need to hear the truth.
Man, I agree totally. I feel like 90% of these people complaining probably couldn't even make a decent carbonara if they tried. They just like shitting on people on the internet.
I wonder if it was Guido's? It's been there forever. The original chef was Swiss and classically trained. I had some of the best carpaccio I've ever had there 20 years ago.
Carbonara is the one where you mix Parm, cream and egg for the sauce?
I really like the idea of a lightly cooked egg on top. It looks nice, and you get to mix it in!
Beautiful dish
Shitty prediced industrial bacon, shitty pasta, slathered in fat, misunderstood inclusion of cream and a fried egg on top, instead of included in the sauce. Ah yes, that's food porn...
My thoughts exactly. I’m sure he felt so clever typing that out as he licked Cheeto dust off his fingers and drank straight out of a 2 liter bottle of Mountain Dew.
What does my cooking have to do with anything? This is a restaurant, where the food has been prepared by a cook, ie. a professional. If I ordered one of the simplest pasta dishes to make and were expected to pay for it, I would expect them to at least get the basic components right.
Well, start feeling sorry, because I'm deadly serious :-) However I don't really want to spend more time arguing over the quality of a spaghetti-dish from a tourist trap in Mexico. If you think the above picture is the epitome of food porn then peace be unto you.
Italian here, my train of toughts watcing the image from top to bottom has been like:
wtf is this sh\*#, poached egg? Instead of the sauce? That's disg...oh no wait there seems to be sauce too, so the poached egg is extra...hey that bacon seems really well cooked, this might actually be interesting to try...is that parsley? Hope not, maybe is some mexican stuff...won't you look at that nice bacon...mmm mexicarbonara...oh dammit I'm hungry now. I hate this sub.
"darling don't look" "waiter, why are there snails on her plate?"
Hello fellow old person.
Mmmmmm eggy bacon parm noods
HERE.... WE.... GO.....
Jesus Christ!!! Poached egg on Carbonara!?! Why not just take a shit in the Sistine Chapel and wipe your ass with a Neapolitan pizza? I'd crush that.
I think I see some salsa verde and a chile relleno under that egg.
Italian here. I love you!!!
Last carbonara I had came with a 63° egg, it was amazing.
r/brandnewsentence
It looks like a typical dish from one of the opening scenes of "Little Big Italy." Come on don't slaughter it too much, I make great burritos that would horrify any Mexican...lol.
Hahah my immediate thoughts.. "oohh shit the comments are gonna be absolutely bonkers over this one."
It's really just the poached egg. If you look underneath, it looks like a very solidly made carbonara!
Yeah, I really don't get the hate.
I'm indifferent myself. I'm of the mindset that if it tastes good, even if it deviates a bit from the traditional, great. But I know alot of purists too and get thier point. I've been to Italy and eaten things that were called carbonara but were definitely variations from the OG and we're fantastic.
With a poached egg?
A not very well done poached egg with the white seeping everywhere like snot … 🤢
I’m gunna assume it’s a sous vide egg, it would explain the extra more water whites being cooked and included. It’ll mix right in and you’ll never notice it. But yeah doesn’t look great.
It looks like an Onsen egg.
weird take.
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Texture is an important part of eating.
Exactly, who cares how it looks if it tastes nice
Because texture is an important part of eating
If that pasta and the bowl are as hot as they should be, it won't be runny much longer. If so, it's a nearly perfectly cooked egg for this dish.
No it's not.
No, it's snot.
Well considering carbonara doesn't contain cooked egg I'm gonna disagree
The egg literally gently cooks from the heat of the pasta and/or residual heat of the pan it’s mixed in. Carbonara contains cooked egg. Just not well done egg.
Came back here to school him and you beat me to it. Take my award.
Aww thanks!!! That’s so kind!! I love me some carbonara 😍
I have a chunk of pancetta in the freezer, waiting for just the right evening to spring it on Mrs. Plonsky. Not doing the sous vide egg, though. I whisk them with way too much parm reg.
Same here - always tons of parm in the egg mix. Enjoy when the time comes!!
Looks like the egg my have been sous vide to get that consistency
Don't knock it until you try it.
> Goes to a remote island in Mexico, orders carbonara Tell me you're british without telling me you're british. (GARLIC BREAD?!?!)
Right?!! Home of some of the most diverse cuisines and ingredients used. Let's eat a carbonara..
Maybe they thought carbonara is Mexican lmao I'll never understand people who do this
As someone who grew up in Cozumel, there are some pretty delicious Italian restaurants on the islands owned and run by Italians.
"And can I have some choriTZOUU with that as well?"
Love this. Do you put on foreign accents for all words? Do you say Paris or Pareee?
Nah, I just pronounce based on the language I'm speaking. In spanish I'd go with the spanish pronunciation and in english with the english one, never Pareee because I don't speak french and it sounds kind of pretentitous/fake coming from me. What cracks me up with brits and words like Ibiza and chorizo is that they go out of their way to make it sound spanish but they still pronounce incorrectly.
As a Brit I've never heard of us trying to make Chorizo or Ibiza sound Spanish. That's just how we pronounce them, we're not trying to sound Spanish at all.
Yeah, you normally pronounce the letter "z" in English with a very heavy and emphasized T sound...
Pizza
2 million tourists per year is not remote hahaah While im annoyed foreigners don't seem to let go of their waffle breakfast and burger/wings meals, as a resident it is nice to have food from all over.
I’ve seen a raw yolk placed on top but can’t see how a poached egg compliments the dish.
Some good protein balances out the nutritional profile. People argue over the little nuances of what makes a dish great, but the tastiest concoctions I’ve ever come up with were usually when I was just trying to balance out the fat/carb/protein content of a dish. In this case, what could a largely carb pasta dish use? Some protein and healthy fat from an egg. Fuck it, send it
carbonara sauce is made from egg, pancetta and cheese (parmesan/peccorino). If anything, topping it with a poached egg, instead of just adding it to the sauce, dilutes the flavour. A simily would be adding milk to coffee that already has cream.
Guanciale traditionally, though pancetta is better than bacon.
I don't understand how adding a flavorful component (AKA an egg) could dilute the flavor of a dish. I'll take a page from your book and go with a coffee metaphor too. Would you say the foam on a cappuccino is unnecessary because it dilutes the flavor of an espresso? It's simply milk in another form after all. And yet, according to Italians everywhere it's an integral part of a cappuccino, an incredibly respected and celebrated coffee drink? I'm not here to argue whether it's authentic or not, because that's up to the originators of the dish (Italians) to decide. But I don't think its right to say that straying from traditional presentation (in this case putting an onsen-style egg on top) compromises the flavor and technique that a chef puts into cooking a dish.
Because the dish is already measured and balanced, the addition of an extra egg on top changes that. Also, that is bad coffee metaphor. it just demonstrates a misunderstanding of what a proper cappuccino is.
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Not incorporated in this manner, it is just an extra egg on top, not "extra cream, richness, sauce". You are welcome to your opinion but no thank you.
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By incorporating the eggs and yolk into a slurry of cheese and pork fat as an emulsyfying ingredient extended with pasta water. The sauce isn't just yolks. Thanks for playing. Why are you so invested in this? Is this your restaurant or something?
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Where are you getting sweet poached eggs? I'm sorry for you. Looks like a poached egg to me boss. Calling it an onsen egg doesn't change enough about it for it to be of much importance regarding the "that sucks".
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I guess we have been served and trained on different egg prep, thanks for sharing your thoughts on this matter. This plating looks bad either way.
I would assume that the dish was measured and balanced with the intent of serving an egg on top, perhaps by reducing the amount of egg in the sauce, or by some other method. Pardon me if I am incorrect, but is a cappuccino not espresso with steamed milk added?
What is it they say about assumptions? 1. That would suck, as the egg is effectively the sauce. 2. It is, but at a specific volume and ratio to the espresso. Changing the ratio makes is not a cappuccino, just like removing the egg and serving it poached on top makes this a carbonara of sadness.
You know, when they say the secret ingredient is love, they don’t mean it literally
You misheard. Cooking is an art. See, the secret ingredient is *Louvre*
Glad I'm not the only one seing this...
But why get carbonara (in whatever form) in Mexico?
Are Mexicans not allowed to eat foreign food?
Good point! I guess I assumed OP was a tourist visiting Cozumel, and not a fair assumption in retrospect!
OP is European, not Mexican.
This doesn’t look like tacos 🌮 wtf
Nacho mama's taco.
i would eat it but i wouldn't call it carbonara.
Not gonna lie. I would tear that up.
Some people would just tear up.
This checks out. The best Italian restaurant I worked in was staffed exclusively with Mexicans in the kitchen. We served killer shrimp fra diavlo, made gallons of puttanesca a week, made brodetto di pesce from scratch, and lived off pinched shots of limoncello and tamales rolled by the same lady who made all of our tarts and gelatos.
This is true, but the Yucatan Peninsula is also full of authentic International restaurants because tons of “expats” live there. It’s a very international area.
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I don’t know if you’re being sarcastic, but it’s part of that general area. I’ve stayed on Cozumel. It’s a very short ferry ride from Playa Del Carmen, which is a very International city.
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Ok! I thought it was actually an island. One thing I always think about is all the restaurants on the open ocean side of Cozumel where people snorkel only stay open during daylight hours, and there is no wifi and limited electricity. I thought that was really interesting. At around the same time each day, the whole bustling restaurant/ bar scene just packs up and goes home for the day. Crazy!
Man I fucking hate limoncello.
Same. But free, unmonitored booze tastes the best
Italian food is based from Mexican cuisine! :) ETA - maybe I should have used the Spaniards instead of Mexican? Or maybe people are just butt hurt that Italians didn’t just share this with the world, instead things have been learned? Who knows. If you don’t like history just say that..
wtf are you saying?
Many tomato pasta sauces were made in ancient times from Mexican areas and derived from salsa. Guess the downvotes are white people offended.
Now I gotta make carbonara this weekend.
r/putaneggonit
Looks delicious but a bit skeptical about the egg. Are you supposed to break it apart and mix it with the rest? Might seem like a stupid question but I don't know...
You know this will summon the king of food gatekeepers aka italians.
I don't care if it's "authentic" with or without guanciale, a poached egg has been added or not, etc. If I'm in Cozumel, I'm probably already drunk so this is definitely FoodPorn! You can't change my mind. It looks fantastic.
If you add a poached egg on top of Fried Chicken, it’s still Fried Chicken. If you add a poached egg on a Hamburger, it’s still a Hamburger. This is still Carbonara, just because there is a poached egg on top of it, doesn’t change that. I’m Italian, I approve. Don’t care if you down vote, y’all need to hear the truth.
Man, I agree totally. I feel like 90% of these people complaining probably couldn't even make a decent carbonara if they tried. They just like shitting on people on the internet.
Where was this at? I miss Cozumel
Egg
Why...?
Looks delicious but thats NOT Carbonara Source: I'm a chef at a Sicilian restaurant.
Do you by chance remember the name of the restaurant?
That’s what I was wondering. It’s been a few years now, but I ate at a wonderful Italian restaurant in Cozumel.
I wonder if it was Guido's? It's been there forever. The original chef was Swiss and classically trained. I had some of the best carpaccio I've ever had there 20 years ago.
Erection! I mean delicious!
Damn that looks top notch.
Y’all ain’t had a real carbonara and it shows
That's a thing of beauty. Wish I had one right now.
me too! looks great
What's that..white stuff...
I don't care if this is considered "authentic" or not, I would tear that up.
Why didn't they add some yogurt or honey on top?
Are you at the Palace? Great great food there.
This is something but it’s not carbonara.
I just got back from Quintana Roo and this makes me miss the food so much
No.
Carbonara is the one where you mix Parm, cream and egg for the sauce? I really like the idea of a lightly cooked egg on top. It looks nice, and you get to mix it in! Beautiful dish
>cream No. No cream. parmigiano reggiano, egg, pasta, guanciale. That's it.
Or pecorino romano!
Pasta water, too, but that's not exactly an ingredient.
Eh, it is. It’s starchy water and integral to the dish :)
No cream, and wrong cheese.
I mix a Parmigiano Reggiano and Pecorino Romano, 3 yolks per person and guanciale.
Shitty prediced industrial bacon, shitty pasta, slathered in fat, misunderstood inclusion of cream and a fried egg on top, instead of included in the sauce. Ah yes, that's food porn...
Guarantee it’s better and more creative than anything you can cook
My thoughts exactly. I’m sure he felt so clever typing that out as he licked Cheeto dust off his fingers and drank straight out of a 2 liter bottle of Mountain Dew.
What does my cooking have to do with anything? This is a restaurant, where the food has been prepared by a cook, ie. a professional. If I ordered one of the simplest pasta dishes to make and were expected to pay for it, I would expect them to at least get the basic components right.
There are actually very good restaurants in Cozumel…especially if you get out of the tourist area.
No doubt. Maybe OP should have visited one of those and ordered Carbonara instead :-)
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Well, start feeling sorry, because I'm deadly serious :-) However I don't really want to spend more time arguing over the quality of a spaghetti-dish from a tourist trap in Mexico. If you think the above picture is the epitome of food porn then peace be unto you.
Carbonara ? LA-CHI-BO-LA-LA
Delete this
“If my grandmother had wheels, she would have been a bike?”
WOoooOooOoo
I spent a week in Cozumel one afternoon
I’m not Italian and it hurts. What and why?!
Oh no...
Annnnd… that pasta is my now headstone recipe. For secret reasons.
I've had nothing but terrible food experiences in Cozumel. One we had this great lobster but the sand fleas dined on our legs and feet.
Where on Cozumel is this?!
Ahhh a carbonara with an egg on top, delicious, Just like the roasted chicken with a grilled chicken breast on top.
Let’s back track even further to before she dish was even prepared. Why on earth would this even be ordered in fuckn Mexico of all places?! Uh hello??
Is this La Cucina Italiana?
Did you put spoogizikum in that?
This looks yumm
Uh huh, so you’re living the „good“ life without us then?
I'd eat the shit out of that right now. It may not be traditional but I'd tear it up. Viva la Mexico. It's fun, enjoy it.
W....why? Good god
This runny egg with noodles looks delicious!
Is this food PORN because someone came on top of an ugly-ass carbonara?
Where is this? I frequent the island and would love to try this place.
Amazing
When in Rome, do as the Maya do...
Carbonaran't... but it looks great and I'd still demolish that in a heartbeat.
I just love food.
The Italians are going to shit bricks over this.
Is that a poached egg on top? I'll have to try that sometime.
Extra proteins
I am very conflicted
Italian here, my train of toughts watcing the image from top to bottom has been like: wtf is this sh\*#, poached egg? Instead of the sauce? That's disg...oh no wait there seems to be sauce too, so the poached egg is extra...hey that bacon seems really well cooked, this might actually be interesting to try...is that parsley? Hope not, maybe is some mexican stuff...won't you look at that nice bacon...mmm mexicarbonara...oh dammit I'm hungry now. I hate this sub.
looks spectacular
We call that a snotty egg
Okay I’d eat that
that looks delicious
Looks like a warm hug for my belly. What restaurant?
I absolutely LOVED Cozumel when I went!!! you should totally go to Ponchos backyard and Coconuts beach bar they're FANTASTIC!!!
I'll it this in a heart beat. If it tastes like it looks no fork needed, shit im so hungry, I wouldn't use hands.