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Agreed. Butter >>>>>>
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But why not add butter when you can ;)
I think it's a better emulsifier than oil/fat rendered from bacon. They dairy quality of it really rounds up the dairy in parmesan.
I am with you on egg yolk only but I almost always end up wasting the egg whites so these days I just use a whole egg.
I made it for dinner today, instead of bacon I slow-fried baby aubergines on low heat in olive oil for about 30 mins.
FUCK WHITE INDUSTRIES HUBS.
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guanciale
dafuq
Heldring
amey
hippy
@miro_o
If you use pancetta/guanciale fat you don’t need butter.
I don’t think I’ve ever used butter in carbonara.
Is there a pasta recommendations thread?