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This post got me thinking that isn't carbonara essentially mayo made with pork fat? Could one make mayo with pork fat, cook it by water bath, then toss with hot pasta when needed? Would this effectively taste like carbonara, or does the tossing of the sauce with hot noodles really add something else. It seems to me that making the emulsion before tossing with the pasta would not lead to an entirely different result.
EDIT: TIL that carbonara is a custard, NOT an emulsion. Sous vide recipes exist already, but it would also seem that my use of thicker heavier pans might be retaining too much heat, causing me to overcook the sauce.
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