Carbonara. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name. I have always thought carbonara was labour intensive but boy was I wrong!
I repeat, YOU DO NOT NEED HEAVY CREAM. As much as we love cream, it'll just overpower everything. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated. You can cook Carbonara using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Carbonara
- You need 500 g of spaghetti (or bucatini).
- You need 150 g of pancetta.
- Prepare 4 of eggs.
- Prepare of Parmesan.
- It’s of Olive oil and knob of butter.
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- Fry pancetta in oil and butter. Remove from heat (this is important!).
- Cook pasta in salted water, as per instructions, be ready to drain 1 min before end of cooking time (important too) meanwhile beat eggs and 2 spoons of Parmesan together.
- Drain pasta 1 min before cooking time. Add immediately to pancetta. Add eggs immediately. Mix very well on a low heat for just 1 min, no more. The heat from the pasta cooks the eggs and makes it creamy (no cream in the recipe, common misconception) the pan with pancetta must be cool when you add pasta and eggs otherwise the eggs will scramble.
Pasta alla carbonara) — спагетти с мелкими кусочками гуанчиале (соленой некопченой итальянской свиной щековины), смешанные с соусом из яиц, сыра пармезан и пекорино романо. Pasta Carbonara recipe is a simple Italian pasta recipe with egg, hard cheese, pancetta and pepper. Authentic Italian Pasta Carbonara Recipe – The Roman Traditional Dish. Or not – because it turns out the Italians don't use good old streaky for carbonara, they prefer. Discover how to make our best spaghetti carbonara recipe.