Carbonara the right way, with egg yolks: moist and creamy, open

Carbonara: the traditional preparation, in the classic and correct way, with a very creamy egg yolk sauce

One of the classic sauces of Italian cuisine, made only with egg yolks, bacon or bacon and cheese, very easy and delicious.

Recipe for 2 people.

Classic (no restrictions)

Preparation: 00:30

Interval: 00:10

TOOLS

1 cutting board(s), 1 bowl(s), 1 pan(es), 1 grater (optional), 1 colander(s), 1 colander or colander, 1 pot(s) for cooking pasta

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

PASTA (Spaghetti) Ingredients

– 200 g of spaghetti

– Salt to taste

Carbonara ingredients:

– 50 g of bacon cut into strips (or bacon)

– 4 units of eggs (yolks only)

– 50 g of parmesan (or pecorino)

– Salt to taste

– pepper to taste

Ingredients TO SERVE:

– parmesan to taste (or pecorino)

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. The traditional Carbonara recipe is made with guanciale (smoked pork cheek) and pecorino cheese. Given the high cost and difficulty of finding, the substitution can be made with bacon and parmesan.
3. Bring a pot of water to the boil to cook the pasta.
4. Separate the eggs, pass the yolks through a sieve, place them in a bowl and beat to combine; reserve the egg whites for another preparation.
5. If you don’t buy it already grated, grate the parmesan or pecorino on the fine side, add it to the bowl with the beaten egg yolks and mix.
6. Cut the bacon or pancetta into thin, not too long strips.

PREPARATION:

Pasta (Spaghetti):

1. When the water boils, add the salt and pasta.
2. Lower the heat to medium and cook according to package instructions.

Bacon or Guanciale:

1. Heat a pan over a high heat (large enough to contain the pasta) and add the strips of bacon or bacon and brown them until golden on both sides, skimming off any excess fat.
2. Turn off and set aside in the pan.

Bacon and egg:

1. When the pasta is cooked, drain it and set aside some of the cooking water.
2. Pour a little of the cooking water into the egg yolks and stir to mix well (this process helps to raise the temperature of the egg yolks).
3. Drain the pasta and transfer it to the pan with the bacon or pancetta with a little more pasta cooking water.
4. Brown over low heat for about 10 seconds, just to blend the flavors.
5. Turn off the heat and quickly add the mixture of egg yolks and grated cheese, the egg yolks must not cook.
6. If necessary, add more cooking water – the dough tends to dry out and if there is any liquid left, it will absorb it with the residual heat – try to leave it very moist and creamy.

FINALIZATION AND ASSEMBLY:

1. To distribute the carbonara, preferably directly on the plates.
2. Complete with ground peppercorns.
3. Serve the parmesan or pecorino separately.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.