Up-us.info – Carbonara. Паста Карбонара — спагетти с мелкими кусочками бекона (в оригинале, гуанчиале или панчеттой), смешанные с соусом из яиц, сыра пармезан и пекорино романо. The dish arrived at its modern form, with its current name, in the middle. I have always thought carbonara was labour intensive but boy was I wrong!
When you’re craving a comfort food, nothing—I repeat, NOTHING—will cure you like creamy carbonara. To make an authentic carbonara sauce, you need eggs and Parmesan. For a quick dinner, whip up Tyler Florence’s authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network. You can cook Carbonara using 4 ingredients and 3 steps. Here is how you cook it.
Ingredients of Carbonara
- It’s of spaghetti (enough for 2ppl).
- It’s 150 of g/1pack smoked cubed bacon/pancetta affumicata.
- You need 2 of eggs beaten.
- It’s 1 of red onion chopped.
The carbonara recipe is another excellent example of Italian pasta cuisine, simple to make, yet This recipe uses eggs, cream, cheese and bacon. The traditional Italian spaghetti carbonara sauce recipe. 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. Learn how to make carbonara sauce with bacon or pancetta and loads of parmesan.
- Place your spaghetti into a pan of boiling salted water..
- As soon as spaghetti starts cooking take a frying pan with extra Virgin olive oil on low heat and put in your bacon cook the same time as the spaghetti 2 minutes before spaghetti is ready add your onion..
- Once spaghetti is ready drain out and put into your frying pan with the other ingredients pour your beaten egg (you may also like to add pepper to your egg) Stir all your ingredients together until the egg is cooked..
Spaghetti Pasta Carbonara—indulgent and delicious, yet so easy! Rick Stein’s carbonara is made in the traditional Italian way. It is wonderfuly tasty but quick and easy to make. Put a large saucepan of water on to boil. Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter – how do you like your carbonara, and what’s the secret to getting that perfect consistency?