Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, the perfect carbonara. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
The Perfect Carbonara is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. The Perfect Carbonara is something which I have loved my entire life.
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? This is the best way to make the greatest pasta dish in the world. I discuss the different ingredients used, why they are used, and how they are used to.
To begin with this particular recipe, we have to prepare a few components. You can have the perfect carbonara using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make The Perfect Carbonara:
- Make ready 150 grams Pancetta
- Make ready 100 grams Parmigiana Reggiano
- Get 3 large Eggs
- Take 300 grams Spaghetti or Linguine (bronze die is best)
- Make ready 2 large fresh garlic cloves, crushed and chopped
- Get 1 dash olive oil, extra virgin
- Get 1 handful of flatleaf parsley, chopped.
- Take salt
- Take lots of freshly ground pepper
Egg yolks are what gives spaghetti carbonara its creaminess. One of the most popular stories surrounding the origins of spaghetti alla carbonara is that it may have been. The Perfect Spaghetti Carbonara is coming your way!! Prepare yourselves for the best news ever!
Instructions to make The Perfect Carbonara:
- In essence Carbonara is just pasta with eggs and bacon. Forget cream as it's not needed. ☺
- Boil water and salt to taste (be careful not to scold yourself). Add spaghetti and cook for 9 minutes or until al denti (to the tooth)
- Remove the rind and cut the pancetta into lardons (5-6mm little strips). Fry the lardons in olive oil over a medium heat until golden.
- Add the chopped garlic, parsley and black pepper and cook for 30 seconds.
- Add the cooked pasta to the pancetta, parsley and garlic as well as the beaten eggs and half the cheese. Mix well. If the mix is too stodgy you can always add a small amount of the pasta water to thin the sauce but be careful not to add to much.
- Add salt and pepper to taste and cook until the egg is partial cooked but still moist and creamy.
- Serve in warm serving bowl with the remaining cheese, black pepper, parsley and homemade garlic bread.
Today is #CarbonaraDay - say whaaaaaat!! I've been perfecting my recipe ever since Thomas. Italian chef Gennaro Contaldo talks to Samantha Rea on the joys of pasta and the carbonara debate. Watch anytime on the free truTV app. More important, what's the trick to making a perfect batch?
So that’s going to wrap it up for this special food the perfect carbonara recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
