Simple! Delicious! Authentic Pasta Carbonara
I was very surprised with the difference when I ate pasta carbonara in Italy.
Who first added cream, the Americans? Or the Japanese?
Anyway, this classic recipe is really simple and has a rich taste.
■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen.
It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process.
■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything. Recipe by pogue
Simple! Delicious! Authentic Pasta Carbonara
I was very surprised with the difference when I ate pasta carbonara in Italy.
Who first added cream, the Americans? Or the Japanese?
Anyway, this classic recipe is really simple and has a rich taste.
■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen.
It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process.
■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything. Recipe by pogue
Cooking Instructions
- 1
Bring a large pot of well-salted water and boil the pasta. (For a chewy pasta and for seasoning).
- 2
[Basic] Boil with well-salted water to make the pasta well seasoned and give it a clearer taste. It's not necessary to add more salt when stirring the pasta in a frying pan.
- 3
In a large bowl, beat the egg with the Parmigiano Reggiano, black pepper, and salt until the egg becomes fluffy.
- 4
Heat olive oil in a frying pan. Fry the pork with low heat. The pork fat releases oil so you don't need to use too much. If there's too much oil, take it off with a paper towel.
- 5
When the pork is crispy, cool it down a bit and put it into the bowl with the eggs. Add the fat from the pork, too. (←it has a good taste)
- 6
When the pasta is ready, lift it from the water with pasta tongs and put it in the bowl and mix it. Tip: Don't drain the pasta too much. Use the heat of the pasta to coat the strands well with the egg liquid.
- 7
Serve topped with Parmesan cheese (not listed in the ingredients) and a generous amount of ground pepper. Enjoy! This classic recipe is really simple, and tastes rich but not cloying.
- 8
Who added cream to Carbonara, the Americans? Or was it the Japanese? The authentic taste is similar to the classic Japanese dish of raw egg mixed with hot rice.
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