3 Tips for Easy Carbonara
I took basic tips from recipes in various sources and compiled them into a simple recipe.
Cook the pasta according to the instructions on the package! It won't cook any more after transferring it to the frying pan, so it's important to cook it completely first!
The sauce is thickened (emulsified) by the residual heat from the pasta and the added ingredients, but if you find that the sauce isn't thick enough, heat it over low heat for just a bit. Be careful not to cook it too long, or it will become crumbly! Recipe by Kojima ponsuke
3 Tips for Easy Carbonara
I took basic tips from recipes in various sources and compiled them into a simple recipe.
Cook the pasta according to the instructions on the package! It won't cook any more after transferring it to the frying pan, so it's important to cook it completely first!
The sauce is thickened (emulsified) by the residual heat from the pasta and the added ingredients, but if you find that the sauce isn't thick enough, heat it over low heat for just a bit. Be careful not to cook it too long, or it will become crumbly! Recipe by Kojima ponsuke
Cooking Instructions
- 1
Preparation: Mix all the ● ingredients together! Tear the sliced cheese into small pieces, and chop the bacon and onion! Get the butter ready, too.
- 2
Bring the water to a boil while you're preparing the ingredients. Add 1 tablespoon salt here!
- 3
Tip No.1: Put the pasta in like this and cook it over medium heat! This way, the pasta won't get scorched!
- 4
After all the pasta is submerged, simmer it gently. Cook it as directed on the package!
- 5
Pasta basic: Cook the garlic in pure olive oil over low to medium heat, just until fragrant! It will deepen the flavor.
- 6
Add the onion and bacon and continue cooking over low to medium heat! Cook it until the onion is wilted.
- 7
Tip No.2: Add the butter (or margarine)! This is very important, since it gives the sauce richness without adding heavy cream!
- 8
Sprinkle with salt & pepper to finish and turn off the heat! Cover the pan with a lid to keep it warm until the pasta is cooked.
- 9
Dump the cooked pasta into the frying pan! No need to cool it down!
- 10
Tip No. 3: Use the residual heat from the pasta to finish cooking the sauce! Speed is the essence, so mix it in quickly before the pasta gets cold!
- 11
Emulsification: If the sauce doesn't thicken with just the residual heat of the pasta, cook it for a short time on a stovetop over low heat, but do this carefully!
- 12
Serving: Serve hot and enjoy!
- 13
You can make this with udon noodles, too! Here is the udon version! The sauce is slightly different.
- 14
Try the tomato pasta from my "Foolproof! 3 Tips" series!
- 15
Basic pasta! Easy and foolproof aglio olio e peperoncino!!
https://cookpad.wasmer.app/us/recipes/147390-no-fail-3-easy-points-for-easy-aglio-e-olio
- 16
A unique pasta! Delicious Twice Cooked Meat Pasta!
https://cookpad.wasmer.app/us/recipes/147416-pasta-with-spring-cabbage-and-twice-cooked-pork
- 17
The trick to yummy Japanese style pasta!
https://cookpad.wasmer.app/us/recipes/151819-quick-easy-spring-cabbage-and-sakura-shrimp-pasta
- 18
3 Tips for easy and delicious standard mentaiko pasta!
https://cookpad.wasmer.app/us/recipes/147302-foolproof-easy-mentaiko-pasta
- 19
I recommend this Bolognese pasta, too!
https://cookpad.wasmer.app/us/recipes/157323-3-easy-points-for-successful-pasta-bolognese
- 20
Linked Recipes
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