🍝 Absolutely fail-safe Carbonara - only eggs
No need to eat carbonara outside any more, paying ridiculous amount of money for decent taste doesn't make sense, at least here in UK. Invest your 15min, there you go!! Real carbonara is soooo easy.
I love it so much that I'm trying many different ways, and lately ended up with this absolute simple one and that tastes the best so far.
Only eggs, no cream, no milk etc etc.
🍝 Absolutely fail-safe Carbonara - only eggs
No need to eat carbonara outside any more, paying ridiculous amount of money for decent taste doesn't make sense, at least here in UK. Invest your 15min, there you go!! Real carbonara is soooo easy.
I love it so much that I'm trying many different ways, and lately ended up with this absolute simple one and that tastes the best so far.
Only eggs, no cream, no milk etc etc.
Cooking Instructions
- 1
Cut bacon into 1 inch wide and put into the pan plenty of olive oil, stir fry to make it crispy, while boiling pasta water.
- 2
Boil pasta for 9 min, or less. Bacon is crispy on the pan, add salt a bit, and take off from heat.
- 3
Mix egg york and grated parmigiano well, add salt. Get ready for the pasta is cooked.
- 4
Take out boiled pasta from the water, take out water as much as possible and pour onto the pan and mix well with bacon and olive oil. The bacon cooked oil is an important part of sauce.
- 5
Pour the pasta into the bowl mix of egg york and parmigiano, instead of on the pan.
This is THE most important part of carbonara.
The pan is still so hot that the eggs are cooked, and that's not what we want. We want runny york, that distinguish the carbonara.
If the york is cooked, it makes scramble egg like mass.
- 6
Finally, freshly grind black pepper a lot on top. It's flavour makes the taste more complex.
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