Carbonara
I simplified a recipe I learned while I was overseas. I highly recommend this!
Bring out the fragrance of the garlic by cooking it as if simmering in oil. The sauce will be thick when the white wine and oil emulsify. Mixing the egg in after removing the pasta from the heat will prevent lumps from forming. Recipe by mini
Carbonara
I simplified a recipe I learned while I was overseas. I highly recommend this!
Bring out the fragrance of the garlic by cooking it as if simmering in oil. The sauce will be thick when the white wine and oil emulsify. Mixing the egg in after removing the pasta from the heat will prevent lumps from forming. Recipe by mini
Cooking Instructions
- 1
Beat the ingredients marked ＊ in a bowl. Cut the bacon into bite-sized pieces. Finely chop the garlic.
- 2
Boil the pasta in salt water for 1 minute less than the time indicated on the packet. (10 g of salt per litre of water.)
- 3
Fry the oil and garlic over low heat. When it becomes fragrant, add and fry the bacon.
- 4
Add the white wine, raise the heat to high to evaporate the alcohol, then turn the heat back down to low. Omit this step if you are not adding wine.
- 5
Add the pasta to the pan and shake it around so it is coated in oil.
- 6
Pour the contents of the pan into the bowl from Step 1, and mix so the cheese melts. Season with black pepper to finish.
- 7
Fresh pasta and various sauces -.
https://cookpad.wasmer.app/us/recipes/154920-easy-handmade-fresh-pasta
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