Foolproof Carbonara
If it takes too long or it's difficult to thicken with residual heat, add the pasta later. This dish is always good and pleases everyone!!
Cooking with just egg yolks produces a rich flavor, while using the whole egg tastes milder. The sauce thickens with residual heat, so you should stir thoroughly after adding egg liquid. If you use a bit more cheese, it's richer and more suited to adults. Recipe by Yuu choco mama
Foolproof Carbonara
If it takes too long or it's difficult to thicken with residual heat, add the pasta later. This dish is always good and pleases everyone!!
Cooking with just egg yolks produces a rich flavor, while using the whole egg tastes milder. The sauce thickens with residual heat, so you should stir thoroughly after adding egg liquid. If you use a bit more cheese, it's richer and more suited to adults. Recipe by Yuu choco mama
Cooking Instructions
- 1
Beat half amount of milk, egg yolk (or whole egg) and cheese. Easy melting processed cheese should be in small pieces before adding.
- 2
Bring a large pot of salted water to a boil. Cook pasta for a little less than the time directed on the package, leaving it on the hard side.
- 3
Stir-fry garlic, onion and bacon with vegetable oil. It is possible cook without garlic, of course.
- 4
The photo shows 4 servings, without garlic and with bits of ham.
- 5
When the onion is wilted, add rest of the milk, sugar, salt and pepper, then bring to a boil. When it comes to boil, add pasta and stir it.
- 6
Remove from heat and add the egg mixture from Step 1, warming in the hot pan until the sauce thickens, and it's done.
- 7
Don't put the egg mixture before turning off the heat! It will harden.
- 8
Serve on a plate and sprinkle on black pepper.
- 9
If you have some leftover egg mixture, mix in 1 whole egg and pan-fry it like Japanese Okonomiyaki.
- 10
Top with melted cheese and 1 teaspoon of soy sauce, for a Western-style Okonomiyaki for next morning. It's a nice bonus recipe.
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