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Carbonara
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Carbonara

Martha Maldonado
Martha Maldonado @Tizyrecipe1188

Pasta alla carbonara is a recipe of Roman origin, traditional and always delicious. Preparing a good carbonara is quick and easy, let's see how to do it.

Pasta alla carbonara is a recipe of Roman origin, traditional and always delicious. Preparing a good carbonara is quick and easy, let's see how to do it.

Read more

Carbonara

Martha Maldonado
Martha Maldonado @Tizyrecipe1188

Pasta alla carbonara is a recipe of Roman origin, traditional and always delicious. Preparing a good carbonara is quick and easy, let's see how to do it.

Pasta alla carbonara is a recipe of Roman origin, traditional and always delicious. Preparing a good carbonara is quick and easy, let's see how to do it.

Read more
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Ingredients

25 min
4 people
  • 320 gSpaghetti
  • 150 gBacon
  • Yolks (of medium eggs 6)
  • 50 gpecorino romano
  • black pepper
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Steps

25 min
  1. 1

    First of all, cut the bacon into squares and place in a pan

    A picture of step 1 of Carbonara.
  2. 2

    Then put a large pot with water and coarse salt on the fire to boil the spaghetti. When it boils, throw them away.

  3. 3

    At the same time, heat the bacon in a pan over low heat.

    A picture of step 3 of Carbonara.
  4. 4

    The bacon should not harden by frying too much, but should soften gently, releasing all the "fat" that will be used to sauté the spaghetti in the pan. It will take about 2 minutes in the meantime the water will have come to a boil, cook the spaghetti.

    A picture of step 4 of Carbonara.
  5. 5

    How to make cream of egg yolks for a perfect Carbonara Mix the egg yolks with most of the pecorino (leave 1 teaspoon for the sauce) and pepper. Add 1 tablespoon of the pasta cooking water to avoid the omelette effect. The cream must be soft, but at the same time full-bodied and velvety. Intense color therefore not too pale.

  6. 6

    Tips and Tricks for Creamy Spaghetti alla Carbonara Drain the super al dente spaghetti directly into the hot pan of the bacon (keeping the cooking water aside) Then add 2 - 3 tablespoons of the pasta cooking water. Jump all together for 1 minute over high heat.

  7. 7

    Finally turn off the heat and remove the pan from the stove and pour the cream of egg yolks on the spaghetti over the heat off. Mix a few seconds, stir in pecorino, with 1 - 2 tablespoons of boiling cooking water to favor creaminess and pepper!

  8. 8

    Your hot and succulent Spaghetti alla carbonara is ready; serve them with a light sprinkling of pecorino cheese and a pinch of pepper!

    A picture of step 8 of Carbonara.
    A picture of step 8 of Carbonara.
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Martha Maldonado
Martha Maldonado @Tizyrecipe1188
on September 09, 2022 18:04
Hi everyone! My name is Tiziana, I am 34 years old and I am the mother 1 little girl who give me a lot to do; I work outside the home and it goes without saying that I love to cook; it's the only thing that relaxes me in my hectic days. I am Sicilian, but I have lived in Belgium for 5 years. First a year of maternity then the job crisis, they forced me at home for almost 2 and a half years, and so having a lot of time available, I dedicated myself a lot to cooking, I prepared practically everything in home. Married very young, I learned to cook by myself, a little from books, a little from mistakes, and some advice here and there between mother and mother-in-law, they brought me this far and I am very happy to have had this experience that I he introduced some wonderful people. I cook mostly for my family and friends; I love leavened products, especially savory ones; finger food, snacks and various rustic dishes; I am a traditionalist, even if every now and then I make variations to traditional dishes to adapt them to our tastes. For the most part, simple and quick recipes of a mother who is always in a hurry, but who does not give up on taste. 🙂 I hope to please you in sharing my recipes and that you like them; I apologize for the photos, but I'm not really capable 🙂
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Keywords

Carbonara Pepper Egg Spaghetti Bacon Pecorino

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