As much as we love cream, it'll just overpower everything.
An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated.
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Ingredients of Carbonara
- It's 125 g of spaghetti.
- You need 50 g of guanciale.
- Prepare 1 clove of garlic.
- Prepare 1 of egg.
- It's 5 cl of cream.
- Prepare 50 g of Grana.
- Prepare of Black pepper.
- Prepare of (parsley).
Carbonara instructions
- Boil the pasta in medium salted water (1tbsp/l).
- Dice the guanciale finely and heat it up with a dash of olive oil in a pan. When the fat has rendered, add thinly sliced garlic and fry on medium heat until the guanciale is crispy and the garlic just starts to take some colour..
- In the meantime, in a large bowl, whisk together grated Grana, egg, cream, cracked black pepper, and optionally a small handful of chopped parsley..
- Toss the spaghetti in the pan with the guanciale, garlic and a bit of the pasta water until evenly coated.
- Add the hot pasta mixture to the bowl with the sauce and mix well until the egg starts to set and evenly coats the pasta.
- Serve with more grated Grana and chopped parsley.
Pasta alla carbonara) — спагетти с мелкими кусочками гуанчиале (соленой некопченой итальянской свиной щековины), смешанные с соусом из яиц, сыра пармезан и пекорино романо. Pasta Carbonara recipe is a simple Italian pasta recipe with egg, hard cheese, pancetta and pepper. Put a large saucepan of water on to boil. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus.
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