Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce.
Modern pasta carbonara, with the egg cooked sous vide for an hour, still has the other elements of the classic dish: cheese and pancetta. (Food styling by Mark Graham.) Prawn Cocktail Years recipe carbonara - but with spaghetti.
Some of the fat should remain tender, but a little bit of bite is a pleasant textural contrast to the silky pasta.
Ingredients of Silky Carbonara
- It's 350 g of fresh fettuccine.
- Prepare 4 pieces of thick cut smoked bacon.
- It's of olive oil.
- It's 4 of large egg yolks.
- Prepare 2 of large handfuls finely grated parmesan.
- You need 125 ml. of heavy cream.
- Prepare of salt & pepper.
Silky Carbonara step by step
- Cook pasta in a pot of salted boiling water for 2-3 minutes. Drain, reserving 1 cup of water..
- Mix yolks, 1 handful parmesan and cream in a bowl. Season with salt & pepper..
- Chop bacon into lardons. Place a large pan on medium-high heat. Heat olive oil in oan and cook bacon until dark brown and crispy..
- Add cooked pasta to bacon and remove from heat. Add 1 cup reserved pasta water and toss well..
- Add yolk, parmesan & cream mixture. Toss well. Do not reheat or eggs will scramble..
- Toss in the rest of the parmesan. Season to taste. Serve immediately..
To make an authentic carbonara sauce, you need eggs and Parmesan. I repeat, YOU DO NOT The combination of eggs + Parm, whisked together, make a creamy, silky as hell sauce already. This is a near perfect and flawless recipe for the classic Spaghetti alla Carbonara. Just one suggestion--to ensure a creamy, silky sauce, mix the cheese and beaten eggs together before stirring. Rich silky One Pot Spaghetti Carbonara, a true one-pot recipe your family will go nuts over!
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