Carbonara’s origin is heavily debated. Many stories are told in this simple and delicious sauce. Everyone want to say that the invention of the first, because it is so delicious, love the world as a whole. Usually, this eternal recipes need only basic ingredients, egg, bacon, pasta, butter, Swiss cheese, cheese. Collocating with refreshing sauce cucumber and sweet juice, Carbonara is another kind of flavor.
Ingredients:
- 1/3 Cup Spaghetti
- 1/4 Cup Lardon
- 2 Tablespoon Cream
- 1 Egg
- 1/6 Cup Emmental Cheese
- 1 Tablespoon Parsley
- 1 Teaspoon Nutmeg Powder
- 1 Teaspoon White Pepper Ground
- 1 Teaspoon Salt
Recipe:
1. Mise en place
Separate the yolk and white of the egg. Keep the yolk. Shred the emmental cheese. Chop parsley finely.
2. Cook pasta
In boiling salted water, cook spaghetti for 9 to 11 minutes – depends on how firm you like it. Once they are cooked, keep them in water until use.
3. Cook bacon
Sauté lardon in a hot pan. You don’t need to add fat because lardon will give out fat in the pan. Once they are colored, pour in the cream. Reduce the fire and let it boil
4. Add cheese and egg yolk
Switch off the fire. Add the cheese, but keep some for plating. Let the cheese melt, then add the yolk. Mix well everything. Once you add the yolk, you must not boil the sauce again or the yolk will coagulate.
5. Add pasta
Then, strain pasta and add it to the sauce. Add some nutmeg powder. Check seasoning depending on your taste. If you feel the pasta to sticky, feel free to add some water to delay the preparation.
6. Plate your dish
Lay down pasta nicely on the plate. Spread some cheese and chopped parsley on the top. Enjoy this dish while it’s hot.
7. Enjoy
Leave your comments with any opinion:)
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