The Perfect Carbonara
The Perfect Carbonara

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, the perfect carbonara. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Roman chef, Luciano Monosilio, has a trick for how to make authentic carbonara sauce EASY. Luciano Monosilio is known as, "The King of Carbonara". Pasta carbonara is the ultimate there's-no-food-in-the-house dinner. No matter how bare your cupboard or unfortunately under-stocked your fridge, there's a good chance you've got a box of pasta.

The Perfect Carbonara is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. The Perfect Carbonara is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have the perfect carbonara using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make The Perfect Carbonara:
  1. Make ready 150 grams Pancetta
  2. Get 100 grams Parmigiana Reggiano
  3. Take 3 large Eggs
  4. Make ready 300 grams Spaghetti or Linguine (bronze die is best)
  5. Get 2 large fresh garlic cloves, crushed and chopped
  6. Make ready 1 dash olive oil, extra virgin
  7. Take 1 handful of flatleaf parsley, chopped.
  8. Make ready salt
  9. Get lots of freshly ground pepper

Prepare yourselves for the best news ever! Today is #CarbonaraDay - say whaaaaaat!! I've been perfecting my recipe ever since Thomas. More important, what's the trick to making a perfect batch?

Steps to make The Perfect Carbonara:
  1. In essence Carbonara is just pasta with eggs and bacon. Forget cream as it's not needed. ☺
  2. Boil water and salt to taste (be careful not to scold yourself). Add spaghetti and cook for 9 minutes or until al denti (to the tooth)
  3. Remove the rind and cut the pancetta into lardons (5-6mm little strips). Fry the lardons in olive oil over a medium heat until golden.
  4. Add the chopped garlic, parsley and black pepper and cook for 30 seconds.
  5. Add the cooked pasta to the pancetta, parsley and garlic as well as the beaten eggs and half the cheese. Mix well. If the mix is too stodgy you can always add a small amount of the pasta water to thin the sauce but be careful not to add to much.
  6. Add salt and pepper to taste and cook until the egg is partial cooked but still moist and creamy.
  7. Serve in warm serving bowl with the remaining cheese, black pepper, parsley and homemade garlic bread.

I've been perfecting my recipe ever since Thomas. More important, what's the trick to making a perfect batch? A culinary potboiler by CAROLE LALLI. Who invented Rome's classic pasta recipe spaghetti alla carbonara? While the pasta cooks, make the sauce by whisking eggs, Parmesan, pepper, and remaining ½ teaspoon salt in.

So that’s going to wrap this up with this exceptional food the perfect carbonara recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!