If you haven't made pasta carbonara in your home yet, you are missing out on the fun. It is cooked in a Pancetta garlic, cheese, and eggs mixture. I have added bacon instead of Pancetta. Bacon is easy to find. Pasta Carbonara is a great dinner dish. It is used with sauces. It takes 28 to 34 minutes to make.
This is simple and quick to prepare a dish that you can eat yourself and serve to guests. When you are too busy, you are hungry. You think of a dish that is ready quickly, then you should try Pasta Carbonara. You need very few ingredients to make this recipe. The children love pasta carbonara very much and they like it very much.
This recipe works great by making it boiled in water. Some people make it in a pan which is not correct. Making it in a pan makes it sticky and tastes bad, so you should boil bacon in water first. This recipe is made with Romano cheese but I always use Parmesan. I know it will taste good with Romano cheese too.
DIFFERENCE BETWEEN PANCETTA AND BACON
As I told you above, it is traditionally made in Guanciale,
which is a slice of pork eaten in Italy. This meat is a bit difficult to find
in American markets, but bacon and pansy are both. Pistachios and bacon are also
easily mixed with pork. You can use Pancetta and Bacon instead of Guanciale.
HISTORY OF PASTA CARBONARA
Many people have different opinions about its origins.
Italian food historians say that pasta originated during WWll. When American
soldiers in Rome took some eggs and bacon from their home, they changed it into
Pasta Carbonara sauce. Some people think that it was invented by the Italian
Carbonari Charcoal.
How to store and reheat pasta carbonara?
Start cooking hot food after cooking. It does not wait long and cools down quickly. If you have delayed eating it and it has cooled down then you can reheat it. Even after that, you have to eat quickly. Once it cools down, the egg sauce is absorbed into it and takes on a creamy texture.
35-minute pasta carbonara
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Prep time: 15 mins
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Cook time: 20 mins
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Total time: 35 mins
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Servings: 6 servings
INGREDIENTS
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8 - 10 slices bacon, cut into 1/2-inch pieces
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8 1/2 cups water, divided
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4 cloves garlic, minced
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1 lb spaghetti or linguine
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1 1/4 cups finely grated parmesan cheese, plus more for serving (2 oz)
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3 large eggs
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1 large egg yolk
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1 tsp each salt and pepper, or to taste
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Chopped
fresh parsley, for
garnish
METHOD
Step 1.
Place a large non-stick skeleton on the stove and add half a
cup of saltwater and heat over high heat. Once the water is hot, add the bacon
and bring to a boil.
Step 2.
Boil the bacon for 7 to 8 minutes. When the water starts to
evaporate, reduce the heat of the stove a little. Cook the bacon till it
becomes brown and crispy.
Step 3.
Place a thin mesh strainer over a large bowl, place the
bacon on top and leave the fat in the pan. Place the pan on the stove to reheat
and fry the garlic until the garlic changes color. Be light golden and start
smelling.
Step 4.
Now put it in a bowl to mix. Add a tablespoon of rendered
bacon fat in the garlic and mix. Then add egg yolk, egg pepper, parmesan and
mix in the garlic mixture, and mix well.
Step 5.
Take a large cauldron to boil water and add eight cups of
water. Remember not to add more than eight cups of water. While the water is
boiling, add salt and spaghetti and cook.
Step 6.
Save the pasta water in a bowl and carefully put the pasta
in the colander. Keep a cup of water and discard the remaining water and now
transfer the pasta to another bowl immediately.
Step 7.
Slowly add half a cup of pasta water to the egg mixture and
mix. Then slowly add this mixture to the pasta and then add the bacon and mix.
If you want you can add salt.
Step 8.
Now let the pasta rest for a while. Let the sauce thicken for five to six minutes. If you want to dilute the pasta, you can add half a cup of warm water. Your pasta is ready. You can garnish your pasta with parsley.
Nutrition Facts
Amount per serving
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Calories: 414Calories from Fat 90
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Fat: 10g 15%
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Saturated Fat: 4g 25%
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Cholesterol: 132mg 44%
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Sodium: 761mg 33%
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Potassium:
233mg 7%
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Carbohydrates: 58g 19%
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Fiber: 2g 8%
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Sugar: 2g 2%
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Protein: 21g 42%
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Vitamin A: 340IU 7%
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Vitamin C: 0.7mg 1%
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Calcium: 277mg 28%
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Iron: 1.7mg 9%
TIPS FOR THE BEST PASTA CARBONARA
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Ingredients are needed quickly when you start to
cook. Remember that you already have the ingredients in one place.
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If you want to make it delicious and palatable,
avoid using canned parmesan. Always use fresh parmesan. It melts quickly and
easily.
·
To get better results, be sure to add hot pasta
water to the egg mixture quickly. Pasta is very tasty right after it is cooked.
I mean, serve it hot.
NOTES
Use fresh slices of Parmigiano Reggiano to get the real flavor and always add the egg mixture in hot water. When adding egg mixture check that water is hot. If you want to make the sauce thicker and thicker, one option is to place a heat-proof bowl over the pot of boiling water.
Put the pasta with the sauce in this bowl and cook for one to two minutes. It should not be too thick or it will stick. Usually, garlic is not included in it but using garlic will make your recipe taste good and strong.
Variations:
I am giving you some variations that you can use to change
the taste of your dish.
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You can use a clove of garlic and red pepper to
taste in the egg mixture if you like.
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You can add one or two tablespoons of butter to
it, not necessarily, but it will add flavor to your dish.
·
You can also use frozen peas in it. Add it after
you cook.
Description:
This is an Italian dinner dish made with garlic, salt,
pepper, and yolk. The parsley is used as a garnish. Pasta Carbonara is a quick
dinner recipe.
Is pasta carbonara safe?
Raw eggs are used in this dish. People whose health is
harmed by eating raw eggs should not eat it ie old people or pregnant women.
Does pasta carbonara taste like eggs?
Eggs are used in it but it does not taste like egg. It
tastes like rich silk cream.
Can toddlers eat carbonara?
This recipe contains a lot of protein so children under one
year of age cannot eat it. You should offer eggs and dairy foods to your
children.
What is the difference between alfredo and carbonara?
Carbonara It is a bit more complex than Alfredo and easier
to make Alfredo.
How long does carbonara keep in the fridge?
It can be stored in the refrigerator for three to four days.
If you store it for more days, it will dry out and change its taste. Use
leftover food the next day and do not store it for long.
How do you know if carbonara is bad?
Before using pasta, check its expiration date. If it has
expired, do not use it.
Why is my carbonara dry?
The reason it is dry is that you have used more egg whites
and fewer yolks. You can fix it by adding a little cheese. The next time you
make it, add an equal amount of egg whites and yolks.