How To make Bacon & Egg Carbonara
Ingredients
10
each
bacon, slices, cut into 1 inch squares
8
oz
pasta, capellini or vermicelli or angel hair
2
cup
sour cream
1/4
cup
chives, fresh, thinly chopped or sliced green onions, including tops
4
each
egg, yolks
1
cup
parmesan cheese, grated
Directions:
In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 tb of the drippings; keep pan with bacon warm over lowest heat. In a 5-6 quart pan; cook pasta in three quarts boiling water just until tender to bite, according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking.
Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
How To make Bacon & Egg Carbonara's Videos
Filipina tries making authentic Carbonara ????????
Original Video by Abigail Marquez
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How to make an AUTHENTIC CARBONARA!
How to Make Pasta Carbonara like a MasterChef! (VERY CREAMY)
I followed Chef Luciano Monosilio's Recipe, the King of Carbonara. The difference between Luciano's recipe and the authentic one is that he uses Pecorino and Grana padano AND he cooks the whole thing on a Bain Marie so the eggs are cooked perfectly.
Recipe:
-Fry cubed guanciale until crispy then strain and keep the fat.
-Toast black pepper and grind it.
-Add 3 Egg yolks to a bowl along with a handful of Pecorino cheese and a handful of Grana Padano then whisk.
-Add pasta to pot
-Add pasta water and Guanciale fat to the egg/cheese mixture while constantly whisking.
-Cook the pasta until it is shy of being al dente because you need to cook it a little bit more in the sauce.
-Add almost cooked pasta to the egg/cheese bowl.
-Finish cooking on a Bain Marie until the sauce is coating the pasta.
-Add fried guanciale and mix and immediately serve.
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CREAMY CARBONARA
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Recipe at:
Authentic Carbonara Pasta
Ingredients -
400g (14.1oz) - Spaghetti
4 - Large Free Range Egg Yolks
45g (1.6oz) - Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano)
250g (8.8oz) - Guanciale (Substitute for Pancetta or Bacon)
Black Pepper To Taste
Method -
Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions.
Add the egg yolks and Pecorino Romano cheese to a mixing bowl and whisk to combine. Set aside.
Place a large pan over medium-high, and whilst it is cold, add the Guanciale and gently fry it off for 5 minutes until it becomes crispy and the fat has rendered. There will be quite a bit of fat; if it’s too much for you, you can remove some, but I recommend leaving it in. Turn off the heat.
Add the pasta straight from the water into the pan with the Guanciale, reserving 1 cup (250ml) of pasta water. Add the egg yolk and cheese mix and vigorously mix until everything is smooth. It would be best if you worked fast here as the egg can start to scramble. Once combined, adjust the consistency with the pasta water until you reach the desired consistency and it’s nice and creamy. You may not need all the pasta water.
Serve the carbonara in bowls and top with the crispy Guanciale. Grate over fresh Pecorino Romano cheese and top with cracked black pepper (optional). Dig in.
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How to Make Spaghetti Carbonara
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