How To make Linguine Al La Carbonara

How to Make a Traditional Carbonara | Chef Jean-Pierre

Hello There Friends, Today is all about a Traditional Carbonara. Made the way that my Mom makes it, if I made it with a Cream Sauce the Italian recipe police will be after me. This is a foolproof Carbonara recipe that can be done super quickly and you probably have all the ingredients laying around right now! Come make this Carbonara recipe and let me know how you did in the comments below!

RECIPE LINK:
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Das Lieblingsrezept meines Mannes! Perfektes Pasta-Carbonara-Rezept

Das Lieblingsrezept meines Mannes! Perfektes Pasta-Carbonara-Rezept

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Heute zeige ich euch, wie sehr ich Pasta Carbonara koche ???? Spaghetti Carbonara mit Sahne und Bacon ist ganz einfach zu Hause nachzukochen und geht auch ganz schnell! Unbedingt ausprobieren! ????????????

Zutaten:
● Eier (Eigelb) - 2 Stk
● Sahne 20% - 200 ml
● Salz, schwarzer Pfeffer
● Roher geräucherter Speck - 150 g
● Parmesankäse - 70 g (oder jeder Hartkäse)
● Spagetti - 200g
● Ghee-Butter (oder anderes Pflanzenöl zum Braten)
● 4 Knoblauchzehen

Guten Appetit! ????

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Pasta Carbonara Recipe (with the Whatever Pan) | Italian Recipe | Best Cookware

Ingredients

• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs yolks
• 350g spaghetti
• 50g unsalted butter
• Sea salt
• Freshly ground black pepper

Method

• Put a large saucepan of water on to boil.
• Finely chop the pancetta, finely grate the pecorino cheese and parmesan and mix them together.
• While the spaghetti is cooking, fry the pancetta. Drop unsalted butter into your Whatever Pan and, as soon as the butter has melted, tip in the pancetta.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.
• Keep the heat under the pancetta on low. When the pasta is ready, put it in the Whatever Pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
• Beat the 3 large egg yolks in a medium bowl and add the parmesan and pecorino cheese (keeping a small handful back for sprinkling over later).
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist.
• Season with pepper and enjoy!

Jean Patrique tools used

• The Whatever Pan



#food #pasta #pastacarbonara

Thanks for watching the video Pasta Carbonara Recipe

CARBONARA RECIPE | THE GOLDEN BALANCE

#shorts #pasta #carbonara

4oz Dry Spaghetti
4 strips Beef Bacon
1.5oz Pecorino Romano
2 Eggs
Around 1/4 cup pasta water
Fresh cracked black pepper

Carbonara

Here’s the proper way to make carbonara - before people started cheating by adding cream. It’s made using eggs and parmigiana reggiano which, when vigorously mixed with starchy pasta cooking water, forms a beautiful creamy sauce.

You’ll love how creamy and rich it tastes but you don’t get that weighed down feeling like you do after eating pastas made with loads of cream!

PRINT RECIPE:

Traditional Carbonara! #shorts #fyp #pasta #food #italian #cooking #cheese #trending

Ingredients
1 cup cubed guanciale
2 Tbsp whole peppercorns
4 egg yokes
2/3 cup pecorino romano grated
2/3 cup parmigiano reggiano finely grated
8 oz pasta dried spaghetti
salt to taste (if needed)

Method:
To a cold pan add your cubed guanciale. Turn heat to medium and cook, stirring often for 6-8 minutes or until brown and crispy. Remove guanciale with a slotted spoon and save the fat.
To a frying pan over medium high heat, add your peppercorns and toast tossing often for 2-3 minutes or until fragrant. Transfer to a mortar and grind until a fine powder. Set aside.

To a bowl, add egg yokes, grated cheese, 1 Tbsp guanciale fat, and a pinch of the toasted pepper. Mix until a thick paste.

To a pot of boiling water, add your pasta and cook to package directions. Make sure to save some pasta water!

In a double- boiler, add your cooked pasta and the egg mixture. While mixing vigorously, slowly add your pasta water until a creamy sauce forms. Add your guanciale and mix until evenly distributed. Serve a generous portion on a plate and top with more guanciale, freshly grated parmesan cheese and enjoy!