How to Make Perfectly Creamy Spaghetti alla Carbonara





Thank you Marta for this delicious Spaghetti alla Carbonara. 🍝🇮🇹Catch the full video @martascooking
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This isn’t diet day, but like Julia Child said, “everything in moderation, including moderation”.
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If you’re looking to enjoy this and want the vegetarian version, Marta suggested to use artichoke in place of pancetta. I can’t wait to try it with crispy artichoke!
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This simple recipe is loved the world over but can be tricky to perfect. With so few ingredients, it really comes down to technique.
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Eggs tend to be one of the trickiest things to master as a chef- to neither make them runny or rubbery. This Carbonara recipe is the fool proof way to get a creamy egg sauce to coat your pasta. I admit I made it wrong in the past and just made a mess of overcooked eggs. But today Marta shared her secrets and it came out perfect.
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What's the secret to creamy carbonara I've been missing out on?
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Marta's quick secret to creamy carbonara- use only the egg yolks, not the egg whites. The egg whites are what make the egg look stringy and cook much faster than the yolks. Just use the yolks and get a creamy result every time!
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Hope you give this recipe a try when you’re feeling indulgent and need a trip to Roma!

Spaghetti alla Carbonara by Marta

 (Serves 2)

Ingredients: 

* Half a package dried Spaghetti
* 200g diced pancetta or bacon (about ¼ cup)
* 2 egg yolks
* 3 Tbsp pecorino or Parmesan, grated
* Olive oil

Directions:

1. Bring a large pot of water to boil.

2. Meanwhile in a large sauté pan, drizzle some olive oil and add the pancetta and cook at medium heat until crispy. Then, turn off heat and set aside.

3. Cook the pasta.

4. Meanwhile in a small bowl, mix the egg yolk, 2 T pecorino, and 1 Tbsp water. Whisk well.

5. When the pasta is done, immediately drain and add to pancetta in pan. Turn the heat on a medium if you want to cook the egg a little, but I like it without heat- more creamy. Pour the egg mixture on top. Cook or just mix and serve. Top with extra cheese to serve.
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Carbonara must be eaten right away or the pasta gets dry- so get to work!
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Thank you Marta for this delicious Spaghetti alla Carbonara. 🍝🇮🇹Catch the full video @martascooking . This isn’t diet day but like Julia Child said, “everything in moderation, including moderation”. . If you’re looking to enjoy this and want the vegetarian version, Marta suggested to use artichoke in place of pancetta. I can’t wait to try it with crispy artichoke! . This simple recipe is loved the world over but can be tricky to perfect. With so few ingredients, it really comes down to technique. . Eggs tend to be one of the trickiest things to master as a chef- to neither make them runny or rubbery. This Carbonara recipe is the fool proof way to get a creamy egg sauce to coat your pasta. I admit I made it wrong in the past and just made a mess of overcooked eggs. But today Marta shared her secrets and it came out perfect. Hope you give this recipe a try when you’re feeling indulgent and need a trip to Roma! . Spaghetti alla Carbonara by @martascooking (Serves 2) * Half a package dried Spaghetti * 200g diced pancetta or bacon(about ¼ cup) * 2 egg yolks * 3 Tbsp pecorino or Parmesan, grated * Olive oil Directions: Bring a large pot of water to boil. Meanwhile in a large sauté pan, drizzle some olive oil and add the pancetta and cook at medium heat until crispy. Then, turn off heat and set aside. Cook the pasta. Meanwhile in a small bowl, mix the egg yolk, 2 T pecorino, and 1 Tbsp water. Whisk well. When the pasta is done, immediately drain and add to pancetta in pan. Turn the heat on a medium if you want to cook the egg a little, but I like it without heat- more creamy. Pour the egg mixture on top. Cook or just mix and serve. Top with extra cheese to serve. . Carbonara must be eaten right away or the pasta gets dry- so get to work! . #carbonara #carbonarapasta #indulgent #pasta #pastaporn #italianfood #italianfoodporn #instadelicious #food52 #instarecipes #pancetta #pecorino #egg #plating #cheflife #chefsofinstagram #instafood
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