Easiest Way to Make Perfect The Perfect Carbonara

The Perfect Carbonara. Carbonara may be a simple dish, but the devil is in the detail, namely, how to add eggs to a hot pan and not end up with egg-fried. It's also a dish that I used to mess up all. This is the best way to make the greatest pasta dish in the world.

Prepare yourselves for the best news ever! Today is #CarbonaraDay - say whaaaaaat!! I've been perfecting my recipe ever since Thomas. You can have The Perfect Carbonara using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of The Perfect Carbonara

1. You need 150 grams of Pancetta.
2. Prepare 100 grams of Parmigiana Reggiano.
3. It's 3 large of Eggs.
4. It's 300 grams of Spaghetti or Linguine (bronze die is best).
5. It's 2 large of fresh garlic cloves, crushed and chopped.
6. Prepare 1 dash of olive oil, extra virgin.
7. Prepare 1 of handful of flatleaf parsley, chopped..
8. Prepare of salt.
9. You need of lots of freshly ground pepper.

I looked at the one for spaghetti carbonara; it was devoid of anything except bacon, eggs, and We all know that when we have a perfect meal in a perfect faraway city, we can never quite duplicate the. You want perfect strands of pasta glossed with a rich, silky sauce—not noodles tossed with scrambled eggs. Here's how to get pasta carbonara right, every time. Spaghetti alla Carbonara in Rome is unlike any Carbonara you'll have elsewhere, Do you want to discover how to make the perfect Carbonara?

The Perfect Carbonara step by step

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..

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? Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.