PASTA CARBONARA

PASTA CARBONARA

Pasta Carbonara is a unique and simple pasta dish that combines linguine or spaghetti with crispy fried bacon in a creamy parmesan carbonara sauce. Whole eggs are one of the main ingredients in this popular and very easy to prepare recipe. With just a few simple tips, you can make this restaurant-quality pasta right in your kitchen.

WHAT IS PASTA CARBONARA

One of Rome’s most popular dishes consists of thickly fried bacon, cured pork or pancetta, a few tablespoons of rendered fat and some minced garlic. Next, a mixture of eggs, egg yolks, parmesan and a little cooking water is added and quickly stirred while the pasta is still very hot to create a creamy sauce.

RECIPE TIPS

• Let the eggs come to room temperature and use large eggs.
• The key to excellent pasta carbonara is time. The noodles should be hot when you add the egg mixture and stir. Also try to keep the pasta water warm. Have everything you need ready at the stove, including tongs, pasta water, chopped parsley, egg mixture, and cooked bacon.Thick-cut bacon, pancetta, pork cheek or guanciale are suitable for this pasta.

• Spaghetti, fettucine, linguine, bucatini and rigatoni are pastas used in carbonara.
• Don’t forget to reserve 1-2 cups of pasta water. It is ideal for bringing pasta sauce to the desired consistency. Slide a large bowl under the strainer before draining the pasta and you won’t forget it.Turn off the heat before adding the egg mixture to the pan to prevent the eggs from scrambling.
• Store unused pasta water in a glass jar with a tight-fitting lid for 2 to 3 days. Use it to reheat leftovers.

• Use freshly grated Parmesan cheese (Parmigiano Reggiano), not th
• e contents of the jar, as this melts much better and has a far better taste. Pecorino Romano is just as delicious when available.For maximum flavor, top the finished dish with finely chopped parsley and a little more freshly grated Parmesan.
• This dish is best served as soon as it is prepared. So try to plan accordingly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over very low heat, adding a few tablespoons of the reserved pasta water and stirring to heat through.

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