What gross mistake do inexperienced cooks make when making pasta alla Carbonara? Looking at its rich texture, one might mistakenly think that there is cream in the recipe. However, there is NO cream or milk in the classic recipe. The whitish sauce is due to the egg yolk, which is added to the already cooked dish raw, and then cooked slightly, as the pasta itself is still hot.
Ingredients (2 servings)
- Chicken eggs 4 pcs.
- 140 gr pork belly (bacon)
- Spaghetti 250g
- Salt to taste
- Quail eggs 1 egg
- Hard cheese 170 г
- Black pepper 0.5 tbsp.
- Garlic 2 cloves.
- Olive oil 2 tablespoons.
Heat a dry frying pan and add the bell peppers. Roast the peppers for about 4-5 minutes, stirring occasionally.
Roasted peppers put on a napkin.
Cover the peppers with the second part of the napkin and grind with a rolling pin.
Put the pot on the fire, when the water comes to a boil, put the pasta in it.
Cut the pork belly into small pieces.
Pour olive oil on the heated frying pan, put the bacon.
Crush the garlic with a knife and place it in the pan with the bacon. Fry the bacon for about 5 minutes, stirring. When the bacon is ready, remove the garlic, all its flavor and aroma has already given up.
Separate the yolks from the whites, beat them with a fork.
Add freshly ground pepper to the yolks.
Grate cheese on a fine grater, add some to the yolks and mix.
Cook the pasta according to the instructions on the package, but taking away from the total cooking time about 2 minutes, as we will still heat it in the pan. And the best thing is to try the pasta, it should be “al dente”.
When the pasta is almost ready, transfer it to the pan with the bacon. Time it so that the pasta and bacon are almost ready at the same time.
Pour in the eggs and 100 ml. water in which the pasta was boiled. Stir everything and cook for 1-2 minutes.
Place the pasta on a plate, sprinkle with grated cheese, top with a quail egg yolk and sprinkle with pepper.
Have you ever made carbonara using this recipe? Share in the comments!