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Hi, I am Eugenie. Today is the first video of the week.
And the recipe is spaghetti alla carbonara.
For this recipe, you will need:
2 tablespoons olive oil
1 clove of garlic, squashed
2 oz slab bacon or pancetta (55g), cubed
7 oz spaghetti (200g)
2 eggs
2 oz parmesan cheese (55g), grated
Freshly ground pepper
In a large mixing ball, crack in the eggs and add in grated parmesan cheese.
Then whisk until combined.
And set aside.
In a frying pan, add in olive oil
and garlic.
Over medium heat, cook the garlic.
Now I am adding the pasta in generous amount of salted boiling water.
And cook until al dente according to the package directions.
For me, it should be a little less than 8 minutes.
Stirring occasionally cook the garlic for 3 minutes and remove the garlic.
And add in bacon and cook for 6 minutes or until golden and crisp.
Don’t forget to stir your pasta occasionally.
Out of heat, add the pasta directly from the pan using a pasta spoon.
And quickly stir a few times to coat the pasta.
Then add the pasta into the egg-parmesan mixture
and quickly mix with tongs.
The sauce should thicken, not scramble.
And if desired, add past cooking water to obtain the consistency of your preference.
And immediately serve on a warm dish.
Voila!
Dust with freshly ground pepper and grated parmesan cheese on top.
Bon appetit!
Special thanks to M. Jérôme for the Charbonniers recipe.
Well-made carbonara should have creamy sauce. Bye!