Ready : 2 5 mins [Prep : 5 mins † Cooking : 20 mins]
Serve : Individual Serving
Generic : Boil/Mix/Toss
Level : Easy
Idle : NonePrintable Recipe.
“The Classic Without Cream Carbonara”
Spaghetti a’la Carbonara is a just-tossed plate of warm pasta, golden with an eggy sauce clinging to the strands, fragrant with freshly grated cheese, and studded here and there with glistening, rosy bits of cured pork. It is generally agreed that Carbonara originated in, or near Rome. Since the name is derived from Carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. “True” Carbonara has Guanciale and not Bacon or Pancetta, although both alternatives are well-accepted substitutions. Most chefs, though not all, say no Cream, no Garlic and no Onion for Carbonara. There you have it, make up your own version !! *smile* Here’s The Viand’s take on “Spaghetti a’la Carbonara“.
- Diced Onion, Garlic, Bacon, Butter, Egg Yolk, Grated Parmesan Cheese and of course Pasta Linguine.
Finely chopped Parsley.
- Salt and lots of freshly grounded Black Pepper. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Start by sauteing the Bacon till lightly golden (crisp) – abt 5 mins. Set aside. Then, whisked the Egg yolk with some cheese. Set aside.
- Step 2 : In the same Pan (with the oil rendered from the Bacon) add some butter, Onion and Garlic. Saute till Onion starts to caramelize and aromatic.
- Step 3 : Boiling the Pasta with a pinch of Salt till Al Dente – abt 10 mins. Remember, Soggy pasta is bad pasta !!
- Step 4 : When the Pasta is done, transfer (fish out with a kitchen Tong) directly into the Pan of nicely sauteed Onion and Garlic. Stir and give it a few toss to mix well. From this point, U need to be double quick !!! Add in the whisked Eggs, off the heat, stir/mix/toss well till sauce thicken (else the Eggs will coagulate). Add lots of freshly grounded Black Pepper, more Cheese, crispy Bacon and the Seasoning Ingredients. Plate, sprinkle some Parmesan and freshly ground black pepper on top and your plate of delicious “Spaghetti a’la Carborana” is ready to be served hot immediately (cos essentially, the Eggs are still raw) !
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