Print-Spaghetti a’la Carbonara


Main :

  • Diced Onion, Garlic, Bacon, Butter, Egg Yolk, Grated Parmesan Cheese and of course Pasta Linguine.
    Finely chopped Parsley.

Seasoning :

  • 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 !!!

Start by sauteing the Bacon till lightly golden (crisp) – abt 5 mins. Set aside. Then, whisked the Egg yolk with some cheese. Set aside.

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.

Boiling the Pasta with a pinch of Salt till Al Dente – abt 10 mins. Remember, soggy pasta is bad pasta !! 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 coagulated). 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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