Foolproof Carbonara. Pasta with carbonara sauce is a fundamentally simple and easy dish, made by coating pasta in a rich, creamy sauce of eggs, cheese, pork, and black pepper. The challenge is in combining the right ingredients for a sauce with a perfectly silky texture, and not accidentally scrambling those eggs in the process. Foolproof Spaghetti Carbonara: Easy and Delicious.

Some insist on using guancia, which is pig's cheek. Foolproof Spaghetti Carbonara An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency? You can cook Foolproof Carbonara using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Foolproof Carbonara

Prepare 80 grams of Your choice of pasta.
Prepare 1 of Egg yolk (possible with whole egg, too).
It's 100 ml of Milk.
You need 20 grams of Grated cheese or Melting cheese (ready-made goods).
You need 1 of as much as you wish Ham or Bacon. Sausage also possible.
You need 1/4 piece of Onion.
Prepare 1 tsp of Sugar.
You need 1 dash of Salt and pepper.

The heat from the cooking water and the hot spaghetti will "cook" the sauce only if used. Carbonara recipes usually side-step the egg problem by having you toss the ingredients together in a large bowl, relying on the heat from just-cooked pasta and its water to thicken the sauce. Easier instructions and more foolproof than other carbonara recipes I've tried. I really miss eating at restaurants.

Foolproof Carbonara step by step

Beat half amount of milk, egg yolk (or whole egg) and cheese. Easy melting processed cheese should be in small pieces before adding..
Bring a large pot of salted water to a boil. Cook pasta for a little less than the time directed on the package, leaving it on the hard side..
Stir-fry garlic, onion and bacon with vegetable oil. It is possible cook without garlic, of course..
The photo shows 4 servings, without garlic and with bits of ham..
When the onion is wilted, add rest of the milk, sugar, salt and pepper, then bring to a boil. When it comes to boil, add pasta and stir it..
Remove from heat and add the egg mixture from Step 1, warming in the hot pan until the sauce thickens, and it's done..
Don't put the egg mixture before turning off the heat! It will harden..
Serve on a plate and sprinkle on black pepper..
If you have some leftover egg mixture, mix in 1 whole egg and pan-fry it like Japanese Okonomiyaki..
Top with melted cheese and 1 teaspoon of soy sauce, for a Western-style Okonomiyaki for next morning. It's a nice bonus recipe..

You want perfect strands of pasta glossed with a rich, silky sauce—not noodles tossed with scrambled eggs. Here's how to get pasta carbonara right, every time. This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food Remember: the. For a quick dinner, whip up Tyler Florence's authentic Spaghetti alla Carbonara recipe, a rich tangle of pasta, pancetta and egg, from Food Network. Most carbonara pastas are so rich that it's hard to eat a whole bowlful.