How to Prepare Tasty Easy and Rich-Flavored Carbonara with Milk & Egg Yolk

Easy and Rich-Flavored Carbonara with Milk & Egg Yolk. I created this recipe because I love pasta, and I love rich and strong flavor. Be careful not to cook the bacon too long! Adding plenty of salt when cooking the pasta gives it nice flavor.

Adding plenty of salt when cooking the pasta gives it nice flavor. Adding the black pepper at the end gives it a wonderful fragrance. Add the cashew milk and bring to a boil. You can cook Easy and Rich-Flavored Carbonara with Milk & Egg Yolk using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy and Rich-Flavored Carbonara with Milk & Egg Yolk

1. You need 200 grams of Pasta.
2. Prepare 4 of slicess Bacon.
3. It's 2 of Egg yolks.
4. It's 200 ml of Milk.
5. Prepare 1 of 〇Grated cheese.
6. Prepare 3 of sheets 〇Sliced cheese.
7. It's 2 tsp of 〇Consommé (granules or powder).
8. Prepare 1 of Black pepper.
9. It's 1 of Salt.

Transfer the mixture to a blender and add the lemon juice, salt, and pepper. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. In a medium bowl, whisk eggs and Parmesan until combined. Stack bacon and cut in half lengthwise.

Easy and Rich-Flavored Carbonara with Milk & Egg Yolk step by step

1. Cook the pasta with salt according to the instructions on the package. Use plenty of salt!.
2. Cut the bacon into bite-size strips, and stir-fry in a pan..
3. After stir-frying the bacon, pour in the milk, and cook for a little while over medium heat..
4. Tear the sliced cheese into thin strips, and add to the pan. Add the rest of the 〇 ingredients..
5. When the cheese starts to melt, add the freshly cooked pasta, and mix..
6. When mixed well, turn off the heat. Pour in the egg yolks, and mix quickly!.
7. Sprinkle with black pepper, and serve onto a plate, then done..

Meanwhile, finely chop onion using Food Chopper. Add onion, garlic pressed with Garlic Press and pepper flakes to Skillet. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Detailed measurements and instructions can be found on my printable recipe card at the bottom of the page.