Best Carbonara Recipe

Pasta Carbonara is an incredibly easy dish to whip up in 20 minutes top. Serving it with fresh pasta be it gluten free or not, takes no extra time to unfold.

As I recently have some time, I was browsing on the internet yesterday. Looking to find fresh, challenging ideas, inspiring dishes that I have never tasted before, to surprise my family with. Searching for a long time unfortunately couldn’t discover any interesting stuff. Just before I thought to give up on it, I ran across this delicious and easy treat by chance. It seemed so fabulous on its photos, it required urgent action.

It was not difficult to imagine the way it’s made, how it tastes and just how much my hubby is going to love it. Mind you, it is quite simple to please the guy when it comes to desserts. Anyways, I visited the page: Suncakemom and used the detailed instuctions that were coupled with wonderful pics of the method. It really makes life quite easy. I could suppose it is a bit of a hassle to take photos down the middle of cooking in the kitchen as you normally have sticky hands thus i sincerely appreciate the time and energy she put in for making this blogpost .

That being said I’m empowered to present my personal recipe similarly. Thanks for the thought.

I had been fine tuning the original mixture to make it for the taste of my family. I have to mention it had been a great success. They loved the taste, the thickness and loved getting a treat such as this during a hectic week. They quite simply demanded more, many more. Hence the next time I’m not going to commit the same miscalculation. I am gonna double the volume .

The original Pasta Carbonara Recipe is provided by SunCakeMom

Base:

Heat oil in a pan then add the diced onion and salt. (Traditional Carbonara recipes don’t call for onion but onion is always good.)

Saute the onion on high heat for 5 minutes until it gets a glassy, translucent look then add the bacon, garlic and black pepper. If we cook with Pancetta or Guancale the process needs to be started with rendering the fat out of the meat and adding the onion after when there is enough fat to saute it. Also the fried bits of meat needs to be taken out while preparing the onion.

Turn the heat down to stir-fry the bacon and the onion until the onion slightly caramelizes and gets a brownish color in about 15 minutes.

Pasta:

Put the ingredients into a bowl and mix it well.Best-carbonara-recipe-with-traditional-or-gluten-free-pasta-process-2-SunCakeMom The mixture shouldn’t be runny nor dry to the touch but between that, it’s gonna be good to go.

Fill a pot halfway up and add 1/2 teaspoon/cup or 10g/liter Salt. Put the lid on and bring it to boil.

Take the lid off then start making the pasta in batches.

Use something with holes on like the opposite side of a shredder with big holes and a spatula or make the dumplings with a small spoon. Here we use a special tool called Spaetzle maker.

The dumplings will submerge upon getting into the water and float back up when cooked in about 30 seconds or less.

Take the surfaced pasta out from the cooking water and continue with the next batch.

Assembly:

Add the pasta to the onion, bacon, garlic and black pepper in the pan then stir-fry it on medium heat for a couple of minutes until all the ingredients are mixed well and uniformly heated.

Crack the eggs and beat them up in a bowl with the grated hard cheese.

Take the pan off heat and pour the egg right into the pasta while continuously stirring. Mind not to have a too hot pan as that will fry the eggs and we end up having fried egg noodles which is also a fine dish but far from Carbonara.

Serve immediately onto plates to avoid clogging of the egg.