How to Cook Yummy The Perfect Carbonara

The Perfect Carbonara. Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter - how do you like your carbonara, and what's the secret to getting that perfect consistency? It's also a dish that I used to mess up all. This is the best way to make the greatest pasta dish in the world.

The Perfect Spaghetti Carbonara is coming your way!! Prepare yourselves for the best news ever! Today is #CarbonaraDay - say whaaaaaat!! You can have The Perfect Carbonara using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of The Perfect Carbonara

1. Prepare 150 grams of Pancetta.
2. It's 100 grams of Parmigiana Reggiano.
3. Prepare 3 large of Eggs.
4. You need 300 grams of Spaghetti or Linguine (bronze die is best).
5. You need 2 large of fresh garlic cloves, crushed and chopped.
6. You need 1 dash of olive oil, extra virgin.
7. You need 1 of handful of flatleaf parsley, chopped..
8. Prepare of salt.
9. You need of lots of freshly ground pepper.

I've been perfecting my recipe ever since Thomas. 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. Spaghetti alla Carbonara in Rome is unlike any Carbonara you'll have elsewhere, Do you want to discover how to make the perfect Carbonara?

The Perfect Carbonara step by step

1. In essence Carbonara is just pasta with eggs and bacon. Forget cream as it's not needed. ☺.
2. Boil water and salt to taste (be careful not to scold yourself). Add spaghetti and cook for 9 minutes or until al denti (to the tooth).
3. Remove the rind and cut the pancetta into lardons (5-6mm little strips). Fry the lardons in olive oil over a medium heat until golden..
4. Add the chopped garlic, parsley and black pepper and cook for 30 seconds..
5. Add the cooked pasta to the pancetta, parsley and garlic as well as the beaten eggs and half the cheese. Mix well. If the mix is too stodgy you can always add a small amount of the pasta water to thin the sauce but be careful not to add to much..
6. Add salt and pepper to taste and cook until the egg is partial cooked but still moist and creamy..
7. Serve in warm serving bowl with the remaining cheese, black pepper, parsley and homemade garlic bread..

More important, what's the trick to making a perfect batch? A culinary potboiler by CAROLE LALLI. Who invented Rome's classic pasta recipe spaghetti alla carbonara? Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.