Linguine carbonara
first courses from Italy
Bacon and egg
Bacon and egg
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The real carbonara must be creamy, tied, the pillow must remain crisp and the pasta al dente. What can I say, very few ingredients but used in the right way can create an exceptional dish.
preparation
step 1
Cut the bacon into thin banner and let's put it to fry in a hot frying pan without adding any fat.
step 2
Let dry well so it stays crisp.
step 3
In a bowl beat the eggs and egg yolks, add the Parmesan and pecorino cheese until you have a fairly firm texture add freshly ground pepper.
step 4
Boil the pasta in lightly salted boiling water and drain it al dente. Toss in pan with the bacon
step 5
Away from the heat and add the beaten eggs and mix well bring a few seconds on the stove (low heat) and serve finishing with a sprinkling of pepper and a sprinkling of pecorino.
step 6
This last step is very important because if the flame is too high or the pan too hot, the egg will cook giving that ugly omelet effect. If necessary you can add a little 'cooking water
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