Foolproof carbonara sauce on an espresso machine!
Channel: Decent Espresso
Date: 14/03/2024

Here's a foolproof way to make a delicious and creamy carbonara sauce for your pasta. A proper carbonara sauce doesn't actually have cream in it. The secret is to cook the eggs just to the point where they turn into a cream sauce, but before they curdle into scrambled eggs. Temperature control is the key to success. It's really difficult to do traditionally, but not so hard with a Decent Espresso Machine's steam wand and our "two tap steam stop" feature, which gently arrives at the goal temperature.

 *Ingredients*:
- 100g dried pork sausage, speck or pancetta
- 100g dried grated parmesan cheese
- black pepper
- 3 large eggs
- 2 peeled garlic cloves
 - 50g cultured butter
- 50g water
 
* Recipe*:
 - Chop the dried sausage
 - Lightly fry garlic and sausage in butter until crisp
 - Remove the garlic (discard) and fried sausage (keep)
 - Blend the raw eggs and grated cheese
 - Add the butter while blending
 - Steam heat the egg mix to 63ºC
 - Wait 30 seconds, blend again
 - Drop in the fried sausage
 - Mix sauce with 350g (dry weight) of hot, boiled spaghetti

0:00 Intro
0:17 Why is carbonara the hardest spaghetti dish to master?
0:52 Ingredients
1:50 How we got to this point
3:27 Cook spaghetti
3:51 Making the carbonara sauce
4:54 How to cook the carbonara sauce
5:59 The advantage of our approach over the traditional one
6:51 How to mix the sauce with the spaghetti the right way
7:46 Testing the sauce with Alfred
7:59 Outro