Carbonara Recipe by Martha Maldonado
Cooking Instructions 25 min 1 First of all, cut the bacon into squares and place in a pan 2 Then put a large pot with water and coarse salt on the fire to boil the spaghetti. When it boils, throw them away. 3 At the same time, heat the bacon in a pan over low heat. 4 The bacon should not harden by frying too much, but should soften gently, releasing all the "fat" that will be used to sauté the spaghetti in the pan. It will take about 2 minutes in the meantime the water will have come to a boil, cook the spaghetti. 5 How to make cream of egg yolks for a perfect Carbonara Mix the egg yolks with most of the pecorino (leave 1 teaspoon for the sauce) and pepper. Add 1 tablespoon of the pasta cooking water to avoid the omelette effect. The cream must be soft, but at the same time full-bodied and velvety. Intense color therefore not too pale. 6 Tips and Tricks for Creamy Spaghetti alla Carbonara Drain the super al dente spaghetti directly into the hot pan of the bacon (keeping the cooking water aside) Then add 2 - 3 tablespoons of the pasta cooking water. Jump all together for 1 minute over high heat. 7 Finally turn off the heat and remove the pan from the stove and pour the cream of egg yolks on the spaghetti over the heat off. Mix a few seconds, stir in pecorino, with 1 - 2 tablespoons of boiling cooking water to favor creaminess and pepper! 8 Your hot and succulent Spaghetti alla carbonara is ready; serve them with a light sprinkling of pecorino cheese and a pinch of pepper! 1 First of all, cut the bacon into squares and place in a pan 1 First of all, cut the bacon into squares and place in a pan 2 Then put a large pot with water and coarse salt on the fire to boil the spaghetti. When it boils, throw them away. 2 Then put a large pot with water and coarse salt on the fire to boil the spaghetti. When it boils, throw them away. 3 At the same time, heat the bacon in a pan over low heat. 3 At the same time, heat the bacon in a pan over low heat. 4 The bacon should not harden by frying too much, but should soften gently, releasing all the "fat" that will be used to sauté the spaghetti in the pan. It will take about 2 minutes in the meantime the water will have come to a boil, cook the spaghetti. 4 The bacon should not harden by frying too much, but should soften gently, releasing all the "fat" that will be used to sauté the spaghetti in the pan. It will take about 2 minutes in the meantime the water will have come to a boil, cook the spaghetti. 5 How to make cream of egg yolks for a perfect Carbonara Mix the egg yolks with most of the pecorino (leave 1 teaspoon for the sauce) and pepper. Add 1 tablespoon of the pasta cooking water to avoid the omelette effect. The cream must be soft, but at the same time full-bodied and velvety. Intense color therefore not too pale. 5 How to make cream of egg yolks for a perfect Carbonara Mix the egg yolks with most of the pecorino (leave 1 teaspoon for the sauce) and pepper. Add 1 tablespoon of the pasta cooking water to avoid the omelette effect. The cream must be soft, but at the same time full-bodied and velvety. Intense color therefore not too pale. 6 Tips and Tricks for Creamy Spaghetti alla Carbonara Drain the super al dente spaghetti directly into the hot pan of the bacon (keeping the cooking water aside) Then add 2 - 3 tablespoons of the pasta cooking water. Jump all together for 1 minute over high heat. 6 Tips and Tricks for Creamy Spaghetti alla Carbonara Drain the super al dente spaghetti directly into the hot pan of the bacon (keeping the cooking water aside) Then add 2 - 3 tablespoons of the pasta cooking water. Jump all together for 1 minute over high heat. 7 Finally turn off the heat and remove the pan from the stove and pour the cream of egg yolks on the spaghetti over the heat off. Mix a few seconds, stir in pecorino, with 1 - 2 tablespoons of boiling cooking water to favor creaminess and pepper! 7 Finally turn off the heat and remove the pan from the stove and pour the cream of egg yolks on the spaghetti over the heat off. Mix a few seconds, stir in pecorino, with 1 - 2 tablespoons of boiling cooking water to favor creaminess and pepper! 8 Your hot and succulent Spaghetti alla carbonara is ready; serve them with a light sprinkling of pecorino cheese and a pinch of pepper! 8 Your hot and succulent Spaghetti alla carbonara is ready; serve them with a light sprinkling of pecorino cheese and a pinch of pepper! 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