Carbonara with Egg. Some time ago I promised three recipes for carbonara and was published only time Carbonara with Cream. Today it is the turn to the Carbonara with Egg, which for many is the authentic carbonara sauce.
Perhaps for those who are more accustomed to another recipe will find it weird this recipe without cream carbonara carbonara but first I tried was this and for me is the classic sauce but you can find many variations (like using the whole egg or cream but add no onion).
Perhaps for those who are more accustomed to another recipe will find it weird this recipe without cream carbonara carbonara but first I tried was this and for me is the classic sauce but you can find many variations (like using the whole egg or cream but add no onion).
Ingredients to make Carbonara with Egg (for 2 people):
200 grams of spaghetti (or pasta of your choice)
2 liters of water
75 grams of onion
75 grams of bacon (about six slices)
75 ml white wine
2 egg yolks
50 grams of grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon chopped fresh parsley
salt and ground black pepper
Recipe for Carbonara with Egg (for two people):
As carbonara sauce is prepared in the time it heats the water and cook the pasta it is best to put the water on to boil for cooking the spaghetti.
While the water is boiling chop the onion and put it in a pan with the oil.
Cut the bacon into strips (look at the photo) and add it directly to the onion. Let it do the onion and bacon over medium low heat until onion is tender and slightly golden color (without burning).
When the onion is tender add the white wine and turn up the heat to evaporate the alcohol. Reduce the wine halfway and away from heat.
By now the water should be boiling or almost. When boiling take a teaspoon with salt and spaghetti.
Lie pasta is cooked (7 to 9 minutes, look at the package instructions) in a large bowl mix the two egg yolks, chopped parsley, finely grated Parmesan cheese, a pinch of salt and black pepper.
When you stay a minute add the pasta to heat the pan with the wine, onion and bacon.
When pasta is al dente (or to your taste) strain the mixture well (not you clarify under running water) and pour it into the bowl with the egg mixture, parsley, etc.. Mix well and add content over the hot pan (wine, onion and bacon). Mix a little more and to serve. Off the kitchen and to eat!
To eat:
As in all recipes calling for uncooked eggs (as in homemade mayonnaise) there is a risk of salmonella infection (especially in summer). If you want to know more about this article leed this advice.
We must reduce fine wine or something weird will taste and of course I recommend you use a quality white wine because its flavor is very noticeable in this recipe.
Other times I recommend you añadáis sliced Parmesan without scratching too (retains more flavor), but in this recipe is important to be well shredded cheese to the spaghetti are well impregnated with cheese and remaining sauce .
By the way do not worry about the raw egg yolk, the temperature of the own pasta and hot wine pan bring the temperature needed to curdle the egg around the spaghetti. It is delicious!
200 grams of spaghetti (or pasta of your choice)
2 liters of water
75 grams of onion
75 grams of bacon (about six slices)
75 ml white wine
2 egg yolks
50 grams of grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon chopped fresh parsley
salt and ground black pepper
Recipe for Carbonara with Egg (for two people):
As carbonara sauce is prepared in the time it heats the water and cook the pasta it is best to put the water on to boil for cooking the spaghetti.
While the water is boiling chop the onion and put it in a pan with the oil.
Cut the bacon into strips (look at the photo) and add it directly to the onion. Let it do the onion and bacon over medium low heat until onion is tender and slightly golden color (without burning).
When the onion is tender add the white wine and turn up the heat to evaporate the alcohol. Reduce the wine halfway and away from heat.
By now the water should be boiling or almost. When boiling take a teaspoon with salt and spaghetti.
Lie pasta is cooked (7 to 9 minutes, look at the package instructions) in a large bowl mix the two egg yolks, chopped parsley, finely grated Parmesan cheese, a pinch of salt and black pepper.
When you stay a minute add the pasta to heat the pan with the wine, onion and bacon.
When pasta is al dente (or to your taste) strain the mixture well (not you clarify under running water) and pour it into the bowl with the egg mixture, parsley, etc.. Mix well and add content over the hot pan (wine, onion and bacon). Mix a little more and to serve. Off the kitchen and to eat!
To eat:
As in all recipes calling for uncooked eggs (as in homemade mayonnaise) there is a risk of salmonella infection (especially in summer). If you want to know more about this article leed this advice.
We must reduce fine wine or something weird will taste and of course I recommend you use a quality white wine because its flavor is very noticeable in this recipe.
Other times I recommend you añadáis sliced Parmesan without scratching too (retains more flavor), but in this recipe is important to be well shredded cheese to the spaghetti are well impregnated with cheese and remaining sauce .
By the way do not worry about the raw egg yolk, the temperature of the own pasta and hot wine pan bring the temperature needed to curdle the egg around the spaghetti. It is delicious!
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