Measure the heavy cream, butter, and pasta, and set aside. Separate the egg yolks and whites and set aside. Fill a pot with water (not listed) and bring to a boil.
Thinly slice the onion and cut the bacon into thin strips. Remove the skin from the garlic and cut in half. Take out the sprout.
When the pot of water from Step 1 has boiled, add 1/2 tablespoon of salt (not listed) and boil the pasta. Boil the pasta 1 minute less than instructed on the package.
In a frying pan, heat olive oil and saute the garlic.
When the garlic becomes slightly browned, add the onion and bacon from Step 2 and sauté.
Add 2 ladles of the pasta water (not listed).
Add heavy cream.
Next, add butter, consommé, and black pepper. Bring to a boil.
When it begins to boil, lower the heat to low, and add the drained boiled pasta from Step 3. Sufficiently mix in with the sauce.
Turn off the heat, (with chopsticks or something similar, stir as the heat cools). Wait about 20 seconds, add the egg yolks, and toss.
Add soy sauce and heat over low.
Add grated cheese and mix together well. Turn off the heat.
Serve on a plate and top with black pepper... It's finished.
With the leftover egg whites and heavy cream... how about "Easy Chocolate Sandwich Thin Cookies" Recipe ID: 2111521.
With the leftover egg whites and heavy cream... how about some Panna Cotta? Recipe ID: 2154209.
With the leftover heavy cream... how about making Simple Baked Pudding? Recipe ID: 2023490.
With the leftover egg whites... how about making Sherbet? Recipe ID: 2256999.
Story Behind this Recipe
I love pasta carbonara!! After trying so many different recipes... After trying to make Chef Kawagoe Tachinari's recipe that I saw on TV (it was really good ), I modified it and came up with this recipe!
- Make sure to start boiling the pasta only after finishing the preparations. - Adding the egg yolks should be done only after turning off the heat! - If you're going to use cubed consommé, use 1.5 cubes. Shave with a knife beforehand.