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3 Tips for Easy Carbonara

3 Tips for Easy Carbonara

Easy carbonara that may put professional chefs to shame!! No need for any heavy cream!!

Ingredients: 2 servings

Pasta of your choice
200 g
Salt
1 tablespoon
Topping ingredients:
Bacon
160 g
Onion
1 small
Sauce ingredients:
Pure olive oil
1 tablespoon
Garlic (finely chopped)
1 teaspoon
Salt and pepper
to taste
Butter (or margarine)
20 g
● Milk (or heavy cream)
160 ml
● Egg yolks (or whole eggs, if it's too much trouble to separate them)
2
● Grated cheese
20 g
● Sliced cheese
1 slice
● Pepper
to taste

Steps

1. Preparation: Mix all the ● ingredients together! Tear the sliced cheese into small pieces, and chop the bacon and onion! Get the butter ready, too.
2. Bring the water to a boil while you're preparing the ingredients. Add 1 tablespoon salt here!
3. Tip No.1: Put the pasta in like this and cook it over medium heat! This way, the pasta won't get scorched!
4. After all the pasta is submerged, simmer it gently. Cook it as directed on the package!
5. Pasta basic: Cook the garlic in pure olive oil over low to medium heat, just until fragrant! It will deepen the flavor.
6. Add the onion and bacon and continue cooking over low to medium heat! Cook it until the onion is wilted.
7. Tip No.2: Add the butter (or margarine)! This is very important, since it gives the sauce richness without adding heavy cream!
8. Sprinkle with salt & pepper to finish and turn off the heat! Cover the pan with a lid to keep it warm until the pasta is cooked.
9. Dump the cooked pasta into the frying pan! No need to cool it down!
10. Tip No. 3: Use the residual heat from the pasta to finish cooking the sauce! Speed is the essence, so mix it in quickly before the pasta gets cold!
11. Emulsification: If the sauce doesn't thicken with just the residual heat of the pasta, cook it for a short time on a stovetop over low heat, but do this carefully!
12. Serving: Serve hot and enjoy!
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Story Behind this Recipe

I took basic tips from recipes in various sources and compiled them into a simple recipe.