Easiest Way to Prepare Appetizing The Perfect Carbonara

The Perfect Carbonara. Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter - how do you like your carbonara, and what's the secret to getting that perfect consistency? It's also a dish that I used to mess up all. You want perfect strands of pasta glossed with a rich, silky sauce—not noodles tossed with scrambled eggs.

Roman chef, Luciano Monosilio, has a trick for how to make authentic carbonara sauce EASY. Luciano Monosilio is known as, "The King of Carbonara". The Perfect Spaghetti Carbonara is coming your way!! You can have The Perfect Carbonara using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of The Perfect Carbonara

1. You need 150 grams of Pancetta.
2. You need 100 grams of Parmigiana Reggiano.
3. It's 3 large of Eggs.
4. It's 300 grams of Spaghetti or Linguine (bronze die is best).
5. Prepare 2 large of fresh garlic cloves, crushed and chopped.
6. Prepare 1 dash of olive oil, extra virgin.
7. It's 1 of handful of flatleaf parsley, chopped..
8. You need of salt.
9. It's of lots of freshly ground pepper.

Prepare yourselves for the best news ever! Today is #CarbonaraDay - say whaaaaaat!! I've been perfecting my recipe ever since Thomas. More important, what's the trick to making a perfect batch?

The Perfect Carbonara step by step

1. In essence Carbonara is just pasta with eggs and bacon. Forget cream as it's not needed. ☺.
2. Boil water and salt to taste (be careful not to scold yourself). Add spaghetti and cook for 9 minutes or until al denti (to the tooth).
3. Remove the rind and cut the pancetta into lardons (5-6mm little strips). Fry the lardons in olive oil over a medium heat until golden..
4. Add the chopped garlic, parsley and black pepper and cook for 30 seconds..
5. Add the cooked pasta to the pancetta, parsley and garlic as well as the beaten eggs and half the cheese. Mix well. If the mix is too stodgy you can always add a small amount of the pasta water to thin the sauce but be careful not to add to much..
6. Add salt and pepper to taste and cook until the egg is partial cooked but still moist and creamy..
7. Serve in warm serving bowl with the remaining cheese, black pepper, parsley and homemade garlic bread..

A culinary potboiler by CAROLE LALLI. Who invented Rome's classic pasta recipe spaghetti alla carbonara? The only thing I changed is that I sautéed onion with the bacon. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.