Pasta is undoubtedly the most popular Italian dish ever made. Sun-dried tomato pasta salad or triangular cheese pasta, especially a versatile dish for everyone to taste. However, there are some very popular varieties that are a hallmark of Italian cuisine. Undoubtedly, one of them is Carborara, who has traveled extensively in various countries. We’ll show you how to make real carbon pasta to delight you with traditional flavors and give you some clever tips to succeed. Attention!
What pasta for Carborrara?
Beginners know whether to cook in Italy, everyone knows that there are different types of pasta and that they can be varied in many recipes. But is this really about pasta carburetor? We will answer immediately: No! Traditional recipes made from eggs, cheese, and pancakes use spaghetti, because their shape and shape allow the plate to hang properly. Tagliatelle is also an option, but if you choose the right experience, you can better get a classic spaghetti.
Read on to find the right Carbora Pasta recipe as well as our tips and tricks to make it look like real Italian!
Traditional Carbon Pasta Recipe
- 340 grams of spaghetti
- 5 large egg yolks
- 1 large egg
- 1/2 cup freshly chopped Parmigiano-Reggiano
- 1/2 cup freshly sliced Pecorino Romano cheese
- 113 g chopped pancakes
- Freshly ground black pepper
Method of preparation;
Bring a large salted saucepan to the boil and cook the spaghetti until tender. Put a cup of boiling water. In a bowl, whisk together the egg yolks and the whole egg and set aside. Next, heat a large saucepan over medium heat and cook the pancakes for 5 to 7 minutes. Remove from the oven and set aside. Transfer the spaghetti to the same pan and cover with the meat juice. Add 1/2 cup of the reserved water and turn off the heat.
Now is the time to act fast. Add the egg and cheese mixture to the pasta and stir until well combined and the sauce is shiny. If necessary, pour boiling water over it. Stir in the cooked pancakes and grease to mix. Finally, spread in tins, pepper and serve immediately.
Our 6 Tips to Make Carbon Pasta Professional!
Even the most experienced will often find carbon offsets a bit difficult. If you can’t beat it the first time, don’t despair, it can certainly be a problem. On the contrary, stay tuned and take your time! In order to be more successful with this symbolic diet, the editorial staff will give you some clever tips to remember below.
Pack the cheese yourself
The first important step for a successful pasta carburetor is to grind the cheese yourself and discard pre-packaged commercial products. why ? These are then glued together so that they do not stick together and the taste is disturbed. On the other hand, pre-cooked cheese melts better in the soup and tastes better before cooking. It is also important to choose a high quality product.
Use egg yolks
The Italians often use egg yolks for a softer texture because they allow whites to drink it. However, using a large amount of egg yolk produces an excellent cream. Here, the solution is to find the right ratio. This supports five egg yolks and one whole egg.
What should the remaining egg white do? Instead of throwing them away, consider preparing a menu of meringue or famous Pavlova!
Eggs at room temperature
The third tip is still about eggs. Therefore, for the soup to be uniform, they must be at room temperature. why ? Adding cold eggs to hot pasta can turn the soup into scrambled eggs.
Put the pasta in boiling water
To make it more palatable and, if necessary, a little pasta water is added to the pot.
Extinguish the fire
This is probably the most important step in making a carburetor. You need to turn off the heat before adding eggs and cheese, otherwise you can overcook your soup and turn it into a scrambled egg. Still fresh pasta and water from the cook will boil the egg yolks.
Prepare everything in advance
It is important to have all the ingredients and ingredients on hand to make your Carborara pasta professional. Prepare them in advance. The main time is especially the addition of eggs and cheese and you need to act fast. Once these are included, move quickly and do not stop until you get a thick creamy consistency.