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Absolutely Foolproof Authentic Carbonara Recipe

Absolutely Foolproof Authentic Carbonara Recipe
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Serving : 1
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Prepare the ingredients before making Absolutely Foolproof Authentic Carbonara in your home. Then, follow these steps below to serve Absolutely Foolproof Authentic Carbonara for your family or friends.

Ingredients: Absolutely Foolproof Authentic Carbonara

  • 100 grams Pasta of your choice (long or short pasta is fine)
  • 50 ml (A) Heavy cream (or heavy cream and milk in equal parts... I prefer this)
  • 1 (A) Egg yolk
  • 1 (A) Parmesan cheese
  • 1 (A) Salt
  • 1 (A) Pepper
  • 30 ml Garlic oil fromor extra virgin olive oil
  • 1 clove Garlic (finely chopped)
  • 1/4 of one onion Onion (optional)
  • 1 Bacon
  • 1 Black pepper (coarsely ground if possible)

How to Make Absolutely Foolproof Authentic Carbonara

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Absolutely Foolproof Authentic Carbonara in your home by yourself.

    Step 1
  • Add 3 liters of water into a large pot and start to bring it to boil. This is the water to be used for cooking the pasta. Once the water is beginning to boil add 2 tablespoons of salt (this amount is equal to 1% of the weight of the water).
  • Step 2
  • The amount of salt used in Step 1 will also add flavor. Please make sure to measure out the salt carefully. When the pasta water comes to a boil, turn the heat down very low to have it ready to go.
  • Step 3
  • Put the olive oil and garlic in a cold frying pan and heat over a low heat to draw out the fragrance of the garlic.
  • Step 4
  • If using the garlic oil from, skip Step 3 and move to Step 5... This oil can be preserved and is very convenient.
  • Step 5
  • When the garlic from Step 3 has become slightly beige and fragrant, add the bacon roughly cut into pieces. The fragrance of the bacon will also transfer to the oil.
  • Step 6
  • Prepare a "Bowl A", a "Bowl B" and a strainer to drain the pasta. Bowl B should be bigger than Bowl A.
  • Step 7
  • Add the A ingredients to Bowl A and lightly mix.
  • Step 8
  • Place the strainer over the top of Bowl B.
  • Step 9
  • When the fragrance of the bacon in Step 5 has transferred to the oil, add the onion, salt and pepper and heat over a low-medium heat.
  • Step 10
  • Once the onions are soft, remove from the heat.
  • Step 11
  • Cook the pasta in the prepared water and once it is cooked to al dente, drain the water in the strainer in Step 8. *Preserve the drained water in Bowl B.
  • Step 12
  • Add the pasta from Step 11 and 2 tablespoons of the drained water to the frying pan in Step 10 and heat over medium heat. Mix all the ingredients together well.
  • Step 13
  • Add all of the ingredients in the frying pan into Bowl A and mix well.
  • Step 14
  • Place Bowl A with the pasta inside over the top of Bowl B with the hot pasta water. This makes a double boiler. Heat the mixture in Bowl A using this method and mix well.
  • Step 15
  • The pasta water in the double boiler is hot so the sauce in Bowl A will quickly thicken up. Place it onto a plate, add plenty of black pepper and you're done!
  • Step 16
  • I think a lot of people would normally add the egg mixture in last. However, if you heat the sauce in the double boiler the egg mixture won't become lumpy.
  • Step 17
  • The combined fragrance of garlic and bacon is the best I love the rich and smooth sauce of this carbonara.
  • Step 18
  • Please also try this version - "Tomato Carbonara With Plenty Of Bacon". It's quite addictive.
  • Step 19
  • This is a carbonara without the heavy cream and milk, using only egg.. Please try this "Rome-style Authentic Carbonara."
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