Carbonara is one of Rome’s four classic pastas (cacio e pepe, amatriciana, and gricia are the others). There are a slew of theories about its possible origins menu.
The beauty of this dish is in its simplicity, yet it can take a little practice to get it just right.สมัคร ufabet
- Prepare ahead: Since this dish comes together so quickly, and timing is crucial. Be sure to have all of your ingredients and equipment ready to go from the start.
- Temper the eggs: Working quickly after draining the pasta is paramount to having success. To streamline things, have the beaten eggs at the ready in a bowl. And quickly whisk in a few tablespoons of reserved hot pasta cooking water to temper them. This makes them less likely to curdle once you toss them with the cook pasta. Then toss the pasta with the temper eggs in the still-warm cooking pot. Which will help the mixture stay warm enough to melt the cheese.
- Use high-quality cheese: Set down the process cheese shaker! For this dish, it’s key to use real, high-quality Parmesan cheese. Trust us, this recipe is worth it. If you’re going to indulge. Why not do it right?
Pancetta or Bacon?
Traditionally, carbonara is made with guanciale, a robustly flavored cured meat from central Italy. Which is made from pork jowl. While it’s possible to find guanciale at some specialty markets in the U.S., pancetta or bacon are much easier to come by. Pancetta and bacon are both made from pork belly. But pancetta is salt-cured and dried while bacon is smoked. They can usually be use interchangeably but, naturally, pancetta will have a salty flavor while bacon will be smoky.