Classic French Onion Carbonara скачать в хорошем качестве

Classic French Onion Carbonara

French Onion Carbonara (Serves 3–4) Ingredients: 12 oz (340 g) spaghetti or linguine 2 tbsp butter 2 tbsp olive oil 3 large yellow onions, thinly sliced ½ tsp salt (for onions) ¼ tsp black pepper 4 oz (115 g) pancetta or bacon, diced 3 large egg yolks + 1 whole egg 1 cup (90 g) freshly grated Parmigiano-Reggiano ½ tsp freshly ground black pepper (for sauce) ¼ cup reserved pasta water (plus more if needed) Optional: fresh thyme leaves or parsley for garnish Method: Caramelize onions Heat butter and olive oil in a wide pan over medium-low heat. Add sliced onions, salt, and pepper. Cook 35–45 minutes, stirring often, until deeply golden and jammy. Lower heat if they brown too fast. Cook pasta Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain. Crisp pancetta While pasta cooks, add pancetta to the onion pan and cook until crisp. Turn off heat. Make carbonara base In a bowl, whisk egg yolks, whole egg, grated Parmesan, and black pepper until smooth. Combine Add hot pasta directly to the pan with onions and pancetta. Toss to coat. Remove from heat. Create sauce Slowly pour egg mixture over pasta while tossing constantly. Add reserved pasta water a little at a time until glossy and silky. Serve immediately Finish with extra Parmesan and black pepper. Pro Tips Low heat + time is the secret to proper caramelized onions Never add eggs over direct heat — residual heat makes the sauce Pasta water controls thickness; add gradually Parmigiano-Reggiano only — pre-shredded cheese breaks Sauce should coat the pasta, not pool at the bottom