Today's Modern Carbonara скачать в хорошем качестве

Today's Modern Carbonara

Today, we'll discuss how to make a modern carbonara with common household ingredients. Tastes with Taylor Instagram:   / tastes.with.taylor   Please enjoy and you can find the recipe to the dish below. Carbonara: 6-8 ounces Pancetta/Bacon (Guanciale for traditional) 3 Large Eggs 1 Egg Yolk 3 Ounces of Pecorino Romano or Parmesan (2 ounces Pecorino and 1 ounce of Parm for my recipe) 12 Ounces Linguine Pasta Salt Pepper Directions for Carbonara 1. About 15 minutes before cooking, crack three large eggs into a mixing bowl. Follow this by adding one egg yolk, and set aside for later 2. Take either Pecorino Romano, Parmesan or a mix of both, and finally shred about 3 ounces into a separate mixing bowl. Add the cheese to the eggs and mix until well incorporated 3. If adding a protein to the dish, heat a skillet to medium and add 6-8 ounces of Pancetta, Bacon or Guanciale. You can also use prosciutto if for a lighter protein that still provides a crispy topping. Cook until rendered down and crispy, and allow the pan to cool off heat for at least 5 minutes 4. As the protein is cooking, add your pasta to some salted water and cook until al dente 5. Once the pasta is cooked, add directly to the cooled pancetta pan and add half of the egg/cheese mixture and stir immediately. The heat from pasta will cook the eggs, so you want to keep the pasta moving to avoid having the eggs scramble. 6. Add salt and pepper to taste, and a little pasta water if the sauce is too thick. 7. Serve and enjoy! If you have any questions or video ideas, please send them to me at [email protected]