How To make Linguine Carbonara1
1 tb Salt
1 tb Oil
1 lb Dried or fresh linguine
1/2 c Butter
1/2 c Grated parmesan cheese
4 lg Eggs, well beaten
1 tb Chopped fresh parsley
1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine,
and return to a boil. Cook linguine 8-10 min. or until done to your taste. 2. When linguine is drained and set aside prepare sauce. Place butter
and parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese. 3. Reduce heat to low; add drained linguine. Toss to coat with butter
and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley.
How To make Linguine Carbonara1's Videos
CARBONARA: the TRADITIONAL ITALIAN Recipe by Chef Luciano Monosilio????????????????????
The perfect Carbonara by Chef Luciano Monosilio! From your kitchen to digital art????
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★ INGREDIENTS:
Serves 4
11 oz spaghettoni
7 oz guanciale (jowl bacon) (seasoning 3-4 months)
4 medium egg yolks
1 oz Grana Padano cheese (to grate)
¾ oz Pecorino Romano cheese (to grate)
¾ oz freshly ground pepper
To add just before serving
¾ oz Pecorino Romano cheese (to grate)
#carbonara #firstcourses #giallozafferano
How to Make MODERN SPAGHETTI CARBONARA Like a Chef
Modern spaghetti carbonara is a twist on the classic and while it is a little different from the original, the most important rule remains, IT IS MADE WITH EGGS AND ABSOLUTELY NO CREAM!
This favourite pasta dish of mine combines egg yolk with crispy guanciale, salty pecorino cheese and pepper to create a super creamy version of the classic recipe.
Is it better than the original? I’ll let you be the judge this time.
???? Follow this link to read and print the written recipe:
???? This is my Original Spaghetti Carbonara Video Recipe:
#spaghetticarbonara #howtomakespaghetticarbonara #carbonara
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20 Creamy Carbonara Pasta
20 Creamy Carbonara Pasta
Easy Carbonara in 15 Minutes
Rich, silky smooth carbonara in only 15 minutes!
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BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
12 STAINLESS FRYING PAN:
-- RECIPE --
(makes 2 portions)
▪225g/8oz very thick cut bacon, diced into small batons
▪Olive oil
▪340g/12oz spaghetti
▪50g or 1/2c aged parmesan, feather shredded
▪50g or 1/2c pecorino romano, feather shredded
▪1 egg + 3 egg yolks
▪2g or 1teas ground black pepper
▪Reserved pasta water
To cook the pasta, bring water to a boil. I’m using a 12” saute for this for faster boiling. Salt water then add spaghetti. Simmer on high for about 8min. When done, noodles should have just a bit of crunch in the middle.
To cook the bacon and prepare the sauce, preheat a large heavy-bottomed pot over low. Add a bit of olive oil to the pot followed by bacon. Allow to render and brown for around 8min, stirring occasionally.
In a separate bowl, mix together cheeses and eggs.
When bacon is rendered and golden, remove it from the pot, and reduce heat to medium low, adding any bacon grease that comes with it back into the pot followed by black pepper. Fry black pepper and stir with wooden spoon, scraping up bacon fond.
At this point, ladle in about 300mL/1.5c pasta water into bacon pot and continue to deglaze up bacon fond. Transfer spaghetti into bacon pot (remembering to save additional pasta water to adjust sauce later).
Stir 100mL/.5c of pasta water together with the egg and cheese mixture.
Add 100mL/.5c of additional pasta water into the spaghetti pot and stir. Simmer pasta in shallow water for about 90 seconds. Taste pasta. It should be al dente. Remove from heat and stir in rendered bacon. Add egg/cheese mixture and stir very well until cheese melts. If needed, return pot to low heat, stirring constantly until cheese is melted and sauce is velvety and creamy. Don’t take it too far or sauce will become gloppy.
Top with a pinch of aged parm and black pepper and serve.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:08 boiling spag, rendering bacon, mixing sauce
4:46 Vite Ramen (ad)
5:46 Finishing the carbonara
9:20 Let’s eat this thing
#carbonara #carbonararecipe #pasta
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How to Make Pasta Carbonara like a MasterChef! (VERY CREAMY)
I followed Chef Luciano Monosilio's Recipe, the King of Carbonara. The difference between Luciano's recipe and the authentic one is that he uses Pecorino and Grana padano AND he cooks the whole thing on a Bain Marie so the eggs are cooked perfectly.
Recipe:
-Fry cubed guanciale until crispy then strain and keep the fat.
-Toast black pepper and grind it.
-Add 3 Egg yolks to a bowl along with a handful of Pecorino cheese and a handful of Grana Padano then whisk.
-Add pasta to pot
-Add pasta water and Guanciale fat to the egg/cheese mixture while constantly whisking.
-Cook the pasta until it is shy of being al dente because you need to cook it a little bit more in the sauce.
-Add almost cooked pasta to the egg/cheese bowl.
-Finish cooking on a Bain Marie until the sauce is coating the pasta.
-Add fried guanciale and mix and immediately serve.
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Tastiest Creamy Carbonara Pasta | Carbonara Recipe Filipino Style | With Costing | WAIS NA NANAY
#carbonararecipe
????Ingredients:
????1/4 kilo or 250g chicken breast – 50
????250g bacon or ham – 65
????285g slice mushroom – 39
????2 packs all purpose cream ( 250ml each ) – 126
????1 can evaporated milk ( 410ml ) – 28
????1/2 cup bread crumbs – 4
????1 cup grated cheese – 24
????3 tbsp sugar ( optional ) – 4
????1 pack oyster sauce 30g – 6
????1/2 kilo or 500g leguine pasta – 39
????4 cloves garlic ( minced ) – 4
????1 medium onion ( sliced ) – 4
????1/2 tsp ground black pepper – .50
????1 tsp salt – .50
????3 tbsp butter – 10
????Double up the ingredients if you want to make
more.
????This recipe is a guide only.
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