Pasta Carbonara is an incredibly easy dish to whip up in 20 minutes top. Serving it with fresh pasta be it gluten free or not, takes no extra time to unfold.
As I currently have some time, I was looking on the internet a few days ago. Trying to get fresh, stirring tips, inspirational recipes that I have never tasted before, to surprise my family with. Hunting for a long time but couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I found this fabulous and simple treat simply by chance. It looked so delightful on its image, it called for rapid actions.
It had been easy to imagine just how it is created, how it tastes and just how much my husband might love it. Mind you, it is quite simple to delight him when it comes to puddings. Anyway, I went to the webpage: Suncakemom and then used the precise instuctions that were coupled with impressive photographs of the procedure. It just makes life much simpler. I could suppose it is a bit of a hassle to shoot photographs in the midst of baking in the kitchen as you may normally have gross hands so that i genuinely appreciate the commitment she devote for making this post .
That being said I’m empowered presenting my own recipe in a similar fashion. Appreciate your the idea.
I was fine tuning the original formula to make it for the taste of my loved ones. I’ve got to say it turned out an awesome outcome. They enjoyed the flavour, the thickness and enjoyed having a delicacy like this during a stressful week. They ultimately asked for even more, more and more. So next time I’m not going to commit the same mistake. I am gonna multiply the quantity to make them delighted.
This Pasta Carbonara Recipe is from SunCakeMom.
Heat oil in a pan then add the diced onion and salt. (Traditional Carbonara recipes don’t call for onion but onion is always good.)
Saute the onion on high heat for 5 minutes until it gets a glassy, translucent look then add the bacon, garlic and black pepper. If we cook with Pancetta or Guancale the process needs to be started with rendering the fat out of the meat and adding the onion after when there is enough fat to saute it. Also the fried bits of meat needs to be taken out while preparing the onion.
Turn the heat down to stir-fry the bacon and the onion until the onion slightly caramelizes and gets a brownish color in about 15 minutes.
Put the ingredients into a bowl and mix it well.Best-carbonara-recipe-with-traditional-or-gluten-free-pasta-process-2-SunCakeMom The mixture shouldn’t be runny nor dry to the touch but between that, it’s gonna be good to go.
Fill a pot halfway up and add 1/2 teaspoon/cup or 10g/liter Salt. Put the lid on and bring it to boil.
Take the lid off then start making the pasta in batches.
Use something with holes on like the opposite side of a shredder with big holes and a spatula or make the dumplings with a small spoon. Here we use a special tool called Spaetzle maker.
The dumplings will submerge upon getting into the water and float back up when cooked in about 30 seconds or less.
Take the surfaced pasta out from the cooking water and continue with the next batch.
Add the pasta to the onion, bacon, garlic and black pepper in the pan then stir-fry it on medium heat for a couple of minutes until all the ingredients are mixed well and uniformly heated.
Crack the eggs and beat them up in a bowl with the grated hard cheese.
Take the pan off heat and pour the egg right into the pasta while continuously stirring. Mind not to have a too hot pan as that will fry the eggs and we end up having fried egg noodles which is also a fine dish but far from Carbonara.
Serve immediately onto plates to avoid clogging of the egg.