Are looking for a pasta carbonara recipe that is delicious? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious pasta carbonara should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of pasta carbonara, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare pasta carbonara delicious as long as you know the trick and how to make this dish you can be serving special.

Ingredients and seasonings required for make

1. Use 1 pkg. (1 lb.) linguine or spaghetti
2. Prepare 6 bacon strips, chopped
3. Take 1 cup fresh or frozen peas
4. Prepare 2 Tbsp. lemon juice
5. Prepare 1 1/2 Tsp. grated lemon peel
6. Prepare 2 large eggs, lightly beaten
7. Use 2 Tbsp. minced fresh parsley
8. Prepare 1/2 cup grated Parmigiano-Reggiano cheese
9. Take 1/4 Tsp. salt
10. Take 1/4 Tsp. pepper
11. Prepare Additional grated Parmigiano-Reggiano cheese, optional

The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency. Halfway through, add the peas, bacon, and sauteed onion/garlic. Heat a large skillet over medium-high heat and add the oil and pancetta.

How to make:process Pasta Carbonara:

1. In a large saucepan, cook pasta according to package directions for al dente.
2. Drain pasta, reserving water; keep pasta warm.
3. In the same pot cook bacon over medium heat until crisp, stirring occasionally.
4. Add peas; cook until just heated through.
5. Add pasta to pot; toss to combine.
6. Remove from heat; quickly stir in the remaining ingredients, adding enough pasta water to create a sauce.
7. If desired, serve with additional cheese.
8. NOTE: The heat from the pasta cooks the eggs, but they may not reach 160 degrees, the temperature at which eggs are considered safe to eat. To prevent food borne illness, it's best to use pasteurized eggs.
9. Done and ready to serve!

In a bowl, whisk the eggs with the cheese and some salt and. Drain pasta in a colander, then transfer to Dutch oven. Transfer the pasta to the pancetta frying pan and add the reserved pancetta fat and minced garlic. Gently heat the pan then remove from the heat and quickly stir through the egg yolk and Parmesan mixture. Our carbonara trick is to temper the egg yolks with some warm pasta cooking water before combining them with the noodles and guanciale.

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