Recipe of Linguine alla Carbonara 2.0 in 14 Minutes at Home

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, linguine alla carbonara 2.0. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Linguine alla Carbonara 2.0 is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Linguine alla Carbonara 2.0 is something which I have loved my whole life.

Begin preparing your carbonara sauce while the linguine is cooking. Drain your hot linguine and add to the bacon mixture. Beat your eggs and Parmesan together in a bowl.

To get started with this particular recipe, we must first prepare a few ingredients. You can have linguine alla carbonara 2.0 using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Linguine alla Carbonara 2.0:

1. Take 200 g Linguine Pasta,
2. Make ready 2 Slices High Quality Chicken Bacon Coarsely Sliced,
3. Get 1 Egg,
4. Prepare Cured Egg Yolk Freshly Grated, Pinch + More For Garnishing
5. Make ready Parmigiano Reggiano Freshly Grated, 1 TBSP + More For Garnishing
6. Make ready Pinch Roasted Black Pepper,
7. Prepare Pinch Sea Salt,

In this Linguine alla Carbonara, meatballs, peas and bacon are tossed in a simple eggy cheese sauce. Well it was either a hair moisturizing treatment, mayo or linguine alla carbonara. Obviously I went with the pasta. It's been a loooooooong time since I made this.

Steps to make Linguine alla Carbonara 2.0:

1. Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
2. In a skillet over medium heat, add 400ml of hot water. - - Season the water with sea salt until it tastes like the ocean. - - Add in 100g of the pasta.
3. Cook until al dente. - - You can keep the paste for later use. Do not discard the starchy pasta water. - - In the same skillet, add hot water until it is 400ml.
4. Season the water with sea salt until it tastes like the ocean. - - Add in the remaining pasta. - - At the same time, in another skillet over medium heat, add chicken bacon.
5. Cook the bacon until it releases it's own oil and starts to crisp. - - The pasta should also just under al dente and most of the pasta water should also almost evaporate. - - Turn off the heat on both stoves.
6. Transfer the pasta and the pasta water into the same skillet with the bacon. - - In a bowl, combine egg, cured egg yolk, parmigiano, pepper and salt until well combine. - - To make roasted black pepper, simply roast a few peppercorn in a skillet until aromatic. Grind them coarsely in a mortar and pestle.
7. Transfer the egg mixture into the skillet. - - Toss to combine well, making sure the pasta is well coated with the sauce.
8. Transfer onto serving plate. - - Garnish with some more pepper, parmigiano and cured egg yolk. - - Serve immediately.

Linguine Al la Carbonara Linguine Al la Carbonara Linguine Al la Carbonara. Preparazione Pasta alla Carbonara ist ein absoluter Klassiker der italienischen Küche. Doch wer denkt es sei eine rein italienische Erfindung, der täuscht sich. Zumindest wenn man der Geschichte glaubt, dass Carbonara im zweiten Weltkrieg entstanden ist. Variation: Classic Linguine Carbonara This carbonara would be equally delicious (and more authentic) using the same quantity of pancetta in place of the bacon.

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