Bacon, garlic, onion, egg white, cream… Ingredients are not everything, when cooking your Carbonara you also must follow carefully the right procedure!!
A PERFECT CARBONARA!
Often even such an apparently simple recipe can hide pitfalls. The advice is to follow each stage of preparation step by step to obtain a perfect Carbonara!
If you’d like to follow the video of Fausto Soldini’s Carbonara you can find below you will find the link to access his precious recipes of Roman cuisine!
But now back to us… Are you ready to find out what were you doing wrong until yesterday?
Here you are, the secret to a super pasta!
Today we reveal the…
3 most common mistakes when preparing Carbonara pasta!
ERROR N 1
When you place the Guanciale in your pan, you don’t have to add anything, not even a drizzle of oil!
All the fat of the Guanciale will melt perfectly and provide the moisture that you will later need to mix the egg and the bacon in the right way!
ERROR N 2
ONE EGG PER PERSON
Do not fall into the temptation to overdo it… The egg must form a perfect creaminess that must not cover in any way the flavour of the other ingredients.
It is usefull to remember that you should use only and exclusively the egg yolks to avoid the “famous omelette effect” on your Carbonara pasta! …But you already know these things… You are no longer amateurs!
ERROR N 3
Beware of fire! When you have to proceed with the “creaming” of the pasta and mix it with the egg with the pecorino and the bacon, you will have to do it away from the stove! The ingredients no longer need cooking, they are all ready to be mixed with care!
ORIGINAL INGREDIENTS for CARBONARA
For those who want to have fun today, do not forget to use only top quality ingredients and the original ones of the Italian tradition!
It is no coincidence that we choose the GUANCIALE AMATRICIANO from Salumificio Sa.No. which, just a few days ago, was proclaimed the best bacon in Italy!
For the pecorino, we rigorously choose the only truly Roman pecorino! PECORINO ROMANO DOC DEROMA!
Pasta La Molisana, Eggs from free-range hens and a lot of passion! Ah… Even a little hunger doesn’t hurt!
Your Carbonara is ready to make happy everyone you invited for lunch!!