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 recently have some time, I was looking on the web the other day. Looking to find fresh, intriguing tips, inspiring recipes that I have never used before, to impress my loved ones with. Searching for quite some time yet could not discover too many interesting things. Right before I thought to give up on it, I came upon this delightful and easy dessert by chance. The dessert seemed so tempting
on its photo, that required instant action.
It was not difficult to imagine the way it is made, its taste and how much my hubby is going to enjoy it. Actually, it is quite simple to impress him in terms of treats. Anyhow, I visited the website: Suncakemom and used the simple instuctions that have been coupled with impressive graphics of the task. It just makes life less difficult. I could imagine that it is a slight inconvenience to shoot pics in the midst of baking in the kitchen as you may most often have sticky hands and so i seriously appreciate the time and energy she put in to make this blogpost .
Having said that I am inspired presenting my own, personal recipe in a similar fashion. Many thanks the concept.
I was fine tuning the main recipe to make it for the taste of my family. I have to mention it absolutely was a great outcome. They prized the flavor, the thickness and enjoyed having a treat such as this in the middle of a hectic workweek. They ultimately asked for even more, more and more. Hence the next time I’m not going to commit the same mistake. I am gonna multiply the quantity to keep them pleased.
Carbonara was first invented by 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.