[recipe]LIGHT AND HEALTHY CARBONARA FROM ITALY (STEP BY STEP)
LIGHT AND HEALTHY CARBONARA FROM ITALY (STEP BY STEP) (Only
5 and a half steps)
Online is full of recipes for food, and probably there are millions
of recipes for cooking pasta, but I assure you, 90% of them are so wrong that
even a hot dog would be more similar to the actual pasta, the real one, the
Italian one. I’m 110% Italian so trust me, after you have this pasta you will
want to cook it tomorrow again and again the day after. Enough with the
introduction, let’s jump into the carbonara (I wish I could really do it)
Step 1 - INTRODUCTION
Go to Ikea and buy this pot. Yes, this is real life you are
not dreaming, I just gave you an excuse to go to Ikea😉
Step 2 - SET UP
Fill up the pot to 2/3 with warm water and add one fist of
salt for each person that is going to have this delicious bomb.
Turn on the gas, the biggest one you have, to half way.
Put the pot on top of the gas.
Now you don’t touch that pot for a while.
Step 3 - BACON
Run to the fridge and grab an onion, depending on how much
you like onions you can put 1 or 2 small ones per person.
Say bye bye to our two friends
Put them in a pot like this one with some EXTRA VIRGIN OLIVE
OIL.
Put it on another gas (a smaller one) Gas strength: low
Chop the lightly smoked bacon and add it to the onions.
Add salt and pepper to the mix😉
Salt quantity: Just a little, this pasta will be really
tasty already
Black pepper quantity: if you think it is too much, add some
more
Stir occasionally.
Step 4 - EGGS and
CHEESE
Now that you are done with the big boys let’s take care of
the toppings and ‘sauce’
Grind Parmigiano Reggiano
Break 2/3 eggs per person and mix them with a little bit of
salt and black pepper and Parmigiano
And guess what
You are almost done😉
now the most critical part is left
Step 5 - AL DENTE
Recap: Big pot with
water and salt now boiling slightly
Smaller
pot with bacon, onions, salt and black pepper
Little
bowl with 2/3 eggs, salt, black pepper and Parmigiano
Little
bowl with some Parmigiano left
Put spaghetti in the water (the water should be boiling when
you put the pasta but as soon as you put the pasta in, make sure the water is
not boiling any more, keep the fire on)
To decide how much pasta, make a little ring with your
fingers and that will be the amount of pasta per person
Stir occasionally
AL DENTE: (this will determine if the pasta will be good or
a hot dog)
On the pasta package there is often written 10/12 minutes,
when its 9 minutes check the pasta.
Pick one spaghetto up and try it, the consistency is what we
are looking for, the ‘AL DENTE’ feeling.
You can recognise AL DENTE when during the bite you can feel
a soft texture at the beginning and slightly harder at the core of the
spaghetto.
It doesn’t seem like it’s important but it’s the most
important thing in this dish.
So, try the spaghetti every once in a while, if it’s too
hard and it’s not easy to chew it’s too early, if you can chew and you can feel
a slight resistance then you know we are ready for the next step.
Step 6 – FINISH IT
OFF IN STYLE
Turn the gas to the minimum for the big pot.
Take all of the water out, leave only two or three spoons of
water
Put the spaghetti in the almost empty pot.
Quickly add the bacon and onions (I prefer to take off all
the oil that came out of the fat of the bacon, so that it will be very light).
Add Parmigiano followed quickly by the eggs. And stir as
soon as possible! We don’t want to make a frittata!
Stir slowly, the consistency at the beginning should be
relatively watery. After a minute or two you will notice it will become more
and more fluent and soft.
Stopppppppp
Put in the plate nowwwwww
Add some Parmigiano on top and take a picture because you
are done!:D
Comment if you have some cute questions, I’ll be happy to
answer everyone😃
It’s not going to be perfect at first but after you
understand how al dente feels and you practice enough you will see it is one of
the easiest thing to cook and most rewarding as well😃
BUON APPETITO!
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