SPAGHETTI ALLA CARBONARA
Steps:
- Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
- Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
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Eman Habaza
[email protected]Overall, this was a good recipe. I would recommend it to anyone who is looking for a classic carbonara recipe.
Rb Alzadjali
[email protected]This recipe was a bit too difficult for my taste. I would recommend using a simpler recipe, such as one that does not require making a sauce from scratch.
Magic Minecraft C playz (Cass Tech)
[email protected]This recipe was a bit too expensive for my taste. I would recommend using less expensive ingredients, such as store-bought pasta and bacon.
Noor Mohamed
[email protected]This recipe was a bit too time-consuming for my taste. I would recommend using a quicker method, such as cooking the pasta and sauce separately.
Celeste Relic
[email protected]The pasta was a bit overcooked for my taste. I would recommend cooking the pasta for a shorter amount of time, or until it is al dente.
Tom Harsono
[email protected]This recipe was a bit too salty for my taste. I would recommend using less salt, or omitting it altogether, if you are sensitive to salt.
Neon!Boyfriend (Neon Keith)
[email protected]The sauce was a bit too runny for my taste, but the overall flavor was good. I would recommend reducing the amount of cream or milk in the sauce.
Valen Githongo
[email protected]I was a bit skeptical about adding peas and mushrooms to carbonara, but I'm glad I did. They added a lot of flavor and texture to the dish. I would definitely recommend this recipe to anyone who is looking for a new take on a classic dish.
MD: Alinur
[email protected]This was my first time making carbonara, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.
Beth Walker
[email protected]I've made carbonara many times before, but this recipe is by far the best. The sauce is so smooth and flavorful, and the pasta is cooked perfectly. I highly recommend this recipe to anyone who loves carbonara.
Karen Luyet
[email protected]This carbonara recipe was a hit! The sauce was creamy and rich, and the addition of peas and mushrooms gave it a nice twist. I will definitely be making this again.