Carbonara
A common pasta! It tastes delicious too!
Recipe Recommendations
Steps for Carbonara
1
Chop the onions, slice the mushrooms, chop the French parsley, and cut the bacon into small slices. Add shredded Parmesan fresh cheese to the egg yolk,(if you don't have it, buy cheese slices at the supermarket and cut them into pieces, of course), cream and French cilantro.2
Cook spaghetti for 8 minutes. Generally, I cook it for 6 minutes and still have a hard core inside, then add oil and let it cool naturally. The final residual heat will make the noodles completely cooked. Because I cook too much at one time and can't eat it, I can eat it later. Many people will ask why it would be better not to directly pour cold water and then add oil to store it. Because the storage time of cooled noodles will be reduced and easily damaged.3
Stir fry bacon in olive oil, wait until the color becomes dark and the oil comes out, add chopped onions and mushroom slices, add a little cream to cook until it becomes a little thick, then add hot noodles, stir fry, add salt and white pepper to taste, don't put too much salt. Then turn off the heat and add in the prepared egg yolk cheese cream sauce, stir fry for a few times and serve. The cheese itself has a salty taste. So don't put too much salt in before.Carbonara Make Tips
If you don't have olive oil, use regular cooking oil to stir-fry. It is recommended not to use peanut oil because of the peanut flavor! Another point: why turn off the heat when adding the egg yolk cheese cream sauce! Because once the cheese melts, the sauce will thicken, and if kept on the heat, the cream will separate. When you serve it, you will see that the cream hasn't coated the noodles; it's all at the bottom, with a layer of oil on top!