Would you be­lieve that true car­bonara is the orig­i­nal no-cook pasta sauce? All you need are hot pasta and a few other in­gre­di­ents to make this Ital­ian fa­vorite.

Yummy (Philippines) - - Everyday Recipes -

Serves 2 Prep Time 5 min­utes Cook­ing Time 10 to 15 min­utes

✔ 1 ta­ble­spoon sea salt ✔ 150 grams lin­guine ✔ yolks from 2 large eggs ✔ 4 ta­ble­spoons grated

Parme­san cheese ✔ 2 to 3 ta­ble­spoons heavy

whip­ping cream ✔ freshly ground black pep­per ✔ 4 ta­ble­spoons diced ba­con ✔ 1 ta­ble­spoon olive oil ✔ 1 clove gar­lic, minced ✔ shred­ded Parme­san cheese

1 Bring a large pot of wa­ter to a boil over high heat. Add salt. Cook pasta ac­cord­ing to pack­age di­rec­tions or un­til al dente. 2 Mean­while, beat to­gether egg yolks, Parme­san cheese, and heavy cream in a large bowl. Sea­son with salt and pep­per. Set aside. 3 About 5 min­utes be­fore pasta is done cook­ing, sauté ba­con in olive oil in a pan over medium heat. Add gar­lic and cook un­til it changes color. Set aside. 4 Drain pasta and pour in egg mix­ture. Toss quickly so the heat of the pasta cooks the eggs. Toss in ba­con and gar­lic. Sea­son with salt and pep­per, and top with cheese. Serve im­me­di­ately.

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