Pasta, eggs, bacon and Parmesan cheese. Together, these ingredients form the ultimate pasta sauce: carbonara. The classic version is already delicious, but add something to it and you will become the biggest carbonara fan. We give you the most delicious pasta carbonara recipes with a twist to enjoy.
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Only the very best ingredients
Guanciale or pancetta? Guanciale has a very high fat percentage, which means that the meat produces the most liquid fat when heated, resulting in a creamy sauce. The aroma is quite strong because guanciale is often rubbed with black pepper, and sometimes cloves and cinnamon. You can possibly taste those spices in the pasta carbonara.
Pancetta, on the other hand, has a very pure pork flavor, with a hint of smoke, which tastes damn good in combination with eggs. A worthy option for the pasta carbonara. Make sure, whatever type of meat you use, that you cool it well beforehand so that it is easier to cut the meat into cubes or strips.
Egg yolk or the whole egg? And no, no cream! One of the biggest differences between pasta carbonara recipes is the use of whole eggs, or just yolks. Our preference is for a sauce with only yolks, which coats the pasta beautifully and makes it shiny and rich.
Pecorino or parmesan? Why choose when you can use both?! A mix of parmesan and pecorino gives you the typical Roman flavor, without making the pasta too spicy or too salty.
read here how to make the perfect pasta carbonara.
Now that you have the basics right, you are ready to vary:
6x pasta carbonara
Fan of carbonara? Also try this one with mushrooms.
Fancy a different pasta? Then make this ribbon pasta with rabbit.
Or make this one spaghetti carbonara with chorizo.
It is also nice to smother the kale in 75 ml of dry white wine. For some spice, add a pinch of chili flakes.
Also tasty: this quick variant with mushrooms.
Also try spaghetti carbonara with chorizo.
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