Linguine alla Carbonara 2.0
Linguine alla Carbonara 2.0

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, linguine alla carbonara 2.0. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Linguine alla Carbonara 2.0 is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Linguine alla Carbonara 2.0 is something that I have loved my whole life. They are fine and they look fantastic.

Begin preparing your carbonara sauce while the linguine is cooking. Drain your hot linguine and add to the bacon mixture. Preparation Heat the olive oil in a large saute pan over medium heat.

To begin with this recipe, we must prepare a few ingredients. You can have linguine alla carbonara 2.0 using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Linguine alla Carbonara 2.0:
  1. Make ready 200 g Linguine Pasta,
  2. Make ready 2 Slices High Quality Chicken Bacon Coarsely Sliced,
  3. Take 1 Egg,
  4. Take Cured Egg Yolk Freshly Grated, Pinch + More For Garnishing
  5. Take Parmigiano Reggiano Freshly Grated, 1 TBSP + More For Garnishing
  6. Get Pinch Roasted Black Pepper,
  7. Prepare Pinch Sea Salt,

Obviously I went with the pasta. It's been a loooooooong time since I made this. The Linguine Alla Carbonara recipe out of our category Noodle! Variation: Classic Linguine Carbonara This carbonara would be equally delicious (and more authentic) using the same quantity of pancetta in place of the bacon.

Steps to make Linguine alla Carbonara 2.0:
  1. Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
  2. In a skillet over medium heat, add 400ml of hot water. - - Season the water with sea salt until it tastes like the ocean. - - Add in 100g of the pasta.
  3. Cook until al dente. - - You can keep the paste for later use. Do not discard the starchy pasta water. - - In the same skillet, add hot water until it is 400ml.
  4. Season the water with sea salt until it tastes like the ocean. - - Add in the remaining pasta. - - At the same time, in another skillet over medium heat, add chicken bacon.
  5. Cook the bacon until it releases it's own oil and starts to crisp. - - The pasta should also just under al dente and most of the pasta water should also almost evaporate. - - Turn off the heat on both stoves.
  6. Transfer the pasta and the pasta water into the same skillet with the bacon. - - In a bowl, combine egg, cured egg yolk, parmigiano, pepper and salt until well combine. - - To make roasted black pepper, simply roast a few peppercorn in a skillet until aromatic. Grind them coarsely in a mortar and pestle.
  7. Transfer the egg mixture into the skillet. - - Toss to combine well, making sure the pasta is well coated with the sauce.
  8. Transfer onto serving plate. - - Garnish with some more pepper, parmigiano and cured egg yolk. - - Serve immediately.

You can also substitute white wine for the red if you prefer. An uncomplicated, fairly acidic and non-oaky white wine. This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. This was my first experience with Bucatini alla Carbonara, and I was a bit shocked at the presentation!!

So that’s going to wrap it up with this special food linguine alla carbonara 2.0 recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!