베이컨 카르보나라

재료

서브 4

• 400 g주성분
• 200 g버터나 기름(or guanciale, diced)
• 4 large맛보기(plus 1 whole egg)
• 80 gPecorino Romano(finely grated)
• 30 gParmigiano-Reggiano(grated, optional)
• 2 tspblack pepper(freshly cracked)
• to tastesalt for the pasta water

조리법

1. 1

   준비하다

   재료를 준비하세요.

   Reserve more pasta water than you think you'll need.

2. 2

   쿡

   완료될 때까지 중간 불로 요리하세요.

   Starting in a cold pan renders the fat without burning the meat.

3. 3

   시즌

   소금과 후추로 간을 하세요.

4. 4

   서브하다

   뜨겁게 서빙하세요.

   Add the water gradually while whisking constantly.

5. 5

   Combine off the heat

   Drain the pasta and add it to the skillet with the bacon, off the heat. Pour in the egg mixture and toss vigorously, adding splashes of pasta water until a glossy, creamy sauce coats every strand.

   Keep the pan off direct heat so the eggs thicken but don't scramble.

6. 6

   Adjust and serve

   If the sauce is too thick, loosen it with more hot pasta water; if too loose, toss over very low residual heat for a few seconds. Serve immediately with extra pecorino and cracked black pepper on top.

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저장

냉장보관 3일 입니다.

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