Linguine alla Carbonara 2.0
Linguine alla Carbonara 2.0

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, linguine alla carbonara 2.0. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Linguine alla Carbonara 2.0 is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Linguine alla Carbonara 2.0 is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 200 g Linguine Pasta,
  2. Make ready 2 Slices High Quality Chicken Bacon Coarsely Sliced,
  3. Prepare 1 Egg,
  4. Get Cured Egg Yolk Freshly Grated, Pinch + More For Garnishing
  5. Take Parmigiano Reggiano Freshly Grated, 1 TBSP + More For Garnishing
  6. Take Pinch Roasted Black Pepper,
  7. Prepare Pinch Sea Salt,

In this Linguine alla Carbonara, meatballs, peas and bacon are tossed in a simple eggy cheese sauce. Well it was either a hair moisturizing treatment, mayo or linguine alla carbonara. Obviously I went with the pasta. Add butter and toss to cover.

Instructions 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.

Pour egg mixture over and toss until pasta is coated. 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!! I decided to do some research and see what I could come up…that did.

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