There classic carbonara we know it is made with raw eggs, but in this way many have to give it up to avoid running the risk of egg-related diseases. Pregnant women in particular cannot eat at all raw eggs and so they are forced to give up this delicacy. But there is a way to eat an excellent carbonara, super creamy even by cooking eggs. Let’s see how.
Carbonara with cooked eggs
Ingredients
- 400 g of spaghetti
- 200 g of bacon
- 5 hard-boiled egg yolks
- 2 handfuls of pecorino
- salt
- Pepper
Preparation
The procedure is the classic one, but slightly longer since we will have to cook hard-boiled eggs first and then prepare the cream. So let’s boil the water and then drop in the eggs. Let them cook for ten minutes and then remove them. Let them cool and then shell them.
We then obtain the yolks and separate them from the whites. Once this procedure is done, set the reds aside and place them in a bowl. Now let’s move on to the preparation of classic carbonara. We cut into strips the pillow and then put it in the pan to sweat it. Low flame and wait for the fat to melt. Let’s say someone adds more fat to the fat. So if you want you can add a drizzle of oil to make it melt better.
We wait for it to become crunchy and melt all the fat. We separate the bacon from its fat. Since it is still hot, we pour the latter (the fat) into the bowl where the egg yolks are (already flaked) and begin to press well. We also put on the water for the pasta and add the pasta as soon as it boils. Let’s salt the water and use a little cooking water with pecorino cheese to create a perfect cream with the egg yolks.
We drain the pasta directly into the pan greased with fat and complete the cooking. Turn off the heat and mix everything with the cream. We mix everything and also add a part of the bacon and then garnish each dish with the leftover bacon. Enjoy your meal.
Read also: Spaghetti alla Masardona, the most loved dish in the Neapolitan neighborhoods, just two simple ingredients and lots of flavor. A kindness
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