How to Prepare Perfect Linguine alla Carbonara 2.0

Linguine alla Carbonara 2.0. Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic and crushed red pepper. In a small stainless-steel frying pan, heat the oil and butter over moderate heat.

In the last minute toss in the pressed garlic and cook until fragrant and golden about one minute. Remove from heat and drain on paper towels. Bring a large pot of salted water to a boil. You can cook Linguine alla Carbonara 2.0 using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Linguine alla Carbonara 2.0

1. You need 200 g of .
2. It's 2 Slices of .
3. You need 1 of .
4. You need of .
5. It's of .
6. It's Pinch of .
7. You need Pinch of .

Drain and return to the pot. Bring a large pot of salted water to a boil. While the pasta is cooking, mix the egg, egg yolks, cheese, salt and pepper in a medium bowl. Heat the oil in a large skillet, over medium-high heat.

Linguine alla Carbonara 2.0 instructions

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..

Toss the hot pasta with the sauce until pasta is well-coated giving the hot pasta a chance to heat up the egg and cream mixture. Season with salt and freshly ground black pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Meanwhile, heat the olive oil in a deep skillet over medium flame. The real star of our meal was the Linguine alla Carbonara.