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I’ve thought about making spaghetti carbonara several times, ever since I was introduced to it in a Ruth Reichl book, but I never did until faced with a nearly empty refrigerator (that fortunately did happen to have very good quality bacon). The rustic simplicity of the dish was always intriguing, but the sheer absence of vegetables and color in a main course turned me off. I have to say that when I did finally make I was not disappointed – by tossing in fresh aromatic herbs a pleasant brightness was achieved that balanced the bacon, egg, and garlic.
The coolest thing about spaghetti carbonara is the fact that you cook the egg by tossing them with the freshly cooked pasta. Egg proteins are very sensitive and even just that small amount of heat is enough to denature and partially coagulate them – in other words, the raw egg starts to thicken as the proteins unwind and join back up. This creates a lovely silkiness akin to a fancy sauce only using egg. This is a great recipe to have in your arsenal for when you don’t have time and aim to please. Below recipe serves 2-3 and is adapted from Ruth Reichl’s recipe.
2. Dikutip dalam Bon Apetite, untuk membuat saus carbonara sebaiknya gunakan telur suhu ruang. Ini akan membantu hasilkan sasus yang lembut dan ringan. Jika kamu biasa menyimpan telur dalam lemari es, sebelum membuat saus bisa keluarkan dulu telurnya. Telur yang masih dingin dapat menyebabkan gumpalan pada saus.
The Italian pasta dish carbonara traditionally includes eggs, bacon and cheese, but is easy to modify with additional ingredients and different types of pasta. Here, a few variations including a bucatini carbonara dish, a bacon and fresh pea spaghetti carbonara and a carbonara with fusilli.
Italian carbonara is famously rich, combining pancetta orguanciale(cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs.
The abundance of fresh tarragon, chervil, chives and parsley--a mixture calledfines herbes--is balanced here by the addition of cream and egg yolks. Note that the yolks are cooked only by the heat of the pasta, which thickens them enough to make a sauce.
A carbonara sauce always has eggs, bacon (usually pancetta) and Parmesan or pecorino cheese; some versions contain heavy cream, others do not.Top Chefcontestants Elia Aboumrad and Sam Talbot made their decadent sauce with plenty of cream; to add color and freshness they also added a less conventional ingredient--a handful of green peas.
"This epitomizes the beauty of few-ingredient cooking," says Claire Robinson. Indeed, she freshens up the classic, rich pasta by simply adding a few handfuls of spinach to the fettuccine just before it's finished cooking.
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