Spaghetti à la Carbonara (traditional Italian recipes)

Spaghetti à la Carbonara (traditional Italian recipes)

🧾 Ingredients (for 2 people)

• 180 g of spaghetti

• 100 g of bacon (joue de porc sechée)

• 2 jaunes d'œufs

• 40 g grated pecorino romano

• Poivre noir fraîchement moulu

• Gros sel pour l'eau de cuisson

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👨🍳 Preparation stage by stage

1. Boil the water

• Refill a casserole with water.

• Induction : set the plate to level 9 (or boost) for rapid boiling.

• Once the bouillante water, add the large selection (modérément: the bacon and the pecorino are sold).

2. Prepare and prepare the bacon

• Coupez le pillow en bâtonnets épais .

• Make a car without fat matière.

• Induction : set at level 6 for a low and controlled stove.

• Come back within 5 to 6 minutes , just as it turns golden and croustillant .

• Collect the feu and reserve it, leaving the fat in the poêle.

3. Cook the spaghetti

• Put the pâtes in the boiling water.

• Cook al dente for 8 to 9 minutes (check the times on the packaging).

• Before cooking, take 1 louche of water (rich in starch).

4. Prepare the crème au jaune d'œuf

• Dans un bol, mélangez :

  • 2 jaunes d'œufs

  • 40 g of grated pecorino cheese

  • Poivre noir généreusement moulu

• Fouettez just get a homogenous crème.

5. Mix and create the sauce (hors du feu)

• Eat the spaghetti and pour it into the pork while still eating the bacon.

• Remove the poêle de la plaque à induction (très important pour no pas cuire l'œuf).

• Enjoy the crème au jaune d'œuf immediately.

• Mix energy to enrober the pâtes.

• Use the above mentioned cuillères d'eau de cuisson chaude to obtain a creamy texture without coagulating the œufs.

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⚙️ Tips for training on induction plaque

🔸 Use a double base or triple base , specially adapted to induction for uniform diffusion.
🔸 Avoid removing the plaque from the mélange œufs/pâtes: the residual heat is sufficient.