Composition / ingredients
Step-by-step cooking
Step 1:
How to make a sauce for pasta Carbonara with cream? Measure out the necessary ingredients. For the sauce, it is preferable to use not very greasy bacon. I have a carbonate with a small fat layer. Egg yolks must be fresh.
Step 2:
Choose the shape of slicing bacon as desired. It can be cut into small strips or thin small slices.
Step 3:
Peel and wash the garlic. I don't leave garlic in the sauce, so I cut it into thin plates. If garlic is welcome in the sauce, then chop the clove finely.
Step 4:
Chop the parmesan on a fine grater.
Step 5:
Heat the olive oil in a frying pan, put the sliced bacon. Fry the bacon over medium heat, stirring constantly, until lightly browned. If the bacon is too greasy, you can not add butter or add less.
Step 6:
Put the garlic in the pan. Fry the bacon with garlic, stirring, for another 1 minute, so that the sauce acquires a light spicy flavor. I removed the garlic from the pan. If desired, finely chopped garlic can be left in the sauce.
Step 7:
In a suitable sized bowl, whisk the yolks. To do this, use a whisk or fork.
Step 8:
Combine the yolks with cream, whisk until smooth.
Step 9:
Pour the yolks and cream into a separate frying pan. Over low heat, stirring constantly, bring the mixture to a slight thickening. It is very important to do this on a slow fire. At high temperatures, the yolks and cream may curdle, lumps will appear in the sauce, which will spoil its appearance and taste.
Step 10:
Put the toasted bacon in the thickened mixture, mix.
Step 11:
Add grated cheese to the sauce. Over low heat, stirring constantly, bring the mass to a complete melting of the cheese. If desired, add salt to the sauce, add black pepper. I didn't salt it, because the pasta is cooked in salted water and the parmesan gives the sauce a salty-island taste.
Step 12:
The sauce for pasta Carbonara is ready. In consistency, it should be like not very thick sour cream. If cream of lower fat content was used, then the sauce may turn out to be less thick. The density can be adjusted by adding more cheese. If the sauce, on the contrary, is too thick, dilute it with hot water in which the pasta was cooked.
Step 13:
In parallel, put the cooked pasta hot in the sauce, mix and serve immediately, sprinkled with finely chopped herbs and grated Parmesan. Enjoy your meal!
If you want to add spices or aromatic herbs to the sauce, then add them moderately so as not to interrupt the delicate taste of the sauce itself.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Egg yolks - 352 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
