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Carbonara Pasta
30 minutes total preparation time
4 persons
Simple, fast and delicious!
Entirely in the traditional way without the addition of cream, because we naturally make this golden yellow sauce all by ourselves.
This not only makes it healthier, but also much tastier.
Carbonara Pasta
30 minutes total preparation time 4 persons
Simple, fast and delicious!
Entirely in the traditional way without the addition of cream, because we naturally make this golden yellow sauce all by ourselves. This not only makes it healthier, but also much tastier.
You need:
You need:
Ingredients
- 300 gr pasta of your choice*
- 4 egg yolks
- 1 whole egg
- 100 gr Parmesan cheese
- 150 gr pillow
- 1 clove of garlic
- 2 tablespoons of parsley
- Salt pepper
Traditionally , this is often made with tagliatelle or spaghetti, but it works just as well with rigatoni pasta, for example.
Homemade pasta is, of course, even tastier. use this simple recipe:
- 200 g flour type 00 + extra for dusting
- 2 medium/large eggs
- Pinch of salt
- Tablespoon olive oil (this will make your dough a little more flexible.)
*If you can't find guanciale (which is not very strange, you won't find this in every supermarket or butcher) you can also use pancetta.
Time to fire up your Braai!
- Light the pieces of wood in the lower part of the Braai. This way we can cook the pasta at the bottom of the fire part and bake the guanciale on top of the braai with the same heat source.
TIP! If the upper part does not get hot enough, you can also choose to light coals on the coal plate.
- Place the wok plate on the Braai and then the skillet on top.
- Then cut the 150 gr guanciale or pancetta in cubes and add to your skillet.
No oil or butter is needed as this meat already contains a lot of fat. Fry until the meat is slightly crispy. Add just before the meat is ready 1 garlic clove (finely chopped) - Meanwhile, bring the Dutch Oven to the boil with water and a pinch of salt.
This can be done by putting the pan on the fire or hanging it in the lower part. - When the water boils, do the 300 gr pasta in it until it is "al dente". Just before the end, remove a bowl of cooking liquid from the pan. We need this at the end.
The carbonara sauce:
- mix the 4 egg yolks, 1 whole egg, 75 gr of the Parmesan cheese and the cooking liquid of the pasta in a bowl.
We will add this to the hot pasta later. - When the pasta is "al dente" you put it in the skillet where the meat is still in it.
- Then add the egg mixture to the pasta.
Then stir everything together until the egg mixture turns into a creamy sauce that clings to the pasta.
Note that this is done on a low fire or no longer on the fire, this can cause the egg mixture to clot, and then you have a pasta with omelette, just not the intention. If it gets too dry or doesn't mix well, you can always add a little extra cooking liquid. Give it time! - Serve the portions and season with (plenty of) black pepper, salt, a little chopped parsley and the rest of the Parmesan cheese.
Enjoy your meal!
homemade pasta*
If you want to make your own pasta, which is of course extra tasty, proceed as follows:
- Make you 200 gr flower a mountain and make a dimple in the middle, you can use this 2 eggs, pinch of salt and a little olive oil.
- Stir gently with a fork into the egg mixture, always taking the inner edge of your flour with you when stirring until it becomes a dough.
- As soon as your dough becomes too thick to mix with a fork, start kneading, do this for about 10 minutes until everything is a firm and smooth dough
The dough is kneaded enough when the dough springs back after you push it with your finger. - Let it rest in cling film for half an hour.
- Take some of the flour to dust your work surface and pasta machine and roll from the thickest setting of your machine to an increasingly thinner setting.
Stop at position 8 on your pasta machine, the pasta is now thin enough. - Roll up the sheets loosely and cut them into strips, so you have your own homemade tagliatelle
