What is carbonara sauce made of?

Answer 1

This is my favourite recipe for carbonara sauce and it's really easy to make. It takes me around 30 to 45 minutes. This recipe serves around 4 to 6 people.

INGREDIENTS

500g diced bacon (or 8 rashers bacon if you prefer strips. If you're using rashers, cut them into 5 cm strips before putting them in the pan.)

2 tbsp olive oil

2 pinches paprika

160 ml thickened cream

3-4 litres hot water

pinch of salt

2 eggs

2 egg yolks

70g parmesan cheese

1-2 packets fettuccine

METHOD

1.Heat pan on medium to low heat. Add oil, then add bacon in thirds, taking off heat when crisp. Put all the bacon back in the pan with paprika and cream. Stir over low heat until combined. Then take off the heat.

2. Put the hot water and salt into a large pot on the stove. Turn the stove up to high and put the lid on.

3. Beat the eggs together with the parmesan cheese. Set aside.

4. Once the water has boiled, put in the fettuccine. Once it has reached 'al dente' ('to the tooth' in Italian. It means not crunchy but not overdone), drain the pasta and tip the water out of the pot. Put the pasta back in the pot along with the egg mixture and bacon cream mixture. Mix thoroughly until combined. Serve topped with grated parmesan cheese and ground pepper.

I hope this recipe works well for you! :)

Answer 2

It's an oil based white sauce that includes bacon or pancetta, parmesan (or other hard cheese) capers and garlic. Sometimes a cream sauce thickened (hardened) with egg is used. Basically it needs the bacon or pancetta and cheese, the rest adds to it.

Answer 3

A mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) is then combined with the hot pasta away from additional direct heat to avoid coagulating the egg, which must remain a liquid component of the sauce as it cooks. Guancial is the most traditional meat, but pancetta, or local bacon are also used

Answer 4

Search the internet for: recipes for spaghetti carbonara. You will be assailed by many recipe choices, some simple or more elaborate. Personally, I would boil spaghetti until soft, drain, and then add the contents of a tin of carbonara sauce bought from the nearest supermarket.