In this recipe we will make the true carbonara sauce of Italian origin. This white, typical sauce in many countries of the world, is done alone with egg and not with cream or milk cream as usually believed. Follow this easy recipe step by step and learn to prepare the authentic carbonara sauce without cream, the true Italian recipe.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make original carbonara sauce: |
| 100 grams of pancetta or bacon 4 units of eggs 80 grams of Parmesan cheese 1 pinch of garlic pasta 1 teaspoon of olive oil 1 pinch of salt 1 pinch of black pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, fried, |
Ingredients to make original carbonara sauce:
1. The first step to perform the original carbonara sauce is to prealist the ingredients.
2. In a bowl separates the egg yolks. For carbonar sauce we will only use the yolks, the whites you can separate them to prepare a delicious oatmeal and clear sponge cake.
3. add the Parmesan cheese, salt, black pepper and a pinch of garlic pasta to taste. If you want you can replace the paste with garlic powder.
4. Mix the ingredients well until they are integrated. If you want you can add a little of the egg white but keep in mind that the original carbonara sauce only uses yolks.
5. Heat a pan over medium heat and sauté the pancetta or bacon cut into fine strips. Dora very well and remove from heat.
6. Add half of the bacon to egg mixture. Reserve the other half to add it directly to each of the dishes when we serve our traditional carbonara sauce.
7. It serves our Italian carbonara sauce as a base of any type of pasta you want, remember this is the original sauce which does not need milk or cream cream. The trick is to bathe the freshly made pasta with the sauce and that the heat of the same paste cooks the egg. If you want more salsa recipes and have any comments or restlessness, write us.
