CARBONARA RECIPE
Looking for a delicious carbonara recipe? Look no further! This unique twist on the classic Italian dish combines the rich flavors of beef bacon and pecorino Romano cheese for a truly mouthwatering experience. Forget about using pork, we've got you covered with our signature cold pan toss and medium heat render the fat method. And for all you Italians out there, don't worry - we've got your back on this one. Time to Get Saucy and make sure your pecorino Romano is as fluffy as can be. No heavy cream needed here, just the real deal. Oh, and don't forget the crispy pasta! To avoid any curdling mishaps, simply kill the heat before adding the eggs. And of course, freshly cracked black pepper is a must. Trust us, this bite will leave you wanting more. So why wait? It's time to get cooking and make this incredible carbonara dish!
Ingredients:
- Beef bacon
- Pecorino Romano cheese
- Eggs
- Black pepper
- Pasta
Cooking steps:
- Start by cooking the beef bacon in a cold pan over medium heat until it renders its fat.
- Meanwhile, get your water boiling and make it taste like the ocean by adding salt.
- Once the beef bacon is crispy, remove it from the pan and set it aside.
- In the same pan, kill the heat and let it cool down a bit. This will prevent the eggs from curdling.
- While the pan is cooling, cook the pasta until al dente.
- In a separate bowl, crack some fresh black pepper and add the eggs.
- Whisk the eggs and pepper together until well combined.
- Now, add the cooked pasta to the cooled pan and pour the egg mixture over it.
- Toss everything together until the pasta is coated with the creamy egg sauce.
- Finally, crumble the crispy beef bacon over the top and give it one last toss.
- Serve immediately and enjoy the incredible flavors of this beef bacon carbonara. Bon appétit!