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A classic Italian pasta dish demonstrated by professional chef Frank Proto, focusing on technique and high-quality ingredients. This authentic Carbonara recipe uses guanciale, eggs, and hard cheeses to create a rich, creamy sauce without any cream, all while teaching fundamental cooking tips for beginners.
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Prepare ingredients: grate cheeses, dice guanciale, and whisk eggs with cheese and pepper. → Sauté guanciale in a skillet until fat is rendered. Cook spaghetti in salted boiling water until al dente. → Transfer cooked pasta to the skillet with the guanciale. → Remove skillet from heat, add the egg/cheese mixture and a ladle of pasta water. → Toss vigorously to create a creamy sauce, then serve immediately with extra cheese.
Prepare ingredients: grate cheeses, dice guanciale, and whisk eggs with cheese and pepper. → Sauté guanciale in a skillet until fat is rendered. Cook spaghetti in salted boiling water until al dente. → Transfer cooked pasta to the skillet with the guanciale. → Remove skillet from heat, add the egg/cheese mixture and a ladle of pasta water. → Toss vigorously to create a creamy sauce, then serve immediately with extra cheese.
A classic Italian pasta dish demonstrated by professional chef Frank Proto, focusing on technique and high-quality ingredients. This authentic Carbonara recipe uses guanciale, eggs, and hard cheeses to create a rich, creamy sauce without any cream, all while teaching fundamental cooking tips for beginners.
Prepare your 'mise en place'. Start by freshly grating the Pecorino Romano and Parmigiano-Reggiano cheeses. Using a box grater on its side can provide better leverage.
Crack three large eggs into a bowl. It's best to crack them on a flat surface to minimize the chance of getting shells in the bowl. Give them a quick whisk.
Using a sharp knife, cut the guanciale into small dice, about 1/4-inch thick.
Bring a large pot of water to a boil. In a separate large skillet over medium heat, add a little olive oil and the diced guanciale. Cook until the fat has rendered and the guanciale is lightly browned but not overly crispy. Turn off the heat and set aside.
Once the water is boiling, generously salt it. Add the spaghetti and cook according to package directions until al dente.
Read the recipe thoroughly before you begin cooking to avoid mistakes.
Prepare your 'mise en place' by having all ingredients measured, cut, and ready to go.
Use a sharp knife; it is safer and more efficient than a dull one.
Use your senses—smell, sight, and sound—to gauge how your food is cooking.
Buy the best quality ingredients you can afford, as they are the foundation of good food.
Master the basic recipe and technique before attempting to modify it.
Practice is essential. The more you cook, the more confident and skilled you will become.
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