Pasta Carbonara
Pasta Carbonara, a classic Italian dish made with eggs, cheese, and bacon, is a quick and easy meal that's perfect for any occasion.
Pasta Carbonara, a classic Italian dish made with eggs, cheese, and bacon, is a quick and easy meal that's perfect for any occasion.
- Carbohydrate 0.386377500428594 g
- Cholesterol 20.751562519901 mg
- Fat 7.55728313215503 g
- Fiber 0.0660124991470129 g
- Protein 2.52184562816151 g
- Saturated Fat 4.72786050446031 g
- Serving Size 1 1 Serving (100g)
- Sodium 137.492000157205 mg
- Sugar 0.320365001281582 g
- Trans Fat 0.517404125484572 g
- Calories 79 calories
Step-by-step
- Cook bacon until crisp. Drain on paper towels.
- In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
- Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.
Emulsion stability determines whether pasta carbonara turns out velvety or curdles into scrambled eggs. Bringing the four eggs and quarter-cup of heavy cream to 70 degrees Fahrenheit before mixing prevents thermal shock when they meet the hot fettuccine. Starch molecules from the boiling water bind tightly with the rendered fats and grated parmesan, creating a glossy coating that clings firmly to every strand of the sixteen ounces of pasta. Controlling this thermal reaction requires swift, continuous motion off the direct heat source.
Managing Residual Heat for Silkiness
Residual heat in the heavy-bottomed cooking pan must remain below 140 degrees Fahrenheit before the dairy and egg mixture goes in, otherwise the proteins tighten prematurely and release their moisture. Tossing the freshly drained fettuccine with softened butter first creates a protective lipid barrier around the starch. This buffer slows down heat transfer, giving the beaten eggs enough time to thicken into a smooth sauce without forming solid lumps.
- Use room-temperature eggs to prevent thermal shock upon contact with hot pasta.
- Remove the pan entirely from the burner before introducing the dairy and cheese blend.
- Stir constantly with wooden tongs to distribute the rendered bacon fat evenly throughout the starch.
