YOOXICMAN Classic Carbonara
This is an authentic Italian pasta made without any cream or milk, relying solely on egg yolks, savory Pecorino Romano cheese, and the emulsion of salty bacon fat using residual heat.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you pour the egg sauce while the heat is on or the pan is too hot, the sauce will cook and clump like scrambled eggs, so you must turn off the heat and stir quickly in the residual heat after letting it cool slightly to achieve a smooth consistency.
- If the unique funky and salty aroma of Pecorino Romano, a traditional Roman cheese, is unfamiliar to you, you can substitute it with the more popular Parmigiano-Reggiano (Parmesan) cheese.
Recommended for
- Those who want to enjoy the authentic local taste where the unique flavors of cheese and eggs stand out instead of Korean-style cream carbonara.
- Those who want to learn the practical process of emulsification (mantecare) using bacon fat and pasta water, which is the foundation of Italian cooking.
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