Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, linguine alla carbonara 2.0. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Linguine alla Carbonara 2.0 is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Linguine alla Carbonara 2.0 is something which I have loved my entire life.

Zumindest wenn man der Geschichte glaubt, dass Carbonara im zweiten Weltkrieg entstanden ist. The Linguine Alla Carbonara recipe out of our category Noodle! Here is how you cook it.

To begin with this particular recipe, we have to prepare a few components. You can cook linguine alla carbonara 2.0 using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Linguine alla Carbonara 2.0:

1. Take 200 g Linguine Pasta,
2. Prepare 2 Slices High Quality Chicken Bacon Coarsely Sliced,
3. Get 1 Egg,
4. Make ready Cured Egg Yolk Freshly Grated, Pinch + More For Garnishing
5. Get Parmigiano Reggiano Freshly Grated, 1 TBSP + More For Garnishing
6. Prepare Pinch Roasted Black Pepper,
7. Take Pinch Sea Salt,

Fold in chopped parsley and bacon. Serve with lots of cracked pepper and extra Parmesan if desired. Spaghetti is the usual pasta for alla carbonara. However, linguine, fettuccine, bucatini and rigatoni can also be used.

Steps to make Linguine alla Carbonara 2.0:

1. Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
2. In a skillet over medium heat, add 400ml of hot water. - - Season the water with sea salt until it tastes like the ocean. - - Add in 100g of the pasta.
3. Cook until al dente. - - You can keep the paste for later use. Do not discard the starchy pasta water. - - In the same skillet, add hot water until it is 400ml.
4. Season the water with sea salt until it tastes like the ocean. - - Add in the remaining pasta. - - At the same time, in another skillet over medium heat, add chicken bacon.
5. Cook the bacon until it releases it's own oil and starts to crisp. - - The pasta should also just under al dente and most of the pasta water should also almost evaporate. - - Turn off the heat on both stoves.
6. Transfer the pasta and the pasta water into the same skillet with the bacon. - - In a bowl, combine egg, cured egg yolk, parmigiano, pepper and salt until well combine. - - To make roasted black pepper, simply roast a few peppercorn in a skillet until aromatic. Grind them coarsely in a mortar and pestle.
7. Transfer the egg mixture into the skillet. - - Toss to combine well, making sure the pasta is well coated with the sauce.
8. Transfer onto serving plate. - - Garnish with some more pepper, parmigiano and cured egg yolk. - - Serve immediately.

Rigatoni is the second most popular pasta for carbonara in Rome. The recipe I used is one that my Italian hubby follows. In a small stainless-steel frying pan, heat the oil and butter over moderate heat. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). There are many tales that tell how carbonara came to be.

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