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This beef bacon carbonara has become my go-to secret when hosting friends. I'm crazy about how the smoky richness of beef bacon works with the creamy sauce. It's my comfort food that gets thumbs up from everyone at the dinner table.
A Meaningful Dish
I created this carbonara version because I wanted to share this dish with all my friends. The beef bacon adds amazing depth and its smoky flavor really enhances the creamy sauce. It's my take on reinventing this Italian classic while staying true to what makes it so delicious.
Shopping List
- Water from pasta: My trick for perfect sauce consistency.
- Beef bacon: The star ingredient with its smoky goodness.
- Black pepper: A generous amount to wake up your taste buds.
- Pasta: 240g of spaghetti that'll get coated in velvety sauce.
- Butter: 1 spoon for that silky finish.
- Eggs: 1 whole and 2 yolks for creaminess.
- Italian cheese: 40g to add character.
- Garlic: 2-3 cloves for wonderful aroma.
Kitchen Magic
- The Final Touch
- A bit of butter for silkiness and it's ready to be enjoyed.
- Perfectly Al Dente Pasta
- I start by cooking my pasta and carefully save some cooking water it's the key to a successful sauce.
- The Creamy Sauce
- I mix my eggs cheese and pepper this is the crucial moment.
- Crispy Beef Bacon
- I slowly brown my beef bacon so it releases all its flavors.
- The Gentle Assembly
- Off the heat I pour my sauce over the hot pasta stirring quickly for perfect texture.
- Fragrant Garlic
- I add my garlic and let it gently brown without burning.
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Insider Tips
I always pick fatty beef bacon for more flavor. Mixing off the heat is super important for a smooth, not grainy sauce. I love using bucatini pasta as they trap the sauce inside their hollow center and it's absolutely amazing.
Frequently Asked Questions
- → How can I stop the eggs from cooking too much?
- Take the pan off the heat before adding the egg mixture. The pasta's leftover heat will make the sauce creamy without cooking the eggs.
- → Why is pasta water important?
- The starch in pasta water binds the sauce and makes it creamy. Keep some aside to fix the sauce texture.
- → What other types of pasta can I use?
- Spaghetti works best, but bucatini, fettuccine, or linguine are good options too. Long pasta holds the sauce nicely.
- → What's the best way to reheat leftovers?
- Rewarm on low heat and add a splash of water to loosen the sauce. Avoid the microwave, as it can ruin the sauce's texture.
- → Can I swap out the cheese?
- Hard, salty cheeses that melt well are ideal. Parmesan and pecorino are classic, but try other aged cheeses too.