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I received a request for a carbonara recipe.
There are many ways to make it, but I'll show you how our French gutsy chef recommends it.
This time it is a thick sauce with fresh cream.
I have explained the key points to make it simple yet delicious and tips to avoid failure, so I will be happy if you find it useful☆.
Ingredients (for 1 person)
100 g pasta (DiCecco thick recommended)
40 g bacon
2 egg yolks
2 tablespoons cream
15 g parmesan
Half a clove of garlic
5 tablespoons boiling water (1% salt)
Dash of black pepper and olive oil