How can i make carbonara sauce without it turning into scrambled egg?
I just cant seem to get the texture right, it always looks like scrambled eggs, please help.
Answers:
First off cook off your chopped up pancetta, bacon, or prosciutto (one or the other) then add some previously caramelized onions, and a pinch of chopped garlic. Saute until the garlic is a light golden brown, then deglaze with about 1 1/2 cups of a nice white wine, no need for it to be expensive,, just one you like. Cook off the wine and add about 1/2 qt. of heavy cream,, get it simmering,, but not burning on the bottom, so it starts to reduce, then add a generous hand full of fresh grated Romano cheese, toss in your favorite pasta(previously Cooked and still somewhat hot) , fettuccine is preferred, while tossing, add a tablespoon full of real butter, and a hand full of frozen peas (optional, but adds great texture) toss in well. This is where I add the egg,, remove the pan from the heat, crack and drop the egg in on top of the pasta, and it's sauce, it is easiest to pop the yolk here with a fork, then toss well for a minute or so, then plate up your meal, garnish your plate with another hand full of fresh ground Romano cheese, and freshly chopped parsley.
gentle heat don't cook the sauce. it contains eggs so if you allow it to com to the boil the egg in the sauce will boil too. just heat it gently and you'll be fine.
All the recipes I checked on state that the butter, eggs and cream MUST BE room temperature. Maybe that's your problem.
Low heat and patience. temper your eggs before adding to the completed sauce. Tempering is done by adding the warm cream to the egg a little at a time stirring it in thoroughly after each addition, until your egg mix is about the same temp as the sauce in the pan, then add it in whisking all the while you're pouring it in.
Try mixing your eggs with the (parmesan/romano) cheese. I put my eggs, cheese, parsley, garlic, sun-dried tomatoes, salt & pepper, all in a bowl and mix it together FIRST..
BEFORE I stir it into the pasta.
YOU MUST use precooked (cooled-down) pasta. It's like making fried rice (the pasta has to be 'left-over'.that's how this dish was discovered anyway.same as fried rice; i.e., a mother, attempting to 'stretch' the left-overs.
To your left-over pasta, add the above stuff to a pan or pot with 1/2 olive oil & 1/2 bacon fat (nauty nauty) but the flavour is necessary. In the oil (HOT), saute lightly cutup sweet onions or shallots, the mushrooms, some crumpled sausage, chicken bits, or bacon; then dump in the left-over pasta, & then, dump in the egg/cheese mixture and toss all over medium-hot heat, stirring all the time.until the egg cooks and the cheese melts. No scrambled eggs here!
I make the sauce without the eggs, and cook the pasta seperately.
When both are done, I add the sauce to the pasta and mix together.
I then add an egg yolk, and mix furiously untill the yolk is well mixed into the sauce and pasta.
It doesn't have time, and doesn't get hot enough to turn into scrambled egg.
Good luck, it's a very good question, and one that you will learn how to do before long.
dont cook it for too long!! just put it on the heat for literally 30 seconds, as it will keep cooking after you take it off the heat
does anybody love a jack daniels and coke on a saturday night in front of the t.v?
What's the most dangerous pub/bar you've ever been in and why?
how can i pass alcohol breath test?
Recipe for cottage cheese with eggs?
i was wondering?
I celebratin' my biggest birthday yet!not telling which one tho'!Having a bbq&would love a menu from you all!
What else can I put peanut butter on?
How do i make a 3 layered irish coffee ie:-whiskey 1st,coffee 2nd then cream without it all mixing together?
Chocolate or crisps ( chips if your american).?
Answers:
First off cook off your chopped up pancetta, bacon, or prosciutto (one or the other) then add some previously caramelized onions, and a pinch of chopped garlic. Saute until the garlic is a light golden brown, then deglaze with about 1 1/2 cups of a nice white wine, no need for it to be expensive,, just one you like. Cook off the wine and add about 1/2 qt. of heavy cream,, get it simmering,, but not burning on the bottom, so it starts to reduce, then add a generous hand full of fresh grated Romano cheese, toss in your favorite pasta(previously Cooked and still somewhat hot) , fettuccine is preferred, while tossing, add a tablespoon full of real butter, and a hand full of frozen peas (optional, but adds great texture) toss in well. This is where I add the egg,, remove the pan from the heat, crack and drop the egg in on top of the pasta, and it's sauce, it is easiest to pop the yolk here with a fork, then toss well for a minute or so, then plate up your meal, garnish your plate with another hand full of fresh ground Romano cheese, and freshly chopped parsley.
gentle heat don't cook the sauce. it contains eggs so if you allow it to com to the boil the egg in the sauce will boil too. just heat it gently and you'll be fine.
All the recipes I checked on state that the butter, eggs and cream MUST BE room temperature. Maybe that's your problem.
Low heat and patience. temper your eggs before adding to the completed sauce. Tempering is done by adding the warm cream to the egg a little at a time stirring it in thoroughly after each addition, until your egg mix is about the same temp as the sauce in the pan, then add it in whisking all the while you're pouring it in.
Try mixing your eggs with the (parmesan/romano) cheese. I put my eggs, cheese, parsley, garlic, sun-dried tomatoes, salt & pepper, all in a bowl and mix it together FIRST..
BEFORE I stir it into the pasta.
YOU MUST use precooked (cooled-down) pasta. It's like making fried rice (the pasta has to be 'left-over'.that's how this dish was discovered anyway.same as fried rice; i.e., a mother, attempting to 'stretch' the left-overs.
To your left-over pasta, add the above stuff to a pan or pot with 1/2 olive oil & 1/2 bacon fat (nauty nauty) but the flavour is necessary. In the oil (HOT), saute lightly cutup sweet onions or shallots, the mushrooms, some crumpled sausage, chicken bits, or bacon; then dump in the left-over pasta, & then, dump in the egg/cheese mixture and toss all over medium-hot heat, stirring all the time.until the egg cooks and the cheese melts. No scrambled eggs here!
I make the sauce without the eggs, and cook the pasta seperately.
When both are done, I add the sauce to the pasta and mix together.
I then add an egg yolk, and mix furiously untill the yolk is well mixed into the sauce and pasta.
It doesn't have time, and doesn't get hot enough to turn into scrambled egg.
Good luck, it's a very good question, and one that you will learn how to do before long.
dont cook it for too long!! just put it on the heat for literally 30 seconds, as it will keep cooking after you take it off the heat
The answers post by the user, for information only, UKQnA.com does not guarantee the right.