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We hope you got insight from reading it, now let’s go back to linguine alla carbonara 2.0 recipe. You can cook linguine alla carbonara 2.0 using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Linguine alla Carbonara 2.0:
- Use 200 g Linguine Pasta,
- Get 2 Slices High Quality Chicken Bacon Coarsely Sliced,
- Provide 1 Egg,
- Use Cured Egg Yolk Freshly Grated, Pinch + More For Garnishing
- Use Parmigiano Reggiano Freshly Grated, 1 TBSP + More For Garnishing
- Prepare Pinch Roasted Black Pepper,
- Use Pinch Sea Salt,
Instructions to make Linguine alla Carbonara 2.0:
- Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer the egg mixture into the skillet. - - Toss to combine well, making sure the pasta is well coated with the sauce.
- Transfer onto serving plate. - - Garnish with some more pepper, parmigiano and cured egg yolk. - - Serve immediately.
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