Chef's amazing carbonara ravioli
I love making pasta. This is another go to pasta I make all the time. I learnt how to make cabonara working in a italian restaruant.
Traditional carbonara sauce with bacon, onion and ravioli.
The trick here is incorporating the egg off the heat. You want the egg to incorporate with the sauce so it thickens. If the heat is too hot, it will scramble and you will have lumpy eggs.
Recipe
Makes 1 Serve
Ingredients
130 Grams Ravioli
1/2 Cup Thickened Cream (Heavy Cream)
1 Egg
1/2 Brown Onion
1 Rasher Bacon (Slice of Bacon)
10 Grams Parmesan Cheese
1 Teaspoon Parsley
Oil for Cooking
Directions
Dice your bacon and onion.
Roughly chop the parsley.
Add a 1/2 teaspoon of oil and water in a pot and bring it to a boil. Add your pasta and cook until al dente, roughly 8 minutes.
Drain the pasta. Set aside.
Add oil to your pan. Heat it on high heat.
Add your bacon, onion and parsley. Cook until the bacon goes brown, and the onion has sauteed. Roughly 3 minutes. Stirring occasionally.
Add the pasta. Toss through.
Add your cream. Toss through. Simmer until the cream thickens and bubbles.
Take your pan off the heat and add your egg.
Rapidly mix your egg, though. Your sauce will thicken. If your pan is too hot, the egg will turn into scrambled eggs.
Plate your pasta. Add your cheese and garnish. Enjoy.
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