What is carbonara sauce? Nothing but a sauce that is frothy and also has tasty bacon or ham bits in it. Carbonara was created somewhere in the middle of the 1800s and commingled with spaghetti to concoct a filling meal for Italian charcoal workers who in Italian are called the carbonari. Other theories suggest that in earlier days, squid or cephalopod ink was also added to this sauce which then took on the hue of carbon and thus the name. Well, so how does one go about making this off white sauce generously speckled with freshly ground, aromatic black pepper? Simple. By following the carbonara sauce recipes given below.
How to Make Carbonara Sauce?
Like homemade Alfredo sauce, carbonara is also mixed with pasta or spaghetti to make preparations such as pasta la carbonara or spaghetti alla carbonara.
Carbonara Sauce with Pancetta
This goes great with pasta. You must have,
- Eggs, 2 (whipped)
- Parmesan cheese, 2 oz. (grated)
- Pancetta lardons, 1 oz.
- Double cream, 5 fl. oz.
- Parsley, 1 tbsp. (fresh, hacked)
- Garlic clove, 1 (minced)
- Salt and black pepper, to taste
Fry the lardons in very hot but not spitting olive oil, until they are a crispy, golden brown and then place them on some tissues to get rid of the excess oil. Now, in a mixing bowl, add the eggs, Parmesan, cream, parsley and garlic and season with some salt and generous helpings of freshly craunched black pepper. Now whip the mixture together to get a good blend. In this mixture you must add some pasta that has been boiled al dente and then the mixture must be cooked in a pan for 1 minute. Add the lardons to this, saut once and serve hot!
Pink Carbonara Sauce
To be served with a pound of linguine, you can make this pinkish condiment with,
- Bacon slices, 6 (cooked, crumbled)
- Marinara sauce, 1 cup
- Peas, cup (frozen, thawed)
- Light cream, cup
- Parmesan cheese, 2 tbsp. (grated)
In a skillet, add the homemade marinara sauce and the cream and mix the two together over a medium flame. When the concoction takes on a pinkish hue, add the peas and cook for say 5 - 7 minutes, stirring continually. Mix in with some cooked linguine that has been kept warm and add the bacon and cheese. Toss and serve.
Tangy Carbonara Sauce
Gather,
- Eggs yolks, 4
- Italian pancetta, 3 oz. (fried)
- Crme frache, 3 oz.
- Onion, (small, chopped finely)
- Lemon, (chopped zest)
- Thyme, yield of 1 twig (hacked)
- Salt and pepper, to taste
Beat the yolks in a bowl and then add the crumbled pancetta, crme frache, onion bits, chopped zest of a lemon and fresh thyme to the yolks. Season with rock salt and generously sprinkle a lot of black pepper into the bowl. You can throw in some grated Parmigiano cheese if you want. Now add the cooked, drained and slightly cooled pasta to the sauce, mix with a wooden spatula and serve immediately!
So, three great carbonara sauce recipes at your disposal. Since it is so easy to concoct, the sauce will surely become a staple for any connoisseur of Italian dishes in no time at all.
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