Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, linguine alla carbonara 2.0. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Proud To Share Our Family's Tradition With Yours. Zumindest wenn man der Geschichte glaubt, dass Carbonara im zweiten Weltkrieg entstanden ist. The Linguine Alla Carbonara recipe out of our category Noodle!

Linguine alla Carbonara 2.0 is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Linguine alla Carbonara 2.0 is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have linguine alla carbonara 2.0 using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Linguine alla Carbonara 2.0:

1. Take Linguine Pasta,
2. Get High Quality Chicken Bacon Coarsely Sliced,
3. Prepare Egg,
4. Make ready Cured Egg Yolk Freshly Grated, Pinch + More For Garnishing
5. Get Parmigiano Reggiano Freshly Grated, 1 TBSP + More For Garnishing
6. Prepare Roasted Black Pepper,
7. Get Sea Salt,

Here is how you cook it. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring. Add hot pasta and toss to coat, adding more reserved water if pasta seems dry. Fold in chopped parsley and bacon.

Steps to make Linguine alla Carbonara 2.0:

1. Pls visit: https://www.fatdough.sg/single-post/2019/05/17/How-To-Cure-Egg-Yolks for the cured egg yolk recipe.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Transfer the egg mixture into the skillet. - - Toss to combine well, making sure the pasta is well coated with the sauce.
8. Transfer onto serving plate. - - Garnish with some more pepper, parmigiano and cured egg yolk. - - Serve immediately.

Serve with lots of cracked pepper and extra Parmesan if desired. Linguine carbonara is a rich and creamy pasta made with a no-cook sauce. This easy version uses ham & peas to create a family favorite! We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). There are many tales that tell how carbonara came to be.

So that’s going to wrap it up for this special food linguine alla carbonara 2.0 recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!