-
1
Make the carbonara sauce.
-
2
Break 8 eggs into a bowl and let sit until room temperature.
-
3
Add the milk, heavy cream, and Parmesan cheese to Step 1.
-
4
Gently mix together.
-
5
Break apart any lumps of cheese beforehand.
-
6
Add salt and pepper to Step 2 and the sauce is complete.
-
7
Don't use too much salt at this point as bacon and the boiling pasta water will be added later.
-
8
Prepare the whole pepper to use for garnish.
-
9
Roughly crush the pepper with the side of a kinfe.
-
10
Slice the block of bacon into 5 mm strips.
-
11
Crush the garlic with the side of a knife.
-
12
Place olive oil and the crushed garlic in a cool frying pan.
-
13
Turn the heat to low and patiently heat until the flavor of the garlic permeates the oil.
-
14
Boil the pasta.
-
15
Add 1% of salt to a large amount of water (1 L water : 10 g salt).
-
16
Cook the pasta until 1 minute less than what is stated on the package.
-
17
Add the bacon to the frying pan and cook until crispy.
-
18
Once the bacon has cooked, remove the garlic.
-
19
Pour in the white wine and cook off the alcohol.
-
20
Add the boiling water from the pasta.
-
21
Scrape off the yummy pieces of meat that get stuck to the frying pan with a rubber spatula.
-
22
Turn the heat off until the pasta has finished boiling.
-
23
Add the al dente pasta to the frying pan from Step 9.
-
24
Turn the heat to low and coat the delicious bacon flavored sauce with the pasta.
-
25
Turn off the heat and pour in the carbonara sauce.
-
26
Coat with the noodles completely.
-
27
Even though this part just uses residual heat, if it's too hot the egg will cook, so toss the sauce and noodles quickly.
-
28
Arrange on a plate and top with the crushed pepper.
-
29
Enjoy!
