La
Carbonara
This dish speaks for itself. It was first created over 300 years' ago in Italy, and the only type of pasta that could be used was spaghetti. The Italian kitchen recognises nothing of a sauce consistency to be part of a true carbonara; it is known as a "cream".
This "cream" comprises eggs, Parmesan and seasoning.
Bacon, onion and herbs are mixed and cooked in a pan.
The spaghetti will be cooked once again with these ingredients to achieve the correct flavour.
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The egg and Parmesan mix is folded into the spaghetti and ....... the rest is a professional secret of the Pasta House!
Thus creating a genuine and fresh carbonara to serve to our customers.
A carbonara should be:
Of such a consistency that no liquid is on the plate. The "cream" must envelop the spaghetti and when lifted, each individual pasta strand should be moist.
Recommendation:
Do not add any further Parmesan cheese once the dish has been served or it will become too dry. Freshly ground black pepper will enhance the flavour. |
