429,492 views
A home-cooked carbonara recipe that you can eat at restaurants! High-quality taste guaranteed, perfect for when you don't feel like cooking rice. Carbonara cream pasta fanatics can make one serving with the pan.... [Raymond Kim's Carbonara Ingredients🥘] - 5-6 sheets of bacon - Spaghetti noodles - 1/2 onion, 30g Italian parsley, 1 egg yolk - 80g Parmigiano-Reggiano cheese - 250ml heavy cream, 1 chicken stock, white wine, olive oil (*If you don't have fresh parsley, you can use dried parsley powder.) [Raymond Kim's Carbonara Recipe🥘] 1. Boil 2L of water, add 1 chicken stock, and a little salt to prepare water to boil pasta. 2. When 1 boils, add pasta noodles and cook for 7 minutes. 3. Finely chop 1/2 an onion and parsley and prepare. 4. Coat the pan with olive oil and add the onion from step 3 and cook until golden brown. 5. Chop 5-6 slices of bacon and add to the pan from step 4 and stir-fry together. 6. Pour enough wine (cheongju or soju can be substituted) over high heat and cook until the alcohol evaporates. 7. Add 125ml of the noodle liquid from step 2 to the pan from step 6 and simmer until the noodle liquid is almost gone. 8. Add 250ml of heavy cream to the pan and boil while making mantecaré. 9. Add the noodle liquid and cook for 2 more minutes. 10. (Optional) Grate 50g of Reggiano cheese and add. 11. Add a pinch of salt to taste and add an egg yolk and the parsley from step 3 and mix well. 12. Add a pinch of heavy cream and stir-fry once more. 13. Roll up the pasta with tongs and plate on a plate. 14. Sprinkle with Reggiano cheese and pepper to finish. Today's menu (00:00) Ingredient preparation and stir-frying (00:47) Boil the noodles and finish (02:59) Plating & tasting (05:24) #Carbonara #MakingCarbonara #CarbonaraRecipe