Creamy Thermomix Carbonara Recipe (2024)

FAQs

Why is my carbonara not creamy enough? ›

If the sauce is too much liquid, the egg will cook and the result will be dry. Once drained the pasta, put in the same hot pot, add the sauce and stir energically until creamy. If happen to be too liquid because of some water left, I use to give a little heat to the pot. In the end I add guanciale and half of its fat.

The creaminess comes from the eggs and the rendered fat from the guanciale or pancetta. The key to making a creamy carbonara is to toss the spaghetti with the egg mixture and the rendered fat immediately after draining it. This helps to cook the eggs and thicken the sauce.

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

There might be light variations in the quantities and preparation steps, but the real Carbonara has only 6 simple ingredients: water, pasta, guanciale, eggs, pecorino, pepe. Here's my recipe! well, the first and only trick is related to the ingredients: always use high quality Guanciale and Pecorino and fresh eggs.

Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.

Make sure you're using either the dry pasta pan that's still hot or something pre-heated because the residual heat of the pasta and pasta water will cook the egg but not scramble it. Add a splash more of the hot pasta water if the carbonara is too dry.”

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Because in the traditional recipe there is no garlic, if you add it you will lower quality of a very good food. Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine.

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

The Italian version doesn't use cream or ham. It is made with pancetta (pork belly meat that is salt cured, also referred to as Italian bacon), Parmigiano Reggiano or pecorino romano cheese, eggs, and black pepper—called the basics.

Do you put raw egg in carbonara? ›

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

friends' homes, in a trattorias or in starred restaurants of the capital alike, throughout Italy and abroad, in countless versions: with or without pepper, with one yolk per person or the addition of at least one whole egg, with guanciale or strips of bacon. The carbonara sauce is prepared in a matter of minutes.

Signs that carbonara sauce has gone bad include a sour or unpleasant odor, visible mold, a significant color change, separation or curdling, an unusual texture, and an off taste. If you notice any of these signs, it's best to discard the sauce to avoid the risk of consuming spoiled food.

Pecorino Romano: This aged sheep's cheese is always traditionally used in the Roman pastas, and its salty, grassy, earthy flavor is absolutely delicious in carbonara. That said, if Pecorino is unavailable at your local grocery store, you can use Parmesan as a non-traditional substitute.

The difference between alfredo and carbonara is that carbonara contains an egg while alfredo sauce does not. Carbonara is usually thinner in consistency than alfredo sauce, using the egg to coat the noodles instead of relying on the cream.

Traditional Carbonara is a pasta sauce that gets its famously smooth, silky texture from the special way eggs (with extra egg yolks added) are cooked in the hot pasta itself. There is also the addition of hard Italian cheeses like Pecorino Romano or Parmigiano-Reggiano that add to the smoothness.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

Because the consistency of your sauce is so thin, it might as well be water. This could happen when you add too much pasta water into your sauce, and you accidentally drown the thick sauce with the starchy water (happens to the best of us).

If your sauce is runny then it simply needs more time to cook and thicken. If it's extra watery and not coming together, then you can turn the heat to low or even medium-low but don't stop tossing or your sauce can scramble! Adjust to taste. Make sure to taste the pasta first before adding any salt or pepper to taste.