Fettucini macaroni carbonara. Pasta, eggs, cheese, and bacon come together in the ultimate Italian favorite: spaghetti carbonara. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed.

Dry it and add hot pasta mixture. In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm.
Kamu dapat dengan mudah membuat Fettucini macaroni carbonara menggunakan 9 bahan dan 4 langkah kerja yang cepat.

Bahan-bahan yang dibutuhkan untuk membuat Fettucini macaroni carbonara :

200 gr Fettucini (saya pakai lafonte).
150 gr macaroni.
1 1/2 bh bombay, iris tipis.
1 butir bawang putih.
2 bh sosis, iris tipis serong.
100 gr jamur kancing, iris tipis.
180 gr keju cheddar (1blok).
450 ml susu cair full cream.
secukupnya Garam.

In same pot, cook bacon over medium heat until crisp, stirring occasionally. Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more. What is the origin of pasta carbonara? Pasta carbonara originates in the Rome region of Italy.

Langkah-langkah untuk membuat Fettucini macaroni carbonara :

Siapkan semua bahan..
Rebus fettucini dan macaroni hingga matang dan lembek. Sesudah matang, angkat, beri sedikit minyak supaya tidak lengket..
Tumis bawang bombay dan bawang putih sampai harum dan layu. Kemudian masukkan sosis dan jamur, tambah susu sedikit, masak hingga matang. Masukkan fettucini dan macaroni yang sudah direbus. Masukkan susu, masak hingga meresap..
Cicip dan koreksi rasa. Masak jgn sampai terlalu kering. Angkat, sajikan. Enak dimakan saat masih hangat. Selamat mencoba....

No one knows the exact story behind the origination of the dish, but we do know where the location where the dish comes. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Garnish with parsley and extra grated Romano.