Hello, everyone. I’m Harapeko Grizzly.
I post cheap, delicious and easy recipes for living alone on my blog.
As long as it fits these three criteria (cheap, delicious and easy), I post even dishes that aren’t presentable.
Now, I’m going to start the recipe. It’s the ultimate Carbonara recipe that I figured out after research with my all efforts!
First, I started from looking for the best pasta that fits Carbonara. Though I imagined thin fettuccine will go well with thick sauce like Carbonara, “too much sauce intertwining” makes less obvious of pasta’s texture. So I searched for the pasta that “intertwines well with sauce but keeps its texture”.
Then the taste. I think the allure of Carbonara is its thickness compared to other pasta. However, if it’s too thick, people tend to lose interest in the taste and feel enough in the way. So I was certain that an accent of taste is indispensable for Carbonara. I tried various ingredient/seasoning, many ways to add the best ingredient and through try and error, I found the perfect ingredient!
Lastly, the problem of calorie. Carbonara is delicious! It’s delicious and I love it. However, with egg and dairy cream, it’s pretty high in calories. I looked for the way to lower the calorie while keeping the deliciousness of Carbonara.
Thus I finally completed this recipe for easy, cheap and delicious (with lower calorie) Carbonara! Here’s the ingredient and how to cook!!
1. Pasta 100g 40JPY
2. Egg 1 18JPY
3. Milk 150cc 16JPY
4. Garlic 1 clove 40JPY (If it’s a big glove, use only half)
5. Bacon 20g 40JPY
A. Consomme 1 cube
B. Butter 1 tbs
C. Powdered Cheese 1 tbs
Now that you’ve seen the ingredient, I would like to resume the point of this recipe which is also my research result.
Point 1. The best past for Carbonara is linguine
Linguine is a specific past with oval cross section and it means “little tongue” in Italian. Thin fettuccine does fits Carbonara but I’m certain that the elastic texture of linguine with its specific form fits thick Carbonara sauce the best. Elastic texture&thick sauce maximize the deliciousness. Also, by dipping pasta in water before boiling, it gains more elasticity.
Point 2. Grate garlic for Carbonara
I tried various way of adding indispensable garlic to Carbonara such as chopped, sliced or chopped then sliced. As a result, I found out that the best way to add garlic to Carbonara is to grate it and mix with the sauce. Garlic changes its intensity by the cut. Please refer to the following chart for the change by the cut.
① 1 clove
② a half clove
③ cut vertically
④ cut horizontally
This time, I used grated garlic as in ⑦ to maximize the taste and smell of garlic. Adding garlic deepens the taste of Carbonara. Also by using it in grated form with the strongest smell, it works as an accent. Though it’s a simple process to “grate the garlic and add to sauce”, this is the key point for making delicious Carbonara.
Point 3. Use butter to fry
This time. I use not the olive oil but butter to fry. The reason is for the rich taste of Carbonara. There are many recipes that use dairy cream for Carbonara but it adds not only richness but also calories. In this recipe, I use milk instead of dairy cream. However, milk can’t have the richness of dairy cream. Therefore, I use butter for frying bacon in order to add the richness.
How to cook
1. In a container, dip pasta in water for an hour
↑In case pasta won’t fit the container, broke it into half. (※It won’t change the elastic texture!!)
2. Cut bacon into bite size and grate garlic
3. Put some butter in pan and fry bacon till it’s crispy
4. Add milk, powdered cheese, consomme and grated garlic to 3 and boil down a little
5. Drain pasta and add it to sauce and mix
6. Serve in dish and put egg yolk in the center and it’s done!
↑You can add black pepper if you like.
How was it? I think the high cost performance of pasta should be more widely acknowledged.
It costs only 50JPY for 100g and still it can be used as the main ingredient, it’s excellent. Also, the thickness of Carbonara taste is the highest among various pasta so it fulls stomach.
It’s also a time-reducing ingredient since if you cut the process of dipping pasta in the water, it will be ready in much faster than cooking rice but still with large volume.
I think you might have the image of Carbonara to be somewhat difficult to cook compared to Neapolitan or Meat sauce spaghetti. However, once you cook it, it’s so easy that you will be surprised that it’s already done.
Still, Carbonara is the best dish that is actually easy to make but can appeal that you’re a good cook so if you make it for your friend, they will surely appreciate it. So, this time was Carbonara. I’ll continue introducing easy, cheap and delicious dishes.