Carbonara sauce doesn’t just belong to pasta noodles
It’s amazing what just a few egg yolks can be turned into – a rich custard, a delicious Caesar dressing, or even a sweet crème brûlée. When combined with black pepper, pecorino Romano, and guanciale, the egg yolk is transformed into a velvety carbonara. A simple sauce made from the finest ingredients, Carbonara sauce is too good to be reserved for pasta alone.
The Roman dish traditionally calls for spaghetti and has expanded to include other long strands such as linguine or bucatini which are considered the best types of pasta for carbonara sauce. Carbonara sure sticks to these thin noodles like a dream, but its rich texture beautifully adorns other grains, especially Arborio rice. Recipe developer Leah Maroney chooses rice for her Carbonara-style risotto, where the grains give the silky sauce a “warm and comforting” feel. The taste of carbonara is no different in this recipe. However, the preparation is a little different.
Instead of draining the pasta and adding it to pan-fried guanciale (or pancetta), Marrone roasts the risotto in pork fat drippings. Next add the white wine, followed by a gradual amount of hot chicken stock which is gently stirred until absorbed by the risotto. From there, add a little chicken broth. Next, slowly pour in the beaten egg yolks and whites, along with the cheese and fried pancetta.
Read more: 44 types of pasta and when to use them
What can be served with carbonara sauce?
Normally, carbonara is a protein and carb fest, but it can be used as a tool to get you to eat your veggies. Tossed in a delicious sauce with crunchy pancetta, carbonara is a great way to distract you from the fact that zucchini noodles aren’t real pasta. Light, crunchy noodles complement the lush texture of the carbonara. However, zucchini can be too watery for the creamy nature of carbonara, so pre-salt the pasta to draw out the water before cooking it.
Carbonara is a rich and delicious meal, but it can also be practical. Instant Pot Ramen Carbonara shows how easy it is to make sauce, even if you don’t have everything in a traditional carbonara. No pancetta? No problem – leftover bacon in the fridge works in a pinch. Parmesan can easily work in place of pecorino Romano. All you need then is black pepper and eggs, which are available in most kitchens. It may not be as good as the carbonara served in Rome, but it gets the job done and meets the most important criterion: it’s delicious.
Who says carbonara should be used over pasta or grains at all? Dip cooked chicken breasts into the sauce to give them a tangy and delicious flavour. Instead of pasta water, cornstarch and water thin the sauce if necessary. Enjoy these creamy chicken breasts on their own or with a refreshing mustard green salad.
Read the original article on Tasting Table.