An easy, creamy Carbonara recipe by Koutarou using milk instead of heavy cream. This is a different approach from authentic Carbonara, offering rich flavor and umami with simple ingredients. It's a pasta dish that balances speed and deliciousness, perfect for the whole family.
Ingredients
Main Ingredients (2 servings)
- Bacon 2-3 slices
- Onion 1/8
- Spaghettini 160g
- Butter 10g
- All-purpose flour 2 tsp
- Milk 200ml
- Egg yolk 1-2
Seasonings
- Salt 1 tbsp
- Grated garlic (a pinch)
- Grated cheese 1-2 tbsp
- Coarsely ground black pepper (to taste)
- Pasta cooking water 1 ladleful
Steps
- Cut the bacon into 1-2cm pieces and finely chop the onion.
- Bring 2.5L of water and 1 tbsp of salt to a boil in a pot.
- Once boiling, add 160g of spaghettini and cook for 1 minute less than the package instructions.
- Melt 10g of butter in a separate pan or pot and sauté the onion until translucent.
- Once the onion is translucent, sauté grated garlic (a pinch) until fragrant, if desired.
- Add 2-3 slices of bacon and cook until the fat renders out.
- Once the bacon fat has rendered, add 2 tsp of all-purpose flour and cook until no powdery texture remains.
- When no powdery texture remains, add 1 ladleful of pasta cooking water, followed by 200ml of milk. Stir well and simmer until thickened.
- Once the sauce has thickened and the pasta is cooked, add the cooked pasta directly to the sauce pan.
- Add 1-2 tbsp of grated cheese and mix well to coat the pasta evenly.
- Turn off the heat and finally add 1-2 egg yolks, mixing thoroughly to create a rich sauce. [This is the key!] Adding the egg yolks after turning off the heat maximizes the rich flavor and umami.
- Serve on a plate and garnish with grated cheese and plenty of coarsely ground black pepper, if desired. Enjoy!
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