Speaker: Let's go to see we have in the fridge today. I got some egg, some cream, mushrooms, I got some bacon here. Put some water here, the more water the better. All kinds of pasta here but I like the little long pasta for Carbonara. When it is closed, I learned it in a restaurant, you just pop like this there, you got your open pasta. We will start with the bacon initially, we have to cook the bacon in pasta. What we you want to do is cut it up in little pieces and put it in the pan, as easy as that. You get that bacon pan out of there, just like that, cut it into little squares so that it is pretty easy to give some jazzing like this and then cut it this way. Put our onions in there, wipe them down, after you have cut them, so you want to get rid of just the little stump there.
See now like there, there was not enough oil so I can put a little more oil and so now it is going to fine. I will just go with my instinct and just -- and I add a little bit of salt, a little bit of pepper and that's pretty much it. I mix our onions, a quarter, a 25% amount of pasta per person. So let's say this one person right here, a quarter there, another quarter there, that should be good for two people. Got to wait for the water is boiling. Make sure, a good teaspoon in there right in there salt, nothing is grosser than unsalted pasta.
So the next thing to do we got our cooked ingredients, we want to put in the raw ingredients in there and just for the last step we are going to add the pasta in and that's going to cook the rest. I have got two eggs in there and about the same thing in cream. There we go. We need some nutmeg, up there we go we got some nutmeg there, so there is your grated nutmeg. I usually wet the pasta five to seven minutes, I would take a look at it. After five make sure you do not overcook it. See they are still little hard there I am going to leave them in a little bit longer. All you have to do, put you pasta right into your bowl. I think the bowl is bit too small, put in a bigger bowl, that's too small, so we will transfer here, put our ingredients in there. We will serve and there you have it, Pasta Carbonara.
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