A proper carbonara sauce has no cream, and is made by perfectly cooking eggs just to the point where they turn into a cream sauce, and don't curdle. It's really difficult to do traditionally, because the eggs to tend to be either undercooked (and the sauce is too thin) or overcooked (in which case the eggs clump like scrambled eggs.  But it's not so hard with an espresso machine steam wand, and a digital thermometer.

Ingredients:

100g dried pork sausage, speck or pancetta

100g dried grated parmesan cheese

black pepper

3 large eggs

2 peeled garlic cloves

50g cultured butter

50g clean water (or starchy pasta water)

Recipe:

Chop the dried sausage

Lightly fry garlic and sausage in butter until crisp

Remove the garlic (discard) and fried sausage (keep)

Blend the raw eggs and grated cheese

Add the butter while blending

Steam heat the egg mix to 63ºC

Wait 30 seconds, blend again

Drop in the fried sausage

Mix sauce with 350g (dry weight) of hot, boiled spaghetti

#cooking #recipes