Carbonara consists of eggs (usually the yolks), hard cheese, guanciale (or pancetta), and black pepper. It is an Italian pasta dish from Rome. The recipe appeared in the middle of the 20th century in its modern form, with its current name.
Pecorino Romano, Parmigiano-Reggiano, or a combination of the two are typically the cheeses used in this dish. The most common pasta used is spaghetti. However, you can also use fettuccine, rigatoni, linguine, or bucatini.
Several Filipino carbonara recipes are available, but most do not use ground beef. To make the dish more meaty and flavorful, it is best to make sure to add ground beef to this recipe. Due to the fast cooking of the creamy sauce, there will not be enough time to make the ground beef tender and extract flavors from it. So, it is suggested to cook it separately and add it in.
About Filipino-Style Carbonara
Carbonara sauce is often sold at grocery stores in many countries as ready-to-eat convenience food. In comparison to the original recipe, which is inseparable from its dish as it produces its creamy texture on the pasta itself, the commercial forms of carbonara are prepared sauces to be spread on separately cooked pasta.
We hope you enjoy making this twist on the traditional Italian carbonara for your family and friends! For more international recipes, click here.
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