Perfect Carbonara with your espresso steam wand
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
Updated 2022/12/29