Thank you, I was always dreaming that onion would be a great addition to carbonara, but here is the way. I wonder whether prosciutto can be replaced for guanciale.
German Chef here. Our Eggs here are mostly very fresh but not treated with any Chemicals or Chlorine. When separating the Yolk from the White, i never use the 2 half-Shells-Technique because Shells are where the Salmonella is. I always pour the whole Egg into my Hand (of course freshly washed and cleaned!) after cracking it open and let the white slide through my fingers into a container, while the Yolk dont fit through and can be put into another Container. This Way of Separation reduces the Contact of the Inner Egg with the potential contaminated Outside of the Shell and i never had any Problems with Salmonella in 25Years! I dont know your US Eggs and their Level of Contamination but as said, i never had any Problems when used raw Eggyolk or White (for real Mousse au Chocolat for Example). Problems always come from old Eggs.
My mother and myself we separated yolk from egg white with shells been over 30 years …. My granny did the same, rarely could see them pour them in their hands ……. And never had any health issues
You can’t. The heat from the pasta is not enough to guarantee a zero risk for salmonella. The solution is to buy shell eggs that are treated to destroy salmonella or use pasteurized egg products which can be easily found in any supermarket. Here is a link for more info about eggs: www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
must try!!!
Thank you, I was always dreaming that onion would be a great addition to carbonara, but here is the way. I wonder whether prosciutto can be replaced for guanciale.
Good it is delicious
German Chef here.
Our Eggs here are mostly very fresh but not treated with any Chemicals or Chlorine. When separating the Yolk from the White, i never use the 2 half-Shells-Technique because Shells are where the Salmonella is. I always pour the whole Egg into my Hand (of course freshly washed and cleaned!) after cracking it open and let the white slide through my fingers into a container, while the Yolk dont fit through and can be put into another Container. This Way of Separation reduces the Contact of the Inner Egg with the potential contaminated Outside of the Shell and i never had any Problems with Salmonella in 25Years! I dont know your US Eggs and their Level of Contamination but as said, i never had any Problems when used raw Eggyolk or White (for real Mousse au Chocolat for Example). Problems always come from old Eggs.
My mother and myself we separated yolk from egg white with shells been over 30 years …. My granny did the same, rarely could see them pour them in their hands ……. And never had any health issues
”I would like a lighter dish.”
There you go, extra rich!
How much Pasta (g) is used in this Video? Do you mention it somewhere?
The full list of ingredients can always be found in the video description. In this case, we used fettuccine pasta: 400 g (pasta for 4)
4:57 - Or just use European eggs, unwashed and laid my healthy hens.
How do you cook it without frying the egg and not under cooking it for consumption?
You can’t. The heat from the pasta is not enough to guarantee a zero risk for salmonella. The solution is to buy shell eggs that are treated to destroy salmonella or use pasteurized egg products which can be easily found in any supermarket. Here is a link for more info about eggs:
www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
didn’t explain how to make it safe to eat as promised ?
We are going to explain how on a new video we are planning to release.