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breakfast for my kids - pasta carbonara
In American Recipes

breakfast for my kids – pasta carbonara

For breakfast this morning, I am making pasta carbonara. Here I have gone chalet. I’m just cutting it into small dice. All right, here I have four egg yolks. I’m just going to save the egg whites for my breakfast later. To the egg yolks, I’m going to add some Parmesan cheese. Add a little bit of black pepper and just a little bit of the fat from the guanchal. Just a little bit of pasta water. And just give it a whisk. And I’m just going to add the pasta into the pan. I discarded all but about a tablespoon of the fat. Add the egg and parmesan mixture right on top. Breakfast is ready and I’m going to get started on their lunch. So, for dinner last night, I made beef stew. Here I’m just reheating it. So, here they’ve got the beef stew. They’re also going to have some grapes, some Ritz crackers, and some peanut butter cookies. And that’s it. I hope you guys have enjoyed this video. I will see you next time. Five.

32 Comments

  1. @WinnyHayes

    Pasta Carbonara:
    6 oz guanciale, diced
    6 oz spaghetti
    4 egg yolks
    3 oz grated parmesan
    Black pepper to taste

    Directions:
    1. Cook pasta al dente per directions, reserve about 1/2 cup pasta water.
    2. Place the diced guanciale in a cold skillet and cook on medium heat for about 5 minutes, remove from skillet. Discard all but 2 tablespoons of the grease.
    3. Into a bowl whisk together the egg yolks, grated parmesan, black pepper, 1 tablespoon grease from the guanciale and a splash of pasta water.
    4. Place the pasta into the same skillet the guanciale was cooked in and pour the egg parmesan mixture and half the guanciale on top . Toss to combine and add a bit more of the guanciale for serving. Enjoy ❤️

  5. @hanabi1862

    I was born and raised in Rome, and this is the closest version to a real carbonara that I ever seen by an american. Bravo. The only difference is that we use pecorino romano (not parmigiano) and we dont discard any of the guanciale fat. But let me say… I'm impressed. Really!!!

  12. @treanna8746

    That looks so good and actually pretty easy to make, although I've never heard of guanciale. I'm assuming I could just use pancetta if I can't find it?