Simple Way to Prepare Perfect Fullblood Wagyu Beef Bacon Carbonara
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, How to Make Homemade Fullblood Wagyu Beef Bacon Carbonara. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fullblood Wagyu Beef Bacon Carbonara, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Beef Bacon Carbonara delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fullblood Wagyu Beef Bacon Carbonara is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fullblood Wagyu Beef Bacon Carbonara estimated approx 30 minutes.
To get started with this particular recipe, we have to prepare a few components. You can cook Fullblood Wagyu Beef Bacon Carbonara using 12 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Fullblood Wagyu Beef Bacon Carbonara:
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 strips)
- 3 TBSP Kosher Salt
- 3 OZ Parmesan (grated)
- 3 OZ Romano Cheese (grated)
- 5 Large Egg Yolks
- 3 Large Eggs
- 2 TBSP Extra-Virgin Olive Oil
- 1 1/2 LB Spaghetti or Bucatini Pasta
- 1 Shallot (minced)
- 3 Large Garlic Cloves (minced)
- Freshly Ground Black Pepper & Kosher Salt (to season)
- Parmesan (grated, to garnish)
Instructions to make Fullblood Wagyu Beef Bacon Carbonara
- PREPARING THE POT FOR COOKING THE PASTA
Start boiling a large pot of water for the pasta.Add the 3 tablespoons of kosher salt to the water. - PREPARING THE BACON, SHALLOT, AND GARLIC
Heat a Dutch oven on medium-high heat with 2 tablespoons olive oil. In the Dutch oven, cook the bacon until rendered and crispy on the edges. Add in the minced shallots and minced garlic. Cook them with the bacon for an additional 2 minutes. Remove the bacon, shallots, garlic, and fat from the Dutch oven. Reserve all ingredients. - PREPARING THE EGG MIXTURE
Mix together the three eggs, five egg yolks, and cheeses (parmesan and romano) in a small bowl. Mix until there are no streaks and all ingredients are combined. - PREPARING THE CARBONARA
Once the water is boiling in the large pot (that you prepared earlier), place the pasta in the pot and cook it for 8 minutes.Reserve 1 cup of the water from the pot that the pasta was cooked in. Place the water in the Dutch oven pot (that the bacon was previously cooked in).Heat the Dutch oven pot on medium-high heat. Drain the cooked pasta and add it to the Dutch oven.Toss to coat for 2 minutes, while stirring constantly. - Turn the heat down to low. Slowly add the egg mixture to the Dutch oven, while stirring constantly. Once all of the egg mixture is combined/added, fold in the cooked bacon, shallots, garlic, and bacon fat.
- FINAL STEPS
Season to taste with Kosher salt and freshly ground black pepper. Garnish with grated parmesan, and serve immediately. Enjoy!
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