Guide To Make Carbonara Sauce Recipe With Milk Uk Easy

Posted on

Craving a rich and satisfying pasta dish? Look no further than the classic Carbonara! This iconic Italian recipe is deceptively simple, relying on just a handful of ingredients to create a symphony of flavor. While the traditional version uses egg yolks and Pecorino Romano cheese to achieve a creamy texture, here in the UK, we often incorporate milk for a slightly milder and creamier result.

This recipe takes you through the steps of creating a delicious and authentic (with a UK twist) Carbonara sauce using milk, perfect for a quick and impressive weeknight meal.

Budget spaghetti carbonara
Budget spaghetti carbonara


150g dried pasta (spaghetti or tagliatelle recommended)

  • 150g pancetta or smoked bacon, diced
  • 2 large cloves garlic, minced
  • 3 large egg yolks
  • 200ml whole milk
  • 50g grated Parmesan cheese
  • 25g grated Pecorino Romano cheese (optional, for a stronger cheese flavor)
  • Freshly ground black pepper, to taste
  • Extra virgin olive oil
  • Chopped fresh parsley (for garnish, optional)

  • Directions:

    1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for “al dente” (slightly firm to the bite). Reserve about 1 cup (240ml) of the pasta water before draining.

    2. Crisp the Pancetta: While the pasta is cooking, heat a large skillet over medium heat with a drizzle of olive oil. Add the diced pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove the pancetta from the pan with a slotted spoon and set aside on a paper towel-lined plate.

    3. Whisk the Eggs and Cheese: In a large bowl, whisk together the egg yolks, whole milk, Parmesan cheese, Pecorino Romano cheese (if using), and a generous amount of freshly ground black pepper.

    4. Emulsify the Sauce: Once the pasta is cooked, drain it, reserving the pasta water. Return the drained pasta to the pot along with a drizzle of olive oil. Add the garlic to the pan with the cooked pancetta and cook for another minute, until fragrant.

    5. Combine Everything: Immediately pour the egg and cheese mixture over the hot pasta and toss well. The heat from the pasta will gently cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

    6. Serve and Enjoy: Toss in the crispy pancetta and give everything a final stir. Plate the Carbonara and garnish with freshly chopped parsley (optional) and a sprinkle of additional Parmesan cheese. Enjoy your delicious homemade Carbonara!

    Nutrition Facts (per serving):

    This recipe yields approximately 2 servings. Please note that these are just estimates, and the actual nutritional content may vary depending on the specific ingredients you use.

    Calories: 800-900 kcal

  • Fat: 50-60g
  • Saturated Fat: 25-30g
  • Cholesterol: 300mg
  • Sodium: 800mg
  • Carbohydrates: 60-70g
  • Protein: 30-40g

  • Conclusion:

    This creamy Carbonara with a touch of milk is a fantastic way to enjoy a classic Italian dish with a UK twist. It’s simple to prepare yet bursting with flavor, making it a perfect meal for any occasion. So next time you’re looking for a quick and satisfying pasta recipe, give this Carbonara a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk?

    Yes, you can substitute the whole milk with half-and-half, single cream, or even low-fat milk. However, using whole milk creates the richest and creamiest sauce.

    2. What can I replace the pancetta with?

    If you can’t find pancetta, you can use smoked bacon, guanciale (cured pork cheek, the traditional Italian choice), or even chopped salami.

    3. Can I make this vegetarian?

    Absolutely! Simply omit the pancetta and add some chopped sautéed mushrooms or roasted vegetables for a delicious vegetarian twist.

    4. My sauce keeps scrambling! What went wrong?

    This likely happened because the pan was too hot when you added the egg mixture. To prevent scrambling, ensure the pasta and pan are not piping hot before adding the egg mixture.

    5. How can I store leftover Carbonara?