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Homemade carbonara sauce

Ingredients

Adjust Servings:

	100 ml heavy cream
	2 egg yolk
	4 tablespoons of parmesan
	1 porcini mushrooms

Nutritional information

15 g

Protein

52 g

Fat

11 g

Carbs

555

Calories

Homemade carbonara sauce

Name: Homemade carbonara sauce
Total time: 11 min
Yield: 1
Cuisine: European
Ingredients: heavy cream: 100 ml; egg yolk: 2; parmesan: 4 tablespoons of; porcini mushrooms: 1

with porcini mushrooms

Features:

Cuisine:

European

11 min
Serves 1
Easy

Ingredients

100 ml heavy cream
2 egg yolk
4 tablespoons of parmesan
1 porcini mushrooms

Directions

This sauce is great for pasta, chicken and potatoes.
You can experiment by adding garlic, basil or other herbs to the sauce.

Steps

Done

preparation

1. Beat the yolks in a bowl. To do this, use a whisk or fork.
2. Add cream to the yolks, mix well until smooth.
3. Pour the yolks with cream into a saucepan, add finely chopped porcini mushrooms (I prepared the sauce with dried porcini mushrooms).
4. Over low heat with constant stirring, bring the mixture until slightly thickened. It is very important to do this over low heat. At high temperatures, the yolks and cream may curdle and lumps will appear in the sauce, which will spoil its appearance and taste.
5. Add grated Parmesan cheese to the sauce. Over low heat, stirring constantly, bring the mixture until the cheese is completely melted.

Chef Hanna

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246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Homemade carbonara sauce

with porcini mushrooms

Ingredients

Directions

Steps

preparation

Chef Hanna

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