Tips and tricks on the carbonara sauce with the magimix

10 tips and tricks about the magimix recipe

• Fresh Ingredients : Use high-quality fresh ingredients, including bacon or pancetta, fresh parmesan, and fresh eggs.
• Al Dente Pasta : Cook your pasta until it is al dente, as it will continue to cook slightly in the sauce.
  
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• Preheat the magimix Bowl : Before starting the preparation, slightly heat the magimix bowl to prevent the sauce from cooling too quickly.
• Use Egg Yolks : Authentic carbonara sauce is made with egg yolks, not whole eggs. This gives a creamy texture to the sauce.
• Mix Quickly : Once the egg yolks are added to the sauce, mix quickly to prevent them from cooking and becoming scrambled eggs.
• Avoid Overheating : Make sure the magimix is at a low temperature when preparing the sauce to prevent the eggs from coagulating too quickly.
• Use Pecorino or Parmesan : Both cheeses work well in carbonara sauce, but for a more authentic flavor, use grated pecorino in addition to parmesan.
• Add Cheese Off Heat : When incorporating the grated cheese, make sure the heat source is off to prevent the cheese from completely melting and the sauce from becoming lumpy.
• Season Moderately : Bacon or pancetta are already salty, so taste the sauce before adding salt. Add freshly ground pepper to enhance the flavor.
• Serve Immediately : Carbonara sauce is best when served immediately, so prepare it just before serving the pasta.