Spaghetti Carbonara Halal: 3 Kunci Sos Licin (No Cream)

Hari ni Che Nom nak tunjuk cara buat Spaghetti Carbonara Halal versi authentic — tanpa cream, tapi tetap dapat sos yang licin, lemak dan berkrim macam versi Itali.

Ramai sangka kena guna cooking cream untuk dapat tekstur creamy, tapi sebenarnya rahsia terletak pada teknik emulsi telur dan keju. Dalam video ni, Che Nom akan kongsikan 3 kunci penting untuk pastikan sos tak berketul dan pasta jadi al dente, licin dan bersalut sempurna. 🤍🍝

Teknik ni senang je kalau ikut step betul — sesuai untuk beginner dan siapa yang nak rasa keaslian Carbonara Itali tapi kekal Halal, guna streaky beef atau turkey slice sebagai pengganti pancetta.

📌 Tips Penting Dalam Video:
1️⃣ Cara rebus pasta sampai betul-betul al dente
2️⃣ Teknik campur telur + parmesan supaya sos tak jadi scramble
3️⃣ Timing penting untuk emulsi jadi sempurna

//Malay
—————————————-
Bahan spaghetti:
160-200g spaghetti (2 orang makan)
3-4 liter air
1 sb garam

Bahan sos carbonara:
2-3 biji kuning telur
30g keju parmesan
1/2 sk serbuk lada hitam
Secubit garam
4 sudu besar minyak zaitun
2 ulas bawang putih
1 pek / 150g streaky beef
Air rebusan pasta

//English
——————————————
IIngredients for spaghetti:
160-200g spaghetti (serves 2)
3-4 litres water
1 tbsp salt

Ingredients for carbonara sauce:
2-3 egg yolks
30g parmesan cheese
1/2 tsp black pepper powder
A pinch of salt
4 tbsp olive oil
2 cloves garlic
1 pack / 150g streaky beef
Pasta boiling water

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