Carbonara is, perhaps, one of the most popular types of "gravy" for pasta. The main ingredients used are brisket, eggs and parmesan cheese. Cream, ham, onion, garlic - these are additional ingredients, whether to add them or not, the cook decides on his own.
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This dish was created in the twentieth century by an Italian chef. In general, there are several rumors about the origin of the name. For example, some believe that the name comes from the name of the carbonaro stove, on which ordinary people cooked carbonaro pasta. Others say that this dish was prepared by people in the Carbonari secret group.
Today you can find the recipe for pasta "Carbonara" with bacon.
Ingredients:
- spaghetti 450 grams
- bacon 100 grams,
- Parmesan 50 grams
- eggs 3 pcs.,
- olive oil 2 tbsp. l.,
- garlic 1 clove,
- salt, pepper to taste.
Cooking:
- We take a saucepan, pour water, wait for it to boil. Lightly salt the water. Next, put spaghetti in it and cook to the state of al dente.
- Choose the deepest pan. Pour olive oil onto it and fry finely chopped garlic and bacon, cut into short strips. It is necessary to fry for five minutes, stirring constantly. Remove the pan from the heat.
- Spaghetti cooked. We discard them in a colander and put them in a frying pan.
- Take one egg and separate the yolk from the protein. Next, in a pan with spaghetti, break two eggs (whole) and add one yolk. Mix quickly, as the paste is still hot and the eggs may curl.
- We take out a fine grater from the box and rub parmesan on it. Part of the cheese is added to the pan, salt, pepper and again thoroughly mixed.
- We take the most beautiful plates, preferably wide. We spread our paste in them. Sprinkle with the rest of the parmesan. For beauty, you can throw a couple of basil leaves on top.
- The dish is ready, you can eat!