In the cookbook Pasta alla carbonara is mentioned for the first time in 1954. Earlier sources of Italian cooking do not mention carbonara. The classic ingredients of the dish are quite simple - spaghetti, bacon and eggs.
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You will need
- - 200 grams of spaghetti
- - 30 grams of bacon
- - 30 grams of cheese
- - 2 eggs
- - garlic, black pepper
Instruction manual
1
Boil water in a large pan and boil the spaghetti until they are almost ready, but still slightly hard. To do this, you need to cook a pass for one minute less than what is indicated on the package. While the spaghetti is cooked, you can do the cooking of the sauce.
2
Spaghetti sauce: preheat the pan with a non-stick coating, then oil is not needed. The bacon is finely chopped. Fry the bacon in a pan for about 2 minutes, then add finely chopped garlic to the bacon to give a characteristic taste and smell. Fry another minute - two.
3
Prepare egg sauce: eggs are broken into a small bowl, pre-grated cheese is added to them, everything is salted and thoroughly mixed. It is important that the eggs used in the preparation are fresh. Before cooking, they must be thoroughly washed with soap.
4
With the help of a colander, water is drained from the paste, but in no case is it washed with cold water from the tap. Spaghetti are laid out in a pan to the bacon with garlic for about a minute to allow the pasta to soak in fat. Then remove from heat, pour the egg mixture into the paste and mix. The egg should be cooked due to the heat of pasta, for this you need to make sure that the spaghetti do not have time to cool by this time. The same heat should give an additional taste by melting the cheese.
5
The finished dish is laid out on a plate, a little pepper is added to it.