Italy is considered the birthplace of spaghetti, and no one has to argue with this. There are so many ways to make long thin pasta that it is impossible not to remember all of them, but to at least somehow sort them out. But the most delicious dishes are obtained according to classic Italian recipes and one of them is spaghetti carbonara.
Pick your recipe
You will need
-
- 250 g spaghetti
- 10 g butter
- 100 g bacon
- 3 eggs
- 30 g parmesan
- garlic
- freshly ground black pepper
- salt
Instruction manual
1
Since in classic carbonara eggs are only slightly cooked, take only those that you are absolutely certain of for cooking.
2
Boil water in a large high saucepan, salt it and boil spaghetti for 10 minutes until al-dente. In the meantime, cook the pasta, prepare the sauce.
3
Put the pan on the fire, melt the oil in it, fry the bacon cut into thin strips in it until a light crust forms on its surface. Flatten a clove of garlic, add to the fried bacon, but do not let it darken, remove it from the pan in just a couple of minutes.
4
In a separate bowl, mix the eggs with 10 grams of grated Parmesan, season them well with freshly ground black pepper from the mill. You can add a little salt, but be careful, parmesan can be very salty on its own.
5
Drain the spaghetti. Add two tablespoons of water to the egg-cheese mixture, mix well. Transfer spaghetti to a pan with fried bacon, mix well. Pour the pasta with eggs while continuing to mix them thoroughly. The fire under the pan should be turned off.
6
Serve spaghetti carbonara on a heated, large, flat plate, sprinkled just before serving with the remaining parmesan.
Useful advice
Instead of whole eggs, you can take only the yolks, this will make the sauce more creamy and you will avoid the formation of protein flakes in it.
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How to make bruschetta