It is better to cook any dish in a good mood and with love. This also applies to spaghetti carbonara. But the key to success is still hidden in the ratio of selected products.
Pick your recipe
You will need
- - spaghetti - 250 g;
- - bacon - 4-6 pieces;
- - shallots or onions - 1 pc.;
- - garlic - 2 cloves;
- - chicken egg - 2 pcs.;
- - cream 10% - 150 ml;
- - Parmesan cheese - 40 g;
- - salt and pepper - to taste.
Instruction manual
1
Set a pot of water on the fire, heat it to a boil. Salt water and dip spaghetti into it. Boil until al dente, which means spaghetti prepared. Translated from Italian "on the tooth", and in a simple sense - when biting, the tooth feels some resistance to spaghetti, i.e. there is little hardness. Rinse the spaghetti with running water, lower it back into the pan.
2
Chop the bacon, peel the onions and garlic cloves, chop. Fry the bacon in a pan with onion and garlic. If the bacon does not have enough fat, add oil.
3
Wash the eggs and break into a cup, beat slightly with a whisk or a fork. Add grated parmesan in an amount of 20 grams and cream, do not forget about pepper and salt. Beat all products again.
4
In a hot paste, add the fried bacon with onions and garlic. Pour in egg mixture, mix. Serve hot to the table, grate the remaining cheese and sprinkle on the dish.
note
Some chefs suggest using dry wine in the recipe, but this is a matter of taste.