Spaghetti carbonara is an Italian dish, it is popular all over the world, including ours. Invented once by simple miners, this simple and nourishing pasta has won the hearts and stomachs of many. For carbonara you need to choose such bacon slices, where there is more meat and less fat. If there is a lot of it, then by cooking it will make the paste too heavy. You can crush the garlic and throw in the roast. But in order for the dish to acquire a refined, barely perceptible aroma, it is enough to sweat the slices of garlic in oil and remove from the pan after a couple of minutes. It is not necessary to use spaghetti carbonara in your recipe – choose your favorite pasta from 500 kinds of pasta. But only from durum wheat.

Spaghetti 250g
Butter 20 g
Garlic 2 cloves
Red bow 1 head
Bacon 50 g
Cream 20% 200 ml
Grated Parmesan Cheese 50 g
4 egg eggs
Salt to taste
Ground black pepper

Boil the water in a large saucepan and cook the pasta to the state of al dente. Usually you need to cook it for a minute less than indicated on the pack.

While the pasta is boiling, melt the butter in a frying pan and fry the finely chopped onion, garlic and bacon on it. To softness and to distinct garlic and fried smell.

Remove the pan from the heat and in a deep bowl, whisk four egg yolks with cream and grated parmesan. Salt and pepper the mixture, whisk again.

Put the bacon slices fried in onions and garlic into the finished spaghetti. Pour in a mixture of cream, yolks and parmesan, mix. And immediately serve, sprinkled with freshly grated cheese and black pepper.

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