Pasta carbonara is the most popular Italian pasta in the world. The secret of its popularity is not only the availability of ingredients and cooking time. The main thing is the unique taste – creamy and delicate, although the real pasta carbonara is made without cream. It is important to follow the recipe to get the right sauce.
Ingredients (per 5 servings)
Spaghetti – 400 gr
Bacon – 200 gr
Chicken eggs – 4 Eggs.
Parmesan cheese – 50 g
Butter – 2 tablespoons
Olive oil – 1 tablespoon
Garlic – 2 cloves
Water – 2,3 liters
Salt – to taste
Ground black pepper – to taste
Step by step recipe
Dice bacon. Crush two cloves of garlic with a knife.
Heat a pan, melt 1 tablespoon of butter and fry the bacon and garlic. We fry on low heat for 10 minutes, the fat should be melted out of the bacon, but the bacon should remain soft. After frying, remove the garlic.
In boiling water (2.3 l) add 1 tbsp salt, 1 tbsp olive oil, and spaghetti. Cook the spaghetti as indicated on their packaging, it is important to follow the indicated cooking time to boil the spaghetti correctly.
Separate the 3 yolks from the whites. We put in a bowl the yolks and one egg, salt, and pepper (1 pinch each) beat well.
Add 2 tablespoons of grated cheese, mix well.
Toss the cooked spaghetti in a colander, leaving 300 ml of water.
Turn off the fire under the pan with the bacon, add the spaghetti, and 1 tbsp. butter.
Pour in the beaten eggs and cheese, mix everything thoroughly.
Gradually add 300 ml of broth (water) from the spaghetti and stir constantly, the eggs should not curdle.
To thicken the sauce, turn on low heat under the pan and stir constantly for about 1 minute to prevent the eggs from hardening. If the sauce comes out very thick, you can add more broth.
Spread the spaghetti on a plate, sprinkle the black pepper and grated cheese on top. Pasta carbonara ready.