Italy is considered the birthplace of spaghetti, and no one has to argue with this. There are so many ways to cook long thin pasta that all of them are impossible not only to remember, but at least somehow to order. But the most delicious dishes are made according to classic Italian recipes, and one of them is spaghetti carbonara.
It is necessary
-
- 250 g spaghetti
- 10 g butter
- 100 g bacon
- 3 eggs
- 30 g parmesan
- garlic
- freshly ground black pepper
- salt
Instructions
Step 1
Since in classic carbonara eggs are subjected to only a slight heat treatment, take for cooking only those of which you are absolutely sure of the quality.
Step 2
Boil water in a large tall saucepan, season with salt, and boil the spaghetti for 10 minutes until al dente. While the pasta is boiling, prepare the sauce.
Step 3
Put the pan on the fire, melt the butter in it, fry the bacon in it, cut into thin strips, until a light crust forms on its surface. Flatten a clove of garlic, add to the fried bacon, but do not let it darken, take it out of the pan in just a couple of minutes.
Step 4
In a separate bowl, combine the eggs with 10 grams of grated Parmesan, and season 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.
Step 5
Drain the spaghetti. Add two tablespoons of water to the egg-cheese mixture, mix well. Transfer the spaghetti to the toasted bacon and stir well. Pour the eggs over the pasta, stirring thoroughly. The fire under the pan should be turned off.
Step 6
Serve the spaghetti carbonara on a warmed, large, flat plate, sprinkle with the remaining Parmesan just before serving.
