In the cookbook, Pasta alla carbonara is mentioned for the first time in 1954. Earlier sources of Italian cooking do not mention carbonara. The classic ingredients of the dish are quite simple - spaghetti, bacon and eggs.
It is necessary
- - 200 grams of spaghetti
- - 30 grams of bacon
- - 30 grams of cheese
- - 2 eggs
- - garlic, black pepper
Instructions
Step 1
In a large saucepan, bring water to a boil and boil the spaghetti until almost cooked but still slightly firm. To do this, you need to prepare a pass one minute less than indicated on the package. While the spaghetti is boiling, you can start making the sauce.
Step 2
Spaghetti Sauce: Preheat the non-stick skillet so no oil is needed. Finely chop the bacon. Fry the bacon in a pan for about 2 minutes, then add finely chopped garlic to the bacon to give the characteristic taste and smell. Fry for another minute or two.
Step 3
Prepare egg sauce: eggs are broken into a small bowl, pre-grated cheese is added to them, everything is salted and mixed thoroughly. It is important that the eggs used in the preparation are fresh. Wash them thoroughly with soap and water before cooking.
Step 4
With the help of a colander, water is drained from the paste, but in no case is it rinsed with cold water from the tap. Spaghetti is placed in a skillet with bacon and garlic for about a minute to allow the pasta to soak in the fat. Then remove from heat, pour the egg mixture into the paste and stir. The egg should be cooked using the heat of the pasta, for this you need to make sure that the spaghetti does not have time to cool down by this time. The same warmth should add extra flavor by melting the cheese.
Step 5
The finished dish is laid out on a plate, a little pepper is added to it.
