There are several hundred options for making spaghetti in Italian cuisine. One of the most popular is the carbonara spaghetti. Actually, carbonara is a special sauce that is poured over cooked pasta. There are various options for making this sauce. Often cream is added to it, but in the classic version of carbonara there is no cream.
It is necessary
-
- 500 g spaghetti;
- 150-200 g bacon;
- 3-4 eggs;
- 1 cup (100g) grated Parmesan (or other hard cheese)
- sunflower or olive oil;
- salt
- pepper;
- garlic if desired.
Instructions
Step 1
Spaghetti and sauce are cooked at the same time. Place the pasta water in a saucepan on a fire. Cut the bacon into strips and fry, stirring occasionally, in a skillet until crispy (about 10 minutes).
Step 2
Boil spaghetti in salted water until "al dente" (translated from Italian it means "by a tooth", that is, the spaghetti should remain slightly undercooked, hard). By the way, when pasta is cooked in this way, it has very few calories. Those looking to lose weight should always cook pasta this way.
Step 3
Separate the egg yolks from the whites and place in a small bowl. Gently pour half a cup of spaghetti boiled water into the yolks. Add Parmesan, pepper and garlic if desired. Whisk everything. Sometimes dry wine is added to the sauce.
Step 4
Place the spaghetti in a skillet with fried bacon and fry quickly. Reduce heat. Then add the yolk and cheese mixture to the skillet and mix everything thoroughly. The carbonara paste is ready.
Step 5
It is advisable to serve the spaghetti carbonara on a preheated dish to keep the heat up.
