It is better to cook any dish in a good mood and with love. This also applies to spaghetti carbonara. But the key to success is still hidden in the ratio of the selected products.
It is necessary
- - spaghetti - 250 g;
- - bacon - 4-6 pieces;
- - shallots or onions - 1 pc.;
- - garlic - 2 cloves;
- - chicken egg - 2 pcs.;
- - cream 10% - 150 ml;
- - Parmesan cheese - 40 g;
- - salt and pepper to taste.
Instructions
Step 1
Set a pot of water on the fire, heat it to a boil. Season with salt and spaghetti. Cook until al dente, which means the spaghetti is done. Translated from Italian "to the tooth", but in a simple sense - when biting, the tooth feels some resistance of spaghetti, ie. there is little hardness. Rinse the spaghetti with running water, put it back in the pan.
Step 2
Chop the bacon, peel the onion and garlic cloves, chop. In a skillet, fry the bacon pieces along with the onion and garlic. If the bacon hasn't released enough fat, add butter.
Step 3
Wash the eggs and break into a cup, beat lightly with a whisk or fork. Add 20 grams of grated Parmesan and cream, do not forget the pepper and salt. Whisk all the ingredients again.
Step 4
Fold the fried bacon, onion and garlic into the hot paste. Pour in the egg mixture, stir. Serve hot, grate the remaining cheese and sprinkle on the dish.
