The carbonara paste will turn ordinary pasta into a real Italian dish. In addition to the classic recipe, there are several variations on this theme. So, you can add cream to the sauce, replace pecorino cheese with parmesan.
Carbonara pasta will turn out to be very tasty if you know the intricacies of the preparation of this dish. The combination of melted cheese with crispy bacon and pepper is amazing. Prepare the pasta using the following recipe. To bring it to life, you will need:
- 500 g of spaghetti;
- 250 grams of fatty brisket or chopped bacon;
- 1 cup finely grated pecorino cheese (can be substituted with parmesan);
- 1 tsp olive oil;
- 2 cloves of garlic;
- 4 yolks;
- a pinch of nutmeg;
- salt pepper.
The key to making amazing pasta in a nice bit of bacon, garlic, and generous amounts of pepper. The latter must be freshly ground.
Put the water over the spaghetti first. While the pasta is cooked, the sauce will be ready. Pour water into a large saucepan, be sure to salt it when it boils, lower the spaghetti in portions without breaking.
Salt the water well, it should resemble a salty ocean. After boiling the water, stir the spaghetti so they don't stick together and make a small fire.
Another secret to preparing this dish is to add a tablespoon of olive oil directly to the water, then the spaghetti will not have a chance to stick together.
Cook the spaghetti for as long as it is written on the packaging for the specific type of pasta.
Peel and chop the garlic with a knife, but not very finely. Chop the brisket or bacon finely. Pour oil into a deep frying pan, heat it slightly, place bacon in garlic, fry until golden brown.
Beat the yolks with a whisk, season them generously with pepper, carbonara is a spicy dish. The sauce is not salted. Add finely grated pecorino cheese and stir.
The next secret to a good carbonara sauce is to add boiling spaghetti water to it.
Pour 150 g of boiling water in a thin stream into the yolks, stir them continuously at this time with a whisk. Boiling water will dilute the sauce, give it a delicate texture and the yolks will no longer be soggy.
Meanwhile, the spaghetti was cooked. According to the Russian tradition, pasta is washed, but Italians consider it sacrilege and do not do it. Put them, sauce for bacon, stir. You can serve real Italian carbonare pasta.
In this recipe, cream is not added to the sauce; lovers of this product can cook carbonare with them. Here's what you need for such a dish:
- 450 g of spaghetti;
- 70 g of finely grated Parmesan (plus 30 g for decorating the dish);
- 3 large chicken eggs;
- 8 slices of bacon for 220 g;
- 125 g cream.
Start cooking the spaghetti as in the previous recipe. Cut thin bacon into 2, 5 cm pieces, put in a preheated wok, fry it over low heat for 10 minutes. Lay a towel on a plate, put greaves on it.
Whisk the cream and eggs together, add the grated cheese, stir. At this time, the pasta is already ready, it should be quite a bit undercooked. Drain them, leaving 100 g of water, immediately pour into the spaghetti sauce, stir. Season with salt and pepper, add carbonate, stir. Serve immediately, sprinkle with 30 g of grated Parmesan cheese. Separately, you can serve chopped greens.
