Carbonara is the great Italian pasta. It is prepared from ordinary products - eggs, bacon, cheese and, in fact, spaghetti itself. Only for many cooks and even chefs, the sauce treacherously settles to the bottom of the plate. I'll show you how to properly combine sauce with pasta. With this carbonara recipe you will always succeed!
Gourmets often argue which carbonara recipe is authentic. Some insist that there must be cream in the sauce, others consider this blasphemy. The confusion begins with the pedigree: historians still have not decided where and when this paste was born. Translated from Italian, carbonara is coal miners' pasta. According to one legend, it was loved by workers who burned wood near Rome.
According to another, less convincing version, carbonara appeared thanks to Italian-American friendship. During World War II, American soldiers arrived to defend Italy with bacon and powdered eggs in their backpacks, and their hosts supplied them with pasta. The Americans, in their simplicity, mixed pasta with scrambled eggs - and carbonara was born.
The legends don't end there. In 2005, an Italian magazine published an article claiming that carbonara originated in Osteria delle Tre Corone, in the Veneto region. Italian oppositionists to Carbonaria once met secretly there, and the pasta was named after them. The osteria is still operating and successfully feeds guests carbonara.
The age of carbonara is the only thing that is not in doubt. This is a young pasta; it appeared in recipe collections only in the middle of the 20th century. Buy good Italian durum wheat pasta for her. What you need is spaghetti - thin, long strands; silky sauce is best distributed over them. Our video at the top of the page will tell you how to boil spaghetti correctly so that it doesn’t stick together.
Drain the spaghetti in a colander and do not rinse it under any circumstances. Be sure to save a glass of the water you cooked the pasta in. Make this a habit; "broth" may always be needed if there is not enough moisture when mixing the pasta with the sauce.
Who hasn’t had pasta that has gone stiff and shrimp and green peas that haven’t stuck together? Intuitively, everything is usually added. But this only makes the pasta fattier, and the oil destroys the taste of the sauce. The Italians are more cunning; they add a little pasta water. Then the pasta turns out correct, sliding and shiny, just like the one served in trattorias on quiet Roman streets.
While the pasta is cooking, chop the bacon. It is better, of course, to take pancetta (it has a more concentrated taste, since the brisket is dried in the sun for a long time), but it is not sold in all stores. Fry the bacon in a frying pan over medium heat until the fat has rendered and the pieces have browned. If you turn the burner on high, the bacon may burn.
Break the eggs into a bowl, grate on a fine grater and stir. Gourmets advise using parmesan and sheep's pecorino in half, but believe me, after carbonara with one parmesan you will still want extra.
The most crucial moment is to combine the bacon, egg mixture and spaghetti. First add the paste to the bacon and stir with kitchen tongs. If you mixed them right on the stove, now is the time to remove the pan from the heat. It is very important! Why? Find the answer to this question in the main video.
The sauce should cover every millimeter of spaghetti. The heat from the pasta is enough to melt the cheese and cook the eggs. You don’t think that eggs in carbonara remain raw?! If the paste is sticky and lacks moisture, add some of the reserved “broth.” The right carbonara has a sauce that glides and shines like silk.
Serve immediately, carbonara can't wait. It is often even advised to place it on heated plates so that the pasta does not cool down longer. In winter, I am ready to eat carbonara at least every evening. This is a perfect, satisfying and very tasty pasta. In Russian frosts, it warms you from the inside. Try it! Bon appetit!
Pasta carbonara
Time
Ingredients(for 2 servings)
spaghetti - 1 package (about 250 g)
bacon or pancetta - 75 g
hard cheese such as Parmesan - 50 g
eggs - 2 pcs
yolk - 1 piece
olive oil - 1 tbsp. spoon
garlic - 1 clove
salt - 1 tbsp. spoon
freshly ground black pepper - 0.5 teaspoon
Preparation
1. Boil water in a large saucepan (at least five liters), add a tablespoon (or even two) of salt and add spaghetti. The water should be fairly salty. Cook for the amount indicated on the package. It is better if the pasta turns out al dente, that is, with a tiny white dot inside.
2. Cut the bacon into cubes, chop the garlic. Place a large frying pan over medium heat, add olive oil, add bacon and fry for 3-5 minutes. During this time, the fat will melt out of the bacon, and it will brown itself. Add garlic halfway through cooking. When the bacon is cooked, remove the pan from the stove and cover with a lid to keep it warm.
3. Grate the cheese on a fine grater. Break the eggs into a bowl, add another yolk, add the cheese, pepper and mix.
4. Drain the pasta in a colander, reserving one cup of the “broth.” Then add to the pan with the bacon and stir with kitchen tongs. If you mixed on the stove, move the pan to the kitchen counter. Add the egg-cheese paste - work quickly until it turns into a sauce and coats all the spaghetti. Is the sauce too thick and not silky? Add a few tablespoons of "broth" and stir again. Serve immediately, carbonara can't wait!
Forgot to mention. It's easy to distinguish good pasta from bad: low-quality pasta is dull, slightly pale in color and brittle. Good quality pasta has a beautiful wheat color and is denser, and most importantly, it cooks for at least 8-9 minutes. I cooked my pasta for about 13 minutes!
So, put a pan of salted water on high heat.
While the water is boiling, let's make the “filling”. For pasta, I use lean brisket. Unlike bacon, it is more tender and less fatty, which is why I love it. In fact, bacon or brisket is not so important, whatever you like more, then use it! So, let's cut the meat into cubes.
Melt the butter in a deep frying pan (wok) and throw in the brisket. Fry until golden brown, about 5-7 minutes or so.
If desired, you can add 2-3 cloves of garlic at this stage and remove them before serving.
Meanwhile, prepare the carbonara sauce. To do this, beat two large egg yolks in a small bowl using a fork.
Add about 2-3 tsp. grated parmesan. Let's add salt and pepper.
Pour in 150 ml of cold 20% cream and mix everything well with a fork.
We return to our brisket, remove it from the heat and leave it aside. We will return to it a little later.
In the meantime, the water has already boiled, slightly reduce the heat and begin to put 400-500 g of spaghetti into the water. First, put them in a saucepan, and when the bottom of the pasta softens, use tongs to lower the pasta completely into the water. Cook according to the instructions on the package.
A few minutes before the pasta is ready, return the pan with the brisket or bacon to medium heat. And now, as soon as the pasta is cooked, we take it out of the water with tongs (there is no need to drain the water and take out the colander too!) and transfer it to the frying pan with the meat.
Mix the spaghetti and brisket thoroughly and add literally 100 ml of spaghetti water with a ladle or mug. This starchy water will help us “glue” the creamy sauce with the pasta; it will allow us to achieve that very viscosity of the pasta and give the sauce thickness!
As soon as the water is half absorbed into the pasta, reduce the heat to low or turn it off completely. Pour our sauce into the pan. Mix everything thoroughly, our pasta should be creamy and tender. Remove from heat. The egg yolks take very little time to cook, just a couple of minutes, and since our pasta is hot, it takes a matter of seconds. So don't even worry about this! They don't take long to cook. Salt and pepper. Let's taste it. Even though the brisket is salty, and we also salted the sauce and water, there is still often not enough salt. Bring the pasta to taste.
Mix the pasta thoroughly, but do not remove from the stove. After 1-2 minutes, the sauce will thicken to the consistency we need and you can put the dish on plates!
For the finishing touch, fry a handful of pine nuts in a dry small frying pan. Literally 3-4 minutes, and the nuts have become a stunning golden hue. Just look!
Place the pasta on a plate, sprinkle grated Parmesan cheese, ground black pepper and toasted pine nuts on top.
That's all, ours carbonara pasta with cream ready. Bon appetit!
Description
Classic carbonara pasta- one of the most famous Italian dishes, not counting pizza. This pasta is loved and prepared all over the world, introducing more and more new ingredients into the recipe.
This classic Italian step-by-step recipe for making pasta carbonara with photos will tell you about the most traditional way to create such a delicious dish at home. It uses ingredients that are exotic to us, such as pancetta and pecorino cheese.
Pancetta is a type of bacon that is used in Italy to prepare many dishes. This type of bacon is pre-cured using a large variety of spices and aromatic herbs.
Cheese is an equally important ingredient in Italian cuisine. Its different varieties are used for a wide variety of dishes, both salty and sweet. Parmesan or pecorino are often used for carbonara.
The correct combination and quantity of all ingredients will allow you to create a real masterpiece of Italian cuisine at home. Pasta carbonara will turn out very tender, satisfying and tasty.
Let's start cooking.
Ingredients
-
(200 g) -
(130 g) -
(140 g) -
(2 pcs.) -
(5 tablespoons) -
(4 pinches) -
(taste)
Cooking steps
Pancetta is a kind of Italian bacon. Cut the meat slices into small cubes.
Grate the selected cheese on the finest grater.
Break the specified number of chicken eggs in a deep bowl and beat them with a fork or whisk until smooth and foamy.
Pour half of the grated cheese into a bowl with beaten eggs, salt as desired and pepper to taste.
We mix the remaining cheese with a couple of pinches of ground black pepper.
Prepare pasta according to the directions on the package. We need the spaghetti to be half cooked. Add a couple of tablespoons of vegetable oil to the water.
Heat a frying pan with vegetable oil and fry the bacon strips in it until a nice golden brown crust appears. After this, remove the bacon from the heat and cool it.
Pour the mixture of eggs and cheese into the same frying pan, add pieces of pancetta to it, and slightly heat the ingredients.
Pour the half-cooked spaghetti into a colander and then into a bowl, add the heated sauce with bacon to it and mix the pasta thoroughly.
Place the finished dish on plates, decorate with the remaining grated cheese and pepper and serve hot. Classic Italian carbonara pasta is ready.
Bon appetit!
Italian Pasta Carbonara is one of the simplest pasta dishes that can be prepared very quickly at home. With a rich, creamy and smooth flavor, Carbonara is great for a quick lunch or dinner.
The pasta gets its creamy flavor thanks to a special sauce. This sauce is prepared from raw eggs and grated cheese. The classic Italian recipe for Carbonara pasta does not include cream. Eggs cook at the temperature of just cooked spaghetti, without forming an omelet.
Simple pasta Carbonara is a traditional Italian recipe. Be sure to try making this dish at home. You will be pleasantly surprised by its simplicity combined with exquisite taste and nutritional properties.
Ingredients
Calorie content
Calories
738 kcal
Squirrels
37.8 g
Fats
12.1 g
Carbohydrates
56.0 g
Preparation
Step 1
Place a pan of water on the fire, bring to a boil and add salt. Boil the spaghetti until half cooked.
Step 2
Pour some of the water in which the spaghetti was cooked into a cup. After this, place the pasta in a colander.
Step 3
Place the frying pan on the fire and pour in olive oil.
Step 4
Cut the bacon into small pieces, for example, slices or sticks, as you prefer.
Step 5
Fry the bacon in a frying pan until crispy.
Step 6
While the bacon is cooking, prepare the sauce. To do this, grate Parmesan cheese on a fine grater and mix it with raw eggs. Add ground pepper and mix thoroughly.
Step 7
Add the pasta to the pan with the bacon, stir and let it warm up well. Remove pasta with bacon from heat. Let it cool a little, but not for long, so that the eggs have time to cook at the spaghetti temperature and the cheese has time to melt. Next, add the egg and cheese sauce and mix thoroughly. If necessary, you can add a little water left after cooking the spaghetti.
Step 8
Place pasta on serving plates. Sprinkle with a little cheese and ground pepper. Serve Carbonara to the table immediately after preparation. We enjoy a delicious and nutritious dish with a light creamy taste and the unforgettable aroma of fried bacon. Bon appetit!
Pasta Carbonara- This is one of the most popular Italian dishes, which is distinguished by its rich taste and ease of preparation. The classic recipe for pasta or spaghetti Carbonara involves the use of dry-cured pork cheeks, bacon or brisket. Also for this dish, a special sauce is prepared based on raw eggs, Parmesan cheese, spices and salt.
Traditional Italian Carbonara does not include cream, although the recipe that migrated to other countries has been somewhat improved and changed. We have already looked at the classic simple Carbonara pasta recipe, and now we will present several alternative, but no less popular recipes.
Recipe for Spaghetti Carbonara with Chicken and Cream
If you love spaghetti and are a fan of Italian cuisine, be sure to try making pasta with chicken and cream. Of course, this recipe is somewhat different from traditional carbonara, but the chicken dish is no less tender and appetizing.
Ingredients:
- Spaghetti or pasta - 250 g
- Chicken breast – 2 pcs.
- Onion - 1 piece
- Egg – 1 pc.
- Cream – 4 tbsp. l
- Grated Parmesan – ¼ cup
- Olive oil – 2 tbsp. l
- Salt - to taste
- Ground pepper, spices - to taste
Cooking:
- Boil the chicken breasts in lightly salted water until fully cooked, which will take about 30 minutes. Once the chicken is completely cooked, remove it from the broth and shred the fillet into small pieces using two forks.
- Cut the onion into small cubes.
- Cook pasta or spaghetti in a large saucepan of salted boiling water until done. Reserve a cup of water for further cooking, drain the rest of the water and drain the pasta in a colander.
- Heat olive oil in a sauté pan or high-sided frying pan. Once the oil is hot, add the chopped onion to the pan. Fry the onion until soft and translucent but not golden.
- Then add the shredded chicken and mix thoroughly. Salt the fillet and season with a little pepper. You can add other spices to your taste.
- Fry the chicken for 5 minutes until the edges are lightly golden. Remove from heat.
- In a medium bowl, whisk together the egg, cream and grated Parmesan. Add a little salt to your taste, but do not forget that Parmesan itself is quite salty. Add ground black pepper, spices to your taste and whisk the sauce thoroughly.
- Remove the pan with the chicken from the heat and add the cooked pasta. Add the resulting cream sauce and stir until the pasta is well combined with the sauce. You need to cook quickly enough so that the pasta does not cool down. The whole trick of this recipe is that the eggs present in the sauce are cooked at the temperature of the pasta, and the cheese, on the contrary, melts.
- Add a couple of tablespoons of the remaining spaghetti water to the dish if the pasta seems too dry and does not mix well with the sauce. Serve the dish immediately, sprinkled with spices on top. Bon appetit!
Pasta Carbonara with bacon and cream
Delicate pasta Carbonara with cream and bacon is in no way inferior to the classic Carbonara. Try preparing this wonderful dish using our recipe. Treat yourself to a nutritious, satisfying and flavorful lunch.
Ingredients (for 4 servings):
- 500 g spaghetti
- 2 large egg yolks
- 1/2 cup heavy cream
- 150g bacon, cut into small pieces
- 2 cloves garlic, chopped with a knife
- 100 g Parmesan cheese, finely grated
- Spices (nutmeg, ground pepper) - to taste
- Salt - to taste
Cooking:
- Boil the spaghetti in boiling salted water until it remains slightly damp. Take 1/2 cup of water and drain the rest of the water. Set the spaghetti aside.
- Pour olive oil into a deep frying pan. Add chopped bacon and fry it over medium heat until crispy. Add chopped garlic and fry everything together for about 1 minute.
- While the bacon is frying, pour the egg yolks and cream into a small bowl, add the grated cheese and ground pepper. Mix thoroughly until smooth.
- Reduce the heat under the pan with the bacon to low and add the boiled spaghetti to the bacon. Add the resulting sauce and a little water left after cooking the spaghetti. Quickly mix all the ingredients and remove the pan from the heat when the sauce is uniform and creamy. Usually it is enough to hold the frying pan with pasta on low heat for no more than 1 minute.
- Transfer the still hot pasta to serving plates. Sprinkle ground pepper and nutmeg on top. You can sprinkle with a small amount of grated Parmesan. Serve the dish to the table and enjoy its delicate creamy taste. Bon appetit!
Pasta Carbonara with mushrooms
This simple recipe adds mushrooms to traditional Carbonara pasta. You can use ordinary champignons as mushrooms, but a small amount of bacon will give the dish an unforgettable aroma and pleasant taste notes.
Ingredients:
- 45g pancetta (bacon), finely chopped
- 2 tbsp. spoons of olive oil
- 250 g mushrooms, sliced
- 1/2 onion, finely diced
- Spices - to taste
- Salt and ground black pepper - to taste
- 200 g spaghetti
- 2 eggs
- 85 g grated Parmesan cheese
- 2 tbsp. spoons of dry white wine
- 10 g fresh basil leaves, torn into small pieces
Cooking:
- Take a saucepan, pour water into it and put it on fire. Add some salt and wait until the water boils.
- Pour olive oil into a deep frying pan or sauté pan and fry the chopped bacon or pancetta until golden brown. This process usually takes about 3 minutes. Next, add sliced champignons and onions. Salt and add spices to your taste. When the mushrooms are cooked through, remove the pan from the heat.
- Place the spaghetti in boiling water, stir and cook until half cooked.
- Meanwhile, in a small bowl, beat the eggs with a fork and add the grated cheese.
- Drain a little water from the spaghetti into a cup and drain it in a colander.
- Add wine to the pan with mushrooms and bacon and simmer for at least another minute.
- Remove the pan from the heat, add the spaghetti and stir thoroughly.
- Add the egg and cheese sauce and, if necessary, add a little water left after cooking the spaghetti. This will make the sauce less thick.
- The eggs should be cooked through the temperature of the paste. If the pasta has cooled too much and the eggs remain runny, you can put the pan on low heat and let the dish warm up a little.
- Transfer the carbonara pasta with mushrooms to serving plates and sprinkle with ground pepper and torn basil leaves. Serve the dish immediately before the pasta has cooled. Bon appetit!
Carbonara pasta with ham and green peas
Ham and green peas are ideal products that allow you to prepare delicious and appetizing pasta with traditional Carbonara sauce. This recipe will turn an ordinary dinner into a real feast of taste. Try it, you won't be disappointed!
Ingredients:
- 500 g spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 200 g ham, thinly sliced
- 200 g green peas (frozen)
- 1-2 cloves garlic, diced
- 3 eggs
- 150 g Parmesan cheese, finely grated
- 3/4 cup cream
- Salt and pepper - to taste
Cooking:
- Before you start cooking, make sure the onions and ham are chopped and the cheese is grated. Peas should be thawed first. Pasta needs to be cooked quickly, so prepare your ingredients in advance.
- Cook the spaghetti in a pan of boiling salted water until half cooked. Before draining them, pour about 1/2 cup of water into a cup. If necessary, you can dilute the sauce with it.
- Heat a frying pan or saucepan and add olive oil and butter. Next, add the onion and fry it over medium heat until golden brown, about five minutes. Add ham, peas and garlic. Fry everything together.
- In a separate bowl, combine eggs, Parmesan and cream. Mix thoroughly.
- Add boiled spaghetti to hot ham and peas. Mix thoroughly.
- Remove the pan from the heat and add the Parmesan egg and cream mixture. By the way, if the sauce seems a little thick to you, you can add a little water.
- Season the dish with salt and pepper if desired. Serve the pasta immediately after cooking.
The Italians have done a good job in the culinary field and have given the world a large number of delicious dishes. One pizza is worth it, it is now eaten absolutely everywhere. But other dishes also deserve our very close attention, one of these dishes is pasta, that is, various spaghetti and pasta with sauces and additives. There is such a wide variety of them that you could write more than one book of recipes. But today the purpose of my article will be Italian pasta Carbonara with bacon in two versions: with cream and without cream.
Why these two options? Because they are the most popular and they are the ones known to most people. But since the debate about how to cook Carbonara pasta more correctly and tastier will never subside, I won’t choose one of these options. After all, even the Italians themselves make a choice according to their own taste and in different provinces and regions of the country they prepare Carbonara in their own way.
Pasta Carbonara with bacon - recipe with cream
Both recipes for the wonderful dish Pasta Carbonara with bacon are very tasty, but one way or another, everyone decides for themselves what they like best. It so happened in our family that we liked the recipe for pasta with cream more. It's all about the creamy flavor and how amazing it mixes with the smoked bacon. When we have Carbonara for dinner there is a real celebration in our house. And there are reasons for this.
This dish is best prepared for one meal, dinner or lunch, and not left for later. Pasta is, in principle, a dish that is most delicious in the heat of the heat, while the spaghetti is still hot and has not stuck together, and the sauce has not been absorbed. Therefore, calculate the proportions for the number of people. But to tell you the truth, Carbonara pasta is so delicious that hardly anyone can resist eating it all.
For this pasta, you can take classic spaghetti, capellini (thin and long) or linguine (wide and flat, like noodles). This is the best option. But if you suddenly don’t have long ones on hand, then take curly pasta. The taste will remain wonderful, only the appearance will change. The only advice is to use pasta (pasta) made from durum wheat, they are more elastic and do not become overcooked. Italians prepare just such pasta.
You will need:
- spaghetti - 300 gr,
- bacon (or brisket) - 300 g,
- Parmesan cheese - 100 gr,
- yolks - 3 pcs,
- cream 10-20% - 200 ml,
- salt, pepper to taste.
Cooking:
1. Place a large pot of salted water on the fire to cook the spaghetti. Remember, there should be a lot of water, because real Italian pasta is never washed with water. Just drain the water through a colander. To prevent spaghetti from sticking together and retain its shape, you need a lot of water.
2. Heat a frying pan on another burner. Add one teaspoon of olive oil if you have low-fat brisket instead of bacon. Fatty bacon doesn't need extra oil. Cut the bacon into medium-sized cubes or squares. Turn on medium heat and fry until golden brown.
3. Once the water in the pan is boiling, insert the whole spaghetti into it. Do not break them under any circumstances, they should remain long. As the bottom of the spaghetti softens from the hot water, lower them with a spoon or fork until the spaghetti is completely submerged. After this, cook them, stirring lightly for 5-10 minutes. The exact cooking time is indicated on the packaging and depends on the type of wheat from which they are made. Hard ones take longer to cook.
4. While everything is crackling and gurgling on the stove, prepare the sauce. Place the egg yolks in a separate bowl. Use the whites for another dish. Add half of the grated Parmesan cheese to the yolks. Use a fine grater because the cheese is quite hard. Mix egg and cheese.
5. Now pour the cream into the bowl with the yolks and cheese. Mix everything well. You can add salt and pepper to your taste. The sauce is almost ready, all you have to do is combine it with the rest of the ingredients.
6. When the bacon is golden brown and crispy, turn off the stove or remove the frying pan from the heat. This is for a while until the spaghetti is ready.
7. Now let's get back to the spaghetti, you need to take them out of the water, drain them into a colander, at the moment when they are almost ready. Fish out one piece and try it, it should be just a little stiff in the middle, a little elastic. This means it's time to take it out. The spaghetti will be ready in the frying pan along with the bacon and sauce from the residual heat. If you remove the spaghetti already fully cooked, it will be overcooked in the sauce and may stick together.
8. Place all the spaghetti in the pan with the bacon and mix everything well. Then add the entire sauce of cheese, cream and yolks. Stir in spaghetti, sauce and bacon.
9. Carbonara pasta with bacon is ready. Now, while it is hot and fragrant, place it on plates and sprinkle with grated Parmesan.
Urgently call everyone to the table and try not to swallow their tongues from this delicacy during the meal. Enjoy your meal!
My own advice. If you want to brighten the taste of the pasta, add one clove of finely chopped garlic to the bacon in a frying pan and fry. It will turn out simply amazing.
Classic recipe - carbonara pasta with bacon without cream
The second option for preparing Carbonara pasta (second in order of listing, not in taste) is Carbonara without cream. Believe me, many people consider this particular recipe to be a classic Italian one. Let’s not argue with them, especially since I think both options are good. You can cook both the first and second and try to decide which one you like better. This will be quite difficult to do.
The basis of the sauce in Carbonara pasta without cream is eggs, Parmesan cheese and the water in which the spaghetti was cooked. There is nothing surprising about this; Italians often use water to prepare sauces; it is much tastier than diluting sauces with plain water.
To prepare for 2 large servings you will need:
- spaghetti (cpellini, linguini) - 200 grams,
- bacon or brisket (raw smoked/dry-cured) - 150 grams,
- eggs - 2 pcs,
- egg yolk - 1 piece,
- parmesan cheese - 50 gr,
- olive oil,
- garlic - 2 cloves,
- salt and pepper to taste.
Cooking:
1. To ensure that all processes go quickly and in parallel, start by cooking spaghetti. Place water in a large saucepan on the fire and bring to a boil. Add a teaspoon of salt. Add spaghetti without breaking it and cook. Stir the spaghetti occasionally with a spoon to ensure it is fully submerged and cooks evenly. The cooking time should be indicated on the spaghetti package, but when in doubt, just taste it.
2. Heat a frying pan over medium heat and add a little olive oil. Take two cloves of garlic and crush them with a knife, placing it flat on top. Place crushed garlic in a frying pan in oil and heat thoroughly. We won’t eat garlic, we need it to give the oil a bright aroma; later it will need to be pulled out.
3. Cut the bacon or brisket into cubes. If you have strips of bacon already cut, simply cut them into small squares. Place the bacon in the pan and fry it lightly. Remove the garlic as soon as it starts to brown.
4. Break two whole eggs and one yolk into a bowl. Beat them with a whisk until the white and yolk are mixed. Then grate on the finest grater that you have Parmesan cheese. Add about two-thirds to the eggs and stir. Add freshly ground black pepper and a pinch of salt. You don't need a lot of salt because the bacon is already salted.
5. When the bacon gets a golden brown crust, you can add the prepared spaghetti to it. Drain them or simply fish them out with special tongs and place them directly in the pan with the bacon. Add a few tablespoons of water from the pan where the spaghetti was cooked. Stir everything a little and remove from the stove.
6. After you have mixed everything and removed the pan from the heat, pour the beaten eggs and cheese into the spaghetti and immediately start stirring. Due to the fact that the stove is turned off, the eggs will not cook but will turn into a thick sauce. Stir for a couple of minutes until the sauce evenly coats all the spaghetti. If you see that it is too thick and the Carbonara pasta is sticking, add a couple more tablespoons of water from the pan.
Proper Carbonara pasta should be juicy, the spaghetti should not stick together, but slide from the sauce. Bacon bits are common.
Now you can set the table and don’t forget to generously sprinkle the pasta with whatever grated Parmesan you have left over and lightly pepper from the grinder before serving. This will be a truly Italian dinner. Bon appetit!
How to cook classic Carbonara - video recipe from a real Italian
If the text version of the recipe is not enough for you and you want to know how they prepare Carbonara pasta with bacon there, in Italy, then I suggest you watch this video. Everything here is very clear and understandable. And most importantly, it’s so simple that even the most inexperienced cook can handle it. Italian cuisine is not at all difficult, but incredibly tasty. Be bold and you will definitely succeed.
