Carbonara with bacon
4 servings
30 minutes
Carbonara with bacon is one of the most famous dishes of Italian cuisine, originating from the heart of Rome. Its history is shrouded in legends: it is said that the dish was first made by charcoal workers ('carbonari'), hence the name. Its rich creamy sauce made from egg yolks, cream, and parmesan gives the pasta tenderness and depth of flavor. The aromatic bacon adds a piquant touch, creating a harmonious combination with silky spaghetti. Carbonara is perfect for a cozy dinner when you want to feel the warmth of Italian hospitality. It is served hot, immediately after mixing the sauce and pasta to preserve flavor richness. This dish embodies simplicity and sophistication, where each ingredient plays an important role in creating a culinary masterpiece.
1
Put water to boil for spaghetti.
2
Whisk 4 egg yolks with cream and part of grated parmesan. Season the mixture with salt and pepper, then whisk again.
- Chicken egg: 4 pieces
- Cream: 200 ml
- Grated Parmesan cheese: 75 g
- Salt: to taste
- Ground black pepper: to taste
3
Fry the bacon in vegetable oil.
- Bacon: 65 g
4
Cook spaghetti al dente.
- Spaghetti: 300 g
5
Place the spaghetti in a pan with bacon, pour in the sauce, mix well and serve.
- Spaghetti: 300 g
- Bacon: 65 g
- Cream: 200 ml
- Grated Parmesan cheese: 75 g