Spaghetti carbonara with creamy sauce, bacon and basil
1 serving
15 minutes
Spaghetti carbonara is one of the most popular dishes of Italian cuisine, originating from the Lazio region. It combines a creamy texture, rich bacon flavor, and basil aroma. According to one legend, this dish was created by Italian miners ('carbonai'), adding simple yet nutritious ingredients to pasta. In this version of carbonara, cream adds softness while white wine enhances the aroma, creating a rich gastronomic experience. The combination of egg yolk, cream, and grated Parmesan makes the sauce thick and velvety, perfectly coating the pasta. This dish is suitable for both a cozy family dinner and a romantic evening. Garnished with cherry tomatoes, carbonara gains a slight acidity that highlights all flavor dimensions.
1
Boil the spaghetti until al dente.
- Spaghetti: 65 g
2
While the spaghetti is boiling, we make the sauce. Cut the bacon into large pieces, fry it in olive oil with garlic and white wine, and evaporate the wine.
- Bacon: 40 g
- Olive oil: 10 ml
- Dry white wine: 10 ml
- Finely chopped garlic: 1 clove
3
Add spaghetti, then cream, salt, pepper, basil, reduce the cream a bit, add the egg yolk, and mix with a fork. Twirl the pasta on a fork and carefully transfer it to a plate to maintain the 'volcano' shape. Sprinkle with grated parmesan. Cut the cherry tomatoes in half, but not all the way, and place them on top.
- Spaghetti: 65 g
- Cream 33%: 65 ml
- Salt: to taste
- Ground white pepper: to taste
- Dried basil: pinch
- Egg yolk: 1 piece
- Grated Parmesan cheese: 10 g
- Cherry tomatoes: 1 piece