Pasta Carbonara
6 servings
35 minutes
Carbonara pasta is a true masterpiece of Italian cuisine, born in the Lazio region. It is said that the dish originated from Roman charcoal workers ('carbonari'), which gave it its name. This pasta captivates with a delicate, velvety sauce made from cream, egg yolks, and aromatic garlic. Ham adds a rich meaty flavor, while cheese and freshly ground black pepper complete the harmony of taste sensations. Carbonara is not just food; it embodies the comfort and warmth of Mediterranean hospitality. Perfect for a festive dinner or a cozy evening with loved ones, it brings pleasure and awakens memories of sunny Italy.
1
Remove the skin from the ham and cut it into thin strips. Fry in a pan with vegetable oil until a pleasant golden color. Place on a paper towel to drain excess fat.
- Ham: 250 g
- Vegetable oil: 2 tablespoons
2
Finely chop the peeled onion and garlic. Sauté lightly in olive oil. Add salt to taste.
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
- Salt: to taste
3
Pour cream into the pan and simmer for a few minutes.
- Cream 20%: 1 glass
4
Beat the egg yolks into the mixture of onion and garlic with cream and mix well.
- Chicken egg: 6 pieces
5
Boil salted water, cook the spaghetti, then drain it in a colander.
- Spaghetti: 400 g
6
Transfer to a deep serving dish or serving plates. Drizzle with sauce and sprinkle with freshly ground pepper. Top with cheese. Serve immediately.
- Freshly ground black pepper: to taste
- Cheese: 200 g