Spaghetti with carbonara sauce
4 servings
60 minutes
Spaghetti with carbonara sauce is a true embodiment of Italian gastronomy. The dish hails from Lazio, and its history is shrouded in mysteries: some claim it was invented by coal miners, while others believe it was created by American soldiers during World War II. The taste of carbonara is a harmony of creamy tenderness, garlic spiciness, and the richness of smoked ham. Thin strands of spaghetti are enveloped in a velvety sauce made from cream, egg yolks, and Parmesan, creating a rich yet balanced flavor. This dish is perfect for a cozy dinner with a glass of white wine, and its simplicity makes it a favorite in home cooking. Carbonara is not just pasta; it's true art that conveys the spirit of Italian tradition with every bite.
1
Peel and chop the garlic. Heat olive oil in a pan, sauté the garlic for 1 minute. Add diced ham and cook for 3 minutes.
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
- Dry-cured ham: 350 g
2
Whip the cream with the yolks, add parmesan. Season with salt and pepper.
- Cream: 225 ml
- Egg yolk: 4 pieces
- Grated Parmesan cheese: 75 g
- Salt: to taste
- Ground black pepper: to taste
3
Boil the spaghetti. Add to the pan with ham. Pour in the sauce and cook on low heat until thickened, 7-8 minutes.
- Spaghetti: 400 g
- Dry-cured ham: 350 g
- Cream: 225 ml
- Egg yolk: 4 pieces
- Grated Parmesan cheese: 75 g