Pasta Carbonara with Smoked Bacon
1 serving
20 minutes
Carbonara pasta is a true embodiment of Italian cuisine, combining simplicity and rich flavor. The dish originates from Rome, where it was initially prepared by shepherds and miners using available ingredients. The classic version uses guanciale, but adding smoked bacon gives this recipe a special aroma. The creamy texture of the pasta is achieved through egg and pecorino cheese, while parmesan adds zest. Black pepper enhances the flavor, and fresh parsley and basil refresh the dish. Carbonara pairs perfectly with white wine and becomes the star of cozy dinners. The al-dente pasta enveloped in a delicate sauce creates a harmony of flavors, leaving an unforgettable impression.
1
Cut the brisket into large strips and fry in olive oil.
- Smoked brisket: 50 g
- Olive oil: to taste
2
Boil the pasta and combine it with the prepared brisket in the pan.
- Paste: 100 g
3
Add pepper, grated cheese, chopped parsley, egg - mix everything thoroughly
- Black peppercorns: to taste
- Grated Parmesan cheese: 15 g
- Parsley: to taste
- Chicken egg: 1 piece
4
Place on a plate and garnish with a basil sprig.
- Basil: 1 piece