Pasta Carbonara.
6 servings
20 minutes
Carbonara pasta is one of the most legendary Italian recipes, originating from the Lazio region. Its origin is shrouded in mystery, but it is believed that coal workers prepared the dish using simple and nourishing ingredients. Carbonara captivates with its rich flavor: tender pasta covered in a silky sauce of eggs and cheese harmonizes with crispy, salty pancetta. This dish has amazing versatility—it can be served as a luxurious dinner or a cozy home lunch. Carbonara doesn't require complex techniques, but the key point is the right texture of the sauce formed by the heat of freshly cooked pasta. The best way to enjoy carbonara is with a glass of dry white wine and fresh notes of black pepper that reveal the depth of flavor of this Italian masterpiece.
1
First, place a pot on high heat, bring the water to a boil, and add the spaghetti to the pot. While the spaghetti cooks, prepare the sauce base: crack 3 raw eggs into a large bowl, add cheese and pepper, and mix well. When the pasta is ready, drain the water from the pot and transfer the pasta to the egg mixture (the heat from the pasta will cook the yolks and create the sauce).
- Spaghetti: 450 g
- Chicken egg: 2 pieces
- Grated Parmesan cheese: 225 g
- Ground black pepper: pinch
2
Parallel to the first step, heat the pan and fry the bacon (pancetta) until crispy over medium heat, then remove from the pan and cut into pieces. After that, melt butter in the pan (you can use a microwave instead of a pan for this step).
- Pancetta: 1 piece
- Melted butter: 4 tablespoons
3
When the spaghetti and bacon are ready, combine them in a large bowl and mix in melted butter.
- Spaghetti: 450 g
- Pancetta: 1 piece
- Melted butter: 4 tablespoons
4
Before serving, season the dish with grated cheese and pepper.
- Grated Parmesan cheese: 225 g
- Ground black pepper: pinch