Spaghetti with carbonate
4 servings
30 minutes
Spaghetti Carbonara is a delightful dish of Italian cuisine that combines the richness of cream, the aroma of crispy bacon, and the tender texture of pasta. Its roots trace back to traditional pasta recipes where simple ingredients create a rich and multifaceted flavor. The creamy sauce consistency, enhanced by a hint of garlic and freshness from parsley, makes it an ideal choice for a cozy dinner. The egg yolk added at the end gives the dish a velvety richness, while grated cheese completes the composition with subtle savory accents. This dish can be served as a standalone treat or as part of a full Italian feast. It pairs wonderfully with dry white wines and fresh vegetable salads, creating a harmonious and unforgettable gastronomic experience.
1
Boil spaghetti in salted water.
- Spaghetti: 400 g
- Cheese: to taste
2
Cut the bacon into 1 cm strips, crush the garlic, and finely chop the parsley.
- Smoked brisket: 200 g
- Garlic: 3 cloves
- Parsley: 3 sprigs
3
Add oil and bacon to the pan, fry until golden brown for 2-3 minutes. Add garlic and parsley - 1 minute.
- Butter: 1 tablespoon
- Smoked brisket: 200 g
- Garlic: 3 cloves
- Parsley: 3 sprigs
4
Add cream, mix, and simmer for 2-3 minutes.
- Cream: 200 ml
5
Add spaghetti, mix, and simmer for 2 minutes.
- Spaghetti: 400 g
6
Separate the egg white from the yolk and add only the yolk to the spaghetti. Mix everything thoroughly.
- Chicken egg: 1 piece
7
Serve, garnished with grated cheese and a parsley leaf to taste.
- Cheese: to taste
- Parsley: 3 sprigs