Carbonara with fresh pasta
2 servings
20 minutes
Carbonara made from fresh pasta is the embodiment of Italian culinary passion. Originating in Rome, this recipe was initially prepared for charcoal workers ('carbonari'), which gave it its name. The main feature is the combination of a creamy sauce rich in bacon flavor and fresh pasta that gently absorbs the intense tastes. The creamy texture is created by a delicate mix of egg yolks and cream, while Parmesan adds richness and a slight tanginess. Black pepper adds the finishing touch, highlighting the depth of flavor. Carbonara is perfect for cozy home evenings as well as for an exquisite dinner. It is nourishing but not heavy, providing pleasure in every bite. A classic tested by time!
1
To prepare the sauce, mix 4 yolks and cream in a separate container until smooth.
- Egg yolk: 4 pieces
- Cream 23%: 120 ml
2
Heat vegetable oil in a pan, add bacon and fry for 1.5 minutes.
- Vegetable oil: 10 ml
- Bacon: 70 g
3
Then add chicken broth, fresh pasta, stir, bring to a boil, cover, and cook for 2 minutes covered, then 2 minutes uncovered.
- Chicken broth: 600 ml
- Pasta: 200 g
4
At the end, add a mixture of yolks and cream, grated cheese on a fine grater, and cook for about 30 seconds until the sauce thickens.
- Egg yolk: 4 pieces
- Cream 23%: 120 ml
- Parmesan (Parmigiano Reggiano): 40 g
5
When serving the pasta, sprinkle with black ground pepper.
- Ground black pepper: pinch
