Carbonara with fettuccine
4 servings
30 minutes
Fettuccine carbonara is an exquisite dish of Italian cuisine that embodies the harmony of rich creamy sauce and tender pasta. The history of carbonara traces back to post-war Italy when pasta began to be paired with simple yet hearty ingredients. This version uses fettuccine, which holds the sauce well, enveloping each strand in a delicate creamy flavor. Crispy bacon adds a savory touch, while parmesan lends sophistication to the dish. It's crucial to maintain the right temperature during cooking so that the eggs and cream turn into a velvety sauce without curdling. Carbonara is not just pasta; it's a culinary art where simplicity of ingredients creates an unmatched taste. Perfect for a cozy dinner when you want to experience warm Italian gastronomic classics.
1
Cut the bacon into thin strips and fry in a pan over medium heat until crispy. Transfer to a paper towel.
- Bacon: 8 pieces
2
Put the pasta in a pot of boiling salted water and cook until done. Drain and return to the pot.
- Fettuccine: 500 g
3
While the pasta is boiling, beat the eggs with cream and parmesan until smooth. Add the bacon and mix well. Pour the sauce over the hot pasta and mix well.
- Chicken egg: 4 pieces
- Cream: 315 ml
- Grated Parmesan cheese: 50 g
- Bacon: 8 pieces
4
Return to the pan on very low heat and simmer for just under 1 minute until the sauce thickens slightly.
