Pasta alla carbonara
5 servings
30 minutes
Carbonara pasta is an exquisite gift of Italian cuisine, originating from Rome. Its history is shrouded in legends but consistently delights gourmets worldwide. The velvety sauce made from delicate egg yolks, rich cream, and aromatic parmesan creates a unique creamy texture that envelops each piece of spaghetti. Crispy pieces of fried bacon add depth of flavor to the dish, while garlic and black pepper provide spiciness and refined zest. Carbonara is the perfect blend of simplicity and elegance, capable of enhancing both a casual dinner and a festive feast. It is served hot, generously sprinkled with herbs, creating a true gastronomic delight that makes you return to this recipe again and again.
1
Boil spaghetti for 7-10 minutes in salted boiling water and drain in a colander.
- Spaghetti: 400 g
- Salt: to taste
2
Heat olive oil in a pan, add garlic, and lightly brown it.
- Olive oil: 6 tablespoons
- Garlic: 2 cloves
3
Finely chop the ham/bacon, add to the garlic, and sauté for 5 minutes.
- Ham: 300 g
4
Grate Parmesan cheese on a fine grater. Whisk the yolks with cream and add a little salt.
- Grated Parmesan cheese: 100 g
- Egg yolk: 4 pieces
- Single cream 10% fat: 200 ml
- Salt: to taste
5
Transfer the spaghetti to a pan with garlic and ham/bacon.
- Spaghetti: 400 g
- Garlic: 2 cloves
- Ham: 300 g
6
Add beaten yolks and grated cheese, mix. Keep on the heat for 3 minutes.
- Egg yolk: 4 pieces
- Grated Parmesan cheese: 100 g
7
Sprinkle with ground pepper, garnish with greens, and serve at the table.
- Ground black pepper: to taste
