Pasta Carbonara with bacon
4 servings
20 minutes
Pasta carbonara is a symbol of Italian cuisine, known for its rich flavor and creamy texture. Originating from the Lazio region, this dish was initially prepared by charcoal workers (carbonari), hence its name. Classic carbonara combines tender al dente pasta, crispy bacon, and a velvety sauce made from egg yolks, cream, and grated Parmesan. Thick and rich, this sauce envelops each piece of spaghetti, creating a unique harmony of flavors. Carbonara is perfect for a cozy dinner, especially when paired with a glass of white wine. Italians traditionally make it without cream, but this version makes the flavor even softer and richer. The dish is best served immediately to maintain its warm, inviting texture.
1
Slice the bacon and fry it in a pan.
- Bacon: 100 g
2
Put the water to boil.
3
Whisk the yolks and cream in a separate bowl, add salt and pepper, and grated parmesan.
- Egg yolk: 4 pieces
- Cream 20% fat: 100 g
- Grated Parmesan cheese: 50 g
4
Add salt, olive oil, and spaghetti to boiling water (I prefer the Barilla brand, but if I have time, I make the pasta myself).
- Durum wheat spaghetti: 250 g
- Olive oil: 10 ml
5
Cook for 1 minute less than the time indicated on the package (if you made the pasta yourself - cook for 2 minutes), until al dente.
6
Add bacon and pasta to the sauce, mix, serve on plates, and sprinkle with grated parmesan on top.
- Bacon: 100 g
- Durum wheat spaghetti: 250 g
- Grated Parmesan cheese: 50 g
