Pasta carbonara with bacon and basil
4 servings
30 minutes
Pasta carbonara with bacon and basil is an exquisite Italian dish that originated in Rome and has won the hearts of gourmets worldwide. Classic carbonara is made with guanciale, but this version uses bacon, giving the dish a rich, smoky aroma. The velvety sauce made from egg yolks and cream envelops hot spaghetti, creating a delicate creamy texture. Grated parmesan adds savory notes while fresh basil brings a hint of spice and fragrance. The flavor of the dish is harmonious: creamy with a slight saltiness from the bacon, pleasant garlic spiciness, and tender cheesy depth. Carbonara is perfect for both a cozy dinner and a festive feast, complemented by a glass of white wine. It is gastronomic pleasure at its best.
1
Cook spaghetti in salted water until al dente, strictly according to the instructions on the package.
- Spaghetti: 250 g
- Salt: to taste
2
While the spaghetti is boiling, I sauté crushed garlic in oil (I use vegetable oil with 1 tablespoon of olive oil added), then add bacon (or pork loin; cut into cubes or strips, I usually mix them). I fry until browned, then switch the stove to low heat.
- Garlic: 2 cloves
- Bacon: 250 g
- Olive oil: 2 tablespoons
3
While everything is cooking and frying, we separate the egg yolks from the whites (I use 1 yolk for 1 serving), pour the yolks with cream, add salt and pepper to taste, and mix well into a uniform mass (can be blended with a blender).
- Chicken egg: 4 pieces
- Cream: 200 ml
- Salt: to taste
- Ground black pepper: to taste
4
We grate the parmesan cheese.
- Grated Parmesan cheese: to taste
5
The pasta is cooked, we pour it into a colander, add a tablespoon of olive oil, mix it, and distribute the pasta onto plates (the plates should have a slight indentation).
- Olive oil: 2 tablespoons
6
Pour the egg-cream mixture into the pan with bacon (keep the heat low, gradually increasing it to avoid cooking the yolks too quickly), constantly stir the sauce. As soon as it starts to thicken — it's ready; immediately remove the pan from the heat and distribute the sauce into portions.
- Chicken egg: 4 pieces
- Cream: 200 ml
- Salt: to taste
- Ground black pepper: to taste
7
Spread the sauce, sprinkle grated parmesan on top, and add a couple of basil leaves for beauty and aroma (optional).
- Grated Parmesan cheese: to taste
- Basil: to taste
