Spaghetti carbonara with bacon and egg
1 serving
25 minutes
Spaghetti carbonara is one of the most famous dishes of Italian cuisine, originating from the Lazio region. Simple yet exquisite, it combines the tenderness of pasta with the rich flavor of bacon and a creamy texture enhanced by parmesan and aromatic black pepper. Legend has it that this dish was first prepared by Roman charcoal workers (carbonari), hence its name. A distinctive feature is the use of egg yolk, which gives the sauce silkiness and richness. White wine adds a slight acidity, while basil decorates and completes the composition. It’s an ideal choice for a cozy dinner when you want to enjoy the true taste of Italy.
1
Boil salted water for pasta. Cut the bacon into wide strips. Crush the pepper with the flat side of a knife. Wash the chicken eggs thoroughly with soap.
- Bacon: 50 g
- Black peppercorns: 3 g
- Chicken egg: 1 piece
2
In a heated pan, fry the bacon without adding oil, as there is enough fat in the bacon. During frying, add half of the crushed pepper.
- Bacon: 50 g
- Black peppercorns: 3 g
3
Pour wine into the pan and let it evaporate completely. Boil the spaghetti in boiling water until al dente (slightly undercooked).
- Dry white wine: 30 ml
- Spaghetti: 50 g
4
Add cream and salt to taste. While the cream is heating, separate the yolks into a small bowl.
- Cream 25% fat: 130 ml
- Salt: 2 g
- Chicken egg: 1 piece
5
Add the spaghetti to the creamy mixture, sprinkle with the remaining pepper, and mix thoroughly.
- Spaghetti: 50 g
- Black peppercorns: 3 g
6
Place the hot pasta on a plate. Add the yolk on top and quickly mix everything. Sprinkle with parmesan and garnish with a basil sprig.
- Chicken egg: 1 piece
- Parmesan (Parmigiano Reggiano): 15 g
- Green basil: 5 g
