Spaghetti carbonara with parma ham
3 servings
40 minutes
Spaghetti carbonara with Parma ham is a refined dish of Italian cuisine born in the heart of Rome. Its origin is shrouded in legends, but its authentic taste remains unchanged—delicate, creamy, with a pleasant saltiness from the ham and the spiciness of Parmesan. The classic sauce is made from egg yolks and cream, creating a velvety texture that envelops perfectly cooked pasta. The slightly fried Parma ham in olive oil adds a deep aroma and rich flavor to the dish. It can be served in two ways: separately with sauce or all mixed together. This dish pairs perfectly with a glass of white wine and delights both in family gatherings and formal settings. A true pleasure for lovers of Italian traditions!
1
In boiling salted water, add pasta (you can add Vegetta seasoning to taste). For making carbonara pasta, you can use both spaghetti and other types of pasta.
- Spaghetti: to taste
2
For the sauce, we separate the yolk from the white. We need 3 yolks. We place them in a deep dish.
- Egg yolk: 3 pieces
3
Pour 100 grams of cream into the yolks. Mix with a whisk.
- Single cream 10% fat: 100 ml
4
Add 3 pinches of parmesan. Mix.
- Parmesan (Parmigiano Reggiano): 200 g
5
In a well-heated pan with olive oil, fry the Parma ham for 2-3 minutes.
- Parma ham (prosciutto di Parma): 200 g
- Olive oil: 3 tablespoons
6
We turn off the fire. We wait for the ham to settle, then pour the sauce.
- Single cream 10% fat: 100 ml
7
Turn on a small flame and bring to a boil, stirring constantly. It is very important to stir the sauce throughout the cooking process, otherwise the yolks will curdle, and the sauce will be lumpy.
- Egg yolk: 3 pieces
8
Cook the sauce with ham for another 5-7 minutes.
9
There are two ways to serve: 1) place the pasta on a plate, pour the ham sauce on top, and sprinkle with the remaining cheese; 2) put all the pasta in a large deep container, add the bacon sauce, mix well, and then serve on a plate, sprinkling with cheese.
- Parmesan (Parmigiano Reggiano): 200 g
