Spaghetti Carbonara with Cream
4 servings
20 minutes
Spaghetti Carbonara is an Italian dish, but it is very popular all over the world, including ours. Once invented by ordinary miners, this simple and hearty pasta has won the hearts and stomachs of many. For carbonara, you need to choose bacon slices with more meat and less fat. If there is a lot of it, then, when it is rendered during cooking, it will make the pasta too heavy. You can crush the garlic and throw it into the frying pan. But to give the dish a refined, subtle aroma, it is enough to simmer the garlic slices in oil and remove from the pan after a couple of minutes. It is not necessary to use spaghetti in the carbonara recipe - choose your favorite pasta from 500 types of all kinds of pasta. But only from durum wheat.
1
Boil water in a large pot and cook the pasta until al dente. Usually, this requires cooking it for one minute less than the package indicates.
- Spaghetti: 250 g
2
While the pasta is boiling, melt butter in a pan and sauté finely chopped onion, garlic, and bacon until soft and fragrant.
- Butter: 20 g
- Garlic: 2 cloves
- Red onion: 1 head
- Bacon: 50 g
3
Remove the pan from the heat and in a deep bowl, whisk four egg yolks with cream and grated Parmesan. Season the mixture with salt and pepper, and whisk again.
- Chicken egg: 4 pieces
- Cream 20% fat: 200 ml
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
4
Add fried bacon pieces with onion and garlic to the cooked spaghetti. Pour in the mixture of cream, egg yolks, and parmesan, and mix. Serve immediately, sprinkled with freshly grated cheese and black pepper.
- Spaghetti: 250 g
- Bacon: 50 g
- Butter: 20 g
- Garlic: 2 cloves
- Red onion: 1 head
- Cream 20% fat: 200 ml
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
