Pasta Carbonara - Classic of Italian Cuisine
Pasta carbonara is one of the most classic dishes of Italian cuisine - a simple composition, but an unearthly effect. In this version you will find everything that is most important: egg yolks, crispy bacon, parmesan and freshly ground pepper, without the addition of cream - just like the Italians do it. The secret lies in the right proportions and the creamy sauce, which is created by combining hot pasta and egg sauce. Pasta carbonara with bacon is a dish that you can prepare in 20 minutes and that will successfully satisfy even the most demanding tastes. It's time to feel like you are in a Roman trattoria - without leaving home! Try this easy recipe for pasta carbonara and see how a few simple ingredients can create an aromatic dish in a truly Italian style!
Pasta carbonara recipe
Ingredients
- 400g spaghetti
- 200 g bacon (preferably pancetta or smoked)
- 8 egg yolks
- 80 g grated parmesan
- freshly ground black pepper
- salt, to taste
Preparation
In a bowl, prepare the sauce: combine the egg yolks, grated parmesan, and freshly ground pepper. Gradually add a few tablespoons of the hot pasta cooking water, stirring constantly with a whisk until you have a smooth, creamy, silky sauce.
Cook the pasta al dente in plenty of salted water according to the instructions on the package.
Cut the bacon into thick pieces and fry in a dry pan until golden and crispy. Drain excess fat if necessary.
Add the cooked pasta to the fried bacon and mix everything thoroughly in the pan (the pan should already be removed from the heat or slightly cooled).
Pour the sauce over the pasta and bacon and stir quickly to combine without curdling. Season with salt and additional pepper if necessary.
Serve immediately, sprinkled with additional Parmesan and freshly ground pepper.
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